Ingredients (crust):
12 oz. All-Purpose Flour
1 pinch Salt
3 oz. Unsalted Butter
3 oz. All-Purpose Shortening
¼ cup Sour Cream
½ cup Ice Water
1 Raw Egg, scrambled
3 packets Sugar in the Raw

Crust Method:
- Gently rub flour with salt, butter and shortening together.
- Add sour cream and ice water, gently knead until all ingredients are folded into the dough without over mixing.
- Place in a bowl, cover dough with a moist towel or plastic wrap and place in refrigerator for about 1 hour.

Ingredients (filling):
12 oz. Blueberries
12 oz. Raspberries
1 cup Granulated Sugar
¼ cup Granulated Tapioca
¼ cup Crème de Cassis liquor

Filling Method:
- Mix all ingredients together. Line a 9", pie pan, sprayed with vegetable pan coating spray, with approximately ½ of the prepared dough, rolled out to approximately 1/8" thick, add berry mixture, cover with remaining dough. Cut a ¾" hole into the middle to allow steam from berry mixture to escape whilst baking. Brush with egg wash and sprinkle with raw brown sugar.
- Bake at 375 degrees Fahrenheit with a fan on for 15 minutes then reduce heat to 350 degrees Fahrenheit and bake until berry mixture starts bubbling, approximately 40 minutes.
- Cool and store in refrigerator until served. Garnish with vanilla flavored whipped cream, fresh seasonal berries, raspberry sauce and vanilla ice cream if desired.