Cherry Blueberry Pie

Under the Breads & Pastries section use my pie crust recipe. For the filling:

1 can cherry pie filling

1 can of blueberry pie filling

If you have time to make your own filling:

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 cups fresh tart cherries, pitted (same with blueberries)

1-1/2 cups water

2 TBS lemon juice

In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries or blue berries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. per batch.

Pie dough recipe:

In a large food processor, mix 1/2 Cup very cold butter, 1/3 Cup Crisco, 2 Cups Flour, 1 tsp Salt and combined by pulsing until the butter is about pea size. Then slowly pulse and drizzle at the same time 8-10 TBS of Ice Cold Water until it comes together. Take out and knead into a ball and saran wrap and stick in the fridge for at least 30 minutes or 15 minutes in the freezer before rolling out on a floured surface and floured rolling pin. I love cutting lattice out to use on the top.