Full of berries and with a surprising crust, this pie is a family favorite. Cherry berry pie is sure to become one of your favorites as well!
This is the second pi day since Carlee started Cooking With Carlee. I had fully intended on making this pie to celebrate last year but I got sidetracked and did not do it. I was determined to share one of our favorite pies with everyone this year.
This recipe was found a long time ago in one of my Taste of Home magazines. It has been made many times for special occasions in our family.
The original recipe calls for frozen raspberries. I always have frozen berry mix in my freezer so I often use that instead. Until I found my new favorite pie crust recipe this was my go to pie crust.
It’s very easy to make and is a wonderful crust for any pie. I use an unbleached wheat flour. It does change the flavor and texture just a bit.
I whipped up a batch of vanilla ice cream and warmed up the pie to finish off our family dinner this week. Everybody really enjoyed this special dessert. Happy pi(e) day!
- 3 cups all-purpose flour (I used organic unbleached flour)
- 2 tsp sugar
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup (2 sticks) cold butter cut into small cubes
- 1 egg
- 6 T cold water
- 1 tsp vinegar
- 1 1/2 cups sugar
- 3 T quick cooking tapioca
- 1 cup fresh or frozen pitted cherries (I use a mix that has sweet and tart cherries)
- 2 cup of fresh or frozen berries, unsweetened
- 1 tsp lemon juice
- 1 T butter for dotting over the filling
- Preheat oven to 375°F.
- In a large bowl, combine sugar and tapioca. Add the cherries, berries and lemon juice. Toss to coat and let stand for 15 minutes while you make the dough.
- In a different bowl, combine the flour, sugar, salt and baking powder. Cut in butter until crumbly.
- Combine the egg, water and vinegar. Slowly add this to the four mixture tossing with a fork until it forms a ball.
- Divide the dough in half.
- Lightly flour your surface and roll out one portion to fit your 9 inch pie plate. Place the pastry in your pie plate and trim even with the edge.
- Spoon filling into the pastry lined pie plate. Dot with the Tablespoon of butter.
- Roll out the remaining pastry to fit on top of the pie plate. Place over the filling. Trim, seal and flue the edges. Cut slits in the pastry.
- Make decorative cutouts from the scraps if you would like. After brushing the cut outs with water place them on top of the pie.
- Loosely cover the edges with foil or a pie shield and place on a pie drip pan and bake at 350°F for 60 to 70 minutes.
- Cool on a wire rack in store in the refrigerator.
Amount Per Serving: Calories: 263Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 334mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.