This year I’m making all American berry cherry pies with lattice crust tops for the 4th of July. One more run to the farmers market this Saturday for fresh cherries, blueberries and raspberries and I’ll be good to go for the 4th. Our group will stake out sidewalk seats for the old fashioned 4th of July parade in our town. Afterwards we’re headed to our daughter’s home for a Southern style barbecue potluck. My berry cherry pies are best served the day they’re baked which means making the dough for the crust the day before and baking off the pies first thing in the morning before heading out to the parade. I found this recipe in another one of my old Food and Wine magazines from August 2009 and I was determined to follow it as written except to add less salt to the crust. I am very happy with the results of both the flavor of the filling, very berry, the tenderness of the crust, and the look of this pie. A scoop of vanilla ice cream on top would be the perfect compliment to the cherry berry flavor of this pie. Happy birthday America!
The crust is made in the food processor and spends some time in both the refrigerator and freezer before filling and baking. I used a fluted pastry wheel to cut the strips for the lattice and then arranged them on top of the berry cherry filling. The lattice is brushed with heavy cream and sprinkled with sugar. The original recipe calls for freezing the finished pie for one hour before baking but I placed it in the refrigerator while I preheated the oven and it baked beautifully in my oven. I covered the top with foil for the last 15 minutes so the crust wouldn’t get too dark. Here are before and after baking photos, this is what one hour in a 400 degree oven will do to a raw pie!
Makes one 10" pie. Very slightly adapted from Food & Wine.
- For the crust
- 2 & 1/4 cups all purpose flour
- 1 teaspoon sea salt
- 14 tablespoons unsalted butter, cut into 1/2" cubes-9 tablespoons frozen, 5 tablespoons chilled
- 2 tablespoons red wine vinegar mixed with 6 tablespoons chilled water
- For the filling
- 1 cup sugar plus 1 teaspoon for sprinkling
- 1/4 cup quick cooking tapioca
- Pinch of salt
- 2 cups pitted sweet cherries
- 3 cups raspberries
- 1 & 1/2 cups blueberries
- 1 teaspoon all purpose flour
- 2 tablespoons heavy cream
- Make the crust in a food processor.
- Pulse the flour and salt until well mixed.
- Add the chilled butter, pulse until it's the size of small peas.
- Add the frozen butter, pulse until it's also the size of small peas.
- Drizzle the vinegar mixture over the flour mixture and pulse until dough comes together.
- Turn out and knead gently to form a soft dough.
- Divide the dough in half and form 2 flat rounds, wrap in plastic and chill for at least 2 hours.
- On a lightly floured surface, roll out one dough round to 12 inches, transfer to a 10" metal pie plate and freeze for 20 minutes.
- Roll out the second round of dough, about 1/8" thick, transfer to baking sheet and freeze for 20 minutes.
- Make the filling.
- Using a small bowl whisk 1 cup sugar with the tapioca and salt.
- In a larger bowl gently mix together the cherries, raspberries and blueberries.
- Sprinkle with the sugar mixture and toss to evenly distribute.
- Mix the 1 teaspoon of flour with the 1 teaspoon of sugar, sprinkle on the bottom crust.
- Spoon the filling into the crust.
- Using a fluted pastry wheel cut the remaining dough into 3/4" wide strips.
- Arrange the strips over the filling in a lattice pattern.
- Trim the overhanging strips and pinch the ends into the bottom crust.
- Place the pie in the refrigerator for about 20 minutes while preheating the oven to 400F.
- Brush the lattice top and edges of crust with the cream and sprinkle remaining 1 teaspoon of sugar on top.
- Bake in the upper third of oven for about 1 hour. The crust will turn golden brown and the filling will be bubbling hot when ready.
- Cover the pie with foil during the end of baking if the crust is becoming too brown before filling bubbles.
- Cool on a metal rack before serving.