Cherry Blueberry Pie

🧂 Ingredients

• 2 cups 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 cups sour cherries

  pitted (~300 g) (see note)
• 3 cups 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.

Nutrition Info