Berry Cherry Pie

September 18, 2011 § 3 Comments

I believe I have finally conquered my achilles heal…pie making.  Practice makes perfect and this pie turned out pretty perfect, in my opinion (see whole pie below).  Not a piece of this one went uneaten.  Actually, we were disappointed when it was gone.  Guess I will just have to make another one.

Look out friends and family.  Now that I have pie making figured out, you can expect to see me arriving to your house with a pie.  I hope you all like pie.  I am now taking orders.  You know, apple season is coming…  

In order to make this pie, you must first start out with my Mom’s Pie Crust (This really is my Mom’s recipe. Thanks Mom!).  No other crust will do.  Really!  This crust is a must.

Mom’s Pie Crust

  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups shortening
  • 1 egg
  • 1 tablespoon lemon juice
  • 1/2 cup ice water

In a large bowl, add the flour and salt.  Blend in shortening with a pastry blender.  In a small bowl, crack egg and beat with a fork until yolk and white are mixed.  Add lemon juice and water to the egg.  Pour mixture into the flour mixture.  Knead together.  Divide the dough into 4 equal balls.  Wrap in plastic wrap and refrigerate for 20-30 minutes then roll out.  Makes 4 pie crusts.  This recipe can be cut in half but you’ll still need 1 egg.

Take one of the balls and roll it out with a rolling-pin.  Line a 9″ pie plate with it.  Roll out second ball of crust and set aside.

Berry Cherry Filling

  • 2 – 16 oz bags of frozen berry cherry fruit from Trader Joe’s, slightly thawed (this mixture includes blackberries, raspberries, blueberries and cherries)
  • 3/4 cup of granulated sugar
  • 1 teaspoon pure vanilla extract
  • Juice from 1 lemon
  • 1/4 cup instant tapioca
  • 1/4 cup milk
  • Coarse sugar

Place berries in a large bowl.  Add the sugar, vanilla, lemon juice and tapioca.  Mix together.  Pour into the prepare 9″ pie plate that you already lined with the bottom crust.  Top with seconded rolled out crust.  Trim the crust (if needed) and crimp together edges.  Brush the crust with milk and sprinkle coarse sugar over it.  Add slits into the top the pie.  This allows the steam to be released when cooking.  To avoid over browning the edge of the pie, cover edges with aluminum foil.  Bake at 375 degrees for 50 minutes.   Remove foil and bake for another 30 minutes until top is golden brown.   Let cool.  It is best if the pie sits for a few hours so the juices can set-up.  Makes 8 heavenly slices.   


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