Berry
Cherry Berry "Eat More Pie"
- Serves 8
Author Notes
Getting to be Spring, so time to clear out the freezer from all the berries from last summer's "Pick your Own" trips. In this instance, I used 6 types of berries plus 1 cup of cherries, but you can use any combination you like as long as you come up with 4 cups of filling. —Kat Suletzki
What You'll Need
Ingredients
- Pastry / Pie Crust
-
2 1/2 cups
all purpose flour
-
1 tablespoon
sugar
-
3/4 teaspoon
salt
-
10 tablespoons
chilled unsalted butter, cut into 1/2-inch pieces
-
1/3 cup
chilled solid vegetable shortening, diced
-
6 tablespoons
ice water (maybe more)
- Filling
-
1 cup
pitted tart cherries, fresh, jarred or frozen
-
1/2 cup
blackberries, fresh or frozen
-
1/2 cup
blueberries, fresh or frozen
-
1/2 cup
raspberries, fresh or frozen
-
1/2 cup
strawberries, fresh or frozen
-
1/2 cup
cranberries, fresh or frozen
-
1/2 cup
red currents, fresh or frozen
-
3 tablespoons
cornstarch
-
3/4 cup
sugar
-
1
egg yolk mixed with a tablespoon or two of water (for egg wash)
Directions
- Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, divide, then flatten into two disks. Wrap in plastic; chill 2 hours.
- Preheat oven to 375F. Spray a 9 inch pie plate with baking spray.
- Place berries and cherries in a medium work bowl. Sprinkle in corn starch and sugar and stir to combine. Set aside.
- Roll out one of the dough disks to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon cherry-berry mixture onto the pie plate. Roll out the other dough disk to a long sheet and cut bands. Create a lattice top over the pie and anchor to the crust. Lightly brush pastry with the beaten egg wash. Place on a baking sheet (in case it boils over) and place on the center rack in the oven.
- Bake until filling is bubbling and pastry is golden, 55 minutes to an hour. If the top gets too brown before the hour, cover with aluminum foil. Cool slightly on baking sheet on a rack. Serve warm or at room temperature.
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