Blueberry Cherry Pie

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Author: yumenjoy
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Comments: 18
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Overall Rating: 4.8 / 5.0
Blueberry Cherry Pie
⏱️ cook time 1 hour 20 minutes
🍽️ servings 8
⚡ Difficulty medium

intro

Tart-sweet fresh blueberries and cherries baked in a flaky golden buttery crust, this bright summer pie is ideal for sharing at warm-weather casual gatherings.

Ingredients

Fresh blueberries 340 grams (2 cups)
Fresh sweet cherries 450 grams (3 cups, pitted, halved)
All-purpose flour 315 grams (2.5 cups)
Unsalted butter 226 grams (1 cup, cold, cut into 1cm cubes)
Granulated sugar 150 grams (3/4 cup)
Cornstarch 24 grams (3 tablespoons)
Fresh lemon juice 30 milliliters (2 tablespoons)
Lemon zest 2 grams (1 teaspoon)
Fine sea salt 6 grams (1 1/4 teaspoons, divided)
Ice water 60-80 milliliters (1/4 - 1/3 cup, for crust)
Tap water 15 milliliters (1 tablespoon, for egg wash)
Large egg 50 grams (1, for egg wash)
Coarse sanding sugar 12 grams (1 tablespoon, for topping)

Steps

1

Prepare flaky pie crust

In a large mixing bowl, combine 315g (2.5 cups) all-purpose flour and 5g (1 tsp) fine sea salt. Add 226g (1 cup) cold, 1cm-cubed unsalted butter, and use your fingertips to rub butter into the flour until the mixture forms coarse, pea-sized crumbs. Gradually drizzle in 60-80ml ice water, 1 tablespoon at a time, mixing gently until the dough just holds together when squeezed. Split dough into two equal 2.5cm-thick discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before use.

Step 1
step1：Prepare flaky pie crust
2

Mix fruit filling

In a large glass bowl, toss together 340g (2 cups) fresh blueberries, 450g (3 cups) pitted, halved sweet cherries, 150g (3/4 cup) granulated sugar, 24g (3 tbsp) cornstarch, 30ml (2 tbsp) fresh lemon juice, 2g (1 tsp) lemon zest, and 1g (1/4 tsp) fine sea salt. Stir gently with a wooden spoon until all fruit is evenly coated in the sugar-starch mixture, then set aside at room temperature for 10 minutes to let fruit release its natural juices.

Step 2
step2：Mix fruit filling
3

Roll bottom crust

Remove one chilled dough disc from the fridge, and roll it on a lightly floured work surface to a 30cm (12-inch) circle that is 3mm (1/8-inch) thick. Gently lift the rolled dough and lay it into a 23cm (9-inch) ceramic pie dish, pressing it firmly against the dish bottom and up the sides. Trim overhanging dough to a 2.5cm (1-inch) edge around the dish rim, then chill the lined dish in the fridge for 10 minutes. Preheat your oven to 200°C (400°F) with a rack positioned in the lower third of the oven.

Step 3
step3：Roll bottom crust
4

Assemble the pie

Remove the chilled crust-lined pie dish from the fridge, and pour the rested fruit filling and all its accumulated juices evenly into the crust. Roll out the second chilled dough disc to an identical 30cm (12-inch), 3mm-thick circle. Drape the top crust over the filling, then press the top and bottom crust edges together firmly to create a tight seal. Crimp the edge decoratively with your fingertips or a fork, then cut 4 evenly spaced 2cm slits in the top crust to allow steam to escape during baking.

Step 4
step4：Assemble the pie
5

Bake until bubbly

Beat 1 large egg with 15ml (1 tbsp) tap water to make a smooth egg wash, then brush the entire top crust and crimped edge evenly with the wash. Sprinkle 12g (1 tbsp) coarse sanding sugar over the top for a crisp, sparkling crust. Place the pie on a parchment-lined rimmed baking sheet (to catch bubbling drips) and bake at 200°C (400°F) for 25 minutes, then reduce oven temperature to 180°C (350°F) and bake for an additional 30-35 minutes, until the crust is deep golden brown and filling bubbles vigorously through the steam slits.

