Cherry Berry Pie Recipe
American · Dessert · 85 min total
A classic double-crust pie filled with sweet cherries and mixed berries, perfect for summer gatherings.
30
min prep
min prep
55
min cook
min cook
8
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
- 3 cups pitted fresh or frozen sweet cherries
- 2 cups mixed berries (blueberries, raspberries, blackberries)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Make the pie crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until dough just holds together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 400°F (200°C).
- In a large bowl, combine cherries, mixed berries, sugar, cornstarch, lemon juice, and vanilla. Toss gently to coat.
- On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer to a 9-inch pie dish, letting excess hang over edge. Pour in the filling and dot with butter pieces.
- Roll out the second disc of dough to a 12-inch circle. Place over filling. Trim excess dough, leaving a 1-inch overhang. Fold edges under and crimp as desired. Cut several slits in top crust to vent steam.
- Brush top crust with beaten egg and sprinkle with coarse sugar.
- Place pie on a baking sheet. Bake for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for 30-35 minutes more, until crust is golden and filling is bubbly. If edges brown too quickly, cover with foil.
- Cool on a wire rack for at least 2 hours before slicing to allow filling to set.
Tips
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered at room temperature for up to 2 days.
- For a lattice top, cut the second dough into strips and weave over filling.
AI estimate may be inaccurate · Terms