Blackberry-Raspberry Pie

Blackberry-Raspberry Pie requires roughly 45 minutes from start to finish. This recipe serves 8. For $1.38 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This dessert has 429 calories, 6g of protein, and 21g of fat per serving. 1 person has tried and liked this recipe. This recipe from Foodista requires apple cider vinegar, ice water more, flour, and butter - cut ½. With a spoonacular score of 34%, this dish is rather bad. Users who liked this recipe also liked Blueberry, Raspberry & Blackberry Pie, Blackberry Raspberry Pie Bars, and Creamy Blackberry & Raspberry Ice Box Pie With A Coconut Crust.

Instructions

1. For Crust: Combine first 5 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
2. For Filling: Preheat oven to 400 degrees. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.
3. Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired.
4. Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes. Serve warm or at room temperature.
5. This recipe yields 8 servings.
6. Comments: This pie has an exceptionally flaky crust. It's wonderful - of course - with vanilla ice cream.