Cherry Berry Pie

This Cherry Berry Pie is packed full of cherries and raspberries and is great when served with s a scoop of ice cream!  I love the flower design on this Cherry Berry Pie. It’s so easy to make instead of a lattice design.  Recipe courtesy of Karyn Granrud from Pint Sized Baker.

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Servings 10 servings
Prep Time 60 minutes
Cook Time 65 minutes
Submitted By Karyn Granrud from Pint Sized Baker
Rating
  • 1
  • 2
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 10 servings
Prep Time 60 minutes
Cook Time 65 minutes
Submitted By Karyn Granrud from Pint Sized Baker
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Ingredients
Ingredients
Instructions
Prepare the Crust
  1. In a food processor, process the flour, sugar, and salt for three pulses. Add in the butter and shortening and pulse 15 times. Check that the mixture is like little pebbles. Scrape down the sides and make sure that all the fat is evenly distributed.
  2. Drizzle half the vodka and half the water over the mixture and pulse 8 times. Check that the dough is coming together and add the remaining vodka and water in as your pulse. When a dough ball forms, you are done.
  3. Turn out half of the dough on to plastic wrap. Flatten and shape into a large disk. Cover with plastic wrap and refrigerate flat for 1 hour or up to two days. Repeat with the second dough ball.
  4. Sprinkle some flour on to a working surface and roll one pie crust into a large circle. Make sure that it will fit in your pie pan. Fold the disk in half, then in half again and transfer it to the pin pan. Press down in the center and along the edges. Trim off any excess crust from the sides. Place the pie pan into the fridge while you make the filling.
For the Filling
  1. Preheat the oven to 375°F. Toast your pecans and set aside to cool.
  2. Mix the cherry pie filling, raspberries, brown sugar and cinnamon in a large bowl.
  3. In a separate bowl, mix the cake mix, toasted pecans, and coconut flakes together.
  4. Remove the prepared pie crust from the fridge and add in the cherry filling. Sprinkle on the dry mixture. Drizzle the melted butter over top.
  5. Remove the second pie crust dough from the fridge and roll out on a floured surface. Cut various sized "petals" and place them on top of the pie starting with the larger slices. Overlap with smaller slices of pie crust and add a 2-inch circle to the center. Brush the crust with milk and sprinkle with sugar.
  6. Bake for 55 - 65 minutes or until the crust is golden brown. Tent the edges with foil if it starts to get too brown. Cool on a wire rack and serve with a scoop of ice cream.
Recipe Notes

I know a lot of people have a tough time with pie crusts. You’re not alone – I used to as well. Here’s a few pointers for you that will help you to make the best pie crust of your life!

Use a kitchen scale and weigh your dry ingredients. This will result in the most accurate measurement.

No scale? When measuring flour, spoon it from the bag into the measuring cup. Slide a knife across the top to level off any mound that may have formed.

Do NOT pack the flour into the measuring cup. Don’t tap it on the counter or scoop it inside the bag. You will end up with too much flour.

Use vodka. Yes, you read that right. Use vodka. The addition of vodka will help to keep the gluten from getting tough and will result in a more moist dough that will stay tender.

Use two fats. I know most people will tell you the horrors of Crisco, but what it does for a pie crust is just amzing!

You can use a use a dough blender and mix the crust by hand, but a food processor makes fast work and keeps your butter and shortening cold!

Keep it cold. From cold butter and shortening to ice cold vodka and water. Once it’s shaped and in the pie tin, keep it in the fridge until you’re ready to use it.

Products Used in this Recipe
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