Strawberry Raspberry Pie
The sweetness of strawberries and raspberries makes a perfect filling for this lattice-topped pie. Bright red berries peek through the topping just enough to see the fruit juices bubbling and thickening as it bakes.
Prep Time:
30 minutes plus chilling
Cook Time:
50 minutes
Serves:
8
Perfect for:
Mothers Day
Fathers Day
Ingredients
- 2 1/4 Cups all-purpose flour
- 1/2 Tsp. salt
- 1/2 Cup (1 stick) unsalted butter, chilled and cut into cubes
- 1/3 Cup vegetable shortening, chilled
- 5 to 7 Tbsp. ice water
- 2/3 Cup sugar
- 5 Tablespoons cornstarch
- 1 Package (16 ounces) Driscoll's Strawberries
- 1 Package (6 ounces) Driscoll's Raspberries
- 2 Tablespoons brandy or 1 tablespoon vanilla extract
- 1 Tbsp. unsalted butter, cut into small pieces
- 1 large egg yolk, beaten
Directions
- PLACE 2 ¼ cups all-purpose flour into the bowl of a food processor and ADD 1/2 teaspoon salt.
- PULSE until combined.
- ADD 1/2 cup (1 stick) chilled unsalted butter and ADD 1/3 cup chilled vegetable shortening.
- PULSE until mixture resembles coarse crumbs.
- ADD 5 – 7 tablespoons ice water, one tablespoon at a time, while PULSING just until dough begins to come together. Do not overmix.
- DIVIDE dough into 2 portions, one slightly larger than the other.
- FORM each dough portion into a disk and WRAP in plastic wrap and CHILL at least 30 minutes.
- FLOUR a work surface lightly and ROLL OUT larger dough disk to a 12-inch circle.
- TRANSFER dough to a 9 ½-inch pie plate and LEAVE edges untrimmed.
- CHILL pie shell in refrigerator until needed.
- PLACE 2/3 cup sugar into a small bowl and ADD 5 tablespoons cornstarch.
- STIR thoroughly to combine and SET ASIDE sugar mixture.
- HULL 1 package (16 ounces) strawberries and CUT small berries in half and CUT larger berries in quarters or thirds.
- PLACE cut strawberries into a large bowl and ADD 1 package (6 ounces) raspberries and ADD 2 tablespoons brandy or 1 teaspoon vanilla extract.
- ADD sugar mixture to berry mixture and STIR until combined.
- CHILL berry mixture until needed.
- PREHEAT oven to 400°F.
- FLOUR a work surface lightly and ROLL OUT smaller dough disk to an 11-inch circle.
- CUT into 12 strips about 3/4-inch wide using a pastry cutter or knife.
- FILL pie shell with berry mixture and DOT surface with 1 tablespoon unsalted butter cut into small pieces.
- LAY 6 dough strips parallel across filling and FOLD BACK every other strip slightly more than halfway.
- PLACE 1 strip perpendicular to the others and UNFOLD strips.
- FOLD BACK alternate strips and PLACE another strip perpendicular over filling.
- UNFOLD strips and REPEAT with remaining dough strips until a woven lattice is formed.
- TRIM dough edges around pie plate and FOLD and CRIMP to form a decorative pattern.
- BRUSH crust lightly with 1 beaten egg yolk.
- PLACE pie onto a cookie sheet to catch any drippings.
- BAKE 45 – 50 minutes or until berries are bubbling and crust is golden.
- ALLOW pie to cool on wire rack at least 2 hours before serving.
