Recipes and Cooking Cherry Berry Pie This sweet-tart pie has a juicy filling. If you use frozen cherries, the filling will be even jucier. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Stand Time: 15 mins Bake Time: 55 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients ¾ cup granulated sugar ½ cup packed brown sugar 6 tablespoon cornstarch 1 teaspoon finely shredded orange peel 4 cup fresh or frozen* unsweetened tart red cherries, pitted 1 ½ cup blackberries 1 recipe Pastry for Double-Crust Pie Milk Granulated sugar 1 recipe Sweetened Whipped Cream or vanilla ice cream (optional) Sweetened Whipped Cream 1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla Pastry for Double-Crust Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ½ cup ice water Directions In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally. Preheat oven to 375°F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate. For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar. Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream Sweetened Whipped Cream In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form. Pastry for Double-Crust Pie In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 Tbsp. at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide dough in half. Shape each portion into a ball. * If using frozen cherries, let mixture in Step 1 stand 45 minutes or until cherries are partially thawed. In Step 4, bake 45 minutes before removing foil. Decorative Touch Adorn your pie with a sweet cherry touch. Stamp out circles for cherries using small biscuit cutters. Make a leaf with a small teardrop pastry cutter, or use a knife to cut the shape freehand. Rate it Print Nutrition Facts (per serving) 512 Calories 19g Fat 81g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 512 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 15mg 5% Sodium 351mg 15% Total Carbohydrate 81g 29% Total Sugars 42g Protein 5g Vitamin C 13.8mg 69% Calcium 43mg 3% Iron 2.4mg 13% Potassium 244mg 5% Fatty acids, total trans 2g Folate, total 85mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.