Sour Cherry Blueberry Pie

After a day checking out the parade in Chicago's China Town and an amazing meal at Pollo Express in Pilson - seriously, this was the best chicken I have ever eaten in my entire life. If you are in Chicago, you must go there - it was time to round out the evening with pie.

I didn't have enough sour cherries to fill the shell, but an excess of frozen wild blueberries in the freezer rewarded me with this sour cherry blueberry pie.

4-5 cups sour cherries, pitted
1 cup sugar
4 tbsp tapioca starch
1 tsp vanilla extract
1 tsp vanilla paste
2 cups frozen wild blueberries
(extra sugar and 1 egg for assembly)

1. Mix all of the ingredients together and let rest at least 5-10 minutes before assembling pie.

Flaky Pie Dough - new modified version
2/3 cup tapioca starch
2/3 cup potato starch
1 cup sweet rice flour
2/3 cup corn starch
1 tsp baking powder
1 tbsp xanthan gum
1/2 tsp salt
1 cup cubed butter
2 eggs
2 tsp apple cider vinegar

1. Mix all dry ingredients together.
2. Cut in the butter until its about the size of peas.
3. In a separate bowl, mix the eggs and cider.
4. Add the eggs & vinegar into the flour-butter mixture until combined.
5. Divide the dough and refrigerate for at least 1 hour.

Pie Assembly
Preheat the oven to 350F

1. Roll out one of the balls of dough on a well floured surface. (Rolling out on floured parchment is really helpful here. Seriously you need to be very generous with your flour or it will stick.)
2. Line the pie plate, add the filling, then roll out the second ball of dough.
3. Whisk and egg with a little water and brush the edge of the bottom layer of dough to help the top layer stick.
4. Place the top layer on the bottom, crimp the edges. Cut a few steam vents.
5. Brush the remainder of the egg wash on the top crust and sprinkle with sugar.
6. Bake for 1 hour or until the crust is golden brown.
7. Allow the pie to cool before cutting. If you skip this your filling will ooze out.

Best pie I have ever made.