How Do You Make a Homemade Cherry Berry Pie With a Flaky Crust and a Sliceable Filling?

Essential Concepts

• Use about 5 cups of fruit total and adjust sugar to the fruit’s sweetness and tartness.
• Cook the fruit filling briefly so the starch thickens before it goes into the crust, which helps prevent a soggy bottom. (SugarLoveSpices)
• A properly baked fruit pie is done when the filling is actively bubbling in the center, not just at the edges.
• Let the pie cool at least 2 to 3 hours so the filling sets and slices cleanly.
• For conservative food safety, cool, cover, and refrigerate leftover pie within 2 hours. (ISU Extension and Outreach Blogs)

Background or Introduction

A homemade cherry berry pie is a fruit pie built around two ideas: a crust that bakes up flaky and browned, and a filling that tastes like fruit rather than starch. “Cherry berry” is not a fixed formula. It is a structure you can repeat with different cherries and berries, as long as you respect how fruit releases juice, how starch thickens, and how heat moves through a pie.

This article explains the decisions that matter most: which fruit combinations behave well, how much thickener you actually need, why cooking the filling first can improve the bottom crust, and how to bake until the center is truly done. You will also get a complete recipe in U.S. and metric measures, written for a standard 9-inch (23 cm) pie.

What is a cherry berry pie, and how is it different from a cherry pie?

A cherry berry pie is a double-crust fruit pie where cherries supply depth and structure, and berries contribute aroma, acidity, and color. In practice, berries usually make the filling juicier than an all-cherry filling, which changes how you thicken and bake the pie.

Cherries have firmer flesh and a more defined shape after baking. Many berries soften quickly and can dissolve into a jamlike layer. That is not a flaw. It is simply a texture you should expect. If you want more distinct pieces of fruit, choose berries that hold shape better, use larger cuts, and avoid overcooking the filling.

Why do cherry and berry fillings sometimes turn runny?

Fruit fillings run because the liquid released during baking exceeds the amount of thickener available to bind it. The biggest variables are:

• Fruit variety and ripeness (juicier fruit releases more liquid)
• Frozen versus fresh fruit (frozen fruit often releases more water as it thaws)
• Sugar level (sugar draws water out of fruit)
• Baking time (insufficient heat in the center means starch may not fully thicken)

A pie can look baked because the crust is brown, while the filling is still under-thickened in the middle. For that reason, “bubbling in the center” matters more than crust color.

Which cherries and berries work best for a homemade cherry berry pie?

Use fruit you like to eat, then adjust sweetness and thickener to match. That said, some choices behave more predictably.

What kind of cherries should you use?

You can use sweet cherries or tart cherries. Sweet cherries give a rounder flavor and often need a bit more acidity. Tart cherries bring a sharper fruit note and usually need more sugar. Either can work.

If you are using very dark, very sweet cherries, taste the filling mixture before thickening. If it tastes flat, add a little more lemon juice. If it tastes harsh, reduce lemon and add a touch more sugar.

Which berries hold up well in a pie?

• Strawberries: fragrant but very juicy; they soften quickly
• Raspberries: very aromatic, very juicy; seeds are noticeable
• Blackberries: strong flavor; seeds are noticeable; moderate juice
• Blueberries: hold shape well; moderate juice
• Mixed specialty berries: treat them as “juicy berries” unless you know they bake firm

A practical approach is to combine cherries with at least one berry that holds shape (often blueberries) when you want a cleaner slice. If you prefer a more jamlike interior, lean into raspberries and strawberries.

How much fruit do you need for a 9-inch pie?

A standard 9-inch (23 cm) pie typically takes about 5 cups (roughly 700 to 900 g, depending on fruit density) of prepared fruit. The reference recipe uses 3 cups cherries plus 2 cups mixed berries. (SugarLoveSpices)

If you pile the fruit higher than the crust rim, you may get more bubbling and spillover. If you underfill, you may end up with a gap under the top crust after cooling.

