fbpx
☰ Menu Search

Recipes

Clear Search
Advanced Search

Dessert

Blueberry Cherry Pie

  • No Reviews
Share Print

Ingredients

Pastry:

  • 2 1/2 cups unsifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 2-inch cubes
  • 1/2 cup vegetable shortening, cut into 1-inch cubes
  • 1/3 cup cold water

Filling:

  • 4 cups (2 pints) fresh blueberries
  • 2 cups fresh sweet cherries, pitted
  • 2/3 cup sugar
  • 3 tablespoons quick-cooking tapioca

Preparation

Prepare Pastry: In a large bowl, combine flour and salt. Using a pastry blender or large fork, cut in the butter until pea-size pieces remain. Add shortening and cut in until mixture resembles coarse crumbs. With a fork, gradually stir in the water until combined. Gather dough together and divide into two balls. Flatten each ball to a 6-inch disk; wrap the dough in plastic and refrigerate at least 1 hour.

Make Filling: In a large bowl, combine blueberries, cherries, sugar, and tapioca. Mix well; let stand 15 minutes.

Heat oven to 400 degrees F. To assemble pie: On lightly floured surface, roll out one piece of dough into an 11 1/2-inch circle; fit into a 10-inch pie pan. Roll out remaining dough into an 11-inch circle; cut into 12 strips, each about 3/4-inch wide; discard trimmings. Fill lined pie pan with fruit mixture. Weave strips into a lattice pattern over fruit. Trim edges; pinch top and bottom crusts together.

Bake pie 20 minutes; reduce heat to 375 degrees F and bake until crust is golden and filling is bubbly, 30 to 40 minutes more. (If necessary, cover edges of crust with aluminum foil to prevent over-browning.) Let pie cool completely before serving.

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.