Blueberry-and-cherry pie

Blueberry-and-cherry pie

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  • 6
  • Easy
  • 1 hour
  • 45 minutes
  • Woolworths Simonsig Pinotage 2015


  • 300 g flour
  • ¼ t salt
  • 230 g Woolworths Ayrshire salted butter, cubed
  • 8 t iced water (or whey)
  • For the filling:
  • 4 T organic brown sugar
  • ⅓ cup water
  • 1 lemon, juiced
  • 450 g blueberries
  • 540 g cherries, stoned and torn

Cooking Instructions

Preheat the oven to 180°C and grease a 25 cm pie dish.

Sift the flour and salt into a large bowl. Add the butter and rub into the flour using your fingertips until it resembles breadcrumbs.

Gradually add the water or whey, mixing with a fork, until the dough comes together. Cut the dough in half, wrap in clingfilm and chill.

To make the filling, heat the sugar, water and lemon juice in a saucepan. Add the blueberries and cherries. Cook over a low heat for 10 minutes, or until the berries release their juices.

Roll out both pieces of pastry into rough discs. Place one pastry disc at the bottom of a pie dish, fill with the berries and top with the other pastry disc. Pinch the edges of the pie closed.

Cut 4 slits into the dough, sprinkle over a little brown sugar and bake for 45 minutes, or until cooked through.

Cook's note: Nothing says abundance likes a rustic pie made with thick, crumbly pastry and packed with seasonal fruit (berries, citrus, rhubarb) for maximum sweetness. A tradition in Maine, the Taste office and now your house. Anytime.

Discover more perfect pie recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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