It was one of those lazy Sunday afternoons when the world seemed to move a little slower, a gentle breeze fluttering through the open window, the kind that makes you crave something comforting and sweet but not too complicated. My sweet tooth was whispering “pie” in my ear, but I wasn’t up for a full-blown kitchen marathon. Enter my Cherry-Berry Pie with Agave Nectar All-Butter Crust—a delightful, not-too-sweet pie that’s as satisfying to make as it is to eat. It’s my go-to when I need that perfect mix of summery fruitiness and buttery crust without spending all day in the kitchen. Trust me, this pie is a game-changer, and the addition of agave nectar gives it a uniquely mellow sweetness that pairs beautifully with the tart berries. Jump to Recipe

What You’ll Need

The beauty of this pie is its simple ingredient list, many of which you likely have on hand. Plus, the mix of flours and agave nectar gives the crust an irresistible texture and flavor.

• Agave nectar
• Sweet agave nectar
• Almond flour
• Frozen mixed berries
• Butter
• Frozen cherries
• Coconut flour
• Flour
• Lemon juice
• Orange extract
• Tapioca flour
• Whole wheat pastry flour

How to Make Cherry-Berry Pie With Agave Nectar All-Butter Crust

1. Start by making the crust: In a food processor, pulse the dry ingredients about 5-6 times. This helps them blend evenly.
2. Add 2 sticks of very cold butter, which you’ve cut into cubes. Pulse until the mixture resembles a very coarse meal, tiny butter bits are a good thing here!
3. Add the agave nectar and either the fiore di Sicilia flavoring or its substitute, orange extract, one tablespoon at a time. Watch carefully for the dough to just come together.
4. Divide the dough into two parts, one slightly larger than the other. This larger portion will be your base.
5. Form each into a flat, round shape, wrap tightly in plastic, and refrigerate for at least 2 hours to let the butter firm up and flavors meld.
6. While the dough is chilling, whip up the filling. In a large bowl, combine all the filling ingredients thoroughly. It’s going to be quite soupy, so don’t worry!
7. Once the dough has chilled, let it sit out just long enough to be rollable. Roll out the larger dough disk to fit your pie dish, patching as needed.
8. Wrap the pie dish with the crust in plastic and chill for another 30 minutes to set.
9. Pour the berry filling into the chilled crust, then wrap the whole pie in plastic again and pop it back in the fridge.
10. Roll out the remaining dough disk and use cookie cutters to cut pieces for the top crust. Get creative with shapes!
11. Remove the pie from the fridge and decorate with your cut-out dough pieces, leaving some gaps for steam to escape.
12. Cover the edges with foil to prevent over-browning and bake in a preheated 325°F oven for 40 minutes.
13. Remove the foil and continue baking until the top is golden brown and the filling is bubbling enticingly.
14. Let the pie cool slightly before slicing in to let the filling set a bit more. Enjoy!

Cook’s Notes

Here’s the scoop: keeping the butter super cold is crucial for that flaky crust we all adore. I like to freeze mine and work quickly to keep it from warming up. If you find the dough a bit too firm after chilling, let it sit out a few minutes until it’s manageable. When it comes to storage, this pie is a champ! Cover it well and it keeps nicely in the fridge for up to 4 days. If you’re making it ahead, bake it a day early; the flavors meld beautifully overnight.

Make It Your Own

Feel free to play around with the recipe a bit to suit your taste or pantry:

• Swap out the frozen cherries for fresh ones if they’re in season; just pit and halve them.
• Try maple syrup instead of agave for a more robust sweetness.
• Use a gluten-free flour blend in place of the wheat and pastry flours for a gluten-free version.
• Add a teaspoon of cinnamon or nutmeg to the filling for a spiced twist.

I hope you give this pie a whirl and let it bring a bit of sunshine into your kitchen. If you try this recipe, I’d love to hear how it turns out—drop a comment or tag me on social media! Happy baking, friends!

Related update: Cherry-Berry Pie With Agave Nectar All-Butter Crust