Raspberry Blueberry Pie

Absolutely delicious! The combination of raspberry/blueberry was perfect!.

Ingredients

• 2 1/2 cups (600 ml) all-purpose flour
• Pinch of salt
• 1/2 cup (120 ml) chilled unsalted butter, cut into 1/2-inch (1 cm) cubes
• 6 tablespoons (90 ml) chilled solid vegetable shortening, cut into 1/2-inch (1 cm) cubes
• 1/4 cup (60 ml) sour cream or plain yogurt
• 3 tablespoons (45 ml) ice water
• Nonstick vegetable oil spray for the pie plate
• 3 cups (720 ml) fresh raspberries
• 3 cups (720 ml) fresh blueberries
• 1 cup (240 ml) sugar
• 1/3 cup (80 ml) tapioca or corn starch
• juice of half a lemon
• 1 large egg
• 2 tablespoons (30 ml) milk
• 2 tablespoons (30 ml) raw sugar*
• Vanilla ice cream is a must :)

Preparation

1. Add the flour and salt to your food processor bowl. Add the butter and shortening and give it a few on-off turns until pea-size pieces form. Add the sour cream and 3 tablespoons (45 ml) ice water, then buzz until the dough comes together.
2. Gather the dough into a ball and divide it into 2 pieces. Flatten each into a disk. Wrap the dough in plastic and refrigerate for 2 hours. (It can be made 1 day ahead; keep it refrigerated, and let the dough soften slightly at room temperature before continuing.)
3. Preheat the oven to 375°F (190°C). Spray a 9-inch (23 cm)-diameter glass pie dish with nonstick spray. Roll out 1 dough disk on a lightly floured surface to a 12- to 13-inch (33 cm) round, then line the prepared pie dish with it. Roll out the remaining disk on a lightly floured surface to a 12- to 13-inch (33 cm) round.
4. Mix the raspberries, blueberries, 1 cup (240 ml) sugar, tapioca, and lemon juice in a large bowl. Spoon the berry mixture into the crust-lined pie dish. Top with the second crust, trimming the excess dough, then crimp the edges together. Cut a 3/4-inch (2 cm) hole in the center of the top crust.
5. Whisk the egg and milk in a small bowl to blend. Brush some of the mixture over the crust and sprinkle with raw sugar. Bake the pie for 15 minutes, then reduce the heat to 350°F (175°C). Continue baking until the crust browns and the juices bubble thickly (cover the crust with foil after 30 minutes to prevent overbrowning), about 1 hour.
6. Cool for about 2 hours. (The pie can be made 6 hours ahead; let it stand at room temperature.) Cut the pie into wedges and serve warm or at room temperature with ice cream.

*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.