Double Cherry Berry Pie

• Vegetarian

• Produce

  • 1 cup Blueberries cherries, wild
  • 2 cup Cherries, tart
  • 1 cup Strawberries
  • 2 cup Sweet cherries

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 1 tbs. fresh lemon juice, fresh

• Baking & Spices

  • 1/4 cup Cornstarch
  • 2/3 cup Granulated sugar
  • 1 Recipe no excuses pie dough
  • 1/8 tsp Salt

• Liquids

  • 1 tbsp Water

Found on comfortablydomestic.com

Description

Ingredients

• For the Pastry:
• One recipe No Excuses Pie Dough , or enough of your favorite all butter pie pastry for a double crust, 9-inch pie
• For the Filling:
• 2 C. tart cherries, frozen (unsweetened, do not thaw)
• 2 C. sweet cherries, frozen (unsweetened, do not thaw)
• 1 C. wild blueberries cherries, frozen (unsweetened, do not thaw)
• 1 C. strawberries, frozen (unsweetened, do not thaw)
• 2/3 C. granulated sugar
• 1/4 C. cornstarch
• 1/8 tsp. salt
• 1 Tbs. fresh lemon juice (1/2 of a one small lemon)
• For Sealing and Topping:
• 1 large egg
• 1 Tbs. water

Directions

• Prepare the No Excuses Pie Dough according to directions. While pastry disks are chilling, prepare the pie filling.
• Measure the frozen fruit into a large bowl, stirring to combine. Whisk the sugar, cornstarch, and salt together in a small bowl to combine; pour the sugar mixture over the fruit. Stir the fruit until evenly coated with the sugar mixture. Sprinkle the freshly squeezed lemon juice the over coated fruit. Stir the fruit again to distribute the juice; set fruit aside for 20 minutes to soften and macerate in the juices and sugar mixture.
• Whisk the egg with water to make an egg wash.
• While the filling has rested, roll out one disk of dough on a lightly floured surface large enough to line a 9-inch pie plate, leaving a 1-inch overhang. Transfer the dough to the pie plate. Spoon the pie filling into the lined pie plate, smoothing to level. Lightly brush the exposed rim of the pie pastry with egg wash.
• A lattice top or other decorative pastry designs work well with this pie. If you’re so inclined to pretty up the crust, please do so! Otherwise, just roll out the other disk of dough large enough to cover the pie with a 1-inch overhang. Set the dough on top of the pie, pressing the edge of the rim to seal. Fold the overhang of dough over, crimping edges decoratively, as desired. Cut small slits in the top crust to allow the filling to vent.
• Brush the top pastry with the egg wash. Chill the assembled pie for 30 minutes.
• Arrange the top oven rack in the middle position, with the other rack directly underneath. Preheat the oven to 425 degrees F. Place the pie on a rimmed baking sheet and bake it on the baking sheet set on the middle rack of the oven, for 25 minutes. Reduce the heat to 375 degree F and continue baking for 30 to 35 minutes or until the filling is bubbling and crust is golden brown. If at any time during baking the edges of the crust start to get too dark, cover them with aluminum foil and continue baking until the pie is done.
• Cool pie to room temperature on a wire rack before slicing to serve.