Fourth of July Pie

This Fourth of July Holiday, my multiple food allergic tween and I cobbled together a Milk-free, Egg-free, Nut-free berry pie.  We have made apple and berry pies before, but this one was special.  We didn't have enough cherries in our Farmer's Market stash, so we decided to add our Farmer's Market blueberries too.  It turned out berry delicious!  Recipe follows below:

Cherry-Blueberry Pie

Milk-free, Egg-free, Nut-free

The Flaky Pastry crust recipe is adapted from the 1982 edition of:
Sunset Easy Basics for Good Cooking

Flaky Pastry
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening or lard
4 to 5 tablespoons cold water

Stir together flour and salt.  Cut shortening into flour until about pea-size.  Sprinkle water over mixture a little at a time - stirring lightly with a fork.  When just moistened, gather mixture into a ball.  Divide ball in half and flatten.  Wrap and leave in fridge for an hour.

Filling
4 cups pitted cherries
2 cups blueberries
1 1/2 cups sugar
4 tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon lemon juice 
2 tablespoons Smart Balance Light
2 tablespoons soymilk

Preheat oven to 425 degrees.  Sprinkle berries with sugar, cornstarch, cinnamon, and lemon juice.  Roll out bottom crust and fill with berry mixture. Dot around top with Smart Balance Light.  Roll out top crust and cut to create lattice effect.  Brush top lightly with soymilk. To prevent excess browning, place strips of foil around edges.  Place pie on baking sheet and bake on lowest rack for 30-35 minutes.  Remove foil and bake for 25-30 more minutes.

Bring to picnic dinner at the fireworks!