Cherry Blueberry Pie
The distinctive sweetness of blueberries partners wonderfully with the bold, tart flavour of sour cherries in this delightful pie. The filling can be adapted to fresh, frozen, or canned sour cherries. Shortcrust pastry recipe included, or you can sub in your own.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 2 cup all purpose flour (plus more for dusting (see note))
- 3/4 tsp salt
- 1/2 cup vegetable shortening ((very cold))
- 1/2 cup butter ((very cold))
- 4 tbsp ice water
- 2 cup sour cherries (pitted (~300 g) (see note))
- 3 cup blueberries ((~450 g))
- water ((see instructions for quantity))
- 1/2 cup sugar
- 1/4 cup tapioca flour ((aka tapioca starch) (see note))
- 1/8 tsp salt
Instructions
- 1
You can make this pie with fresh, frozen, or canned sour cherries. If using fresh, pit the cherries and try to collect as much of the juice as you can during the process. If using frozen, allow them to thaw, making sure to keep the juice that collects. If using canned, drain the cherries well but keep about 1/4 cup of the liquid.
- 2
Combine the cherry juice with enough water to make 1/2 cup of liquid total.
- 3
Combine the cherries, blueberries, juice/water, and sugar in a bowl. Stir to combine, then add the salt and tapioca flour, stirring once more. Let the mixture stand for 20 minutes or so while you make the crust.
- 4
Combine the flour and salt in a large bowl, then use a pastry cutter (or butter knives) to blend in the cold butter and shortening. Stop once the mixture forms crumbs about the size of small peas.
- 5
Add the ice water one tablespoon at a time, mixing a little as you do.
- 6
Shape the dough into a loose ball, but try not to handle it too much. Divide the ball into two portions.
- 7
Liberally flour your working area, then roll out the two dough portions. It helps to dust the dough with flour while you work too. Work the dough until it fits into 9.5 inch pie pan. Roll the top out until it's large enough to easily cover the pie, then set it aside.
- 8
Preheat over to 400°F (200°C).
- 9
Fill the pie and top with the remaining crust. Cut vents or designs into the dough and trim the edges. If you want to, you can use an egg wash or sprinkle the dough with sugar at this point.
- 10
Bake for 35-40 minutes, until the crust looks flaky and lightly browned, and the filling is bubbling in the center. Remove from the oven and cool for an hour (or more, if you can manage) then serve.