Cherry Berry Pie
2 1/2 cups all purpose flour
1 Tsp salt
1/2 cup cold Earth’s Balance Non-dairy/soy-free butter substitute
1/2 cup vegetable shortening… I prefer Spectrum brand
6 to 8 Tbsp ice water
3/4 cup plus Tsp sugar
1/3 quick-cook tapioca
1 Tbsp cornstarch
1/4 Tsp salt
1 1/4 cup cranberry juice
3 cups of fresh cherries or 16 oz pkg frozen (thawed)
1 1/2 cups fresh raspberries
1 cup cut fresh strawberries
Make pie crust. Whisk flour and salt together in a large bowl. Cut in butter and shortening with a pastry blender or cutter until mixture resembles coarse meal. Sprinkle in Ice water 1 tbsp at a time kneading it in until dough is moist enough to hold together and if you squeeze it no water comes out. Divide it in half.. shape two disks, wrap in saran wrap and place back in the fridge until later.
Heat oven to 400 degrees. Prepare filling. In a large saucepan pour sugar, tapioca, salt, cornstarch. Whisk together then add the juice. Turn burner on and heat to a boil stiring constantly. once boiling you will see it thicken. remove from heat. Add cherries and berries. Stir in until well coated.
Take out your two dough disks. Roll out one and place in a pie pan. Then pour your pie filling into it. Then take your other disk and roll it out and with a pastry cutter cut out strips of dough and place like lattice work one on top of another. Press the edges together. Then with a pastry brush wipe a touch of water accross the top of the pie and shake a tiny amount of sugar over it. Bake in the oven at 400 for 15 mins. Then turn it down to 375 and bake for an additional 45 minutes with a pie cover over the edges. Cool at least 1 hour before slicing. Enjoy!!