Cherry Blueberry Pie

Name: Cherry Blueberry Pie
Ingredients: FOR THE CRUST:; 1 whole Egg; 2 Tablespoons Vinegar; 1 cup Water; 1 pound Lard; 5 cups Flour; FOR THE FILLING:; 2 cans 14 Oz. Cans, Of Cherry Pie Filling; 6 ounces, weight Fresh Blueberries; FOR THE GLAZE:; 1 whole Egg; 1 teaspoon Water; Sugar

13 ingredients

1 steps

Ingredients

FOR THE CRUST:
1 whole Egg
2 Tablespoons Vinegar
1 cup Water
1 pound Lard
5 cups Flour
FOR THE FILLING:
2 cans 14 Oz. Cans, Of Cherry Pie Filling
6 ounces, weight Fresh Blueberries
FOR THE GLAZE:
1 whole Egg
1 teaspoon Water
Sugar

Directions

1

["For the crust:", "In a small bowl add egg and stir with a fork. Stir in vinegar and then water. Set aside.", "In a large bowl add the lard and 4 cups flour. Cut the lard into small pieces using a pastry cutter. Add the egg mixture and continue to cut the lard into the mixture adding more flour as needed. Do not over work. Stop when the dough comes together into a sticky ball.", "Divide dough in half and wrap in plastic wrap. Place in the refrigerator for 30 minutes to 1 hour. You'll only need one section of the dough for this recipe. If only making one pie put the other half into the freezer for later use. Thaw in the refrigerator when you want to use it later.", "Meanwhile in a large bowl combine blueberries with the cherry pie filling. Set aside.", "Preheat oven to 425 F.", "When dough has rested remove it from the refrigerator and split it in half. Roll out half of the dough on a floured surface, big enough to fit in an 11\" inch pie plate. Place dough in a pie plate and trim the overhanging edges.""