It didn’t take long for me to decide which type of pie I would be starting my “Pie for Lunch” blogging adventure with. Immediately my mind raced to Blueberry. Blueberry pie has long been my favorite of all the pies. There is something heavenly about the baked blueberry flavor with the sugary, thickened sauce texture surrounded by a buttery-flaked crust that makes me say Mmmmm….
Once the blueberry element had been decided upon, I navigated to my favorite recipe site, allrecipes.com, to search for the ultimate recipe. Quickly I happened upon April Butler’s “Cherry-Blueberry Pie” recipe which had a five star rating with 118 reviews. This was the one.
Although, this recipe called for a refrigerated pie crust, in my opinion, that was not quite route I wanted to go. So, my husband, the “Pie Crust King,” offered a recipe for the pie crust, which will be used instead. His suggested recipe came from SeriousEats.com’s Easy Pie Dough recipe.
Alright, let’s get started….. Time to make….
Here are the ingredients you’ll need to make the yummy, cherry-blueberry goodness pie filling and finish off the pie.
What you’ll need:
½ cup White Sugar
2 tablespoons Cornstarch
¼ teaspoon ground Cinnamon
1 (21 ounce) can Cherry Pie Filling
1 ½ – 2 cups frozen Blueberries
1 Egg White
1 teaspoon Water
2 teaspoons Sugar
8. First, let’s preheat the oven to 435° F.
9. Stir together the ½ cup sugar, cornstarch, and cinnamon in a large bowl.
10. Add in the cherry pie filling and blueberries and mix together well. Voila! The filling is ready. Set it aside for later.
Adding it all together.
11. Remove the pie dough from the refrigerator and divide into two parts. One part should be slightly greater than the other. The larger portion will be used for the bottom pie crust.
12. Roll out the larger portion with a rolling pin on top of wax paper until it is large enough to line the bottom of a 9 inch pie plate.
13. Place the flat crust onto the pie plate.
14. Push crust down into plate so that it forms to the shape of the plate.
15. Spoon berry filling into pie crust.
16. Roll out second portion of pie dough and place on top. Press the edges to seal. Trim off excess dough around edges.
17. Flute edges or press with the tines of a fork. For decoration and to let out steam while baking, I made slits in the top crust with a sharp knife.
18. Whisk together the egg white and water.
19. Brush over the top of the pie for beautiful browning.
20. Sprinkle top of pie with 2 teaspoons of sugar to give an extra sweet crunch.
21. Place pie into preheated oven and bake for 45 – 50 minutes, or until the crust is golden brown.
22. Cool for at least 2 hours to allow the filling to set before serving. (This wait was so long and just about killed me… )
… Okay, maybe I didn’t actually wait the whole 2 hours. I couldn’t help it. After 1 hour, that pie was getting tasted!
And, yes, we (my husband and I) did eat the pie for lunch! So good! My favorite, blueberry along with cherry, is an unbelievable combination.
I hope you enjoy this Cherry Berry Goodness as much as we did!
Remember… eat Pie for Lunch!
Recipe for filling and crust came from allrecipes.com by April Butler
Recipe for pie dough came from seriouseats.com