Patriotic Pie

I made a flag pie today. It's 3/4 cherry and 1/4 blueberry. Pretty cool I think. Here's the recipe:

2 layer pie crust:
2 cups flour
1 tsp salt
3/4 shortening (I prefer butter flavored Crisco)
~1/2 cup cold water

Combine flour and salt. Cut in shortening using pastry blender, until shortening balls are the size of peas. Add 1/4 cup of water and stir with a fork. Add more water if necessary until dough comes together into a soft ball. Do not add too much water. Roll out on floured surface.

Filling:
4 cups pitted cherries
1 cup blueberries
1 cup sugar
1/2 tsp salt
1/4 cup cornstarch
2 Tbsp butter

Combine sugar, salt and cornstarch in a bowl. Set aside 1/4 of this mixture for the blueberries. Toss cherries with the larger portion of sugar mix and in a separate bowl toss the blueberries with the smaller portion. Transfer cherries into prepared pie pan so that they fill 3/4 of the pie. Add the blueberries to make the corner of the flag. Dot top of pie with butter. With extra pie dough make stars and stripes to lay across the top of the pie. Flute edges of pie crust. Bake at 425 for about 1 hour.

Enjoy!