Summer Cherry Berry Pie Recipe

Name: Summer Cherry Berry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 2 1/4 cups all-purpose flour, frozen; 2 teaspoons salt; ¼ tablespoons unsalted butter, cut into 1/2-inch cubes-9 tablespoons frozen, 5 tablespoons chilled; 2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water; FILLING; 1 cup plus 1 teaspoon sugar, plus more for sprinkling; 1/4 cup quick-cooking tapioca; Pinch of salt; 2 cups pitted sweet cherries; 3/4 pound raspberries (3 cups); 1/2 pound blueberries (1 1/2 cups); 1 teaspoon all-purpose flour; 2 tablespoons heavy cream

Servings: persons

CRUST
2 1/4 cups all-purpose flour, frozen
2 teaspoons salt
¼ tablespoons unsalted butter, cut into 1/2-inch cubes-9 tablespoons frozen, 5 tablespoons chilled
2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water
FILLING
1 cup plus 1 teaspoon sugar, plus more for sprinkling
1/4 cup quick-cooking tapioca
Pinch of salt
2 cups pitted sweet cherries
3/4 pound raspberries (3 cups)
1/2 pound blueberries (1 1/2 cups)
1 teaspoon all-purpose flour
2 tablespoons heavy cream

1
1. In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it's the size of small peas. Add the frozen butter and pulse until it's the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come together. Turn out onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into 2 disks. Wrap in plastic and refrigerate until firm, at least 2 hours.
2
2. On a lightly floured surface, roll out one disk of dough to a 12-inch round, 1/8 inch thick. Transfer to a 10-inch metal pie plate and freeze for 20 minutes. Roll out the remaining dough 1/8 inch thick. Transfer to a baking sheet and freeze for 20 minutes.
3
3. In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently.
4
4. Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle in the crust; tap out the excess. Spoon the filling into the crust.
5
5. Using a fluted pastry wheel, cut the remaining dough into 3/4-inch-wide strips. Arrange the strips across the pie in a lattice pattern. Trim the overhanging strips to 1/2 inch and press them to the crust. Pinch the rim between your fingers to flute it. Freeze the pie for 1 hour.
6
6. Preheat the oven to 400u00b0. Brush the cream over the lattice crust and rim and sprinkle with sugar. Bake in the upper third of the oven for 1 hour, or until the crust is richly browned and the filling starts to bubble. If necessary, cover the pie with foil for the last 10 minutes of baking. Let cool on a rack until warm before serving.

510

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CRUST, 2 1/4 cups all-purpose flour, frozen, 2 teaspoons salt, ¼ tablespoons unsalted butter, cut into 1/2-inch cubes-9 tablespoons frozen, 5 tablespoons chilled, and more.

Yes, Summer Cherry Berry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Cherry Berry Pie

How did you like this recipe?

Frequently Asked Questions