Apple pie, blueberry pie, cherry pie, oh my!  A piefecta trifecta indeed.  While I’m on the subject of pies I thought I would revisit these pies I baked earlier this year, in the winter to be exact.  Now what possessed me to bake three different kinds of pie in one day, I really don’t know.  It must have been too cold to venture out that day.

I used a deep pie dish for the apple pie, a heart shaped dish for the cherry pie and an extra wide dish for the blueberry pie.  I thought it would be more interesting to use varied shapes.

The recipe for the apple pie is the same Basic Pie Crust Recipe and Apple Pie filling I used in my previous Apple Pie post.  As for the blueberry and cherry pie, I’ve included the recipes here.  They are really simple to make and are the perfect comfort food on a cold day.

I made extra pie dough so I could garnish this apple pie with a few heart cutouts on top.

As a note, I use Spectrum shortening from Whole Foods which is not partially hydrogenated.  I generally avoid using partially hydrogenated vegetable oil.  The crusts baked with Spectrum are always delicious and flaky, plus you don’t have to worry about the health issues associated with partial hydrogenation.

I usually make a lattice top for blueberry and cherry pies.

You can either use a food processor or pastry blender when making pie dough.  Both ways are easy, the only difference is, it is slightly faster with the food processor.  The tutorial on pie pastry is in my earlier Apple Pie Tutorial post.

This is actually an apple pie I made on a different occasion— a week before I baked the piefecta trifecta.  For the top crust, I cut out star shapes with a cookie cutter and just arranged them over the pie.

Top view of the blueberry pie.

And now the cherry pie.

Blueberry Pie

One 9-inch double-crust pie

Prepare:

1 basic pie crust recipe

Apple pie, blueberry pie, cherry pie, oh my!  A pie tart indeed.  While I’m on the subject of pies I thought I would revisit these pies I baked earlier this year, in the winter to be exact.  Now what possessed me to bake three different kinds of pie in one day, I really don’t know.  It must have been too cold to venture out that day.

I used a deep pie dish for the apple pie, a heart shaped dish for the cherry pie and an extra wide dish for the blueberry pie.  I thought it would be more interesting to use varied shapes.

The recipe for the apple pie is the same Basic Pie Crust Recipe and Apple Pie filling I used in my previous Apple Pie post.  As for the blueberry and cherry pie, I’ve included the recipes here.  They are really simple to make and are the perfect comfort food on a cold day.

I made extra pie dough so I could garnish this apple pie with a few heart cutouts on top.

As a note, I use Spectrum shortening from Whole Foods which is not partially hydrogenated.  I generally avoid using partially hydrogenated vegetable oil.  The crusts baked with Spectrum are always delicious and flaky, plus you don’t have to worry about the health issues associated with partial hydrogenation.

I usually make a lattice top for blueberry and cherry pies.

You can either use a food processor or pastry blender when making pie dough.  Both ways are easy, the only difference is, it is slightly faster with the food processor.  The tutorial on pie pastry is in my earlier Apple Pie Tutorial post.

This is actually an apple pie I made on a different occasion— a week before I baked the piefecta trifecta.  For the top crust, I cut out star shapes with a cookie cutter and just arranged them over the pie.

Top view of the blueberry pie.

And now the cherry pie.

Blueberry Pie

One 9-inch double-crust pie

Prepare: