Someone around here would rather have fruit pie than cake for his birthday. *coughMARKcough*
And while I'll always choose cake, he's onto something. Pie is freaking delish! Oh, and pie is easy to make. There's a reason the saying goes, "Easy as PIE."
Cherry Berry Pie combines sweet cherries, raspberries, and blackberries in a flaky, buttery double pie crust. The raspberries and blackberries become saucy while the cherries stay intact. Serve it with vanilla bean ice cream for bonus points. Andddddd, maybe a birthday candle.
The fruit filling part of the pie comes together in about 3 minutes. (If you don't count pitting the cherries.) We're putting in just a little more work on the crust, but it'll be worth it.
How do you get a flaky pie crust? I'll show you! Look at that flaky crust!!!
What if I don't want to/don't have time to make a pie crust?
I find that the Pillsbury refrigerated pie crusts are quite good. (But don't be afraid to make your own!)
This pie crust is one that I learned from King Arthur Flour maybe 15 years ago. You'll use both shortening and butter in the crust. It involves a couple of rests in the refrigerator and some simple rolling and folding. Fear not!
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Why use Crisco and butter in pie crust?
Shortening like Crisco makes for a flaky crust, while butter adds flavor. It's the best of both worlds!
How to Make Cherry Berry Pie
Start by making the crust. Cut cold shortening into the flour/salt.
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Next, pound out a stick of butter in a bit of flour until thin. It's pretty therapeutic. Also, maybe make sure your significant other isn't on a Zoom call in the other room while you're loudly whacking the butter with a rolling pin.
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Flake the flour-coated butter into the bowl and toss. Add ice water until the pie dough comes together. Form into a disc and chill.
After it has chilled, you'll roll into a rectangle; no need to be precise. Fold into thirds lengthwise like a letter. Then, fold into thirds again, into a square. Chill.
Can you see the long flakes of butter?!?
Now, you're ready to make the pie. Divide the dough in half (I love a bench scraper for this), and roll one piece larger than your pie plate. Place inside and trim excess. Brush with egg white.
Why brush the inside of pie crust with egg white?
When making a fruit pie, brushing the bottom crust with egg white helps keep the fruit juice from seeping into the crust. Brushing the crust with egg bites means avoiding soggy bottoms!
Let's take a look at the flaky goodness.
Now, toss fruit with tapioca starch, sugar, and salt. Pour into the pastry-lined pan. Dot with butter.
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Roll out the remaining pie dough. Cut into strips and make a lattice top. Alternatively, you can place the entire crust on top and cut out decorative vents. Brush with remaining egg white.
Bake! The pie will be bubbling when you remove it from the oven. Let cool until just warm or room temp. Serve with vanilla bean ice cream.
Amazon Essentials for this Recipe:
YIELD: 10 slices
PREP TIME: 40 minutes
INACTIVE TIME: 60 minutes
BAKE TIME: 60 minutes
for the double crust:
1/2 cup shortening
2 1/2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/2 cup unsalted butter
1/2 cup ice water + more as needed
egg white, lightly beaten
for the filling:
3/4 cup granulated sugar
2 tablespoons tapioca starch
1/4 teaspoon kosher salt
3 1/2 cups pitted sweet cherries, pitted*
2 1/2 cups raspberries & blackberries*
2 tablespoons unsalted butter, cut into small chunks
*If using a 10-inch pie pan, increase fruit by 1 cup total
Make the crust. Place shortening in the freezer while prepping to chill before starting. Move oven rack to lowest (not the floor) or lower third position. Preheat oven to 425.
Spoon flour into a bowl. Remove two tablespoons and set aside. Stir salt into the larger portion of flour. Remove shortening from freezer and scoop into flour. Use a pastry cutter to distribute until the shortening is in small crumbs.
Sprinkle reserved flour on countertop or pastry mat. Roll cold stick of butter in flour to coat. Use a rolling pin to pound the butter out into a thin rectangle. Break the flour-coated butter into pieces in bowl.
Add half of the water, using a fork to stir. Repeat with remaining water. If the crust dough will hold together when squeezed, stop. If not, add more water, a tablespoon at a time, until it does. Pieces of butter should be visible.
Form into a disc. Wrap in plastic wrap and refrigerate 30 minutes.
Remove from refrigerator and roll into a thin rectangle, lightly flouring surface if needed. Fold rolled dough into thirds like a letter. You'll have a thin rectangle. Fold into thirds again, making a square. Rewrap and refrigerate for another 30 minutes.
Divide dough in half. Roll one half out larger than the 9 or 10" pie plate. Fit dough into the dish, trimming overhang. Brush with lightly beaten egg white.
Stir sugar, tapioca starch, and salt together in a large bowl. Add pitted cherries, raspberries, and blackberries. Toss gently until evenly coated.
Pour into prepared pie dish. Distribute butter chunks over top.
Roll out remaining pie crust dough. Use a pastry cutter to cut into strips and make a lattice top. Alternatively, you can place the entire crust on top and cut out decorative vents or small cut-outs using mini cookie cutters. Crimp edges with fork. Brush with remaining egg white.
Bake on the low rack for 25 minutes. Reduce heat to 350. Bake an additional 30 minutes until the fruit is bubbling and crust is golden.
Remove to a wire rack to cool completely. Serve with vanilla bean ice cream.
*adapted from King Arthur flour & vintage Williams Sonoma Pies & Tarts
A recipe for my guy...who is Team Pie.