Cherry and Blueberry Pie (Printable)
Flaky golden crust filled with sweet cherries and blueberries—baked until bubbling and served warm.
# 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 granulated 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 egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# How-to Steps:
01 - Combine flour, sugar, and salt in a 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, until the dough just comes together. Divide the dough in half, shape into two discs, wrap in plastic, and refrigerate for at least 1 hour.
02 - Preheat the oven to 400°F (200°C).
03 - In a large bowl, gently mix together cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Let the mixture rest for 10 minutes.
04 - Roll out one dough disc on a lightly floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim the excess edges.
05 - Pour the fruit filling into the prepared pie crust. Roll out the second dough disc and lay it over the filling, creating a lattice or solid crust as desired. Trim and crimp the edges. If using a solid top, cut a few small slits to allow steam to escape.
06 - Whisk the egg with milk, then brush the mixture over the top crust. Sprinkle with coarse sugar if desired.
07 - Place the pie on the lower oven rack and bake for 20 minutes. Lower the oven temperature to 350°F (175°C) and continue baking for 30 minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow the pie to cool completely before slicing and serving.
# Expert Advice:
01 -
- This pie is fantastically juicy but never soupy: the trick is in the cornstarch and a little patience.
- It feels fancy enough for celebrations, yet approachable for a lazy Sunday bake—everyone wants seconds.
02 -
- If you cut into the pie before it’s fully cool, the filling will flood out every time; patience is essential.
- A hot oven start gives the bottom crust a fighting chance at crispness—a soggy base haunted my first few tries until I learned this trick.
03 -
- Dot the filling with a few tiny cubes of cold butter before sealing the pie for extra silkiness.
- If the edge browns too quickly, slip foil over just the rim for even color and no burnt bits.