Blueberry-Cherry Pie


There is nothing that speaks Summer like pie does. Strawberry rhubarb, raspberry, peach, blueberry, cherry…pretty much any fruit that you can pick up at the farmers market and turn into a delicious dessert. When I wanted to make a tasty treat for the 4th, blueberry and cherry pie jumped out at me. The colors speak for themselves, festiveness in a pie plate. I took it one step further by cutting little stars in the crust.

1 package refrigerated pie crust
1/2 cup sugar
2 Tbsp corn starch
1/4 tsp cinnamon
1 can (21 oz) cherry pie filling
1 1/2 cup frozen blueberries
1 egg white
1 tsp water
2 tsp sugar
Preheat oven to 425 degrees Fahrenheit. 
Place one pie crust in the bottom of 9-inch pie dish. Press against the sides and bottom.
Mix together sugar, corn starch, and cinnamon until combined. Stir in pie filling and blueberries until blended well. 
Spoon pie filling mixture on top of pie crust. 
Roll out top pie crust on a flat surface. Take a small star-shaped cookie cutter and cut out 3 stars, saving the crust. 
Beat together egg white and water until blended. Brush mixture over top of pie crust. Place cut out stars to decorate the top. Brush the stars with egg wash mixture.
Sprinkle sugar across the top of the pie crust. 
Cover crust of pie with foil to prevent burning. 
Bake for 45-55 minutes, until crust is golden brown. Slowly remove foil and bake for an additional 10 minutes or until crust is browned. 
Allow to cool for 2 hours. 
This recipe was found off of the Pillsbury website.

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