Cherry and Blueberry Pie (Printable)
Sweet cherries and blueberries in a flaky golden crust, brightened with lemon and vanilla; serve warm with ice cream.
# What You'll 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 - 6–8 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 egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# How-To Steps:
01 - In a large bowl, combine flour, sugar, and salt. Cut in the cold cubed butter using a pastry blender or fork until the mixture forms coarse crumbs.
02 - Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide dough in half, shape into discs, wrap, and refrigerate for at least 1 hour.
03 - Preheat oven to 400°F.
04 - In a large bowl, gently toss cherries and blueberries with sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Let the mixture rest for 10 minutes.
05 - On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer to the dish and trim excess dough from the edges.
06 - Pour the fruit filling evenly into the prepared pie crust.
07 - Roll out the second disc of dough and place over the filling, using either a lattice or solid crust. Trim and crimp the edges, and cut small slits if using a solid crust for steam to escape.
08 - Whisk the egg with milk. Brush the mixture over the top crust and sprinkle with coarse sugar if desired.
09 - Place the pie on the oven's lower rack and bake at 400°F for 20 minutes. Reduce the heat to 350°F and continue baking for 30 minutes, or until the crust is golden and the filling is bubbling.
10 - Allow the pie to cool completely before slicing for clean portions.
# Expert Advice:
01 -
- Sneaking a taste of the warm filling as it thickens feels like a baker’s little secret.
- A crackly, golden crust with sweet tart berries always draws a crowd and never disappoints.
02 -
- One summer I cut into the pie too soon and watched all the juices run out; waiting for it to cool is non-negotiable.
- Chilling the dough longer than you think really does make it easier to roll and keeps the layers extra flaky.
03 -
- Let the pie cool completely before cutting for neat, jammy slices.
- A mix of sweet and tart cherries gives the most complex flavor in every bite.