Cherry Berry Berry Pie
- Makes: 8 servings
- Prep 35 mins
- Bake 45 mins to 50 mins
- Cool At least 2 hrs
This streusel-topped pie comes from Sweetie- licious Bakery Cafe in DeWitt, Michigan.
Ingredients
-
Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
-
1
cup
granulated sugar
-
1/4
cup
cornstarch
-
4 1/2
cups
frozen unsweetened pitted tart red cherries
-
3/4
cup
frozen red raspberries
-
3/4
cup
frozen blueberries
-
1/2
teaspoon
lemon zest
-
1
teaspoon
lemon juice
-
1/2
teaspoon
almond extract
-
1/2
cup
all-purpose flour
-
1/2
cup
granulated sugar
-
1/4
cup
packed brown sugar
-
1/8
teaspoon
salt
-
1/4
cup
butter, cut into small pieces
Directions
- Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Put pastry-lined pie plate pie plate in freezer while preparing pie.
- For filling: In a large saucepan, stir together the 1 cup granulated sugar and 1/4 cup cornstarch; add cherries. Gently toss until coated. Cook and stir over medium heat until bubbly. Add raspberries and blueberries. Cook and stir until thickened and bubbly. Cook and gently stir for 1 minute more. Remove from heat. Stir in lemon zest, lemon juice and almond extract. Set aside.
- For topping: In a medium bowl, stir together the flour, the 1/2 cup sugar, the brown sugar and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
- Transfer cherry mixture to the pastry-lined pie plate. Sprinkle crumb mixture over cherry mixture. To prevent overbrowning, loosely cover pie with foil.
- Bake in a 400 degrees oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving.
Helens Single-Crust Pie Pastry
Ingredients
- 1 3/4
cups
cake flour or all-purpose flour
- 1/3
cup
all-purpose flour
- 3/4
teaspoon
salt
- 6
tablespoons
cold butter, cut into pieces
- 3
tablespoons
shortening
- 5
tablespoons
cold water
- 2
tablespoons
lightly beaten egg or 1 egg yolk
- 1
teaspoon
lemon juice or vinegar
Directions
- In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
- In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
- Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
- On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
- Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust
Nutrition Facts
(Cherry Berry Berry Pie )
Servings Per Recipe 8, Niacin (mg) 3, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 89, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sugar (g) 54, sodium (mg) 366, Potassium (mg) 183, cal. (kcal) 574, calcium (mg) 30, pro. (g) 5, iron (mg) 4, vit. A (IU) 1215, carb. (g) 95, vit. C (mg) 4, Fat, total (g) 20, Thiamin (mg) 0, Riboflavin (mg) 0, chol. (mg) 54, sat. fat (g) 11