Raspberry-Blackberry Pie-A-Dise Recipe on Food52 (2024)

Fall

by: lapadia

August7,2011

3.5

2 Ratings

Raspberry-Blackberry Pie-A-Dise Recipe on Food52 (1)

Prep time 1 hour
Cook time 1 hour
Makes 1 10-inch pie

Jump to Recipe

Author Notes

A few years ago I attended a Portland pie event (Pie Palooza) with a few F52ers, this is the pie I shared and called a "Pie-a-dise," it is a riff on my Food52 Himalayan Blackberry Pie.

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.
—lapadia

What You'll Need

Ingredients

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

FILLING INGREDIENTS
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

Directions

CRUST - prepare the all butter crust (below), your favorite recipe or a pre-rolled
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.

FILLING INGREDIENTS
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.

Tags:

Pie
American
Fruit
Honey
Lime Juice
Summer
Fall
Dessert

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35 Reviews

Dina M. March 13, 2015

this sounds like a perfect pie!

lapadia March 13, 2015

Thanks Dina, I hope you will enjoy it when you get a chance to make it :) !

Lizthechef August 14, 2011