cherry blueberry pie recipe

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The Best cherry blueberry pie recipe

I’ve been making this cherry blueberry pie recipe for years, and it’s always a hit with my family. The combination of sweet and tart flavors is perfect for any occasion. I love how the cherries and blueberries are perfectly balanced, and the texture of the filling is just right.

This recipe is a classic for a reason – it’s easy to make and looks beautiful on the table. My kids love helping me in the kitchen, and they’re always excited to taste the pie fresh from the oven. I’ve made this pie for birthdays, holidays, and even just a Tuesday night dessert.

It’s a staple in our household, and I’m sure it will be in yours too once you try it! One thing that sets this recipe apart is the use of fresh fruit instead of frozen or canned. The flavor and texture are so much better when you use real ingredients.

I also love how versatile this recipe is – you can make it in a variety of sizes, from a small 6-inch pie to a large 9-inch one. It’s perfect for potlucks, picnics, or just a quick dessert after dinner. The key to making this pie is to use high-quality ingredients, especially the cherries and blueberries.

Don’t be afraid to spend a little extra money on fresh fruit – it makes all the difference in the end result.

4.8 from 1069 votes

A delightful blend of tart cherries and sweet blueberries encased in a flaky pie crust. This recipe is perfect for a summer dessert or a cozy winter treat.

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Prep Time30 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 15 mins

Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup unsalted butter, cold and cubed

1/4 to 1/2 cup ice water

For the Cherry Blueberry Filling

4 cups fresh cherries, pitted and halved

2 cups fresh blueberries

1/2 cup granulated sugar

1/4 cup cornstarch

1 tsp lemon juice

1 tsp vanilla extract

1/4 tsp ground cinnamon

For the Topping

1 tbsp milk

1 tbsp granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F.

2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.

3Add the cold cubed butter and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.

5You may not need all the water, so add it sparingly.

6Divide the dough in half and shape each half into a disk.

7Wrap in plastic wrap and refrigerate for at least 30 minutes.

8While the dough is chilling, prepare the cherry blueberry filling.

9In a large bowl, combine cherries, blueberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.

10Mix well and set aside.

11Roll out one half of the chilled dough on a lightly floured surface until it is about 1/8-inch thick.

12Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.

13Trim the edges, leaving about 1/2 inch of overhang.

14Pour the cherry blueberry filling into the pie crust, spreading it evenly.

15Roll out the second half of the chilled dough and place it over the filling.

16Trim the edges and crimp to seal.

17Cut slits in the top crust to allow steam to escape.

18Brush the top with milk and sprinkle with sugar.

19Place the pie on a baking sheet and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

20If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.

21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

22This allows the filling to set and makes it easier to slice.

23Serve the cherry blueberry pie warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

9-inch pie dish

Mixing bowl

Pastry blender or fork

Rolling pin

Oven

Knife

Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Use a mix of fresh and frozen fruit for a more robust flavor.

This cherry blueberry pie recipe is a staple in our household, and I’m sure it will be in yours too once you try it! It’s perfect for any occasion, whether you’re hosting a dinner party or just need a quick dessert after dinner.

The best part about this recipe is that it’s easy to make and requires minimal ingredients – just fresh cherries and blueberries, some sugar, flour, eggs, and butter. The end result is well worth the effort – this pie is moist, flavorful, and looks beautiful on the table.

❓ Frequently Asked Questions About Cherry Blueberry Pie

Q: Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries if that’s what you have on hand. Just thaw them first and pat them dry with paper towels before adding them to the filling.

Q: How do I prevent the crust from burning?

To prevent the crust from burning, make sure to brush it with an egg wash before baking. This will help it brown evenly and prevent it from getting too dark.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. Simply assemble the filling and place it in the fridge until you’re ready to bake it.

Q: Do I need to peel the blueberries?

No, you don’t need to peel the blueberries before adding them to the filling.

Q: Can I substitute other types of fruit for the cherries and blueberries?

You can substitute other types of fruit for the cherries and blueberries if you like. Some options include raspberries, blackberries, or even peaches.

Q: How long does this pie keep in the fridge?

This pie will keep in the fridge for up to 3 days. Make sure to store it in an airtight container and keep it away from direct sunlight.

cherry blueberry pie recipe

The Best cherry blueberry pie recipe