Cherry-Berry Pie

Cherry-Berry Pie
Photo by Tina Rupp

Ingredients

  • 0.75 pound(s) raspberries
  • 14 tablespoon(s) unsalted butter
  • 2 tablespoon(s) red wine vinegar mixed with 6 tablespoons of ice water
  • 0.5 pound(s) blueberries
  • 1 teaspoon(s) all-purpose flour
  • 2.25 cup(s) all-purpose flour
  • 2 cup(s) pitted sweet cherries
  • + 5 more ingredients
    • 0.25 cup(s) quick-cooking tapioca
    • pinch(s) of salt
    • 2 tablespoon(s) heavy cream
    • 1 cup(s) plus 1 teaspoon sugar
    • 2 teaspoon(s) salt

Make the Crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it’s the size of small peas. Add the frozen butter and pulse until it’s the size of small peas. Drizzle the vinegar mixture over the flour mixture. Pulse just until the dough starts to come toget...

View full recipe at Food & Wine

Comments

Variations on Cherry-Berry Pie

  • Cherry-Berry Pie
    • 2 1/4 cups all-purpose flour, frozen
    • 1/4 cup quick-cooking tapioca
    • 1/2 pound blueberries (1 1/2 cups)
    • +8 other ingredients


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