Cherry & Blueberry Pie


Serves 8-10

Short crust pastry:

225g flour
125g cold butter, chopped
½ cup icing sugar, sifted
3 egg yolks
2 tsp vanilla extract
2 Tbs cold water

Cherry and blueberry filling:

3 cups fresh or tinned pitted cherries
1 cup blueberries
¾ cups castor sugar
1 Tbs lemon juice
1/4 cup cornflour
1 tsp vanilla


1 egg yolk
1 Tbs granulated white sugar


Short crust pastry:

Place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.

While the motor is running, add the egg yolks and vanilla.

Add enough cold water and process until the dough just comes together.

Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 180ºC.

Remove 1/3 of the pastry, then wrap and set aside in the fridge until ready to use.

Roll the remaining pastry out to about 3mm thick. Line a 20cm lightly greased pie dish with the pastry. Trim the edges and prick the base with a fork.

Bake the pastry blind: line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 15 minutes, then remove the beans – the pastry case is now ready to be filled.

Cherry and blueberry filling:

Place cherries and blueberries into a large pot, then add sugar, lemon juice, cornflour, and vanilla then stir to coat.

Cook the filling on medium heat, stirring often, until glossy and thickened, about 10 minutes.

Place the filling into the pre-baked tart base.

Lattice topping:

Roll out the remaining pastry into a circle large enough to cover the pie.

Slice the pastry into 1cm wide strips, then lay the strips across the pie, weaving them into each other to form a lattice effect on the top.

Brush the pastry strips with egg wash, then sprinkle the sugar over.