Cherry-Blueberry Pie

(38)
  13 reviews
  • 15|min prep time
  • 3|hr|10|min total time
  • 9 ingredients
  • 8 servings

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1/2
cup sugar
2
tablespoons cornstarch
1/4
teaspoon ground cinnamon
1
can (21 oz) cherry pie filling
1 1/2
cups frozen blueberries

Garnish

1
egg white
1
teaspoon water
2
teaspoons sugar

Directions

  1. 1 Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. 2 Heat oven to 425°F. In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Stir in pie filling and blueberries. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  3. 3 In small bowl, beat egg white and water with fork until blended. Brush over top crust (discard any remaining egg white mixture). Sprinkle crust with 2 teaspoons sugar. Cover crust edge with strips of foil to prevent excessive browning.
  4. 4 Bake 45 to 55 minutes or until crust is golden brown, removing foil during last 10 minutes of baking if necessary to brown edges of crust. Cool 2 hours before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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