Stars 'n' Stripes cherry & blueberry pie

Stars ‘n’ Stripes cherry & blueberry pie

Be a star baker with this classic combination of fruits, bursting with succulent flavours.

By , 21 September 2015
Stars ‘n’ Stripes cherry & blueberry pie
  • Ready in: 150 mins
  • Serves: 12
  • Price: 50p per serving
Nutritional Info
Each 143g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1327KJ 317KCAL
of your reference intake.
Typical energy values per 100g: 928kJ/222kcal.
  • 280g plain flour
  • 140g caster sugar
  • 185g unsalted butter, cubed, plus 25g to glaze
  • 3 tbsp milk, plus extra to glaze
  • 350g pack frozen blueberries, thawed
  • 3 tbsp lemon juice
  • 3 tbsp cornflour
  • 600g frozen red cherries, thawed
  • Use a processor to blitz the flour, a pinch of salt, 15g sugar and 185g butter into fine crumbs. Add milk to make a dough that is soft but not sticky. Wrap in cling film. Chill for 30 minutes.

  • Pre-heat the oven to 220C/200C Fan/Gas 7. Put the blueberries, 1 tbsp lemon juice, 1 tbsp cornflour and 50g caster sugar in a bowl. Stir well.

  • Put the cherries, the remaining lemon juice, cornflour and sugar in a separate bowl. Stir well.

  • Roll out two-thirds of the pastry on a floured surface and use to line the base of a 24cm pie dish. Spoon the cherry mixture over three quarters of the base and the blueberries over the remaining quarter. Dot over the 25g butter.

  • Roll out the remaining pastry. Cut into stars and stripes and use to decorate the pie. Brush with milk.

  • Bake for 1 hour, covering with foil after 30 minutes, until the pastry is golden. Cool for 20 minutes. Serve with cream or vanilla ice cream.