Fresh, frozen, or thawed fruit: which is better for pie?

Fresh fruit gives you the most control because you can judge ripeness and moisture as you work. Frozen fruit can be excellent, but it increases variability because of ice crystals and purge.

If using frozen fruit, should you thaw it first?

You have two workable options:

• Cook the filling from frozen over moderate heat, stirring frequently, and let it thicken fully before filling the pie.
• Thaw the fruit in a colander set over a bowl, then use the collected juice as part of the liquid you thicken.

Either way, expect more liquid than fresh fruit. If you skip pre-cooking and bake a raw frozen filling, the filling may flood the crust before the starch has time to thicken.

Does the fruit need to be dry?

The fruit does not need to be dry. It needs to be accounted for. If the bowl looks very wet, you either need more thickener or more pre-cooking time to drive off water and concentrate juices.

How do you keep cherry berry pie filling from tasting starchy?

Use enough thickener to set the juices, but not so much that the filling becomes dull or pasty. Cornstarch can work well, but it can also read as “chalky” if overused or not cooked thoroughly.

A helpful principle is that the amount of thickener depends on the fruit and the amount of juice it releases. (King Arthur Baking)

Cornstarch, tapioca, or flour: which thickener should you choose?

Each behaves differently:

• Cornstarch: clear, glossy thickening; can loosen again if overmixed after cooling; needs a full simmer to activate
• Tapioca starch or tapioca flour: good for juicy fruit, often gives a clean slice; can take a little time to hydrate; texture can be slightly elastic
• All-purpose flour: more forgiving, more opaque; can taste “bready” if you use too much

For a cherry berry pie, cornstarch and tapioca are the most common choices because berries are juicy and benefit from a starch that thickens decisively.

How much thickener is “enough” for juicy fruit?

There is no single universal number because fruit varies. But for a 9-inch pie with about 5 cups of juicy fruit, 2 to 4 tablespoons of starch is a common working range. If your fruit is especially juicy, you may need the higher end of that range. (King Arthur Baking)

In the recipe below, the default is 2 tablespoons cornstarch because the filling is cooked before baking, which improves thickening efficiency and reduces excess liquid. (SugarLoveSpices)

Why does cooling matter so much for a sliceable filling?

A fruit pie thickens in two phases: it thickens during cooking, then it continues to set as it cools. Cooling allows the thickened juices to stabilize so the slice holds together better. (bonappetit.com)

If you cut too early, you can still eat the pie, but you should expect the first slices to be looser.

Should you cook the filling before baking the pie?

Cooking the filling first is one of the most reliable ways to reduce a soggy bottom crust and avoid a runny pie. (SugarLoveSpices) It lets you:

• Dissolve sugar and salt evenly
• Activate starch thickening under your control
• Concentrate juice before it soaks into the bottom crust

This method also makes baking cues clearer. When the pie is bubbling in the oven, it is finishing a thickened filling rather than trying to build structure from scratch.

How far should you cook the filling?

Cook only until the juices look glossy and thick enough to coat a spoon, and the mixture briefly bubbles. For cornstarch, a short simmer is important so the starch fully thickens. If you cook aggressively for too long, berries can collapse into a uniform jam, and the fruit flavor can flatten.

Do you need to cool the filling before assembling?

Yes. Let it cool until it is no longer hot, ideally to room temperature. Hot filling softens raw dough quickly, which can lead to tearing, shrinking, and poor layering in the crust. A warm, thick filling can also start melting the fat in the dough, reducing flakiness.

How do you make a flaky pie crust that is practical for home cooks?

A flaky crust depends on cold fat and minimal handling. Flakes form when pieces of fat remain in the dough and melt in the oven, leaving thin layers behind. Overmixing turns those pieces into a paste and develops gluten, which makes the crust tough.

