Cherry-Berry Pie

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2 1/4 cups all-purpose flour, frozen

2 teaspoons salt

14 tablespoons unsalted butter, cut into 1/2-inch cubes—9 tablespoons frozen, 5 tablespoons chilled

2 tablespoons red wine vinegar mixed with 6 tablespoons of ice water

1 cup plus 1 teaspoon sugar, plus more for sprinkling

1/4 cup quick-cooking tapioca

Pinch of salt

2 cups pitted sweet cherries

3/4 pound raspberries (3 cups)

1/2 pound blueberries (1 1/2 cups)

1 teaspoon all-purpose flour

2 tablespoons heavy cream

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