Step 5
step5：Bake until bubbly
6

Cool and serve

Once baked, transfer the pie to a wire rack and let it cool completely for a minimum of 3 hours at room temperature before slicing. This resting time lets the cornstarch-thickened filling set fully, preventing runny slices. Serve at room temperature or slightly warmed, paired with freshly whipped cream or vanilla ice cream if desired.

Step 6
step6：Cool and serve

Tips

1.Keep all pie crust ingredients (butter, water, dough) as cold as possible at every step; warm butter melts too quickly in the oven, leading to a tough, soggy crust instead of light, flaky layers.
2.Never skip the full 3-hour cooling time after baking; cutting into the pie while it is hot will cause the thickened fruit filling to run out, resulting in messy, unstructured slices.
3.If the crimped pie edge starts to darken too quickly during the final 20 minutes of baking, wrap a thin strip of aluminum foil around the rim to shield it from burning while the filling finishes cooking.

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Blueberry Cherry Pie:Frequently Asked Questions

1.Do I have to use fresh blueberries and sweet cherries, or can I use frozen fruit? ▾
You can absolutely use frozen fruit—no need to thaw it first, just toss it with an extra 1 tablespoon of all-purpose flour to absorb extra released juice as it bakes. Skip pre-thawing to prevent mushy, discolored filling that makes your bottom crust soggy, and you’ll get nearly the same bright, tart-sweet flavor as fresh summer fruit.
2.What’s the easiest way to pit fresh sweet cherries without a fancy cherry pitter? ▾
You don’t need a specialty tool! Grab a sturdy metal pastry tip or a clean plastic drinking straw, push it through the stem end of each cherry straight through to pop the pit out the other side. Work over a bowl to catch any drips, and don’t stress if a few cherries split—they’ll cook down perfectly in the filling.
3.Why do you recommend unsalted butter for the flaky pie crust instead of salted butter? ▾
Unsalted butter lets you control the exact salt level in your crust, so it doesn’t end up overly salty when paired with the sweet fruit filling. It also has a fresher, creamier flavor than most salted butter varieties, and its consistent fat content helps create those distinct, flaky golden layers everyone loves in a great summer pie crust.
4.How do I keep my bottom pie crust from getting soggy from the juicy berry and cherry filling? ▾
Blind bake your bottom crust for 10 minutes at 400°F with pie weights before adding the filling, and brush the warm crust with a thin layer of lightly beaten egg white to create a moisture barrier. Tossing your fruit with measured all-purpose flour will also thicken released juices so they don’t soften the buttery crust as it bakes.
5.Can I adjust the amount of granulated sugar if my fruit is extra sweet or extra tart? ▾
Definitely! Taste a small sample of your blueberries and cherries before mixing the filling—if they’re very ripe and extra sweet, cut the granulated sugar by 2 tablespoons. If they’re tarter than expected (common with early-season fruit), add 1 to 2 extra tablespoons of sugar, plus a tiny squeeze of lemon juice to make the fruit flavors pop.
6.What ratio of blueberries to cherries works best for a balanced filling flavor? ▾
I recommend a 1:1 ratio by volume, so about 2 ½ cups of each fruit for a standard 9-inch pie, for the most well-rounded tart-sweet taste. If you prefer one fruit over the other, you can skew it 60/40 either way, but don’t go heavier on cherries—their extra juiciness can throw off filling texture if not balanced with blueberries.
7.Can I make this pie a day ahead of my summer gathering to save prep time? ▾
Absolutely! Bake the pie fully, let it cool completely for 3 to 4 hours to let the filling set properly, then cover it loosely with foil and store it at cool room temperature for up to 24 hours before your event. Skip refrigerating it early, as that can make the flaky crust turn tough and soggy faster.
8.Why does my fruit filling turn out runny even after I add flour to thicken it? ▾
