American Pie Council

Blueberry Raspberry Pie

Blueberry Raspberry Pie
Raquel Hammond, St. Cloud, FL
2005 APC Crisco National Pie Championships Amateur Division 1st Place Fruit/Berry

2 cups unbleached flour
1 cup cake flour
1½ tablespoons sugar
1 teaspoon salt
8 tablespoons (1 stick) frozen unsalted butter, cut up
½ cup plus 2 tablespoons frozen Crisco shortening, cut up
2 tablespoons vinegar
1 large egg yolk
4 to 5 tablespoons ice water, or as needed
¼ cup crushed cornflakes
Egg glaze: 1 large egg white with 1 tablespoon water added
¼ cup blueberry preserves
2 cups fresh blueberries or (2) 15 oz cans blueberries, drained (plump only)
2 cups frozen blueberries, partially thawed
4 cups frozen raspberries, partially thawed
¾ cup sugar
3½ tablespoons quick cooking tapioca
Big pinch of salt
¾ tablespoons cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut up
For the crust: Blend together dry ingredients in large bowl. Add the butter and shortening. Using a pastry blender, cut in fat until mixture resembles dry rice. Add egg yolk, vinegar, and a minimum amount of water. Lightly toss until mixture just begins to clump together. If dough looks too dry, sprinkle on a little more water. Dough should cling together and feel pliable, but not sticky.
Form dough into a cohesive ball on a piece of waxed paper by lifting opposite corners of paper and pressing them together. Flatten into 6-inch disk for single shell, or divide in half and make two disks for double-crust pie. Wrap dough in plastic wrap and refrigerate for at least 1 hour or even overnight (the longer the better). Soften dough at room temperature for a few minutes before rolling out. When ready, roll out bottom crust and line 9-inch pie plate. Roll out top crust. Refrigerate both for 15 minutes.
For the filling: Preheat oven to 425°F. In a large bowl, combine berries. In another bowl, combine sugar, tapioca, salt, cinnamon, and nutmeg. Sprinkle over berries, add lemon juice, and gently stir together. Brush egg glaze on bottom of pastry shell then spread ¼ cup of blueberry preserves on bottom as well. Pour filling into pie shell and dot with butter. Attach top crust either as a whole or in pastry cutouts. If using a whole top crust, poke holes for steam to vent. Brush with egg glaze and sprinkle with sugar.
Bake at 425°F in lower third of oven for 15 minutes. Raise rack to center, lower temperature to 350°F, and then bake an additional 50 to 55 minutes. Cover halfway through with foil if browning too much.
Transfer to wire rack and cool for at least 2 hours or longer. Slice and serve. Refrigerate leftovers covered with loosely tented foil.