Cherry Berry Pie

This yummy cherry berry pie is filled with so much yummy fruit. You can use your favorite crust, but we really like the foolproof crust with a few surprising ingredients that make it extra easy to work with.

Prep Time20

Cook Time1 10

Total Time1 30

Servings: Servings

Author: Carlee

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.
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 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. 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.

Nutrition

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