The most common culprit is cutting the cooling time short! As the pie cools, the flour-thickened juices gel and set into that perfect sliceable texture—cutting it warm means the filling will run everywhere. If your fruit is extra juicy, add 1 extra teaspoon of all-purpose flour, and don’t over-stir fruit to avoid breaking it down and releasing extra juice.
9.Do I need to add extra thickeners like cornstarch or tapioca to the filling? ▾
No extra thickeners are required for this recipe! The measured amount of all-purpose flour works perfectly with the natural pectin in blueberries and cherries to create a smooth, non-gummy filling that holds its shape when sliced. Skip cornstarch or tapioca to avoid the starchy, cloudy aftertaste those thickeners can sometimes add to the bright fruit flavor.
10.How do I get that perfectly golden, buttery top crust everyone raves about? ▾
After crimping your top crust and cutting a few vent slits, brush the surface with a thin wash of heavy cream or melted unsalted butter, and sprinkle with a pinch of coarse granulated sugar. Bake on the lower third of your oven rack to keep the bottom crust crisp, and tent edges with foil halfway through if they brown too fast.
11.What size and type of pie plate works best for this recipe? ▾
A standard 9-inch glass pie plate is ideal for this blueberry cherry pie. Glass lets you see how brown the bottom crust gets so you don’t end up with a pale, underbaked base, and its even heat distribution cooks the fruit filling consistently without creating hot spots that burn patches of the buttery crust.
12.Can I use store-bought pie crust instead of making a homemade one from flour and butter? ▾
You absolutely can, if you’re short on prep time! Look for a refrigerated all-butter crust for the closest flavor and texture to homemade, and give it a quick 8-minute blind bake before adding the filling to prevent sogginess. Homemade is a treat, but good store-bought crust works perfectly for casual, low-fuss summer get-togethers.
13.How should I store leftover pie after serving? ▾
Let any leftover slices cool completely, then cover the cut pie tightly with plastic wrap and store it in the refrigerator for up to 3 days. For the best texture, reheat individual slices for 10 minutes in a 350°F oven to crisp the crust back up before serving—skip the microwave, as it will turn flaky crust rubbery and chewy.
14.Should I dot the top of the fruit filling with butter before adding the top crust? ▾
Yes! Cut 2 tablespoons of cold unsalted butter into tiny cubes and scatter them over the fruit filling right before placing the top crust to add extra richness, and create little bubbly, caramelized pockets of fruit as the pie bakes. Just make sure the butter is ice cold so it doesn’t melt too fast and make the filling greasy.
15.How many servings does this pie make for a casual summer gathering? ▾
A standard 9-inch blueberry cherry pie will serve 8 generous slices, perfect for a small summer cookout or potluck. If you’re serving a bigger crowd with other dessert options, you can cut it into 10 slightly smaller slices. Pair each slice with whipped cream or vanilla ice cream for an extra crowd-pleasing touch.
16.Why is it so important to keep butter ice cold when making the homemade flaky crust? ▾
Cold butter is the secret to those perfect, flaky crust layers! As cold butter melts in the hot oven, it releases steam that creates tiny, light, separate layers in the all-purpose flour crust. If your butter is too warm when mixing the dough, it will blend completely into the flour, resulting in a tough, dense crust instead of tender, buttery pastry.

Comments (18)

2 days ago

OMG this blueberry cherry pie is INSANE. I made it for our family cookout last weekend and every single person asked for the recipe! The balance of tart cherry and sweet blueberry is *chef’s kiss*, no store-bought filling can even compare. My kids begged for seconds before they finished their first slice. SO good, will be making this for every summer potluck from now on!

yesterday

Wait did you use fresh or frozen fruit? I have a ton of frozen blueberries and cherries in my freezer I need to use up!

yesterday

Great question! Frozen fruit works perfectly here, just toss it with an extra 1 tablespoon of cornstarch to account for the extra moisture as it thaws while baking. So glad you loved the pie, Liz!

