Cherry Berry Pie
Indulge in the perfect harmony of sweet and tart with this irresistible Cherry Berry Pie, a show-stopping dessert brimming with the vibrant flavors of fresh cherries, blueberries, raspberries, and blackberries. Encased in a buttery, flaky homemade pie crust, this recipe combines a rich, fruit-packed filling thickened with cornstarch and brightened with a touch of fresh lemon juice and vanilla. The golden, crimped lattice crust, brushed with an egg wash and sprinkled with coarse sugar, bakes to perfection, offering a delightful crunch with each bite. Ideal for summer gatherings or holiday celebrations, this classic yet easy-to-make fruit pie is a crowd-pleaser that’s as beautiful as it is delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is a celebration of seasonal flavors.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 2 cups Fresh cherries (pitted, halved)
- 1.5 cups Mixed berries (such as blueberries, raspberries, and blackberries)
- 0.75 cups Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice (fresh)
- 1 teaspoon Vanilla extract
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for topping)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt for the crust.
Add the cold, cubed butter to the bowl, and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently after each addition until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
In a medium saucepan over medium heat, combine the cherries, mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
Cook the filling mixture for about 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens. Remove from heat and allow to cool slightly.
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the cooled cherry berry filling into the prepared crust.
Roll out the second disc of dough into another 12-inch circle. Place it over the filling, or cut it into strips to create a lattice pattern.
Trim the excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp decoratively.
Brush the top crust with the beaten egg, and sprinkle with coarse sugar.
Place the pie on a baking sheet to catch any drips and bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 555.4 g | 202% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 281.9 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 227 mg | 17% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
