Recipe Courtesy of Lahaina Grill

Photography by Kent Hwang 

Serves 10


12 ounces all-purpose flour 

1 pinch salt

3 ounces unsalted butter

3 ounces all-purpose shortening

1/2cup sour cream

1/2cup ice water

1 raw egg, scrambled

3 packets Sugar in the Raw


> Gently mix flour with salt, butter and shortening. 

> Add sour cream and ice water, gently kneaduntil all ingredients are folded into the dough. Don’t over mix. 

> Place in a bowl, cover dough with a moist towel or plastic wrap and place in refrigerator for about 1 hour.


12 ounces blueberries

12 ounces raspberries

1/4 cup Crème de Cassis (black currant liqueur)

1/4 cup granulated tapioca 

1 cup granulated sugar


> Mix all ingredients together. Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough. Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar. 

> Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes. 

> Cool and store in refrigerator until served. Garnish with vanilla flavored whipped cream, fresh seasonal berries, raspberry sauce and vanilla ice cream if desired.