Tory Burch Cherry Berry Pie
I think my favorite part about this pie (apart from its yumminess), is the name. How cute is “cherry berry”? I haven’t baked a pie in ages, and somehow when I was thinking about what to do for fashion week, the idea of cutting a logo out of the top of a pie crust was so tempting, and looked so cute in my mind. I used sweet cherries instead of sour cherries, and the pie still had a mild sweetness to it. Nothing overly sugary that would make your teeth feel like they’re vibrating after one bite (do you guys feel that too when you’ve had too much sugar??). Sour cherries would taste amazing in this too, though, so I definitely recommend adding them if you have them on hand! The crust is so yummy and buttery, and the filling is the perfect thickness – not too runny, not too thick.
Tory Burch Cherry Berry Pie
For the Dough:
- 2 ½ cups flour plus extra for rolling out
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold unsalted butter cut into cubes
- ¼ cup to ½ cup very cold water
For the Filling:
- 1 ½ pounds frozen cherries thawed
- 1 carton raspberries
- 1 carton blackberries
- ½ cup + 1/2 tbsp granulated sugar
- 2 1/2 tbsp cornstarch
- 2 tablespoons lemon juice
- 1 egg yolk
- 1 tablespoon water
- Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into two disks and wrap them in plastic wrap. Place these in the refrigerator for 1 hour until firm.
- Sprinkle some flour on parchment paper and roll one disk of dough to 14-inches in diameter. Then place this over a 9-inch pie plate and press in. Trim the dough so that it hangs 1 inch over the edges of the pan.
- Mix together the cherries, raspberries, blackberries, ½ cup of sugar, cornstarch and lemon juice. Then pour this into the pie crust.
- Sprinkle some flour on another sheet of parchment paper and roll the second ball of dough out to 14-inches in diameter. Using a printed out logo as a stencil, cut out the Tory Burch logo in the center of the dough. Gently release the edges of the dough from the parchment, and then slide a plate underneath. Pick up the plate, and quickly flip it onto the pie so that the edges hang 1 inch over the edges of the pan. With the leftover dough, cut out another layer of the dough that sits between the two T shapes. Place this on top of the matching spot on the pie crust, and press down the edges to seal them together. This will help strengthen the small area of crust. Press the edges of the crust together to seal, and make a pattern around the edges with a fork. Slice off the excess pie crust with a knife.
- Beat together the egg yolk and 1 tablespoon of water, and then brush this mixture onto the top of the pie using a pastry brush. Sprinkle the top of the pie with the remaining 1/2 tablespoon of sugar.
- Place the pie on a baking sheet and bake at 400 degrees for 1 hour, loosely covering with aluminum foil at 35 minutes. Transfer the pie to a cooling rack, and allow to completely cool.