Welcome to the weekend...
We've arrived at the end of another busy week. Yippee! It's time to chill, take a deep breath, and bake a pie.
Here's a suggestion: this awesome Cherry-Berry Crumb Pie, a Pie Academy favorite. You can use fresh or frozen berries and cherries, in virtually any ratio you like. I think It's a model for the perfect summer fruit pie.
But first, please watch the video below, where I tell you how and why this cherry-berry pie is a little different from ones you may have made in the past.
And by the way, if you don't have a favorite single crust pie dough recipe for a a standard size pie, you can download one below.
I've also included a link to my free food processor pie dough class, if you haven't watched it before.
Download the Recipes
Below you'll find the link buttons for Cherry-Berry Crumb Pie recipe and my favorite All-Butter Food Processor Pie Dough recipe. Avoid using an extra-deep-dish pan here. My first choice - and one of my all-around favorite pans in general - is a "standard" Pyrex pie dish. This pan measures 9 1/2 inches in diameter, from inside rim to outside rim, and just under 1 1/2-inches tall, measured from the counter to the top edge. Keep these measurements in mind when you're choosing a pan. Sculpting the overhanging dough into an upstanding ridge will make the sides high enough to accommodate all of the filling.
And if you're not sure how to make pie dough in the food processor, here's an entire free class on the subject
Coming June 15th to The Pie Academy online, The Farmers Market Summer Cooking School - click the image below to get all the details
