VERY CHERRY BERRY PIE

Very Cherry Berry Pie Recipe

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ravishing rubbies

By
@rrsuttles

A FABLOUS WARM DESSERT

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
30 Min

Ingredients

2-1/4 c
all-purpose flour
2 tsp
salt
5 Tbsp
chilled butter,cut up or 9 tbsp.frozen unsalted butter,cut into 1/2 inch cubes
2 Tbsp
red wine vinegar,mixed with 6 tbsp.ice water
1 c
sugar& plus more for sprinkling
1 tsp
sugar
1/4 c
quick cooking tapioca
pinch
salt
2 c
pitted sweet cherries
3/4 lb
=3 cups raspberries
1 tsp
all- purpose flour
2 tsp
heavy cream
1/4 lb
blueberries

Step-By-Step

1MAKE THE CRUST:IN A FOOD PROCESSOR,PULSE THE FLOUR AND SALT.ADD THE CHILLED BUTTER&PULSE BUTTER,UNTIL IT IS THE SIZE OF SMALL PEAS.ADD THE FROZEN BUTTER,PULSE TILL THE DOUGH STARTS TO COME TURN ONTO A LIGHTLY FLOURED SURFACE.ROLL OUT 1 DISK OF DOUGH TO A 12-INCH ROUND,(1/8)INCH THICK.TRANSFER TO A (10)INCH METAL PLATE AND FREEZE FOR (20)MINUTES.
2MAKE THE FILLING:IN A SMALL BOWL,WHISK(1)CUP OF SUGAR WITH THE TAPIOCA AND SALT.IN ANOTHER BOWL.TOSS TOSS THE CHERRIES WITH THE RASPBERRIES&BLUEBERRIES.SPRINKLE WITH THE SUGAR MIXTURE AND TOSS GENTLY.MIX THE FLOUR&REMAINING (1)TSP.SUGAR.SPRINKLE IN THE CRUST;TAP OUT EXCESS.SPOON FILLING INTO THE CRUST.
3USING A FLUTED PASTRY WHEEL,CUT THE REMAINING DOUGH INTO3/4 INCH WIDE STRIPS.ARRANGE THE STRIPS ACROSS THE PIE IN A LATTICE PATTERN.TRIM THE OVERHANGING STRIPS TO 1/2INCH&PRESS THEM TO THE CRUST.PINCH THE RIM BETWEEN YOUR FINGERS TO FLUTE IT.FREEZE THE PIE FOR(1)HOUR.
4PREHEAT THE OVEN TO 400 DEGREES.BRUSH THE CREAM OVER THE LATTICE CRUST&RIM&SPRINKLE WITH SUGAR.BAKE IN THE UPPER THIRD OF THE OVEN FOR (1)HOUR,OR UNTIL THE CRUST IS RICHLY BROWNED.AND THE FILLING STARTS TO BUBBLE.IF NEEDE,COVER THE PIE WITH FOIL THE LAST (10) MINUTES OF BAKING.REMOVE AND COOL ON RACK.SERVE WARM.

About VERY CHERRY BERRY PIE

Course/Dish: Pies
Hashtags: #cherry, #berry