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Author Notes: This pie is a blast from my Food52 past and a great opportunity to share it with all the new 52ers!
A few years ago I attended a Portland pie event with a few F52ers and this is the pie I shared = what I called a Raspberry-Blackberry Pie-a-dise; it is riff on my Food52 Himalayan Blackberry Pie. BTW, I love using honey in my pies!
Note: in case you might wonder, other 52ers attending this annual pie event were hardlikearmour, vvvanessa and her sister vrunka, who was a co-host of the event.
Makes: 1 10-inch pie
CRUST - prepare the all butter crust (below), your favorite recipe or a pre-rolled
1 cup unsalted butter, cubed and chilled
2-1/4 cups all-purpose flour
1 teaspoon salt
8-10 tablespoons ice water
- Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
2 cups raspberries
2 cups blackberries
3/4 cup blackberry honey
1 tablespoon fresh lime juice
3 tablespoons instant tapioca
Optional - up to 1/4 cup super fine sugar, to your taste, if needed
2 tablespoons unsalted butter
- Preheat oven to 375 degrees.
- Wash and the drain berries. Add the sugar, honey, lime juice and tapioca; taste test before adding any additional superfine sugar. Stir and let sit 15 minutes so that the little tapioca balls have time to soften.
- Place the bottom crust in a 10 inch pie plate. Add the berries with a slotted spoon, this will leave some juice, that’s ok, the pie will be juicy enough.
- Dot the berries with unsalted butter.
- Cover with the top pie crust. Crimp the edges. Brush with a milk/cream mixture. Poke air vents throughout.
- Cook for 50 to 60 minutes, until the crust is browned and the filling is bubbling.
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Fair Food