3cupsall-purpose flourI used organic unbleached flour
2teaspoonssugar
1½teaspoonsalt
½teaspoonbaking powder
1cup2 sticks cold butter cut into small cubes
1egg
6Tablespoonscold water
1teaspoonvinegar
Filling
1½cupssugar
3Tablespoonsquick cooking tapioca
1cupfresh or frozen pitted cherriesI use a mix that has sweet and tart cherries
2cupof fresh or frozen berriesunsweetened
1teaspoonlemon juice
1Tablespoonbutter for dotting over the filling
Instructions
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.