Deep Dish Cherry-Berry Pie

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  • Makes: 12 servings
  • Prep: 50 mins
  • Bake: 2 hrs 375°F
  • Stand: 1 hr

Deep Dish Cherry-Berry Pie

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Directions

  1. In a very large bowl combine sugar and cornstarch; stir in cherries and raspberries. Let stand 1 hour until fruit is partially thawed, stirring occasionally.
  2. Preheat oven to 375 degrees F. Meanwhile prepare pastry. On a lightly floured surface, roll 1/2 of the pastry to a 17x12-inch rectangle; transfer* to a 13x9-inch baking dish. Trim edges to 1/2 inch over sides of the dish. Transfer partially thawed fruit to prepared dish.
  3. On a lightly floured surface, roll remaining pastry to a 15x10-inch rectangle. Cut lengthwise into 3/4-to 1-inch wide strips. Weave in a mock lattice atop filling, trimming and pressing lightly into pastry on the edges. Fold over pastry edge.
  4. Place on a baking sheet and bake about 2 hours or until bubbles begin to appear close to center of pie** , covering top lightly with foil after about 1 1/4 hours of baking to prevent top pastry edges from overbrowning

From the Test Kitchen

*

It is difficult to transfer this large a sheet of pastry. If tears occur just press the pastry back together once in the dish.

**

To be sure crust is done, carefully lift pie and check that bottom crust is browned.

Pastry

Directions

  1. In a large bowl stir together flour and salt. Cut in shortening and butter until pieces are pea sized. Sprinkle ice water, 1 tablespoon at a time, over part of the flour mixture; toss with a fork. Push moistened pastry to the side of the bowl. When flour mixture is moistened, gather flour mixture into a ball, kneading gently until it holds together. Divide in half.
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