Berry Cherry Pie

In a large bowl, combine flour and salt, then add the butter. Now use a fork to mash everything until it’s a fine crumbly mixture. Continue by adding the eggs and then the iced water. You should blend it in, while you stir the flour mixture rather fast with your fork. Then it’s time to use your hands. Mix it roughly. After you have done that, split the dough into two parts and wrap each in a piece of plastic wrap. Put them into the fridge for a couple hours. When you want to roll pie crust, it’s best if you put a sheet of baking paper between the dough and the rolling pin. So put one piece of the dough onto a lightly floured work surface. Put a sheet of baking paper over the dough and use your rolling pin to roll it out bigger than the size of your pie pan. Then gently pick up the dough and place it into your pan.

For the filling: First of all, it’s fine to use canned fruits. If you do, you just have to separate the fruit and juice. Now put all the berries and cherries into a large bowl and mix it with the sugar and cornstarch. Leave to rest for a couple of hours. You can stir it once in a while. Fill the fruits into the bottom pie crust.

For the top crust: It’s up to you if you want to use a grid or cover the entire pie with other part of the crust. Either way, roll it out as instructed above. Then you can cut it into strips or keep it whole. Place the top crust on top of the filling and cut some holes in it to vent.

Before you cook it, butter the crust and sprinkle some sugar on top of it. Bake at a temperature of 200°C/ 390°F for the first ten minutes, then lower the heat to 175°C/ 350°F and bake it for another 40 minutes.

Now it’s done and you can enjoy your yummy pie! Bon appétit!