• 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
  1. PLACE 2 ¼ cups all-purpose flour into the bowl of a food processor and ADD 1/2 teaspoon salt.
  2. PULSE until combined.
  3. ADD 1/2 cup (1 stick) chilled unsalted butter and ADD 1/3 cup chilled vegetable shortening.
  4. PULSE until mixture resembles coarse crumbs.
  5. ADD 5 – 7 tablespoons ice water, one tablespoon at a time, while PULSING just until dough begins to come together. Do not overmix.
  6. DIVIDE dough into 2 portions, one slightly larger than the other.
  7. FORM each dough portion into a disk and WRAP in plastic wrap and CHILL at least 30 minutes.
  8. FLOUR a work surface lightly and ROLL OUT larger dough disk to a 12-inch circle.
  9. TRANSFER dough to a 9 ½-inch pie plate and LEAVE edges untrimmed.
  10. CHILL pie shell in refrigerator until needed.
  11. PLACE 2/3 cup sugar into a small bowl and ADD 5 tablespoons cornstarch.
  12. STIR thoroughly to combine and SET ASIDE sugar mixture.
  13. HULL 1 package (16 ounces) strawberries and CUT small berries in half and CUT larger berries in quarters or thirds.
  14. PLACE cut strawberries into a large bowl and ADD 1 package (6 ounces) raspberries and ADD 2 tablespoons brandy or 1 teaspoon vanilla extract.
  15. ADD sugar mixture to berry mixture and STIR until combined.
  16. CHILL berry mixture until needed.
  17. PREHEAT oven to 400°F.
  18. FLOUR a work surface lightly and ROLL OUT smaller dough disk to an 11-inch circle.
  19. CUT into 12 strips about 3/4-inch wide using a pastry cutter or knife.
  20. FILL pie shell with berry mixture and DOT surface with 1 tablespoon unsalted butter cut into small pieces.
  21. LAY 6 dough strips parallel across filling and FOLD BACK every other strip slightly more than halfway.
  22. PLACE 1 strip perpendicular to the others and UNFOLD strips.
  23. FOLD BACK alternate strips and PLACE another strip perpendicular over filling.
  24. UNFOLD strips and REPEAT with remaining dough strips until a woven lattice is formed.
  25. TRIM dough edges around pie plate and FOLD and CRIMP to form a decorative pattern.
  26. BRUSH crust lightly with 1 beaten egg yolk.
  27. PLACE pie onto a cookie sheet to catch any drippings.
  28. BAKE 45 – 50 minutes or until berries are bubbling and crust is golden.
  29. ALLOW pie to cool on wire rack at least 2 hours before serving.
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
Protein 4.59 g