• Total Time:
  • Prep Time: 30 minutes plus chilling
  • Cook Time: 45 minutes plus cooling
  • Serves: 8
Filling
  • 1 Tbsp. unsalted butter, cut into pieces
  • 1 Package (16 ounces or 3 cups each) Driscoll's Strawberries
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 2/3 Cup sugar
  • 5 Tablespoons cornstarch
  • 2 Tablespoons brandy or 1 tablespoon vanilla extract
Crust
  • 2 1/4 Cups all-purpose flour
  • 1/2 Tsp. salt
  • 1/2 Cup unsalted butter (1 stick)
  • 1/3 Cup vegetable shortening
  • 5 to 7 Tbsp. ice water
  • 1 large egg yolk, lightly beaten
Crust
  • Place flour and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix). Pat dough into 2 disks (one slightly larger than the other) and wrap in plastic wrap. Chill at least 30 minutes.

    Roll out larger disk of dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to 9 1/2-inch pie plate. Leave edges untrimmed and set aside in the refrigerator.
Filling
  • Hull strawberries and cut in quarters if large or cut in half if smaller. Place strawberries, raspberries, sugar, cornstarch and brandy in a large bowl and stir until combined. Set aside. Berries are best if prepared just prior to completing pie.

    Preheat oven to 400°F. Roll out smaller disk of dough into an 11-inch circle. With a pastry cutter or knife, cut dough into 12 strips (about 3/4-inch-wide each). Remove pie shell from refrigerator. Fill with berry mixture and dot with butter pieces.
Assembly
  • Lay 6 dough strips across filling. Fold back every other strip slightly more than halfway. Place one strip perpendicular to the others and unfold strips back down. Fold back alternate strips and place another strip over filling. Unfold strips and repeat with remaining pastry strips until you have weaved a lattice pattern. Trim ends of strips and fold over with overhang of dough from pie shell. Crimp to form decorative pattern. Brush crust with beaten egg yolk.

    Place a sheet of aluminum foil under pie to catch any drippings. Bake 45 to 50 minutes or until bubbling and golden. Let cool on a wire rack at least 2 hours.
Rated 5 out of 5 by from Different but Delicious I was actually looking for a raspberry-blackberry pie recipe and found this one that looked so good I had to use it! Needless to say, I modified it a bit. Instead of strawberries I used roughly equal amounts of fresh blackberries and raspberries, probably close to 2 and 1/2 cups each. I added about 1/4 cup extra brown sugar, just for fun and because I've recently started putting brown sugar into everything to compare with white. I also used a premade pie crust, but followed the directions the rest of the way and it turned out fabulous! Not messy and juicy at all like I had feared but it was completely set and just sweet enough to balance the tartness of the berries. AND it looked just as good as the picture! It was my first pie and way easier than expected, and I will definitely be reusing this recipe.
Date published: 2016-10-25
Rated 5 out of 5 by from Made this with blackberries and tapioca! This recipe was fantastic. Really great crust, and the perfect sweetness. I will make this again! I did use blackberries and tapioca instead of corn starch for thickening... and it was terrific.
Date published: 2017-03-28
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Serving Size:

Calories 437.46
Total Fat 21.94 g
Saturated Fat 10.56 g
Cholesterol 60.50 mg
Sodium 595.18 mg
Total Carbohydrates 53.41 g
Dietary Fiber 3.14 g
Sugar g
Protein 4.59 g