Preheat oven to 450 degrees. Line bottom of 8-inch springform pan with parchment paper; set aside. On lightly floured surface, roll out 1 pastry crust into a 12-inch round. Cut into 18 pastry rounds using 2-1/4-inch round cookie or biscuit cutter. Repeat rolling out remaining pastry crust and cutting into an additional 18 rounds.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Can't decide on blueberry pie or cherry pie? Our Blueberry-Cherry Pull-Apart Pie lets you choose both! Plus, this sweet pie will make a festive dessert at your Fourth of July gathering.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15-oz.) pkg. Hy-Vee ready-to-bake 9-inch pie crusts, (2 ct.) | ||
| ½ c. Hy-Vee canned blueberry pie filling or topping | ||
| ½ c. Hy-Vee canned cherry pie filling or topping | ||
| ¼ c. Hy-Vee powdered sugar | ||
| 1 ½ tsp. Hy-Vee 2% reduced-fat milk |
Things To Grab
- 8-inch springform pan
- Parchment paper
- Ruler
- Rolling pin
- 2-1/4-inch round cookie or biscuit cutter
- Wire cooling rack
- Small bowl
Directions
Spoon blueberry pie filling in centers of half of rounds using about 1 teaspoon for each round. Repeat using cherry pie filling for remaining rounds.
Pinch edge up in four corners on each pastry round to form a side around pie filling while keeping the top open. Place filled pastry rounds, open tops up, in prepared pan, alternating between cherry and blueberry rounds.
Bake 25 to 30 minutes or until pie crust is lightly browned. Cool pie in pan on wire rack. To serve, remove side from springform pan; transfer pie to serving platter. For glaze, stir together powdered sugar and milk to make a drizzling consistency; drizzle over pull-apart pie.
Recipe Source:
Hy-Vee Seasons July 2022