Cherry and Blueberry Pie (Printable Version)
Sweet cherries and blueberries in a flaky golden crust — perfect for summer gatherings and serving with vanilla ice cream.
# 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 egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# Method:
01 - Combine flour, sugar, and salt in a large mixing bowl. Cut in cold, cubed butter using a pastry blender or fork until the texture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate at least 1 hour.
02 - Set oven rack to lower third and preheat oven to 400°F.
03 - In a large bowl, toss cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Allow mixture to rest for 10 minutes.
04 - Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Drape crust over dish, gently pressing to fit. Trim excess dough from the edges.
05 - Pour prepared fruit filling into the lined dish. Roll out the second dough disc and cover pie using lattice or solid crust. Seal and crimp the edges. For solid-top crust, cut several small vents to release steam.
06 - Whisk egg and milk together. Brush mixture evenly over the top crust and sprinkle with coarse sugar if desired.
07 - Place pie on the lower oven rack and bake for 20 minutes. Reduce oven temperature to 350°F and continue baking 30 minutes more until crust is deep golden and filling is bubbling.
08 - Remove from oven and cool completely on a wire rack before slicing to allow the filling to set.
# Chef's Tips:
01 -
- The combination of cherries and blueberries makes the filling irresistible—people always ask for the secret.
- The homemade buttery crust is simple yet feels special, and I've never seen leftovers last more than a day.
02 -
- Baking too hot can burn the crust before the filling sets—lower the oven temp partway through.
- Letting the pie rest is non-negotiable—digging in too soon leads to runny slices and regret!
03 -
- Chill your finished, assembled pie in the fridge 10–15 minutes before baking for an even flakier crust.
- A pinch of salt on the egg wash brings out the golden color even more.