Wisconsin Cherry Berry Pie

November 19, 2013 by Kenmore


preparation time
30 mins

cook time




2 cup all-purpose flour Southside Pie Dough

1 tablespoons sugar Southside Pie Dough

6 ounces unsalted butter, chilled Southside Pie Dough

0.25 cup shortening, chilled Southside Pie Dough

0.58 cup cold water Southside Pie Dough

1.5 pounds door county cherries, pitted Filling

1.5 pounds fresh blueberries Filling

1.5 pounds fresh raspberries Filling

0.33 cup all-purpose flour Filling

1.25 cup sugar Filling

1 teaspoons cinnamon Filling

0.25 teaspoons fine sea salt Filling

0.5 tablespoons unsalted butter, cut into small pieces Filling


Step 1: Southside Pie Dough

Put flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Cut butter and shortening into small pieces and add to processor.

Step 2: Southside Pie Dough

Pulse mixture until crumbly and butter is in small pieces throughout the flour. Working quickly, start processor and add cold water until the mixture just forms a ball.

Step 3: Southside Pie Dough

Turn out dough onto a work surface and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.


This dough may be frozen up to 6 months. Thaw in refrigerator 24 hours before use.

Step 1: Filling

Toss cherries/berries, flour, sugar (vary amount depending on taste of fruit), cinnamon and salt in a large bowl to mix. Let sit while rolling dough.

Step 4: Southside Pie Dough

Divide chilled dough into 2 unequal parts (about 2/3 for bottom crust and 1/3 for the top). Place the smaller portion of dough in the refrigerator.

Step 5: Southside Pie Dough

Lightly dust a clean surface with flour and roll out bottom crust to 1/8" thick, being certain to lift and turn the dough occasionally to ensure it does not stick.

Step 6: Southside Pie Dough

Roll dough onto rolling pin, lift, and place into 9" ceramic pie dish. Gently push the dough to fit the pie dish, allowing excess to hang.

Step 1: Pie Assembly

Add filling to the pie crust. Sprinkle pieces of butter on top of the filling.

Step 2: Pie Assembly

Remove smaller portion of dough from the refrigerator and roll into a 1/8" circle. Insert a knife in several places through the top crust to create vents.

Step 3: Pie Assembly

Place top portion of dough over filling and trim excess crust, leaving about 1" excess. Close crust by folding over and pinching excess or using a fork to crimp.

Step 4: Pie Assembly

Brush top of pie with heavy cream and sprinkle generously with sugar.


Place the pie on a baking sheet covered in parchment and bake until filling is bubbly in the center, apples are tender, and top crust is golden brown, about 1 - 1-1/2 hours. Allow pie to cool before cutting and serving.


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