Cherry Berry Pie with Whole Wheat Pie Crust
This Cherry Berry Pie combines juicy cherries and mixed berries in a bright, flavorful filling.The whole wheat crust is buttery, tender, and pleasantly rustic.Lemon juice enhances the natural tartness and freshness of the fruit.Cornstarch thickens the filling while keeping it juicy rather than watery.A lattice or decorative top crust makes the pie beautiful and festive.Serve it warm with vanilla ice cream for the ultimate homemade dessert.
Ingredients
For the Whole Wheat Pie Crust
- 1½ cups (190 g) whole wheat flour
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 6–8 tablespoons ice water
- 1 teaspoon lemon juice or apple cider vinegar
For the Cherry Berry Filling
- 2 cups pitted fresh or frozen cherries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the Egg Wash
- 1 large egg
- 1 tablespoon milk or water
For Finishing
- 1–2 tablespoons coarse sugar, optional
Instructions
Make the Whole Wheat Pie Dough
- Add the whole wheat flour, all-purpose flour, sugar, and salt to a large bowl. Whisk to combine.Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the Liquid
- Mix the ice water with the lemon juice or vinegar.Drizzle the liquid into the flour mixture, 1 tablespoon at a time, gently mixing until the dough begins to come together.Do not add more water than necessary.
Chill the Dough
- Turn the dough onto a lightly floured surface and gently bring it together. Divide it into two portions and flatten each into a disk.Wrap both disks and refrigerate for at least 1 hour.
Prepare the Fruit Filling
- In a large bowl, combine the cherries, blueberries, raspberries, and blackberries.Add the sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Gently toss until the fruit is evenly coated.If using frozen fruit, there is no need to completely thaw it before mixing.
Add the Filling
- Pour the cherry-berry mixture into the prepared crust. Spread it evenly and slightly mound the fruit toward the center.
Create the Top Crust
- Roll out the second dough disk.For a classic lattice pie, cut the dough into strips and arrange them over the filling in a crisscross pattern. Press the edges together and trim the excess.Alternatively, place the entire crust over the filling and cut several decorative vents in the top.
Brush with Egg Wash
- Whisk together the egg and milk or water.Brush the top crust lightly with the egg wash. Sprinkle with coarse sugar if desired.
Bake the Pie
- Preheat the oven to 425°F (220°C).Place the pie on a baking sheet to catch any bubbling fruit juices.Bake for 20 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue baking for approximately 30–40 minutes.The crust should be deeply golden and the filling should be visibly bubbling.If the edges brown too quickly, cover them loosely with aluminum foil.
Cool Completely
- Allow the pie to cool for at least 2 hours before slicing.This step is important because the fruit filling needs time to set. Cutting the pie while it is piping hot can result in a very runny filling.
Notes
- Fruit: Fresh or frozen cherries and berries can be used.
- Cherries: Always remove the pits before adding cherries to the filling.
- Frozen fruit: Frozen berries may release additional liquid, so allow the pie to bake until the filling is actively bubbling.
- Flour: Whole wheat flour adds flavor and texture but can make pastry slightly more delicate.
- Butter: Keep the butter cold throughout the dough-making process.
- Sweetness: Adjust the sugar slightly depending on how tart your fruit is.
- Cooling: Do not skip the cooling period if you want clean slices.
- Pie dish: A standard 9-inch pie dish works best for this quantity.