Cherry Berry Pie

Adding cocoa powder to a classic pie dough creates a unique chocolate crust that pairs perfectly with the sweet, juicy fruit nestled inside. If you aren't a fan of lattice crusts, you can use a small cookie cutter to cut out decorative pieces of dough to simply place on top instead.

cherry berry pie with chocolate crust
Active Time:
55 mins
Total Time:
7 hrs 55 mins
Nutrition Profile:



  • 1 cup whole-wheat pastry flour

  • 1 cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ¼ cup granulated sugar

  • ¼ teaspoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1-inch pieces

  • ¼ cup canola oil

  • ½ cup cold water, plus more as needed


  • 1 pound sweet cherries, pitted, thawed if frozen (about 3 cups)

  • 3 cups blueberries, blackberries and/or quartered strawberries, thawed if frozen

  • cup granulated sugar

  • cup all-purpose flour

  • Juice of 1/2 lemon

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • Pinch of salt

  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces

  • 1 large egg, lightly beaten

  • 1 tablespoon demerara sugar


  1. To prepare crust: Combine whole-wheat flour, all-purpose flour, cocoa, 1/4 cup sugar and 1/4 teaspoon salt in a food processor. Pulse to combine. Add 8 tablespoons cold butter and oil. Pulse until the butter forms pebble-size pieces. Add 1/2 cup water and pulse until the mixture starts to come together, taking care not to overmix. (If you grab a handful, it should hold together in your palm. If the mixture is too dry, add more water 1 tablespoon at a time.) Divide the dough in half. Press each half into a disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 3 days.

  2. Preheat oven to 375°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray. Roll 1 disk of dough on a lightly floured surface into an 11-inch round. Transfer to the prepared pan and lightly press it in. Tuck any overhanging edges under. Crumple a piece of parchment paper, then lay it out flat over the bottom of the crust. Fill the paper with pie weights, dried beans or uncooked rice. Bake until golden around the edges, about 20 minutes. Remove the paper and weights. Let the crust cool for 30 minutes.

  3. Meanwhile, prepare filling: Mix cherries, berries, sugar, flour, lemon juice, vanilla, cinnamon and salt in a large bowl.

  4. Roll the second disk of dough into a 12-inch square. Cut into about twelve 1-inch-wide strips.

  5. Add the filling to the crust. Dot it with butter.

  6. To form a lattice: Lift off every other strip of the dough and lay them on top of the pie, leaving about a 1-inch gap between strips. Fold back the first, third and fifth strips all the way to the edge of the pie. Place a strip of dough across the unfolded strips, about 1 inch from the edge. Place the folded strips back over that crosswise strip. Fold back the second, fourth and sixth strips to the crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over that second crosswise strip. Continue alternately folding and placing until the top is covered with woven strips. (You may not use them all.) Trim any uneven edges and tuck the overhanging crust under the bottom crust. Crimp or pinch the edge to seal the top and bottom crusts together. Freeze the pie for 10 minutes.

  7. Brush the lattice with egg, then sprinkle with demerara sugar. Place the pie on a rimmed baking sheet. Bake for 35 minutes. Cover the edges with strips of foil and continue baking until the filling is bubbling vigorously and the crust appears set, 20 to 25 minutes more. Let cool to room temperature on a wire rack, about 3 hours.

To make ahead

Refrigerate dough (Step 1) for up to 3 days.


9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans or uncooked rice)

Nutrition Facts (per serving)

326 Calories
16g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 326
% Daily Value *
Total Carbohydrate 46g 17%
Dietary Fiber 4g 14%
Total Sugars 24g
Added Sugars 16g 32%
Protein 4g 8%
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Vitamin A 370IU 7%
Vitamin C 15mg 17%
Vitamin D 2IU 1%
Vitamin E 1mg 9%
Folate 57mcg 14%
Vitamin K 10mcg 8%
Sodium 80mg 3%
Calcium 25mg 2%
Iron 2mg 11%
Magnesium 36mg 9%
Potassium 217mg 5%
Zinc 1mg 9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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