Description
Recommended Equipment
- 2 medium-sized bowls
- plastic wrap
- medium-sized pot
- strainer + small bowl
- whisk
- oven
- rolling pin
- pie dish (28 cm / 11″)
- sharp knife
- star-shaped cutter
- aluminum foil
- pastry brush
Ingredients
Units Scale
PIE CRUST
- 350 grams all-purpose flour
- 50 grams white sugar
- 130 grams unsalted butter, cold
- 120 milliliters buttermilk, cold
- pinch of salt
- 700 grams morello cherries
- 100 grams white sugar
- 30 grams cornstarch
- 1 tbsp butter
- pinch of salt
- 250 grams blueberries
- 50 grams white sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp full-fat milk
- 1 tbsp brown sugar
Instructions
- Start by preparing the dough in a medium-sized bowl. Mix flour, sugar, and salt together. Then add cold butter, cut into small pieces, and crumble everything by hand until the butter is flaky. Add all the buttermilk and mix by hand until you have a somehow crumbly but firm dough. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
- Meanwhile, make the cherry filling in a medium-sized pot. Mix sugar, cornstarch, and salt together. Drain the cherries using a strainer, saving 1/2 cup of the juice, and add it to the pot. Cook over medium heat, letting it simmer until the mixture becomes creamy and the cloudiness disappears. Then add the cherries and a tablespoon of butter. Stir until the butter has melted. Set aside to cool.
- Next, prepare the blueberry filling. Wash the blueberries and place them in a medium-sized bowl. Add lemon juice, sugar, and cornstarch and mix well until all the blueberries are well coated.
- Preheat the oven to 215°C / 420°F and place the rack on the lowest shelf.
- Take the dough out of the fridge and shape it into a round ball. Place the dough on a heavily floured, clean work surface. Sprinkle more flour on the dough, then roll it out from the center using a rolling pin. The dough should be about 12 cm / 5″ larger in diameter than the pie dish. The dough itself should be 1cm / 1/3″ thick. Roll the dough around the rolling pin, then unroll it over the pie dish. Carefully fit the dough into the dish, then trim the excess edges. Tuck the edge inward to create a thicker top edge. From the remaining dough, cut out 4 long strips and 6 stars for the Stars & Stripes decoration. Set these aside.
- Take a piece of aluminum foil, fold it lengthwise, and then shape it into a right angle so it fits into the upper left quarter of the pie dish, acting as a divider between the fillings. Fill the 1/4 area with the blueberry mixture and the 3/4 area with the cherry filling. Remove and discard the foil.
- Distribute the cut-out stars over the blueberry filling and arrange the strips over the cherry filling. Trim the strips at the edges and fold them in. Brush the Stars & Stripes and the edges of the crust with a little milk and sprinkle with brown sugar.
- Bake the pie in the oven for 20 minutes. Then reduce the temperature to 175°C / 350°F and bake for another 25 minutes. Let the pie cool completely, which can take 3-4 hours as the filling sets upon cooling. Happy 4th of July!
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 60 min
- Passive Time: 3 hrs
- Cook Time: 45 min