Butter-only crust vs. butter-and-shortening crust

A butter-only crust tastes excellent but can be slightly less forgiving in warm kitchens because butter softens quickly. A butter-and-shortening crust tends to be easier to roll and can bake up very flaky because shortening stays firm over a wider temperature range. Shortening formulas vary, so the feel of the dough can change by product.

The recipe below uses both butter and vegetable shortening for a balance of flavor and workability, similar to the approach used in the source recipe. (SugarLoveSpices) If you prefer all butter, you can replace the shortening by weight with butter, but the dough may need less water and more chilling.

What does “do not overwork the dough” mean in practice?

It means you stop mixing when the dough holds together if you squeeze a handful. You should still see small, flattened pieces of fat. If the dough looks smooth like bread dough, you have mixed too much.

How long should pie dough chill?

Chill at least 30 minutes, and longer is fine. Chilling firms the fat and relaxes gluten, which helps rolling and reduces shrinkage during baking. The source recipe chills the dough before rolling and also chills the shaped bottom crust in the pan. (SugarLoveSpices) Both steps help.

Lattice top or full top crust: which should you choose?

Either works. The best choice depends on what you want from the bake.

A full top crust reduces evaporation, which can keep the filling a little looser. It also traps steam, so you must cut vents. A lattice top increases evaporation and makes it easier to see bubbling, which can help you judge doneness. The source recipe uses a lattice top for this reason and for appearance. (SugarLoveSpices)

How wide should lattice strips be?

Strips around 1 to 1 1/2 inches (2.5 to 4 cm) are easy to handle. Narrow strips can look neat but tear more easily. Wider strips are more forgiving and still attractive.

Do you need an egg wash?

An egg wash improves browning and helps coarse sugar adhere. It is optional, but it is a simple step with a clear payoff.

How do you know when a cherry berry pie is fully baked?

A fruit pie is fully baked when the filling is bubbling in the center and the crust is deeply browned. Bubbling matters because it indicates the filling has reached a high enough temperature for the starch to thicken throughout.

What if the edges brown before the center is done?

That is common. Protect the rim with foil once it reaches the color you want, then keep baking until the center bubbles. The reference method also suggests covering with foil if needed to prevent excess browning. (SugarLoveSpices)

Why bake at a higher temperature first, then lower it?

Starting hot helps set the crust structure and encourages browning before the filling releases its maximum juice. Lowering the temperature reduces the risk of overbrowning while the center finishes cooking. The source recipe starts at 400°F (200°C) for 10 minutes, then finishes at 375°F (190°C). (SugarLoveSpices)

Homemade Cherry Berry Pie Recipe (9-inch, double crust, cooked filling)

Ingredients (U.S. and metric)

The volumes for fruit are approximate because fruit size and packing vary. If you measure by weight, you will be more consistent.

Pie Dough (double crust for one 9-inch pie)

Ingredient	U.S.	Metric
All-purpose flour	2 1/2 cups	320 g
Fine salt	1 tsp	6 g
Unsalted butter, cold, cut into cubes	12 Tbsp (3/4 cup)	170 g
Vegetable shortening, cold, in pieces	1/2 cup	100 g
Ice water	6 to 10 Tbsp	90 to 150 g

Cherry Berry Filling

Ingredient	U.S.	Metric
Cherries, pitted	3 cups	450 g
Mixed berries (see notes above)	2 cups	300 g
Granulated sugar	3/4 cup	150 g
Cornstarch	2 Tbsp	16 g
Fine salt	1/8 tsp	0.7 g
Lemon juice	1 Tbsp	15 g
Vanilla extract	1 tsp	5 g
Almond extract (optional)	1/4 tsp	1 g

Egg Wash and Finish

Ingredient	U.S.	Metric
Egg	1 large	50 g (without shell)
Water	1 tsp	5 g
Coarse sugar (optional)	1 to 2 Tbsp	12 to 25 g

Method

Step 1: Make the dough

1. In a large bowl, whisk flour and salt.
2. Add cold butter and cold shortening. Cut them into the flour with a pastry cutter or your fingertips until you have a mix of pea-size pieces and some flatter shards. The mixture should still look dry.
3. Drizzle in 6 tablespoons (90 g) ice water and toss with a fork. Add more water 1 tablespoon at a time only until the dough holds together when you squeeze a handful. The dough should look shaggy, not smooth.
4. Divide into two equal disks. Wrap tightly and refrigerate at least 30 minutes and up to 2 days.

