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Cherry-Blueberry Pie

Cherry-Blueberry Pie
  • Prep 15 min
  • Total 3 hr 10 min
  • Servings 8
What's better than a blueberry or cherry pie? One that stars both fruits wrapped in an easy Pillsbury™ pie crust.
April 25, 2018

Ingredients

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

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 can (540 mL) cherry pie filling
  • 1 1/2 cups frozen blueberries

  • 1 egg white
  • 1 teaspoon water
  • 2 teaspoons sugar

Steps

  • 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.

Nutrition Facts

Serving Size: 8 servings
Calories
380
Total Fat
12g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
5mg
Sodium
270mg
Total Carbs
65g
Dietary Fiber
2g
Sugars
32g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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