Cherry and Blueberry Pie (Printable version)
Sweet cherries and blueberries set in a flaky golden crust, ideal for summer gatherings and serving warm with 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 - 6–8 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
# Directions:
01 - In a large mixing bowl, combine flour, sugar, and salt. Cut in the cold butter with a pastry blender or fork until the mixture forms coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough begins to come together. Divide the dough in half, shape into discs, wrap tightly, and chill in the refrigerator for at least one hour.
02 - Set the oven to 400°F (200°C) and position a rack in the lower third.
03 - In a large bowl, gently toss the pitted cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Let the mixture rest for 10 minutes to allow the juices to develop.
04 - On a lightly floured surface, roll one disc of dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the dish, gently easing it into the corners and trimming any excess overhang.
05 - Pour the prepared fruit mixture evenly into the pie shell. Roll out the second disc of dough and place it over the filling, using either a lattice design or a solid crust. Trim and crimp the edges to seal, and cut several small slits in the top crust if using a solid sheet.
06 - Whisk the egg with the milk. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
07 - Place the pie on the lower oven rack and bake at 400°F (200°C) for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 30 additional minutes, or until the crust is golden brown and the filling is bubbling.
08 - Allow the pie to cool completely on a wire rack before slicing to ensure the filling sets properly.
# Expert advice:
01 -
- Cherries and blueberries melt into a jammy, jewel-toned filling under a shattering, buttery crust—like a fruit cobbler with fancier shoes.
- It’s the kind of pie that looks rustic if the lattice goes crooked, so perfection isn’t a requirement (or even recommended).
02 -
- Be patient and let the pie cool completely if you want neat slices—I once rushed and ended up with berry soup on the plate.
- If your crust edges brown too quickly, cover them loosely with foil; the difference between golden and burnt is sometimes just a minute.
03 -
- Chill everything—ingredients, tools, even your rolling pin if the room is warm—for the flakiest result.
- Lattice-topped pies look impressive even if imperfect, so have fun with it and don’t chase symmetry.