Stars ‘n’ Stripes cherry and blueberry pie
- 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.