Cherry-Berry Pie

Cherry-Berry Pie
Photo by Tina Rupp

Ingredients

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

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
    • 1 teaspoon all-purpose flour
    • 1 cup plus 1 teaspoon sugar, plus more for sprinkling
    • 2 cups pitted sweet cherries
    • 2 tablespoons heavy cream
    • +7 other ingredients


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