Step 2: Cook the filling

1. In a large saucepan, combine cherries, berries, sugar, cornstarch, salt, lemon juice, and extracts.
2. Set over medium-high heat and cook, stirring frequently, until the fruit releases juice and the mixture thickens to a glossy consistency with gentle bubbling. This usually takes about 8 to 10 minutes, but it depends on the fruit and the pan. (SugarLoveSpices)
3. Scrape into a heatproof bowl and cool to room temperature.

Step 3: Roll and line the pie pan

1. Let one dough disk sit at room temperature for 5 to 10 minutes so it rolls without cracking.
2. On a lightly floured surface, roll to a 12-inch (30 cm) round, rotating the dough as you go and adding flour only as needed to prevent sticking.
3. Transfer to a 9-inch (23 cm) pie pan, easing it into the corners without stretching. Trim to leave about a 1-inch (2.5 cm) overhang.
4. Refrigerate the lined pan for 30 minutes.

Step 4: Assemble

1. Preheat the oven to 400°F (200°C). Place a rimmed baking sheet on the lower rack to preheat as well. This helps crisp the bottom and catches drips.
2. Spoon the cooled filling into the chilled crust and level it.
3. Roll the second dough disk to a 12-inch (30 cm) round. For a lattice, cut into 1 to 1 1/2-inch (2.5 to 4 cm) strips and weave over the filling. For a full top crust, lay the round over the filling and cut several vents.
4. Trim excess dough, then fold the bottom overhang up over the top crust edge and crimp to seal.

Step 5: Egg wash and bake

1. Whisk egg and water. Brush lightly over the top crust. Sprinkle with coarse sugar if using.
2. Set the pie on the preheated baking sheet.
3. Bake 10 minutes at 400°F (200°C). Reduce heat to 375°F (190°C) and bake 55 to 60 minutes more, or until the crust is deep golden and the filling bubbles in the center. (SugarLoveSpices)
4. If the rim browns too quickly, loosely cover it with foil and continue baking.

Step 6: Cool before slicing

Cool on a rack at least 2 to 3 hours before slicing. (SugarLoveSpices) A longer cool yields cleaner slices because the filling continues to set as it cools. (bonappetit.com)

Notes on adjustments

If your fruit is very tart

Increase sugar by 2 to 4 tablespoons (25 to 50 g). Taste the filling mixture before cooking. The sweetness should be a touch stronger than you want in the finished pie because pastry and cooling can mute sweetness slightly.

If your fruit is very sweet

Reduce sugar by 2 to 4 tablespoons (25 to 50 g) and keep the lemon juice. If the flavor still tastes flat, add 1 to 2 teaspoons more lemon juice (5 to 10 g).

If the filling looks loose after cooking

Your fruit may be especially juicy. Simmer a bit longer, stirring, so more water evaporates. If you already cooled it and it still looks thin, you can rewarm and cook it briefly again. If you prefer not to recook, increase the cornstarch next time by 1 tablespoon (8 g).

If you prefer tapioca starch

You can often use a similar amount by volume, but results vary by product and fruit. Expect tapioca to thicken well with juicy fruit, but allow the cooked filling to rest a few minutes so the starch hydrates before it goes into the crust. (King Arthur Baking)

Common problems and how to fix them

Why is my bottom crust soggy?

