Cherry-Berry Pie

Name: Cherry-Berry Pie
Cook time: 30 min
Ingredients: 2 1/4 cups all-purpose flour, frozen; 2 teaspoons salt; 14 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; 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

Cherry-Berry Pie was pinched from <a href="http://www.foodandwine.com/recipes/cherry-berry-pie" target="_blank">www.foodandwine.com.</a>

"Paula Haney made pastries at acclaimed Chicago restaurants like Trio before opening her Green City Market stand. She launched her adorable, and adorably named, Hoosier Mama Pie Company in March, but still has a stand at the market and buys produce there, including the cherries for her stellar pies...."

INGREDIENTS

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2 1/4 cups all-purpose flour, frozen

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2 teaspoons salt

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14 tablespoons unsalted butter, cut into 1/2-inch cubes—9 tablespoons frozen, 5 tablespoons chilled

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2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water

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1 cup plus 1 teaspoon sugar, plus more for sprinkling

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1/4 cup quick-cooking tapioca

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Pinch of salt

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2 cups pitted sweet cherries

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3/4 pound raspberries (3 cups)

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1/2 pound blueberries (1 1/2 cups)

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1 teaspoon all-purpose flour

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2 tablespoons heavy cream

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