Cherry And Blueberry Pie (Print Version)
Sweet cherries and blueberries baked in a flaky golden crust, ideal for summer gatherings.
# 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 Make It:
01 - In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in cold unsalted butter using a pastry blender or fork until the mixture forms coarse crumbs. Gradually incorporate ice water, 1 tablespoon at a time, until dough just comes together. Divide dough into two equal portions, shape into discs, wrap, and refrigerate for at least 1 hour.
02 - Set oven temperature to 400°F (200°C) and allow to fully preheat.
03 - In a large bowl, gently toss cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Let sit for 10 minutes to allow juices to release.
04 - On a lightly floured surface, roll out one chilled dough disc into a round large enough for a 9-inch pie dish. Transfer to the dish and trim any overhang. Evenly distribute the prepared berry filling over the base crust.
05 - Roll out the second dough disc. Place over filling to create a lattice or full cover as desired. Trim and crimp edges to seal. If using a solid cover, cut a few small slits in the top to allow steam to escape.
06 - Whisk egg with milk. Brush over the surface of the top crust, then sprinkle with coarse sugar if desired for additional texture.
07 - Place pie on lower oven rack and bake for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 30 minutes, or until crust is golden brown and filling is bubbling.
08 - Allow pie to cool completely on a wire rack before slicing and serving to ensure the filling sets.
# Expert Advice:
01 -
- Your whole kitchen will smell like a secret summer orchard—it's an instant mood lift.
- The glossy, bubbling berries hiding beneath that golden crust never fail to impress any guests (including yourself).
02 -
- One time, I sliced the pie too soon—warm filling ran everywhere, so let it cool completely for perfect slices.
- Swapping in frozen fruit? Don't thaw it first, or you'll end up with a soupy pie.
03 -
- Stick a baking sheet on the bottom oven rack to catch any rogue juices—no scrubbing later.
- Brush the edges of the pie last so you don't miss a spot when you're moving quickly.