Cherry berry pie is loaded with fruity filling. The homemade crust is a little bit surprising, but really good. Enjoy a slice on its own or with a scoop of vanilla ice cream.
If you like fruity pies, this is for you. This cherry berry pie is loaded with all of the good stuff.
I used a frozen cherry berry blend with sweet and tart cherries, blueberries, raspberries, strawberries and raspberries. You could blend together your own favorite mix or even use fresh berries if you want.
Instant tapioca helps to thicken up the filling. It is thick enough that you can even serve it a bit warm without making a big mess.
What really makes this recipe stand out is the crust. It uses a pie crust recipe with baking powder and an egg.
I know, right? Both are very unusual ingredients in a pie crust.
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You might think it would give it more of a cookie texture, but it really doesn’t. It almost accentuates the flakiness and gives it a bit more structure.
You should definitely give it a try. However, you could also use our favorite lard pie crust or extra flaky pie crust recipe if you just can’t bring yourself to do it.
Of course the pie is good on its own. If you really feel like gilding the lily, add a scoop of vanilla ice cream.
Some maple whipped cream or a dollop of honey whipped cream would also be good. You could even pipe on some cream cheese whipped cream if you are feeling fancy.
Cherry Berry Pie
Ingredients
Crust
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter cut into small cubes
- 1 large egg
- 6 Tablespoons cold water
- 1 teaspoon vinegar
Filling
- 1½ cups granulated sugar
- 4 Tablespoons quick cooking tapioca
- 4 cups cherry and berry mix fresh or defrosted frozen
- 1 teaspoon lemon juice
- 1 Tablespoon butter for dotting over the filling
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine sugar and tapioca.1½ cups granulated sugar, 4 Tablespoons quick cooking tapioca
- Add the cherries, berries and lemon juice. Toss to coat and let stand for 15 minutes while you make the dough.4 cups cherry and berry mix, 1 teaspoon lemon juice
- In a different bowl, combine the flour, sugar, salt and baking powder.3 cups all-purpose flour, 2 teaspoons granulated sugar, 1½ teaspoon salt, ½ teaspoon baking powder
- Cut in butter until crumbly.1 cup unsalted butter
- Combine the egg, water and vinegar. Slowly add this to the four mixture tossing with a fork until it forms a ball.1 large egg, 6 Tablespoons cold water, 1 teaspoon vinegar
- 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 butter.1 Tablespoon butter for dotting over the filling
- 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. Put in oven and reduce heat to 350°F. Bake for 60 to 70 minutes or until the crust is golden and the filling is bubbly.
- Cool on a wire rack in store in the refrigerator.
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MiMi originally shared this recipe with us back in 2016. It was updated with a little bit more fruit filling in 2025.
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Thanks, Elaine! She really did!
A great recipe! In principle, the cherry can be used in almost any dish, will not be worse
Mmmm…Your Cherry Berry Pie looks so delicious! And it's so perfect for Pi Day. I love that you used unbleached wheat flour. I need to start diversifying more and experimenting with wheat flour. Thanks so much for sharing your beloved family recipe. 🙂
I love using wheat flour in a lot of my baking! It is fun to experiment. White whole wheat is a great place to start, but sometimes I really like using a whole wheat flour with texture too!
Berries + Cherries is the perfect combination for me! I look forward to trying this pie. Happy Pi Day to you!
Happy Pi Day to you as well! Berries and cherries make an excellent pie!
That is one gorgeous pie! You did a beautiful job on it. It sounds over-the-top delicious as well. ;-D Can I come over for dinner next time????
Of course! We'd be happy to have you join us! We eat well, especially on the weekends 😉
the pie looks fabulous and the design on top of the crust is such a sweet addition. i have never tried cherry pie before but now I really want to
Thank you! You definitely should give it a try!
It looks so amazing. The colour brings out so well. 🙂
Cherry + Berry! Can't get better than that combo. I love that you can use frozen fruit because I always have some of that on hand for my morning smoothie. I'm always looking for a good, fail-proof pie crust recipe so I'll have to give this one a try! Pinning.
Thank you! It is a great combo and the frozen fruit works great for this! This pie dough is kind of crazy because it has the egg in it, but it is a fun one. You should try MiMi's extra flaky crust and her chocolate crust too!!!
My family would devour that in a split second! Not only does it look beautiful but sounds delish!!
Thanks, Andrea! Things like this never last long around here either!
Yum! I love this combination! I make cherry-berry smoothies, but I never thought to put it in a pie. Ingenious!
Hope you had a great weekend Carlee!
They play so well together, don't they? I love the mix of flavors and textures in this pie and it's the only pie dough we've tried with an egg in it! We did have a good weekend, I hope you did too!