VERY CHERRY BERRY PIE

VERY CHERRY BERRY PIE image

Provided by ravishing rubbies @rrsuttles

Categories Pies

Number Of Ingredients 13

2-1/4 cup(s) all-purpose flour
2 teaspoon(s) salt
5 tablespoon(s) chilled butter,cut up or 9 tbsp.frozen unsalted butter,cut into 1/2 inch cubes
2 tablespoon(s) red wine vinegar,mixed with 6 tbsp.ice water
1 cup(s) sugar& plus more for sprinkling
1 teaspoon(s) sugar
1/4 cup(s) quick cooking tapioca
pinch(es) salt
2 cup(s) pitted sweet cherries
3/4 pound(s) =3 cups raspberries
1 teaspoon(s) all- purpose flour
2 teaspoon(s) heavy cream
1/4 pound(s) blueberries

Steps:

MAKE THE CRUST:IN A FOOD PROCESSOR,PULSE THE FLOUR AND SALT.ADD THE CHILLED BUTTER&PULSE BUTTER,UNTIL IT IS THE SIZE OF SMALL PEAS.ADD THE FROZEN BUTTER,PULSE TILL THE DOUGH STARTS TO COME TURN ONTO A LIGHTLY FLOURED SURFACE.ROLL OUT 1 DISK OF DOUGH TO A 12-INCH ROUND,(1/8)INCH THICK.TRANSFER TO A (10)INCH METAL PLATE AND FREEZE FOR (20)MINUTES.
MAKE THE FILLING:IN A SMALL BOWL,WHISK(1)CUP OF SUGAR WITH THE TAPIOCA AND SALT.IN ANOTHER BOWL.TOSS TOSS THE CHERRIES WITH THE RASPBERRIES&BLUEBERRIES.SPRINKLE WITH THE SUGAR MIXTURE AND TOSS GENTLY.MIX THE FLOUR&REMAINING (1)TSP.SUGAR.SPRINKLE IN THE CRUST;TAP OUT EXCESS.SPOON FILLING INTO THE CRUST.
USING A FLUTED PASTRY WHEEL,CUT THE REMAINING DOUGH INTO3/4 INCH WIDE STRIPS.ARRANGE THE STRIPS ACROSS THE PIE IN A LATTICE PATTERN.TRIM THE OVERHANGING STRIPS TO 1/2INCH&PRESS THEM TO THE CRUST.PINCH THE RIM BETWEEN YOUR FINGERS TO FLUTE IT.FREEZE THE PIE FOR(1)HOUR.
PREHEAT THE OVEN TO 400 DEGREES.BRUSH THE CREAM OVER THE LATTICE CRUST&RIM&SPRINKLE WITH SUGAR.BAKE IN THE UPPER THIRD OF THE OVEN FOR (1)HOUR,OR UNTIL THE CRUST IS RICHLY BROWNED.AND THE FILLING STARTS TO BUBBLE.IF NEEDE,COVER THE PIE WITH FOIL THE LAST (10) MINUTES OF BAKING.REMOVE AND COOL ON RACK.SERVE WARM.