Cherry and Blueberry Pie (Printable)
Double-berry pie of cherries and blueberries in a flaky golden crust, ideal 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 large egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# Directions:
01 - In a large mixing bowl, blend flour, sugar, and salt evenly.
02 - Add cold, cubed butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture is a coarse crumble.
03 - Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Avoid overworking.
04 - Divide the dough into two even portions, shape each into a disc, wrap with plastic, and refrigerate at least 1 hour.
05 - Set the oven to 400°F.
06 - In a large bowl, gently combine cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Let mixture stand for 10 minutes.
07 - On a lightly floured work surface, roll one chilled dough disc into a round large enough for a 9-inch pie dish. Line the dish and trim excess.
08 - Spoon the prepared fruit filling into the crust-lined pie dish, distributing evenly.
09 - Roll the second dough disc and place over the filling, either as a lattice or solid. If solid, cut a few small vents. Trim and crimp the edges for a secure seal.
10 - Whisk the egg together with milk. Brush mixture over the top crust, then sprinkle with coarse sugar if desired.
11 - Place pie on the lower oven rack and bake at 400°F for 20 minutes.
12 - Decrease oven temperature to 350°F and bake for another 30 minutes, or until the crust is crisp and golden, and filling is visibly bubbling.
13 - Transfer the baked pie to a rack and cool completely before slicing and serving.
# Expert Suggestions:
01 -
- The crust is impossibly flaky, thanks to chilled butter and a few quick tips I swear by.
- You get sweet and tart bursts in every bite, and it's stunning enough to impress at any gathering.
02 -
- If you try to cut in before the pie cools, the filling will be lava-like and run everywhere.
- Adding the fruit juices into the crust (instead of draining) makes for a lush, glossy filling that holds together perfectly.
03 -
- Cutting vents in a full top crust is non-negotiable—it keeps the filling from overflowing.
- A pinch of cinnamon transforms the whole pie into something gently spiced and extra comforting.