Summer brings an abundance of fresh fruits, and what better way to celebrate than with a delicious Cherry and Blueberry Pie? This pie combines the sweet and tart flavors of fresh cherries and blueberries, nestled in a flaky homemade pie crust. Perfect for any summer dessert idea or special occasion, this recipe will surely impress your family and friends. Follow this detailed guide to create a delightful berry dessert that captures the essence of the season! The vibrant colors and enticing aroma will fill your kitchen as you prepare this delicious treat.

Ingredients

• For the Pie Filling:
  • 2 cups fresh cherries, pitted and halved. Look for bright, plump cherries to ensure maximum flavor.
  • 2 cups fresh blueberries, preferably organic for the best taste and quality.
  • 3/4 cup granulated sugar (adjust based on sweetness of fruit; taste the cherries and blueberries beforehand).
  • 1/4 cup cornstarch, which helps thicken the filling for a perfect texture.
  • 1 tablespoon lemon juice, freshly squeezed for a bright, zesty flavor.
  • 1 teaspoon vanilla extract, which enhances the berry flavors beautifully.
  • 1/4 teaspoon salt, to balance the sweetness and enhance the overall flavors.
• For the Homemade Pie Crust:
  • 2 1/2 cups all-purpose flour, sifted to achieve a light and airy crust.
  • 1 teaspoon salt, to enhance flavor.
  • 1 tablespoon granulated sugar, to add a hint of sweetness to the crust.
  • 1 cup unsalted butter, cold and cubed; this is crucial for a flaky texture.
  • 6-8 tablespoons ice water, to bring the dough together without warming it up too much.

Steps / Instructions

1. Prepare the Pie Crust: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar until well combined, ensuring an even distribution of ingredients.
2. Add 1 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, combine until the mixture resembles coarse crumbs, with pea-sized butter pieces visible, which is key for flakiness.
3. Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough just comes together. Overworking the dough can result in a tough crust, so stop mixing as soon as it holds together.
4. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least one hour. Chilling the dough allows the gluten to relax, resulting in a tender crust.
5. Make the Pie Filling: In a large bowl, combine 2 cups of fresh pitted cherries, 2 cups of fresh blueberries, 3/4 cup of granulated sugar, 1/4 cup of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir gently until the fruit is well coated and the sugar and cornstarch are evenly distributed, allowing the flavors to meld.
6. Preheat your oven to 425°F (220°C), ensuring it reaches the desired temperature for the pie to bake evenly.
7. Assemble the Pie: Roll out one disk of pie crust on a floured surface to fit a 9-inch pie pan. Transfer the rolled crust to the pan, pressing it gently against the bottom and sides to prevent air pockets.
8. Pour the berry filling into the prepared pie crust, spreading it evenly to ensure each slice contains a mix of cherries and blueberries.
9. Roll out the second disk of pie crust and place it over the filling. You can cut slits in the top crust for a classic lattice effect or simply cover it completely. Trim and crimp the edges to seal, ensuring no filling leaks out during baking.
10. Cut a few slits in the top crust to allow steam to escape, preventing the pie from bubbling over. Optionally, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden, glossy finish.
11. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Check the pie halfway through; if the crust edges brown too quickly, cover them with strips of aluminum foil to prevent burning.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly, which will make serving easier and cleaner.

Tips & Tricks

• For the best flavor, use ripe, seasonal fruits. Fresh cherries and blueberries are key to achieving the sweet and tart balance in this Cherry and Blueberry Pie. If you can, try to buy them from a local farmer’s market!
• Make your pie crust ahead of time. The dough can be prepared and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just make sure to thaw it in the refrigerator overnight before use.
• To avoid a soggy bottom crust, consider pre-baking the bottom crust for about 10 minutes before adding the filling. This ensures a crisp texture, especially if the filling is very juicy.
• Serving your pie with a scoop of vanilla ice cream or whipped cream elevates this classic American dessert to new heights. The creaminess will contrast beautifully with the fruitiness of the pie!

Variations

• For a vegan version, substitute the butter with vegan butter and the egg wash with a plant-based alternative, like almond milk, ensuring that all ingredients fit your dietary preferences.
• Experiment with other berries! Combine raspberries or blackberries with the cherries and blueberries for a mixed berry pie that might delight your taste buds.
• To add a warm spice note, mix in a teaspoon of cinnamon or nutmeg to the filling, which complements the fruity flavors and adds depth.

Serving Suggestions

• Slice the pie into wedges and serve warm or at room temperature with a dollop of whipped cream or a scoop of ice cream for a delightful contrast of textures.
• Pair the pie with a refreshing summer drink, like lemonade or iced tea, to complement the flavors. A light white wine can also be a lovely addition to your dessert table.

FAQ

• Can I use frozen fruit for this pie? Yes, you can use frozen cherries and blueberries, but make sure to thaw and drain them before use to prevent excess liquid in the pie. Be mindful that frozen fruit may release more juices during baking.
• How can I tell when the pie is done? The pie is done when the crust is golden brown, and the filling is bubbling through the slits in the crust, indicating the filling is hot and set.

Cherry and Blueberry Pie

Recipe by ForkFulJoy

★★★★★ 5 from 1 vote

This pie combines the sweet and tart flavors of fresh cherries and blueberries, nestled in a flaky homemade pie crust. Perfect for any summer dessert idea or special occasion.

Course

Dessert

Cuisine

American

Difficulty

Easy

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🍽️

Servings

8

⏱️

Prep Time

30 min

🍳

Cook Time

50 min

🔥

Calories

350 kcal

Cook Mode Keep the screen of your device on

Ingredients

US Metric

• 2 cups fresh cherries, pitted and halved
• 2 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water

Directions

1.

In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar until well combined.

2.

Add 1 cup of cold, cubed unsalted butter to the flour mixture. Combine until the mixture resembles coarse crumbs.

3.

Gradually add 6-8 tablespoons of ice water, mixing gently until the dough just comes together.

4.

Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least one hour.

5.

In a large bowl, combine cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently until well coated.

6.

Preheat your oven to 425°F (220°C).

7.

Roll out one disk of pie crust on a floured surface and transfer it to a 9-inch pie pan.

8.

Pour the berry filling into the prepared pie crust.

9.

Roll out the second disk of pie crust and place it over the filling. Trim and crimp the edges.

10.

Cut a few slits in the top crust to allow steam to escape.

11.

Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

12.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.

Nutrition Facts