Cherry Berry Pie

This sweet-tart pie has a juicy filling. If you use frozen cherries, the filling will be even jucier.

Cherry Berry Pie
Photo: Andy Lyons
Prep Time:
30 mins
Stand Time:
15 mins
Bake Time:
55 mins
Total Time:
30 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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

  1. 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.

Nutrition Facts (per serving)

512 Calories
19g Fat
81g Carbs
5g Protein
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.

Related Articles