Berry Icebox Pie Better Homes And Gardens

Recipe

Fresh sour cherries have a very brief season, but cans and jars are around all the time. If you're lucky enough to get fresh ones, use them instead.

Yields: 8 servings

Prep Time: 0 hours 34 mins

Cook Time: 0 hours 41 mins

Total Time: 2 hours 0 mins

MULTI-GRAIN PIE DOUGH (DOUBLE CRUST):

2 1/2 c. whole wheat pastry flour

1/2 c. flax meal

1/4 c. toasted wheat germ

1/2 tsp. salt

6 tbsp. cold butter, cut up

6 tbsp. canola oil

6 tbsp. ice water

PIE FILLING:

3 c. canned or jarred pitted sour cherries

1 c. blackberries

1/4 c. hone

1 tbsp. butter

1 c. water

3 tbsp. cornstarch

3 large egg yolks, beaten

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In a large bowl, stir together the flour, flax meal, wheat germ, and salt. With a pastry blender or two knives scissor fashion, cut the butter and the oil into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, until you can gather the dough into a ball. Divide the dough in half and flatten each half into a disk. Place each disk on a sheet of floured waxed paper. Sprinkle a little more flour over each and top with two more sheets of waxed paper. Refrigerate for at least 30 minutes before rolling out.
Preheat the oven to 450Â°F. On a lightly floured work surface, roll out half the dough to a 12-inch round. Fit the dough into a 9-inch pie plate, pressing it into the bottom and up the sides without stretching the dough.
In a medium saucepan, combine the cherries, blackberries, honey, butter, and 3/4 cup of the water. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until the fruit softens.
In a small bowl, whisk the remaining 1/4 cup water into the cornstarch until smooth. Add to the saucepan and cook, stirring constantly until the mixture thickens, 1 to 2 minutes. Mix 2 tablespoons of the hot fruit mixture into the egg yolks to warm them, then mix the egg yolks into the saucepan and continue cooking, stirring constantly, for 2 more minutes. Spoon the filling into the pie shell.
On a lightly floured work surface, roll out the remaining dough to a 12- to 14-inch round and place over the filling. Press the top and bottom edges of the dough together to seal and, with a pair of kitchen scissors, trim the edges to make them neat. Using a fork, crimp the edges. Cut several steam vents in the top.
Place the pie plate on a rimmed baking sheet. Bake for 10 minutes. Reduce the oven temperature to 325Â°F and bake for 20 to 25 minutes, until just set. Cool on a rack before serving.

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