This is my ode-to-summer pie, a tumble of fresh Bing cherries and mixed berries baked up in a flaky all-butter crust until bronzed and bubbling. Lemon zest and vanilla bean paste perfume the filling, adding a nice complement to the sweet and juicy fruit. A nice wedge of pie stands alone, but if you feel so inclined to add a scoop of vanilla bean ice cream or dollop of lightly whipped cream, please do.
And if you so happen to find yourself with a leftover slice, it’s a must for breakfast on a breezy and still cool summer morning alongside a steaming mug of coffee.
Cherry Berry Pie
- 1 cup cold unsalted butter, divided
- 2 1/2 cups flour
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 cup low-fat buttermilk
- 2 Tbsp vodka
- 1 cup sugar
- 6 Tbsp arrowroot starch
- 1/8 tsp salt
- 1 1/2 cups fresh Bing cherries, pitted and halved
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh blueberries
- 2 tsp fresh lemon zest
- 2 tsp vanilla bean paste (or extract)
- 1/2 Tbsp milk
- 1/2 Tbsp sugar
- Prepare dough: Grate 8 Tbsp butter into a small bowl; cut remaining 8 Tbsp butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
- Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just until dough comes together. Divide dough in half and gather each half into a ball, wrap in plastic and flatten slightly to form a disc. Chill dough in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
- Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a standard 9-inch pie dish; trim overhang to one inch. Chill in the refrigerator for 30 minutes.
- Prepare filling: Whisk together sugar, arrowroot starch, and salt in a large bowl; add cherries, berries, lemon zest, and vanilla bean paste, tossing gently to combine. Set aside. Place second disc of dough on floured board and dust dough with flour. Roll out using same procedure, until dough is a 12 to 13-inch circle. Use a pastry wheel or knife to cut dough into 2-inch wide strips for the lattice. Spoon filling into chilled pie shell and arrange dough strips over the top in a lattice pattern. Fold up dough overhang and crimp with a fork to seal. Chill assembled pie in the refrigerator for 15 minutes.
- Preheat oven to 400°F and place a rimmed baking sheet lined with foil on the lowest rack of the oven. Brush pie with milk and sprinkle with sugar; place pie on preheated baking sheet and bake for 10 minutes. Reduce heat to 375°F and continue baking another 55 to 60 minutes, until filling is bubbling and crust is golden brown. Check pie partway through - if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.