Cherry Berry Pie
Summer is all about the pies, crisps, and cobblers. It’s fresh fruit season! Gotta take advantage.
I decided to mix it up a little. I love pie but I usually stick to apple and blueberry. I still have yet to milk a chocolate cream (french silk), coconut cream, or key lime pie.
I love my fruit pies though. And this time the crust turned out SO GOOD.
A Note on Fruit Ratios
Feel free to use a different fruit ratio than the one I used. For example, you could use two cups of blueberries, one cup of cherries, and one cup of raspberries.
However, use the same ratios when creating the sauce that you mix with the raw fruit. Use 1/4 of the total fruit for the sauce. If that doesn’t make sense or you need help with the math please reach out!
A Note on Pie Pans Sizes
On my blog post, I've explained the different pie pan sizes. It can get frustrating! There are so many different sized pie pans out there. Below I will teach you how to make a standard 4 cup pie in a 9" x 1.2" pie pan. If you'd like the deep dish version click here. On my post I also have tips on how to make the perfect pie crust.
Cherry Berry Pie
- 2 1/2 cups (300 grams) all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoon sized cubes
- 1/4 cup cold vegetable shortening, cut into pieces
- 1/2 cup ice water
- 2 cups halved and pitted cherries
- 1 cup blueberries
- 1 cup raspberries
- ½ cup sugar
- 2 ½ tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon butter
- ½ teaspoon lemon zest
- 1 large egg beaten
- 1 tablespoon heavy cream
Prepare the Crust
- First make the crust. In a medium sized bowl, combine flour, sugar, and salt. Stick the bowl and a pastry cutter*/fork in the freezer.
- Cut the butter and shortening into chunks. Take the bowl from the freezer and add the butter and shortening. Using a pastry cutter or fork, cut the butter into the flour mixture until the mixture resembles a coarse meal. The biggest chunks of fat should be pea sized and all fat chunks should be coated in flour. Alternatively you can pulse in a food processor to get the same result.
- Place the bowl in the freezer again. Prepare about half a cup of ice water.
- Remove the bowl from the freezer. Keep adding ice water 1 tablespoon at a time, gently tossing the mixture with a fork. Fully combine the water before adding more. When you can squeeze the dough in your fist and it forms a ball, it’s ready. If the dough still crumbles and doesn’t stick together, keep adding water one tablespoon at a time.
- Gently knead the dough together in the bowl so it forms a cohesive ball. Split the dough in two uneven pieces. One piece should be about 70% of the dough, the other about 30%. Gently flatten each ball into a disc about 1.5″ tall.
- Wrap both discs in plastic wrap. Place in the fridge to rest for 2 hours.
- Remove the larger disc. Lightly flour a work surface. Roll out the disc, flouring over and under the dough as you go to prevent sticking. Roll until the dough is about 12″ in diameter.
- Fold the dough in half, and then in half again. Gently place it in the pie pan and unfold. Ease the dough into the pan rather than stretching it to get it in the edges. Then gently press the dough to the sides of the pan. Trim the edge of the dough so that it only overhangs the pan about 1/2″ an inch. Fold the dough underneath itself to create a thick edge. Create scallops by pinching with your fingers, or crimp the edges using a fork.
- Add the scraps to your other dough disc. Place pie pan in the freezer.
Prepare the Filling
- Preheat the oven to 400°F.
- Whisk the cornstarch and water together. Set aside.
- In a medium saucepan on medium-low heat, add 1/2 cup of cherries, 1/4 cup blueberries, 1/4 cup raspberries, and the sugar. Stir frequently until all sugar is dissolved. Turn the heat to medium. Add the cornstarch and water mixture. Bring to a gentle simmer. Let simmer for a few minutes, then remove from heat. Add the butter, lemon zest, and cinnamon. Set aside.
- Beat the egg and heavy cream together. Set aside.
- Next, prepare the top crust. Remove the other dough disc from the fridge and place on a floured work surface. Roll out the dough into a 10-inch circle, flouring over and under the dough as you go to prevent sticking. With a sharp knife or pizza cutter, cut the dough into 1-inch strips. You can cut the strips smaller or larger depending on your style.
- Combine the berry sauce with the rest of the berries. Pour it into the pie pan.
- Create a lattice on top of the pie.
- Smush the edges of the lattice top pieces into the frozen crimped edges.
- Brush top and edges with egg wash.
- Place a baking sheet in the lower third of the oven. This prevents any possible drips from burning. Place the pie pan on the middle rack in the oven and bake for 15 minutes at 400°F. Then lower oven temperature to 350°F and bake for 30 minutes or until crust is golden and filling starts to bubble. If the edges start to get too dark before the crust bubbles, you can tent it using a pie shield or aluminum foil.
- Let cool for 3 hours. After 3 hours, you may eat it but it will be a little juicy. If you put it in the fridge it will set up nicely.
- Serve with vanilla ice cream!
- Pastry Cutter: This is commonly used to cut butter into flour. You can also use a food processor instead. (I don’t recommend putting the food processor in the freezer, it’s not necessary).
- Freezing: Cut into slices, wrap individually, and freeze. To reheat, bake pie at 350 F for 15-20 minutes.