Cherry Blueberry Pie

• 1 package Refrigerated Pie Crust (15 Oz. Or 2 Crusts)
• 1/2 cups Sugar
• 2 Tablespoons Cornstarch
• 1/4 teaspoons Cinnamon
• 21 ounces, weight Cherry Pie Filling (from A Can)
• 1-1/2 cup Frozen Blueberries
• 1 whole Egg White (optional)
• Granulated Sugar, Optional, For Sprinkling On The Crust

1. 1. Preheat oven to 425 degrees F. Prep your pie crust by laying one into your 9" pie pan.
2. 2. In large bowl, mix together the sugar, cornstarch and cinnamon. Add pie filling and frozen blueberries. Mix together.
3. 3. Pour mixture into pie plate and top with the second pie crust. Vent crust by cutting a few slits with a knife; or before placing it on the pie, you can cut out pretty shapes with little cookie cutters. (It is up to you, but I always cover the top of the crust with a pie shield. They are $5 at Bed Bath and Beyond and work great. You can also use foil to cover the edges of the crust.) If you want, brush an egg white wash on top of the crust and sprinkle with some sugar.
4. 4. Put pie plate on a cookie sheet for insurance against dripping. Bake 40-45 minutes.
5. 5. Cool 2 hours to set. This part is really hard but I found it totally necessary.

pie crust, sugar, cornstarch, ubc, pie filling, frozen blueberries, egg, sugar

Taken from tastykitchen.com/recipes/desserts/cherry-blueberry-pie/ (may not work)