This season is all about Baking Recipes that Bring Holiday Cheer! What better way to spread the love than with a delicious Cherry Berry Pie!
Cherry Berry Pie
The November crunch before the holidays is upon us. Kids are starting to ask for the latest toys (mines wants a Hatchimal) and actually starting to do their chores (well, sort of). Mom’s are trying to figure out the schedule for the school parties, pageants, and plays. Dad’s are still watching football and wondering what’s for dinner tonight. Don’t be caught off guard this holiday baking season. Bob’s Red Mill has a ton of great products for the everyday baker like you and me. Bake up an amazing Cherry Berry Pie with Organic Unbleached All Purpose White Flour or use Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill. It’ll turn out great every time with this easy pie crust recipe.My pie crust recipe makes enough for two crusts and as you can see, you’ll need both to make this festive favorite recipe! A bottom crust of course, and then a top crust. You could go with something more traditional like a lattice top, but I decided to have some fun and create a flower top that is so easy for you to recreate at home. Don’t ya just love it?? With a filling that is super easy to make, take the time to prepare a homemade crust and decorate it to wow your family!
I know a lot of people have a tough time with pie crusts. You’re not alone – I used to as well. Here’s a few pointers for you that will help you to make the best pie crust of your life!
- Use a kitchen scale and weigh your dry ingredients. This will result in the most accurate measurement.
- No scale? When measuring flour, spoon it from the bag into the measuring cup. Slide a knife across the top to level off any mound that may have formed.
- Do NOT pack the flour into the measuring cup. Don’t tap it on the counter or scoop it inside the bag. You will end up with too much flour.
- Use vodka. Yes, you read that right. Use vodka. The addition of vodka will help to keep the gluten from getting tough and will result in a more moist dough that will stay tender.
- Use two fats. I know most people will tell you the horrors of Crisco, but what it does for a pie crust is just amzing!
- You can use a use a dough blender and mix the crust by hand, but a food processor makes fast work and keeps your butter and shortening cold!
- Keep it cold. From cold butter and shortening to ice cold vodka and water. Once it’s shaped and in the pie tin, keep it in the fridge until you’re ready to use it.
Here’s a few more awesome pies for you holiday baking!
For the Crust
- 12.8 oz (2 1/2 cups) Bob's Red Mill Organic All-Purpose Flour
- 2 Tbsp butter
- 1 tsp salt
- 12 Tbsp unsalted butter - cut into 1/4
- 8 Tbsp vegetable shortening - cut into 8 pieces and chilled
- 1/4 C vodka - ice cold
- 1/4 C water - ice cold
For the Filling
- 2 cans (42 oz total) cherry pie filling
- 1/4 C raspberries - fresh or frozen
- 1/4 C brown sugar
- 1/4 tsp cinnamon
- 1 C yellow cake mix
- 1/2 C chopped pecans, toasted
- 1/2 C coconut flakes
- 1/4 C butter, melted
Prepare the Crust
- In a food processor, process the flour, sugar, and salt for three pulses. Add in the butter and shortening and pulse 15 times. Check that the mixture is like little pebbles. Scrape down the sides and make sure that all the fat is evenly distributed.
- Drizzle half the vodka and half the water over the mixture and pulse 8 times. Check that the dough is coming together and add the remaining vodka and water in as your pulse. When a dough ball forms, you are done.
- Turn out half of the dough on to plastic wrap. Flatten and shape into a large disk. Cover with plastic wrap and refrigerate flat for 1 hour or up to two days. Repeat with the second dough ball.
- Sprinkle some flour on to a working surface and roll one pie crust into a large circle. Make sure that it will fit in your pie pan. Fold the disk in half, then in half again and transfer it to the pin pan. Press down in the center and along the edges. Trim off any excess crust from the sides. Place the pie pan into the fridge while you make the filling.
For the Filling
- Preheat the oven to 375F.
- Toast your pecans and set aside to cool.
- Mix the cherry pie filling, raspberries, brown sugar and cinnamon in a large bowl.
- In a separate bowl, mix the cake mix, toasted pecans, and coconut flakes together.
- Remove the prepared pie crust from the fridge and add in the cherry filling. Sprinkle on the dry mixture. Drizzle the melted butter over top.
- Remove the second pie crust dough from the fridge and roll out on a floured surface. Cut various sized "petals" and place them on top of the pie starting with the larger slices. Overlap with smaller slices of pie crust and add a 2-inch circle to the center.
- Brush the crust with milk and sprinkle with sugar.
- Bake for 55 - 65 minutes or until the crust is golden brown. Tent the edges with foil if it starts to get too brown.
- Cool on a wire rack and serve with a scoop of ice cream.
Amount Per Serving: Calories: 440Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 52mgSodium: 378mgCarbohydrates: 31gFiber: 2gSugar: 13gProtein: 3g
Nutrition information isn’t always accurate.