Berry Or Cherry Pie With Canned Or Bottled Fruit

Name: Berry Or Cherry Pie With Canned Or Bottled Fruit
Prep time: 30 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough; Three 15- to 16-ounce cans or bottles sweet or sour cherries or berries, preferably packed in unsweetened juice; ½ to ¾ cup (100 to 150g) sugar; ¼ cup (30g) tapioca starch or cornstarch; 2 tablespoons (30g) lemon juice; 2 tablespoons butter, cut into small pieces; (1 large egg, beaten with 1 teaspoon water)

30m Prep Time
1h 15mCook Time
2h Ready In

Cuisine : American
Course : Dessert

One 9-inch double-crust pie Please read About Crusts Baked with Fillings.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(8 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough (opens in new tab)
- 2 ½ cups (315g) all-purpose flour
- (1 teaspoon sugar, for sweet pies)
- ½ teaspoon salt
- ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
- 3 tablespoons (45g) cold butter, cut into cubes
- 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
- 1 to 3 teaspoons ice water
Sub-recipe steps
1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
Three 15- to 16-ounce cans or bottles sweet or sour cherries or berries, preferably packed in unsweetened juice
½ to ¾ cup (100 to 150g) sugar
¼ cup (30g) tapioca starch or cornstarch
2 tablespoons (30g) lemon juice
2 tablespoons butter, cut into small pieces
(1 large egg, beaten with 1 teaspoon water)

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1 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Three 15- to 16-ounce cans or bottles sweet or sour cherries or berries, preferably packed in unsweetened juice
½ to ¾ cup (100 to 150g) sugar
¼ cup (30g) tapioca starch or cornstarch
2 tablespoons (30g) lemon juice
2 tablespoons butter, cut into small pieces
(1 large egg, beaten with 1 teaspoon water)

Let's Cook

Step 1.

Prepare: 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Step 2.

Line a 9-inch pie pan with half the dough.
Step 3.

Drain, reserving the juice: Three 15- to 16-ounce cans or bottles sweet or sour cherries or berries, preferably packed in unsweetened juice
Step 4.

Measure 3 ½ cups fruit and ½ cup juice and combine in a bowl with: ½ to ¾ cup (100 to 150g) sugar; ¼ cup (30g) tapioca starch or cornstarch; 2 tablespoons (30g) lemon juice
Step 5.

Let the mixture stand, stirring occasionally, for 15 minutes, then pour into the bottom crust. Dot with: 2 tablespoons butter, cut into small pieces
Step 6.

Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
Step 7.

For a bronzed crust, brush the top of the pie with: (1 large egg, beaten with 1 teaspoon water)
Step 8.

Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

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Berry Or Cherry Pie With Canned Or Bottled Fruit

Ingredients

Let's Prepare

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Let's Cook

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