Name: Raspberry-Blueberry Pie
Yield: Makes 10 servings
Ingredients: 2 1/2 cups all-purpose flour; Pinch of salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes; 1/4 cup sour cream; 3 tablespoons ice water; Nonstick vegetable oil spray; 3 cups fresh raspberries (about 12 ounces); 2 1/2 cups fresh blueberries (about 12 ounces); 1 cup sugar; 1/3 cup tapioca; 1/4 cup crème de cassis (black-currant-flavored liqueur); 1 large egg; 2 tablespoons milk; 2 tablespoons raw sugar*; Vanilla ice cream

Susan Zubert of Rochester, New York, writes: "Whenever my husband and I get to Maui we make a point of eating at one of our favorite restaurants, David Paul's Lahaina Grill. During our last visit, my husband ordered a fabulous berry pie. He enjoyed it so much that I was concerned he was going to pick up the plate and lick it clean. I would love to have the recipe."

Fresh berries and crème de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender.

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