Let’s talk about texting. It drives me CRAZY!
I actually just started texting late last year. Sure, once it became popular, I’d do it now and then just to feel cool, but it wasn’t really my thing.
I like email and sometimes my texts look more like emails than … well … texts. But really, when I’m trying to figure out plans or ask important questions, or I just want to talk to someone, texting really isn’t going to cut it.
I need to talk on the phone. I need that immediate back and forth interaction. I need to hear another human voice rather than stare at another screen.
Plus, you never know what other people mean for sure. I read so much into texts. I work myself up into a frenzy worried people are mad at me when in reality, nothing is wrong. It’s so frustrating and anxiety inducing.
And then there’s the simple, rather bothersome fact that people tend not to text me back. Isn’t the point of texting that it’s quick and easy, only takes a few seconds? It’s a simple way to keep in touch with people in this world where everyone is always busy.
Yet, often weeks and multiple messages go by with no response. I don’t get it and frankly it hurts my feelings sometimes. I guess I need to invent an even faster way for people to communicate. Then again maybe we should just go back to actually talking to each other.
We should also all definitely make this pie. I mean, does it get any better than Cherry Blueberry Pie??? It incorporates some of my favorite summer fruits into one amazingly flaky pie crust. It will make you get up and dance as you’re eating it, which is good because you can burn off some calories from the pie. You’ll want to eat all of it – trust me, I speak from experience.
Juicy, boozy filling, overflowing with fresh fruit (no skimpy filling here) and that flaky, sugar crusted, melt in your mouth crust match perfectly. This is summer in a pie! So go ahead, text your friends about it 😉
Cherry Blueberry Pie #SundaySupper
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 slices 1x
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup vegetable shortening
- 1 ½ sticks unsalted butter, cold, cubed
- 4–5 tablespoons cold water
Filling
- 4 cups fresh blueberries
- 4 cups fresh Bing cherries, pitted
- ¼ cup cornstarch
- 2 tablespoons cherry vodka or liqueur
- 1 tablespoon vanilla bean paste
- 1 cup granulated sugar
- Zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons unsalted butter, cold, cubed
- 2 tablespoons granulated sugar, for assembly
- Milk or cream, for assembly
Instructions
- Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.
- Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.
- Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together blueberries, cherries, cornstarch, vodka, vanilla, sugar, and orange juice and zest.
- Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.
- Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).
- Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.
Notes
Additional chilling time is necessary
Adventurous Appetizers
- Bacon Cheeseburger Dip by Cosmopolitan Cornbread
- Spicy Pimento Cheese by Food Lust People Love
Destination Desserts
- Almond Flour Brownies by Recipe for Perfection
- Cherry Blueberry Pie by Pies and Plots
- Cherry Pound Cake with Lime Glaze by Grumpy’s Honeybunch
- Classic Carrot Cake by That Skinny Chick Can Bake
- No Bake Banana Pie in a Jar by Our Good Life
- No Bake Millionaire Shortbread Cookies by Hezzi-D’s Books and Cooks
- Oatmeal Raisin Banana Bars by What Smells So Good?
Mains in Motion
- Baby Back Pork Loin Ribs by The Freshman Cook
- BBQ Chicken On The Grill To Go by Family Foodie
- Chicken Salad Skewers by Cindy’s Recipes and Writings
- Cobb Salad in a Jar by Life Tastes Good
- Farro with Eggplant and Tomato by Cooking Chat
- Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
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- Pastitsio by Food Done Light
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Sightseeing Sides
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- Heirloom Tomato Salsa by Nosh My Way
- Parmesan Pasta Salad by Recipes Food and Cooking
- Pomodoro Fresco Pasta Salad by Bobbi’s Kozy Kitchen
Traveling Treats
- Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
- Chocolate Zucchini Muffins by Caroline’s Cooking
- Energy Balls by Noshing With The Nolands
- Sunflower Seed Oatmeal Bars by Magnolia Days
More Tips
- 5 Comfort Food Tips by Sunday Supper Movement
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I don’t do much texting either. I also prefer either talking with someone or email. And I’ll take a big slice of your pie. You combined two of my favorite fruits in it.
I’ll take a big ol’ slice of that pie! Is is wrong that I want to eat that for breakfast?!! I’m not a fan of cell phones all together and would do away with mine if I thought I could haha
I’m a huge believer in pie for breakfast! I say go for it 🙂
I do text, but I agree that they are ruining communication skills. It can definitely be frustrating!
Yay for pie!! I adore both cherry and blueberry pies, so why not combine the two?! Genius.
“Summer in a pie” says it all. Great combo of fruits!
I forget to check my phone half the time. I got a text from my youngest checking if I fed the dog yet. Of course, I got it the next day—not very helpful!
Your pie looks amazing—that is one perfectly flaky crust! Wish I had a piece in my kitchen. No, make that the whole pie!
Haha! No, that dog would have been in trouble 😉 Yes, on the whole pie!
Multiple berry pies are so good. I’m in Michigan later this month which is the land of cherry trees. Will have to make this with our family.
Yes, I live in Michigan, so I have been in cherry heaven. I have a few more recipes coming up soon!
Then you must know about Atkins Pies. Their three berry pie with crumbles is amazing. My wife is from Michigan (Birmingham and Romeo) and we lived in Birmingham for 18 years before moving out to California a few years ago. Love going back and eating cherries from the source.
Do you mean Achatz pies? I do know about those (but I think mine are better ;)) I visit Birmingham often and head up to Romeo a couple times a year for the amazing peaches and apples. I am very jealous of your move to California. I hope to be able to move there one day soon.
haha. Yes I google it and got atkins 🙂 Meant Achatz pies and I’m sure yours are better. Good luck on moving west. I’m a California native so that was my wife’s strategy for moving to CA it just took many years. 🙂
Well you did it again!! Gorgeous looking pie and I would love an extra big slice!!
Great post 🙂 I tend to prefer texting but for the most part I only text hubby or kids and they know better than to not respond. 😉 ha ha. However, when I need to get more than one thing across its much easier to talk. I just hate talking on the phone which is why I prefer texting! Where we are a like is on this pie! You combined two of my favorite fruits in this pie and you have my total admiration for putting cherry vodka in the mix! YUM! I’m sure I’d get up and do a happy dance too if I had this for dessert!
This looks amazing! I love the cherry vodka in the filling, YUM!
Love your mix of blueberries and cherries! We have both of those in season here on the farm.
Everyone loves a good pie!! Love that you used both blueberries and cherries — two summertime favorites!
If I could I would text you right now and request a piece of that delicious looking pie!!
I’d share if I could, Wendy 🙂
Looks delicious! I do love both cherries and blueberries, and in a pie. Sold!
Thanks, Caroline, and thanks for visiting!
We should all communicate with pie like this one!
I like that idea, Cindy 🙂
Cherries in ANYTHING, especially during the summer, are divine! Love this pie!
That is one gorgeous pie – definitely the best of summer!
And I don’t do a lot of texting, but it’s by far the best way to stay in touch with my youngest daughter, so I do it quite a bit with her.
I saw that you have more cherry recipes coming up – can’t wait to see them! I love cherry season!
Yes, I just ate one new cherry recipe for breakfast – sooooo good!
This pie looks delicious! What a great mixture, I need to try this one.
I love texting and I really would love a piece of this pie!!! What I really like about texting is you can get your thought out there without interrupting the person you are sending it to if they are busy. Yes sometimes people do not answer but I still think it is a great way to communicate certain at times. This pie, however, I would love at any time!!!