Cherry-Berry Pie With Whole Wheat Pie Crust

This Cherry-Berry Pie is a delightful twist on a classic dessert, combining the tartness of cherries with the sweetness of mixed berries, all encased in a nutty and wholesome whole wheat pie crust. The whole wheat crust adds a rustic flavor and a slight nuttiness that complements the juicy fruit filling perfectly. This pie is ideal for summer gatherings or as a comforting dessert during colder months, bringing together the best of both cherries and berries in every bite. The crust is easy to handle, making this pie a breeze to prepare, even for those new to baking.

Ingredients:

For the Whole Wheat Pie Crust:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup vegetable shortening, chilled
• 6-8 tablespoons ice water

For the Cherry-Berry Filling:

• 2 cups fresh or frozen cherries, pitted
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1 tablespoon unsalted butter, cut into small pieces

Instructions:

1. Prepare the Whole Wheat Pie Crust:
   • In a large bowl, combine whole wheat flour, all-purpose flour, sugar, and salt.
   • Add the chilled butter and shortening to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, and mix until the dough begins to come together. Be careful not to overwork the dough.
   • Divide the dough into two equal parts, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Cherry-Berry Filling:
   • In a large mixing bowl, combine cherries, blueberries, and raspberries.
   • Add sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and almond extract (if using). Stir until the fruit is evenly coated.
   • Let the mixture sit for 10 minutes to allow the juices to start releasing.
3. Assemble the Pie:
   • Preheat your oven to 375°F (190°C).
   • On a lightly floured surface, roll out one disc of the dough to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides.
   • Pour the cherry-berry filling into the prepared crust and dot the top with small pieces of butter.
   • Roll out the second disc of dough and place it over the filling. Trim the excess dough and crimp the edges to seal.
   • Cut a few small slits in the top crust to allow steam to escape.
4. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust start to brown too quickly, cover them with aluminum foil.
   • Remove the pie from the oven and let it cool completely before slicing.
5. Serve and Enjoy:
   • Serve the Cherry-Berry Pie warm or at room temperature, possibly with a scoop of vanilla ice cream or a dollop of whipped cream.

This pie is a perfect blend of tart and sweet, with a crust that’s both hearty and delicious, making it a favorite for any occasion!