3 days ago

Medium difficulty was fair, I’m a total beginner baker and I only messed up the lattice top a little bit lmao. The filling came out perfect though, not too runny, not too thick. My roommate ate half the pie in one sitting, so I’d call that a win. 4 stars only because my lattice looked like a hot mess, recipe was 10/10 otherwise.

2 days ago

Lattice tops take so much practice, don’t stress it! I still mess up half my lattices if I’m rushing, the taste is what counts most. Next time try chilling the dough strips for 10 minutes before weaving, it makes them way easier to work with!

1 week ago

Game changer! I’ve been making plain cherry pie for years for my husband’s birthday, and swapping in half blueberries was the best call I’ve ever made. He said it’s the best birthday pie he’s ever had. Win for me!

5 days ago

I made this vegan by swapping the butter for cold vegan butter and using a flax egg for the crust wash, and it turned out FLAWLESS. Even my non-vegan parents were raving about it. The fruit combo is so bright, perfect for 90 degree summer days.

3 days ago

Oh thank you for sharing the vegan swaps! I’ve been looking for a good summer pie to bring to my vegan friend’s BBQ, this is perfect

1 week ago

Made this with my grandkids when they were visiting last week, we picked fresh blueberries and cherries from the u-pick farm down the road. Messy kitchen, lots of flour on the floor, but the pie came out perfect. The kids were so proud they helped make it, they even told all their friends about it on FaceTime. Great recipe, easy enough to follow for little helpers too.

5 days ago

This is so sweet! Did you let the kids help cut the fruit or mostly just do the crust? My toddlers are obsessed with helping in the kitchen but I’m nervous about them handling knives.

3 days ago

I let them help stir the filling and crimp the crust edges! I pre-cut all the fruit ahead of time so they didn’t have to touch the sharp knives, they had a blast dumping the fruit into the crust and sprinkling the sugar on top.

yesterday

Brought this to my office potluck yesterday and it was GONE in 10 minutes. People were hovering by the dessert table waiting for me to set it down, I swear. I added a tiny bit of almond extract to the filling like my grandma used to do, and it paired so well with the blueberry and cherry flavors. Highly recommend that little hack if you have it on hand!

2 hours ago

How much almond extract did you add? I don’t want to overdo it, I know that stuff is strong!

30 minutes ago

Love the almond extract add-in, Katie! That’s such a classic pairing with stone fruit and berries. For anyone curious, 1/4 teaspoon is the perfect amount to add a warm, nutty note without overpowering the fruit.

5 days ago

Made this last night while waiting for my raid group to log on, and it was so easy to prep between matches. Cook time was exactly as stated, no surprises, came out golden and bubbly. Had a warm slice with vanilla ice cream, 10/10 comfort food.

3 days ago

Wait, I followed the recipe exactly but my filling came out super runny? What did I do wrong? It tasted amazing but when I cut into it, all the filling oozed out everywhere. Still ate two slices though lmao.

2 days ago

Oh no, sorry to hear the filling was runny! The most common culprit is not letting the pie cool for at least 3 full hours after baking. The filling needs that time to set as it cools, if you slice it right out of the oven it will always be runny. If you did let it cool fully, next time try adding an extra 1/2 tablespoon of cornstarch to account for extra juicy fruit!

2 weeks ago

Made this for my dorm floor potluck and everyone thought I bought it from a fancy bakery down the street. Little do they know I’ve never baked a pie from scratch before 😂 The crust recipe is foolproof, I was convinced I was gonna mess it up but it came out so flaky. Absolute game changer for impressing people on a budget.

