ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Sunday, November 6, 2011
1 (15-ounce) package refrigerated pie crusts OR one recipe all-butter crust (below)
1/2 cup plus 2 T granulated sugar
2 T cornstarch
1/4 tsp ground cinnamon
1 T lemon juice
1 (21-ounce) can "Lite" cherry pie filling (if you use regular, decrease sugar slightly)
4 cups frozen blueberries
1 1/2 T butter, shaved
1 egg white
1 tsp water
2 tsp sugar
1. Preheat oven to 425 degrees. Press one of the pie crusts into a 9-inch pie plate. In a large bowl, stir together sugar, cornstarch and cinnamon. Stir in the lemon juice, cherry pie filling and blueberries. Spoon into the pie crust. Top with shaved butter and then the second pie crust. Press the edges to seal. Flute the edges or press with the tines of a fork.
2. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 tsp sugar. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours.
Butter Flaky Pie Crust
Makes ONE 9-inch crust (so double it for a double crust pie like above)
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup butter, chilled and diced
1/4 cup ice water
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9-inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.