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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I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for putting all of these in one place.
I made this for dessert tonight. Yummy!
I'm glad you enjoyed it!