A soggy bottom usually comes from liquid soaking into the dough before the crust structure sets. The most effective fixes are:

• Cook the filling first, then cool it before assembly. (SugarLoveSpices)
• Chill the lined pie pan before filling.
• Bake on a preheated metal sheet or on a lower rack to drive heat into the base.

If your pie pan is glass, heat transfer differs from metal. A glass pan can brown well, but it may take longer to get the bottom crisp, depending on your oven.

Why did my pie bubble over?

Fruit expands and boils as it bakes, and berries can foam. Always bake on a rimmed sheet. Also make sure the top crust or lattice has openings so steam can escape.

Why is the filling cloudy?

Cornstarch can turn slightly cloudy if the filling is cooked hard, over-stirred after thickening, or if a high proportion of acidic juice is present. It is usually cosmetic. The flavor should still be fine.

Why did the lattice strips break?

The dough was too cold, too dry, or rolled too thin. Let the dough warm slightly before rolling, and add only enough flour to prevent sticking. If your kitchen is very dry, the dough may need a bit more water during mixing.

Why is the crust tough?

Tough crust usually comes from overmixing, too much added flour during rolling, or insufficient resting time. Mix only until the dough holds together, and chill long enough for the gluten to relax.

How should you store cherry berry pie safely?

For conservative safety, cool the pie, cover it, and refrigerate within 2 hours, especially in warm rooms. (ISU Extension and Outreach Blogs) Fruit pies made with sugar are often considered safe at room temperature for up to 2 days when covered, but refrigeration is the safer default and extends quality. (ISU Extension and Outreach Blogs)

If you refrigerate, expect the crust to soften slightly. To refresh slices, warm them in a low oven until just heated through. Use caution with microwaving, which can make crusts leathery.

Can you freeze cherry berry pie?

Yes. Fruit pies freeze well. (ISU Extension and Outreach Blogs) For best results:

• Cool the baked pie completely.
• Freeze uncovered until firm, then wrap tightly.
• Freeze up to about 2 to 3 months for best quality.
• Thaw in the refrigerator, then rewarm in the oven to re-crisp the crust.

If you freeze an unbaked pie, expect baking time to increase. Results can vary with thickener choice and fruit moisture.

Frequently Asked Questions

Can I make a cherry berry pie without cooking the filling first?

Yes, but you trade convenience for variability. A raw filling often needs more thickener and careful baking until the center bubbles steadily. Cooking the filling first gives you more consistent thickening and better protection against a soggy bottom. (SugarLoveSpices)

How do I know the filling is bubbling “in the center” with a lattice top?

Look for thick bubbles rising through the openings near the middle of the pie, not just along the rim. The bubbles should look slower and thicker than boiling water because the juices have thickened.

What if I only have frozen cherries and berries?

Frozen fruit works well if you cook the filling until it thickens and then cool it before assembly. Expect more liquid than fresh fruit. If the mixture looks very wet while cooking, simmer longer to evaporate water before thickening fully.

Can I reduce the sugar?

You can, but sugar affects more than sweetness. It pulls juice from fruit and helps create the syrup the starch thickens. If you reduce sugar substantially, the filling can taste sharper and the texture can change. If you want less sweetness, reduce by 2 to 4 tablespoons (25 to 50 g) first and reassess.

Why does my pie look set when hot but turn runny on the plate?

Hot filling flows easily even when properly thickened. Cooling allows the starch-thickened juices to stabilize and slice more cleanly. (bonappetit.com) If you want neat slices, cool at least 2 to 3 hours.

Can I skip the almond extract?

Yes. Almond extract is optional. It can emphasize cherry aroma, but it is noticeable even in small amounts. If you dislike it, omit it rather than substituting more.

What is the safest way to cool and store the pie after baking?

Cool the pie on a rack so steam can escape. Once it is no longer warm, cover it and refrigerate within 2 hours for conservative safety, especially if your kitchen is warm. (ISU Extension and Outreach Blogs)