Cherry-Berry Pie with Whole Wheat Pie Crust

Ingredients and Weight:

• Whole wheat flour: 2 1/2 cups (300g)
• Unsalted butter, cold and cubed: 1 cup (2 sticks or 227g)
• Ice water: 1/2 cup (120ml)
• Cherry pie filling: 1 (29-ounce) can
• Blueberry pie filling: 1 (21-ounce) can
• Raspberry pie filling: 1 (19-ounce) can
• Sugar: 1/2 cup (100g)
• Cornstarch: 2 tablespoons (20g)
• Ground cinnamon: 1/2 teaspoon (2.5g)
• Ground nutmeg: 1/4 teaspoon (1.25g)

Preparation Time:

45 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

For the Whole Wheat Pie Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Cherry-Berry Filling:

1. In a large bowl, combine the cherry, blueberry, and raspberry pie fillings.
2. In a separate bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg.
3. Add the dry ingredients to the wet ingredients and stir until combined.

Assembly:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled pie dough to a 12-inch (30cm) circle.
3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
4. Fill the crust with the cherry-berry filling.
5. Roll out the remaining dough to an 11-inch (28cm) circle.
6. Cut out decorative shapes or latticework and place over the filling.
7. Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling.

Nutritional Information:

Per slice (1/8 of the pie):

• Calories: 510
• Fat: 25g (38% of calories)
• Saturated fat: 14g (70% of calories)
• Carbohydrates: 65g (53% of calories)
• Sugar: 30g
• Protein: 4g

Dish Characteristics:

• Flaky whole wheat crust
• Sweet and tart cherry-berry filling
• Visually appealing with decorative crust
• Warming and comforting dessert

User Comments:

• "This pie was absolutely delicious! The cherry-berry filling was perfectly balanced, and the whole wheat crust was flaky and buttery."
• "I loved the combination of cherries, blueberries, and raspberries. The pie was not too sweet, and the spices added a nice touch."
• "I made this for a potluck and it was a huge hit. It was easy to assemble and even people who don't normally like pie loved it."

Special Precautions and Tips:

• Make sure the butter is very cold when you work it into the flour. This will help prevent the crust from becoming tough.
• If the dough is too dry, add a little more ice water. If it's too wet, add a little more flour.
• Don't overmix the dough, as this will also make the crust tough.
• If you don't have decorative pie crust cutters, you can simply cut out strips of dough and weave them into a latticework pattern.
• Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and the crust to firm up.