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On Sunday, I went to a huge Christmas party that my friends throw every year. The first time I ever went to their annual shindig, I brought a pie, and it was such a big hit that it has become something of a tradition. Since I am known for my pies, I wanted to share this weekend’s recipe with you!
Cherry Berry Pie
2 C plus 4 TBSP all purpose flour
2/3 C vegetable oil
2 to 6 TBSP cold water
2 bags of Dole Wildly Nutritious Cherry Berry Blend Frozen Fruit (5 cups)
3 TBSP cornstarch
1/4 C Truvia Baking Blend
Bottom Pie Crust:
Add 1 cup plus 2 tablespoons of flour to a medium mixing bowl. Pour in 1/3 cup vegetable oil and stir with a fork until particles form that are roughly the size of small peas; do not over mix as dough will not be totally combined.
Add between 1 to three tablespoons of cold water, mixing in one tablespoon at a time, working the dough with your hands until it is moistened and just about cleans the sides of the bowl, forming a ball.
Turn the dough ball out onto a floured board and rub flour over the top of the dough, turning over and repeating. Roll out, and as the dough expands, stop frequently to smooth cracks on the edges and press them back together, wiping flour over the dough as needed to prevent the rolling pin from sticking.
You will know the crust is the right size when you hold the pie plate (9″) upside down to size. Once the crust is a little bit larger than the pan, you’ll have enough to cover the bottom. Use a floured spatula to loosen the dough and carefully transfer it to the pan. Press the dough into place, smoothing any cracks.
Stir Truvia Baking Blend and cornstarch together in a large bowl. Add the fruit and continue to stir until the berries are covered in the mixture.
Allow it to stand for 15 minutes, then stir one final time and pour into the crust. If sugar mixture remains at the bottom, sprinkle it evenly over the berries in the pie.
Top Pie Crust:
Using your remaining ingredients, prepare the second crust following all of the same directions from the first crust. (If you’re wondering why I don’t just double the batch and make them both at the same time, I find that for some reason, they never turn out as well for me that way, so I prefer to do them separately.)
Once the dough is rolled out, use a sharp knife to cut the crust into strips. Gently weave and criss cross the strips to form a lattice top. (I just play it by ear and do whatever pattern looks the best to my eye!) Trim the edges with your knife and press to seal.
Preheat your oven to 350 degrees. Bake the pie roughly 27 minutes or until pie is done/the crust is a light golden brown.
This recipe is my own amalgamation of various recipes and techniques. I Googled and used this “Three Berry Pie” recipe on AllRecipes as the base for my filling, as berry pies are pretty straightforward. I used Truvia Baking Blend since it has 75% less calories than sugar, and I need all the help I can get to reduce calories this time of year with all the holiday treats!
For the crust, I used my standby oil crust recipe from my 1969 edition of Betty Crocker’s Cookbook, which is my go-to cookbook for everything. People often ask me how I get my crust so light and flaky, and they’re always stunned when I say that I use oil rather than butter! The techniques for rolling out the crust that I listed in the recipe are a combination of things I saw my mom do when I was a kid, plus some I just started doing myself over the years – and since homey, family recipes make up the bulk of our holiday memories, I thought I’d share what I do in my own kitchen with you!
What’s your favorite kind of pie? Do you have any signature dishes that you like to make this time of year?