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Photo: PHOTOGRAPHER: RYAN LIEBE, FOOD STYLIST: JASON SCHREIBER, PROP STYLIST: PAIGE HICKS
Active Time:55 minsTotal Time:7 hrs 55 minsServings:12Jump to Nutrition Facts
Active Time:55 minsTotal Time:7 hrs 55 minsServings:12
Active Time:55 mins
Active Time:
55 mins
Total Time:7 hrs 55 mins
Total Time:
7 hrs 55 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1cupwhole-wheat pastry flour1cupall-purpose flour¼cupunsweetened cocoa powder¼cupgranulated sugar¼teaspoonsalt8tablespoons(1 stick) cold unsalted butter, cut into 1-inch pieces¼cupcanola oil½cupcold water, plus more as neededFilling1poundsweet cherries, pitted, thawed if frozen (about 3 cups)3cupsblueberries, blackberriesand/orquartered strawberries, thawed if frozen⅔cupgranulated sugar⅓cupall-purpose flourJuice of 1/2 lemon1teaspoonvanilla extract½teaspoonground cinnamonPinch of salt2tablespoonsunsalted butter, cut into 1/2-inch pieces1large egg, lightly beaten1tablespoondemerara sugar
Cook Mode(Keep screen awake)
Ingredients
Crust
1cupwhole-wheat pastry flour
1cupall-purpose flour
¼cupunsweetened cocoa powder
¼cupgranulated sugar
¼teaspoonsalt
8tablespoons(1 stick) cold unsalted butter, cut into 1-inch pieces
¼cupcanola oil
½cupcold water, plus more as needed
Filling
1poundsweet cherries, pitted, thawed if frozen (about 3 cups)
3cupsblueberries, blackberriesand/orquartered strawberries, thawed if frozen
⅔cupgranulated sugar
⅓cupall-purpose flour
Juice of 1/2 lemon
1teaspoonvanilla extract
½teaspoonground cinnamon
Pinch of salt
2tablespoonsunsalted butter, cut into 1/2-inch pieces
1large egg, lightly beaten
1tablespoondemerara sugar
DirectionsTo prepare crust:Combine whole-wheat flour, all-purpose flour, cocoa, 1/4 cup sugar and 1/4 teaspoon salt in a food processor. Pulse to combine. Add 8 tablespoons cold butter and oil. Pulse until the butter forms pebble-size pieces. Add 1/2 cup water and pulse until the mixture starts to come together, taking care not to overmix. (If you grab a handful, it should hold together in your palm. If the mixture is too dry, add more water 1 tablespoon at a time.) Divide the dough in half. Press each half into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 3 days.Preheat oven to 375°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray. Roll 1 disk of dough on a lightly floured surface into an 11-inch round. Transfer to the prepared pan and lightly press it in. Tuck any overhanging edges under. Crumple a piece of parchment paper, then lay it out flat over the bottom of the crust. Fill the paper with pie weights, dried beans or uncooked rice. Bake until golden around the edges, about 20 minutes. Remove the paper and weights. Let the crust coolfor 30 minutes.Meanwhile, prepare filling:Mix cherries, berries, sugar, flour, lemon juice, vanilla, cinnamon and salt in a large bowl.Roll the second disk of dough into a 12-inch square. Cut into about twelve 1-inch-wide strips.Add the filling to the crust. Dotit with butter.To form a lattice: Lift off every other strip of the dough and lay them on top of the pie, leaving about a 1-inch gap between strips. Fold back the first, third and fifth strips all the way to the edge of the pie. Place a strip of dough across the unfolded strips, about 1 inch from the edge. Place the folded strips back over that crosswise strip. Fold back the second, fourth and sixth strips to the crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over that second crosswise strip. Continue alternately folding and placing until the top is covered with woven strips. (You may not use them all.) Trim any uneven edges and tuck the overhanging crust under the bottom crust. Crimp or pinch the edge to seal the top and bottom crusts together. Freeze the pie for 10 minutes.Brush the lattice with egg, then sprinkle with demerara sugar. Place the pie on a rimmed baking sheet. Bake for 35 minutes. Cover the edges with strips of foil and continue baking until the filling is bubbling vigorously and the crust appears set, 20 to 25 minutes more. Let cool to room temperature on a wire rack, about 3 hours.To make aheadRefrigerate dough (Step 1) for up to 3 days.Equipment9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans or uncooked rice)Originally appeared: EatingWell.com, July 2022
Directions
