Recipes
Stars 'n' Stripes cherry and blueberry pie
Be a star baker with this classic combination of fruits, bursting with succulent flavours.
Be a star baker with this classic combination of fruits, bursting with succulent flavours.
(2 votes)
Cook: 2 Hours 30 Mins
Serves: 12
Price: 50p per serving
Nutritional Information
Each 143g serving contains
Energy
1327kj
317kcal
1327kj
317kcal
16%
Fat
14.3g
14.3g
Med
20%
20%
Saturates
9.3g
9.3g
Med
47%
47%
Sugars
20.0g
20.0g
High
22%
22%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
928kj/222kcal
Typical energy values per 100g:
928kj/222kcal
Ingredients
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
Method
1
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.
2
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.
3
Put the cherries, the remaining lemon juice, cornflour and sugar in a separate bowl. Stir well.
4
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.
5
Roll out the remaining pastry. Cut into stars and stripes and use to decorate the pie. Brush with milk.
6
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.