1 week ago

Wait did you have access to a full kitchen in your dorm? My dorm only has a tiny oven in the common area, I’m wondering if I can make this there without fancy equipment.

5 days ago

Yep! I used the tiny common area oven, no fancy tools at all. I didn’t even have a rolling pin, I used a clean wine bottle to roll out the crust lmao. Super low effort, high reward.

2 days ago

Full transparency, I’ve hated cherry pie my whole life because I think it’s too tart and tastes like cough syrup. My wife made this last night and I ate THREE slices. The blueberries mellow out the cherry flavor so much, it’s actually perfect. I’m a converted pie lover now, who would’ve thought.

yesterday

This is the exact review I needed to see! I also think regular cherry pie tastes like medicine, I’m gonna have to try this version now.

1 week ago

I swapped the all-purpose flour for a 1:1 gluten free baking flour for the crust, and it came out so good! No gritty texture, no weird aftertaste, even my gluten-eating brother said it was better than regular pie crust. 10/10, will be making this all summer for my celiac support group potlucks.

5 days ago

Which brand of 1:1 flour did you use? I’ve had bad luck with some brands turning out super crumbly for pies.

3 days ago

So glad the gluten free swap worked for you! I’ve tested this recipe with Bob’s Red Mill 1:1 GF flour with great results, for anyone who wants to give the GF version a try.

2 weeks ago

Made this in my cast iron dutch oven on our camping trip last weekend, cooked it over the campfire coals and it was unreal. Tasted like summer in a pan, especially with the little bit of smokiness from the fire. 10/10, way better than the s'mores we planned to make.

5 days ago

Wait can you freeze this pie after baking? I’m trying to prep a bunch of desserts ahead for my daughter’s graduation party next month and this would be perfect if I can make it ahead.

3 days ago

Absolutely! Let the pie cool completely, wrap it tightly in two layers of plastic wrap and a layer of aluminum foil, and it will keep in the freezer for up to 3 months. Thaw it in the fridge overnight and warm it in the oven for 10 minutes before serving, and it’ll taste just as good as fresh!

3 days ago

I’ve been baking pies for 40+ years, and this filling ratio is spot on. Not too sweet, not too tart, perfect amount of thickener so it holds its shape when sliced. The crust is flaky as can be if you make sure your butter is ice cold, just like any good pie crust should be. Great recipe, even us old bakers can pick up a tip or two here.

2 hours ago

Made this for my date night last night, and my partner literally asked if I was hiding a secret bakery side hustle lmao. We had it with a scoop of salted caramel ice cream on top, and it was the perfect end to our homemade pasta dinner. 10/10, got me a second date so I’d say it worked!

30 minutes ago

Saving this recipe for my next first date! If pie doesn’t lock down a second date I don’t know what will.

5 minutes ago

Trust me, it works! I almost burned the crust a tiny bit and they still thought it was the best thing they ever ate. The power of homemade pie is unmatched.

1 week ago

I doubled the blueberries and cut the cherries a little bit because I’m obsessed with blueberries, and it was still so good! The recipe is super flexible, I love that you can tweak the fruit ratio to match what you like without ruining the filling.

5 days ago

I did the opposite! Doubled the cherries and used less blueberries, can confirm it still slaps. This recipe really is foolproof no matter how you adjust the fruit amounts.

2 days ago

Making this for my 4th of July party next week! I’m gonna add little star cutouts on the top crust instead of a lattice to make it festive. Any tips for making the crust extra golden? I want it to look perfect for photos.

yesterday

The star cutouts sound so fun! For an extra golden, shiny crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of heavy cream) and sprinkle with a little coarse sugar before baking. It’ll come out perfectly golden and sparkly, great for photos!

just now

I added a crumb top instead of a full top crust because I’m lazy and didn’t feel like doing a lattice, and it was chef’s kiss. The buttery crumble paired so well with the juicy fruit, I might never do a top crust again. SO good, 10/10, zero notes.