Cherry Berry Pie

World’s easiest pie recipe. Unless you feel the need to complicate things by making your crust from scratch, which I don’t. But we can go there if you must…just not today.

Refrigerated pie crust (I like Pillsbury)

1 can unsweetened pitted cherries, drained

1 pound frozen unsweetened blackberries

1 cup sugar

1/4 cup tapioca

Mix the cherries, blackberries, sugar & tapioca together. Let them get acquainted for 15 minutes while you preheat the oven to 400 degrees and set the pie crust out to come to room temperature.

Put one crust in the bottom of a regular 9″ pie plate (not deep dish). Dump in the filling, place the second crust on top, trim the excess crust if necessary, crimp the edges, poke some holes in the top, and sprinkle with a little sugar just to make it crackly. Whew! I tried to make it sound like a lot of work, not.

I set the pie on one of those pie cooker thingies to catch the drips. I don’t know what you call it & I’m not going to find out. Just look at the photo….Or you can put some foil in the bottom of your oven just in case of disaster. There’s always disaster when I bake pies, or pretty much whenever I do anything.

cherry berry pie ready to bake

Then I put one of those thingies that covers the edge of the crust so it doesn’t get too brown. I don’t know what it’s called either, just look at the photo. If you don’t have one of those, you can cover the edges with foil or let the edge of the crust burn and just don’t eat that part. I do that too.

cherry berry pie edge protector

Bake your pie for 35 minutes, then uncover the edge and bake another 10 minutes. Then it’s all golden and yummy looking.

cherry berry pie done

And then you eat it! Hopefully topped with a scoop of vanilla ice cream. Or just skip the pie and eat the ice cream, because ice cream is food of the Gods.