Cherry And Blueberry Pie (Printable version)
Double-berry pie with cherries and blueberries in a flaky golden crust; serve with vanilla ice cream or whipped cream.
# 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 granulated 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 salt
→ Topping
14 - 1 large egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# How to make it:
01 - In a large mixing bowl, combine flour, sugar, and salt. Work in the cold butter using a pastry blender or fork until the mixture forms coarse crumbs. Gradually incorporate ice water, one tablespoon at a time, just until the dough comes together. Divide dough into two equal portions, shape into discs, wrap tightly, and refrigerate for at least one hour.
02 - Set oven to 400°F (204°C) to ensure even baking.
03 - Gently toss cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Allow the fruit mixture to rest for 10 minutes to develop flavors.
04 - Roll out one disc of chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim excess pastry around the edge. Pour the prepared fruit filling into the pastry-lined dish.
05 - Roll out the second pastry disc. Place over the filled pie, either as a lattice or solid top. Trim and crimp edges securely. If using a solid sheet, cut several small slits in the surface to allow steam to escape.
06 - Combine beaten egg with milk. Brush the mixture over the top crust for a glossy finish. Sprinkle with coarse sugar for added texture, if desired.
07 - Place the pie on the lower oven rack and bake for 20 minutes at 400°F (204°C). Reduce oven temperature to 350°F (177°C) and continue baking for 30 minutes, or until the crust is golden brown and the filling bubbles at the edges.
08 - Transfer the baked pie to a wire rack and cool completely to allow the filling to set before slicing and serving.
# Expert tips:
01 -
- Your first slice out will ooze with glossy, tangy-sweet fruit and buttery shards—absolutely irresistible.
- This pie has never failed to gather everyone in the kitchen, attracted by the scent alone.
02 -
- I tried cutting into my pie too soon and ended up with a soupy puddle; patience really does pay off.
- Mixing the fruit fillings gently keeps berries whole and the color alive—no one likes purple mush.
03 -
- Grate a bit of orange zest into the filling for an unexpected brightness that friends will ask about.
- Brushing the edges of the crust twice with egg wash gives a beautiful golden finish that always gets compliments.