Preheat oven to 400°F.

On lightly floured surface with lightly floured rolling pin, roll 1 pastry round into a 12-in. circle.

Fit into a 9-in. pie plate, letting edges overhang.

Bend a clean 6-in. square of cardboard in middle forming a wedge. Place in upper left corner of pie (like hands of a clock pointing to 9 and 12).

Fill with blueberry pie filling.

Spoon cherry pie filling into rest of pie. Lift out cardboard.

Roll other pastry round into a 10-in. circle. With a pastry wheel or knife (I used a garnish knife) cut round in five 1/2-in.-wide strips.

With cookie cutter, cut 5 or 6 stars from rest of pastry

Brush strips and stars with beaten egg; sprinkle with sanding sugar.

Starting in middle of pie, carefully place three long strips, evenly spaced, across filling toward bottom edge.

Cut remaining 2 strips into 4-in.-long pieces.

Lay over cherry filling on upper right corner.

Press ends of strips into edge of crust. Roll overhang of bottom crust up over ends of strips to form an even rim.

Flute or crimp rim (I use a fork). Brush rim with beaten egg; sprinkle with sugar.

Place stars on upper left corner of pie (on blueberry filling).

Bake 30 minutes in the center of the oven. I place a aluminum foil covered baking sheet on the rack below to catch any juice the bubbles over.

Reduce heat to 350°F; bake 25 to 30 minutes longer until pastry is golden brown and filling bubbles.

Place on wire rack and cool completely.

Cut into slices and serve warm or at room temp.

(I make this in a food processor but it can also be made by hand or with a mixer)

Put the flours, sugar, and salt in the food processor.

Pulse several times to mix.

Scatter the butter over the dry ingredients and pulse 5 or 6 times to cut in.

Fluff the mixture with a fork, lifting it up from the bottom of the bowl.

Scatter the shortening over the flour and pulse 5 or 6 times.

Fluff the mixture again.

Drizzle half of the water over the flour mixture and pulse 5 or 6 times.

Fluff the mixture and sprinkle in the remaining water.

Pulse 5 or 6 more times, until the dough starts to form clumps.

When it reaches this point, do not continue to process.

Empty the crumbs into a large bowl.

Using your hands, pack the dough as you would a snowball.

If making a double crust, divide the dough in half, making one half-for your bottom crust-a little larger than the other.

Knead each piece 2 or 3 times.

Put each in the center of a piece of plastic wrap and flatten it into a disk about 3/4 inch thick.

Wrap in the plastic and refrigerate until firm enough to roll, about an hour or overnight.

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.

Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.

Stir in almond extract.

Cool slightly before using as a topping.

In a medium saucepan, heat blueberries over medium heat until they release their juices & soften. (about 7-9 minutes)

In a separate bowl- whisk sugar, cornstarch, & salt.

Once your blueberries have cooked, pour in dry mixture & thoroughly combine.

Heat & stir constantly until mix thickens- 2-3 minutes.

Remove from heat & stir in lemon juice.

Transfer to glass jar & let cool in refrigerator.