Cherry-Blueberry Pie

What's better than a blueberry or cherry pie? One that stars both fruits wrapped in an easy Pillsbury® pie crust. MORE+ LESS-

By Pillsbury Kitchens

Updated January 6, 2010

Make with

Pillsbury Pie Crust

Ingredients

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

1/2

cup sugar

tablespoons cornstarch

1/4

teaspoon ground cinnamon

can (21 oz) cherry pie filling

1 1/2

cups frozen blueberries

egg white

teaspoon water

teaspoons sugar

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1

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
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

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

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.