Cherry and Blueberry Pie (Printable Version)
Double-berry pie with juicy cherries and blueberries in a flaky, golden crust—perfect for summer gatherings.
# What You 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
# How To Make It:
01 - In a large mixing bowl, whisk together all-purpose flour, sugar, and salt.
02 - Cut cold, cubed butter into the flour mixture using a pastry blender or fork until the mixture forms coarse crumbs.
03 - Gradually add ice water, 1 tablespoon at a time, mixing until dough just holds together. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
04 - Preheat oven to 400°F.
05 - Gently toss cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt in a mixing bowl. Allow mixture to sit for 10 minutes.
06 - On a floured surface, roll out one disc of dough to fit a 9-inch pie dish. Lay the dough into the dish and trim excess edges.
07 - Pour fruit filling into the prepared crust.
08 - Roll out remaining dough and drape over the filling, or arrange strips for a lattice. Trim and crimp edges; cut several small slits in the top crust if not using a lattice.
09 - Whisk egg with milk. Brush over the top crust, then sprinkle coarse sugar if desired.
10 - Place the pie on the lower oven rack. Bake for 20 minutes at 400°F, then reduce oven temperature to 350°F and bake for an additional 30 minutes, or until the crust is golden and filling is bubbling.
11 - Allow pie to cool completely on a wire rack before slicing and serving.
# Expert Suggestions:
01 -
- The berry juices bubble up and mingle for a flavor that tastes like summer in every bite.
- This crust stays tender and flaky, never soggy, even under all that juicy fruit.
02 -
- Once, I rushed and didn’t chill the dough long enough; the crust shrank and was dense—never again.
- You can mix up the berry ratio, but don’t skip the cornstarch unless you want a swimming-pool pie.
03 -
- Grate a little butter for even distribution if your kitchen is warm.
- Lining the oven rack with foil saves a lot of cleaning from bubbling juices.