To prepare crust:Combine whole-wheat flour, all-purpose flour, cocoa, 1/4 cup sugar and 1/4 teaspoon salt in a food processor. Pulse to combine. Add 8 tablespoons cold butter and oil. Pulse until the butter forms pebble-size pieces. Add 1/2 cup water and pulse until the mixture starts to come together, taking care not to overmix. (If you grab a handful, it should hold together in your palm. If the mixture is too dry, add more water 1 tablespoon at a time.) Divide the dough in half. Press each half into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 3 days.Preheat oven to 375°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray. Roll 1 disk of dough on a lightly floured surface into an 11-inch round. Transfer to the prepared pan and lightly press it in. Tuck any overhanging edges under. Crumple a piece of parchment paper, then lay it out flat over the bottom of the crust. Fill the paper with pie weights, dried beans or uncooked rice. Bake until golden around the edges, about 20 minutes. Remove the paper and weights. Let the crust coolfor 30 minutes.Meanwhile, prepare filling:Mix cherries, berries, sugar, flour, lemon juice, vanilla, cinnamon and salt in a large bowl.Roll the second disk of dough into a 12-inch square. Cut into about twelve 1-inch-wide strips.Add the filling to the crust. Dotit with butter.To form a lattice: Lift off every other strip of the dough and lay them on top of the pie, leaving about a 1-inch gap between strips. Fold back the first, third and fifth strips all the way to the edge of the pie. Place a strip of dough across the unfolded strips, about 1 inch from the edge. Place the folded strips back over that crosswise strip. Fold back the second, fourth and sixth strips to the crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over that second crosswise strip. Continue alternately folding and placing until the top is covered with woven strips. (You may not use them all.) Trim any uneven edges and tuck the overhanging crust under the bottom crust. Crimp or pinch the edge to seal the top and bottom crusts together. Freeze the pie for 10 minutes.Brush the lattice with egg, then sprinkle with demerara sugar. Place the pie on a rimmed baking sheet. Bake for 35 minutes. Cover the edges with strips of foil and continue baking until the filling is bubbling vigorously and the crust appears set, 20 to 25 minutes more. Let cool to room temperature on a wire rack, about 3 hours.To make aheadRefrigerate dough (Step 1) for up to 3 days.Equipment9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans or uncooked rice)
To prepare crust:Combine whole-wheat flour, all-purpose flour, cocoa, 1/4 cup sugar and 1/4 teaspoon salt in a food processor. Pulse to combine. Add 8 tablespoons cold butter and oil. Pulse until the butter forms pebble-size pieces. Add 1/2 cup water and pulse until the mixture starts to come together, taking care not to overmix. (If you grab a handful, it should hold together in your palm. If the mixture is too dry, add more water 1 tablespoon at a time.) Divide the dough in half. Press each half into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
Preheat oven to 375°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray. Roll 1 disk of dough on a lightly floured surface into an 11-inch round. Transfer to the prepared pan and lightly press it in. Tuck any overhanging edges under. Crumple a piece of parchment paper, then lay it out flat over the bottom of the crust. Fill the paper with pie weights, dried beans or uncooked rice. Bake until golden around the edges, about 20 minutes. Remove the paper and weights. Let the crust coolfor 30 minutes.
Meanwhile, prepare filling:Mix cherries, berries, sugar, flour, lemon juice, vanilla, cinnamon and salt in a large bowl.
Roll the second disk of dough into a 12-inch square. Cut into about twelve 1-inch-wide strips.
Add the filling to the crust. Dotit with butter.
To form a lattice: Lift off every other strip of the dough and lay them on top of the pie, leaving about a 1-inch gap between strips. Fold back the first, third and fifth strips all the way to the edge of the pie. Place a strip of dough across the unfolded strips, about 1 inch from the edge. Place the folded strips back over that crosswise strip. Fold back the second, fourth and sixth strips to the crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over that second crosswise strip. Continue alternately folding and placing until the top is covered with woven strips. (You may not use them all.) Trim any uneven edges and tuck the overhanging crust under the bottom crust. Crimp or pinch the edge to seal the top and bottom crusts together. Freeze the pie for 10 minutes.
Brush the lattice with egg, then sprinkle with demerara sugar. Place the pie on a rimmed baking sheet. Bake for 35 minutes. Cover the edges with strips of foil and continue baking until the filling is bubbling vigorously and the crust appears set, 20 to 25 minutes more. Let cool to room temperature on a wire rack, about 3 hours.
To make ahead
Refrigerate dough (Step 1) for up to 3 days.
Equipment
9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans or uncooked rice)
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)326Calories16gFat46gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
