Cherry Berry Pie — The Secret in the Crust

Fall is here for real now. The morning air has that particular Alabama October smell, smoke and sweetness and something going dormant. I drove to Gloria with the windows down and the heat on at the same time, which Tyler says is wasteful and I say is perfect, and we are both right.

Destiny has been at Gloria for three months now. She is settling in. I can see it in small things. She does not flinch when the phone rings anymore. She leaves food on her plate sometimes, which I know sounds like a bad thing but it is the opposite. It means she knows there will be more. That took me a lot longer than three months to learn. Some kids get there faster. I am glad she is getting there fast.

At the daycare this week, Brianna, the girl who announced she liked macaroni on her first day, has become my shadow. She follows me from activity to activity and narrates everything she is doing. I am painting now, she says. Now I am washing my hands. Now I am choosing a book. She is four and already very clear about where she is and what she is doing. I find that remarkable. I was not like that at four. I was very quiet about where I was and what I was doing. That is how you stay safe in some places.

Made sweet potato pie Sunday. Gloria recipe, which means more nutmeg than seems reasonable and a crust you make from scratch with lard and a small pour of cold water and your hands. Destiny watched the entire process. She asked why you have to keep everything cold for pie crust. I said because the fat has to stay solid until it goes in the oven. She said oh. Then she said that sounds like a secret. I said it kind of is.

Destiny’s question about the cold fat and the pie crust stayed with me all week — the way she called it a secret, like knowing the reason behind something gives you a little more power over it. I didn’t have a sweet potato pie recipe to share here, but I do have this cherry berry pie, which runs on the exact same principle: keep everything cold, work fast, trust the process, and the oven does the rest. It felt right to share a pie that honors that same quiet logic she picked up so quickly.

Cherry Berry Pie

Prep Time: 30 min | Cook Time: 55 min | Total Time: 1 hr 25 min | Servings: 8

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar (for crust)
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/4 cup cold lard or shortening
• 6–8 tablespoons ice water
• 2 cups fresh or frozen pitted tart cherries
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen strawberries, hulled and halved
• 3/4 cup granulated sugar (for filling)
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces (for filling)
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for topping)

Instructions

1. Make the crust. Whisk together flour, salt, and sugar in a large bowl. Add cold butter and lard. Using your fingertips or a pastry cutter, work the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keep everything as cold as possible.
2. Add the water. Drizzle ice water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just holds together when pinched. Do not overwork it. Divide into two discs, wrap in plastic, and refrigerate at least 30 minutes.
3. Prepare the filling. In a large bowl, combine cherries, blueberries, and strawberries. Add sugar, cornstarch, lemon juice, almond extract, and salt. Stir to coat evenly and let sit 10 minutes.
4. Roll the bottom crust. Preheat oven to 425°F. On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang.
5. Fill the pie. Pour the berry filling into the crust. Scatter the small butter pieces evenly over the top of the filling.
6. Add the top crust. Roll the second dough disc into a 12-inch circle. Lay it over the filling. Trim, fold the edges under, and crimp to seal. Cut several small vents in the top to allow steam to escape. Brush with beaten egg and sprinkle with coarse sugar.
7. Bake. Place the pie on a rimmed baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake an additional 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
8. Cool before slicing. Transfer to a wire rack and cool at least 2 hours before cutting. This allows the filling to set so it slices cleanly.

Nutrition (per serving)

Calories: 420 | Protein: 5g | Fat: 18g | Carbs: 62g | Fiber: 3g | Sodium: 310mg