There's nothing quite like a cherry berry pie for dessert in the dead of winter, or anytime for that matter. Somehow I just knew I'd appreciate the fruit more now than I did during the hours spent cleaning flats of strawberries and pitting cherries this past summer.
I've made a lot of pies in my lifetime and it is often a crap shoot as to how they'll turn out because so much depends on how juicy the berries are to begin with never mind that I haven't always had the best of luck in the pastry department. Lately I've been using a recipe from Ina Garten which has yet to fail me, enough so that I'm at the point of claiming it as my own (almost). Can I do that without the Ina police coming after me?
Anyway, as for the pie's innards - frozen, direct from the freezer strawberries, sweet cherries and wild blueberries went into this one along with a limited amount of sugar (because we don't like our pies too sweet) mixed with both flour and cornstarch. A few pats of butter and a lot of oven time, a fair bit of patience and here's the result.
Just so you know -
- I use a deep dish pie tin with a removable bottom so you may have to adjust the filling quantities you use depending on the size of pie pan you're using;
- Should you be making this pie with fresh rather than frozen fruit, you'll need to lower the amount of thickening agents (flour and cornstarch) because frozen berries have more juices than fresh ones
- Baking time may vary and because the fruit's frozen, it'll take longer than it will if you're using fresh fruit. About the only way I can tell a pie is really done is by the amount and consistency and color of juices it burps out from under the pastry lid. In my opinion, more burping is better so be sure to put a sheet pan under the pie plate to collect all the drips.
Cherry Berry Pie an original from JBug’s Kitchen Antics with pastry recipe from Ina Garten
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
3/4 cup (1-1/2 sticks) very cold unsalted butter
1/3 cup very cold shortening
1/2 to 2/3 cup ice water
Place flour, salt and sugar in food processor with steel blade and pulse a few times to combine. Add butter and shortening cut into cubes to dry ingredients and pulse processor 10 to 12 times or until butter is the size of peas. With motor running gradually add ice water and pulse until pastry comes together. Place pastry into a large zip bag and form into a flattened disc. Press all the air out of the bag and seal. Refrigerate for a minimum half hour.
2 cups frozen blueberries (I used wild berries)
2 cups frozen whole strawberries (heaping cups)
2 cups frozen pitted sweet cherries (heaping cups)
3/4 cup granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
In a large bowl whisk together sugar, flour, cornstarch and salt. Add berries and fold together to dust frozen berries with dry ingredients.
To make pie – Preheat oven to 450. Divide pastry disc in half and roll out on a well floured board. Line bottom of pie tin leaving a 1 inch overhang. Fill with fruit pouring excess dry ingredients into center of pie. Dot with butter. Roll out top crust and arrange over fruit filling. Seal edges and flute. Decorate as you wish and cut slashes in top crust to allow steam to escape. Place pie tin on a flat baking sheet to catch any drips and bake pie for 15 minutes.
Reduce heat to 350 and continue baking for 60 to 90 minutes or until juices escape top of pie and run clear. Cool on a wire rack.
Two years ago - Pancetta and Smoked Mozzarella Pizza