Ingredients

Instructions

  1. Pie Crust - Combine the flour and the cake flour. Cut in shortening until it resembles coarse crumbs. Beat together remaining ingredients and stir into flour until it is JUST incorporated. Form into a disk, wrap in plastic wrap and chill for at least an hour.
  2. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish. You will need a top as well.
  3. Preheat oven to 350°.
  4. Filling - Thaw frozen raspberries and pour juice into a One-cup measuring cup. Add the reserved cherry juice to make one cup of liquid.
  5. In a saucepan over medium heat, combine sugar, cornstarch, butter, salt, and one cup of the raspberry/cherry juice. Stir.
  6. Add cherries and cook over medium heat until thick and clear. Remove from heat.
  7. Add melted butter to the raspberries and very gently fold raspberries into saucepan.
  8. Pour into pastry-lined pie dish. Add top crust. Seal edges, moisten top with hot milk and sprinkle with sugar. Cut steam vents.
  9. Bake 350° for about 45 minutes.