Cherry Blueberry Pie

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.

Place the pie filling into the crust. Roll out the remaining dough and cut it into long strips that are long enough to run across the top of the pan. Weave the lattice top (see photo) and seal the edges of the lattice to the bottom crust with a little dab of water.

For the glaze: Whisk the egg and 1 teaspoon of water together. Lightly brush the lattice top with the egg mixture and sprinkle with sugar as desired.

Bake in the preheated oven for 15 minutes. Then reduce heat to 350 F and continue baking until golden and the filling has thickened, roughly 45-50 minutes. Remove pan from oven and set on a rack. Cool completely before cutting.