Cherry and Blueberry Pie (Print View)
Sweet cherries and blueberries in a flaky golden crust, baked until bubbling and golden—perfect for summer sharing.
# What You'll Need:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6 to 8 tablespoons ice water
→ Filling
06 - 2 cups fresh or frozen cherries, pitted
07 - 2 cups fresh or frozen blueberries
08 - 3/4 cup granulated sugar
09 - 3 tablespoons cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon ground cinnamon
13 - Pinch of salt
→ Topping
14 - 1 large egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# How To Make It:
01 - Combine all-purpose flour, sugar, and salt in a large mixing bowl. Cut in the cold butter using a pastry blender or fork until the mixture forms coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least one hour.
02 - Preheat the oven to 400°F (200°C).
03 - In a large bowl, gently toss pitted cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Allow mixture to stand for 10 minutes.
04 - On a lightly floured surface, roll out one disc of dough to cover a 9-inch pie dish. Carefully transfer dough to the dish, trim excess, and press into place. Pour prepared fruit filling into crust, spreading evenly.
05 - Roll out the second dough disc to cover the pie or create a lattice. Place over filling, trim edges, and crimp to seal. If using a solid crust, cut several small slits in the top for steam to escape.
06 - Whisk together beaten egg and milk. Brush mixture evenly over the top crust. Sprinkle with coarse sugar for added texture, if desired.
07 - Place pie on the lower oven rack. Bake for 20 minutes at 400°F (200°C). Reduce oven temperature to 350°F (175°C) and continue baking for 30 minutes, until the crust is golden and fruit filling is bubbling.
08 - Allow pie to cool completely before slicing and serving for optimal texture.
# Expert Hints:
01 -
- Your friends will think you’ve been secretly training at a pie shop, yet it’s all easily doable at home.
- The juicy burst of tart cherries and sweet blueberries meld into something truly celebratory—perfect for summer get-togethers or just a Tuesday treat.
02 -
- If you rush slicing before full cooling, you’ll end up with a berry puddle instead of neat wedges—patience pays off.
- A mix of sweet and tart cherries isn’t just fancy—using both is the single best way to make the filling taste lush and complex.
03 -
- Cut the butter into flour with your hands for bigger flakes—don’t fear a little chunkiness in the dough.
- Lattice tops might look fancy but are easier than you think and help steam escape for a better set filling.