Recipe Archives->Pies->Black Raspberry 02

BLACKBERRY-RASPBERRY PIE

2 1/4 cups all purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water
1 tablespoon apple cider vinegar

Nonstick vegetable oil spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Additional sugar (optional)

Combine first 5 ingredients in processor; blend 5 seconds. Add
butter and blend, using on/off turns, until mixture resembles coarse
meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend
until moist clumps form, adding more water if dough is dry. Gather
dough into ball; divide in half. Shape each half into disk. Wrap
in plastic and chill at least 1 hour and up to 1 day.

Preheat oven to 400 F. Spray 9-inch-diameter glass baking dish with
nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl
to blend.  Add berries and toss to coat. Let stand 10 minutes,
tossing occasionally.  Roll out 1 dough disk on lightly floured
surface to 12-inch round; transfer to prepared pie dish. Spoon
filling into dough-lined dish. Roll out second dough disk to 13-inch
round. Drape dough over filling, and trim overhang to 1/2 inch.
Press edges together to seal; fold overhang under and crimp
decoratively. Cut several small slashes in top crust to vent.
Sprinkle with additional sugar, if desired.

Bake until crust is golden and filling is bubbling, about 50 minutes;
cool 30 minutes. Serve warm or at room temperature.

Makes 8 servings.

Printable version: black-raspberry02.txt.