INGREDIENTS (CRUST)

12 oz All-purpose Flour 1/4 cup Sour Cream

1 pinch Salt 1/2 cup Ice Water

3 oz Unsalted Butter 1 Raw Egg, scrambled

3 oz All-purpose Shortening 3 packets Sugar in the Raw

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 one hour.

INGREDIENTS (FILLING)

8 oz Blueberries

8oz Raspberries

8oz Blackberries

1/4 cup Granulated Tapioca

1 cup Granulated Sugar

1/4 cup Creme de Cassis liquor

METHOD

* Mix all ingredients together. Line a 9" pie pan, sprayed with vegetable pan coating spray, with approximately half of the prepared dough, rolled out to approximately 1/8 inch thick, add berry mixture, cover with remaining dough. Cut a 3/4 inch hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar.

* Bake at 375ºF with fan on for 15 minutes, then reduce heat to 350ºF 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.