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.
Ingredients
Scale:
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
Instructions
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.
Add 1 cup of cold, cubed unsalted butter to the flour mixture. Combine until the mixture resembles coarse crumbs.
Gradually add 6-8 tablespoons of ice water, mixing gently until the dough just comes together.
Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least one hour.
In a large bowl, combine cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently until well coated.
Preheat your oven to 425°F (220°C).
Roll out one disk of pie crust on a floured surface and transfer it to a 9-inch pie pan.
Pour the berry filling into the prepared pie crust.
Roll out the second disk of pie crust and place it over the filling. Trim and crimp the edges.
Cut a few slits in the top crust to allow steam to escape.
Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
