Oh, baking pies! There’s just something so incredibly comforting and rewarding about pulling a warm, bubbling fruit pie out of the oven, isn’t there? And if you’re looking for that perfect dessert that’s both a little bit sweet and a little bit tart, with a crust so flaky it practically melts in your mouth, then you’ve landed in the right spot. Today, we’re diving headfirst into my personal favorite: an Irresistible Cherry Blueberry Pie Recipe To Delight You. Seriously, this pie is a showstopper! I remember the first time I made it for a summer barbecue years ago, and my Aunt Carol, who’s a fantastic baker herself, practically demanded the recipe on the spot. It’s that good. The secret, I think, lies in getting that balance just right between the juicy cherries and the plump blueberries, all hugged by a buttery, golden crust. It’s a recipe I’ve tinkered with over the years, always aiming for that perfect bite that just sings of summer and home. You’ll see that I’m pretty meticulous about my crust – it’s all about keeping things cold, and trust me, it makes all the difference!
Why This Irresistible Cherry Blueberry Pie Recipe Will Delight You
So, what makes this cherry blueberry pie recipe so darn special? Honestly, it’s the perfect blend of everything you want in a fantastic fruit pie. You get that delightful mix of sweet cherries and slightly tart blueberries bursting with flavor, making every single bite an absolute joy. Plus, getting that super flaky crust? It’s easier than you think with this method, and it just makes the whole experience so much more satisfying.
Here’s why you’ll love it too:
- Amazing Flavor Balance: The cherries and blueberries play off each other perfectly, creating a taste that’s not too sweet and not too tart – just right!
- That Dreamy Crust: We’re talking a golden, flaky crust that’s buttery and just melts in your mouth. It’s the dream team for any fruit filling.
- Super Easy to Make: You don’t need to be a pastry chef to whip this up. It’s straightforward and totally doable for any home cook.
- So Versatile: Whether it’s a big holiday feast, a casual summer picnic, or just because you’re craving something sweet, this pie fits the bill.
- Pure Comfort: Honestly, there’s nothing quite like a slice of homemade pie to make you feel all warm and fuzzy inside. It’s pure deliciousness!
Gather Your Ingredients for the Irresistible Cherry Blueberry Pie
Alright, let’s get down to business! Having all your ingredients prepped and ready is half the battle, and trust me, it makes the whole process so much smoother. This pie isn’t fussy, but using the right stuff makes it sing. You’ll want to have your favorite 9-inch double pie crust ready – either homemade or store-bought, whatever your jam is! Then for that glorious filling, gather up these goodies:
For the Filling:
- 1 cup granulated sugar – this gives us that lovely sweetness!
- 1/4 cup all-purpose flour – our thickening agent, keeps the filling from getting too runny.
- 1/4 teaspoon salt – just a pinch to balance all those flavors.
- 1 tablespoon lemon juice – a little zing to brighten everything up!
- 1 teaspoon grated lemon zest – for that extra punch of citrusy goodness. Don’t skip this!
- 2 cups fresh or frozen pitted cherries – no pits, please! If you use frozen, don’t even bother thawing them first; they’ll go right in.
- 2 cups fresh or frozen blueberries – plump and perfect, again, no need to thaw if they’re frozen.
- 1 tablespoon butter – this just adds a little richness right on top of the fruit before the crust goes on. Delicious!
For the Glaze (Optional, but so worth it!):
- 1 egg, beaten – this gives us that beautiful golden sheen.
- 1 tablespoon milk – helps the egg wash spread smoothly.
- 1 teaspoon granulated sugar – for a little sparkle and crunch on top. Yum!
Having all this laid out before you start makes pie-making feel much less like a chore and way more like the fun, delicious process it’s meant to be!
Crafting Your Irresistible Cherry Blueberry Pie: Step-by-Step Instructions
Alright, let’s get this pie into the oven! This is where the magic really happens, and I promise, it’s not nearly as intimidating as it might sound. Just follow these steps, and you’ll have an absolutely stunning and delicious pie in no time. Remember to have your 9-inch double pie crust ready to go – one for the bottom, one for the top.
Preparing the Pie Crust and Filling
First things first, let’s get that oven preheated to a nice, hot 425 degrees F (220 degrees C). We want it nice and ready to work its magic! In a big ol’ bowl, grab your 1 cup of granulated sugar, the 1/4 cup of all-purpose flour, and that pinch of salt. Give them a little whisk together so they’re all friends. Now, stir in your lemon juice and that fragrant lemon zest. Oh, that smell already! Gently, and I mean gently, fold in your 2 cups of cherries and 2 cups of blueberries. If you’re using frozen fruit, don’t thaw it first; it’ll cook up beautifully. Seriously, it just adds to that amazing texture! And hey, if you’re ever curious about other pie ideas, you might want to check out these no-bake pie ideas, though this classic baked one is hard to beat!
Assembling and Baking Your Irresistible Cherry Blueberry Pie
Now, carefully pour all that gorgeous fruit mixture into your bottom pie crust. Try to spread it out evenly. Next up, take that 1 tablespoon of butter and cut it into little pieces, then just dot them all over the top of the fruit. This adds a little extra richness and helps everything bubble up just right. Drape your top crust over the filling. Now, trim any extra dough from the edges and crimp them all around to seal it up tight – no escaping fruit filling here! Don’t forget to cut a few slits in the top crust with a sharp knife; this lets the steam escape so your crust doesn’t puff up weirdly. For that gorgeous golden finish, whisk together your beaten egg and 1 tablespoon of milk, then brush it all over the top crust. Sprinkle that 1 teaspoon of sugar on top for a little sparkle and crunch. Pop it into your preheated oven for 15 minutes. After those 15 minutes, lower the oven temperature to 375 degrees F (190 degrees C). Let it bake for another 35 to 45 minutes. You’re looking for a crust that’s beautifully golden brown and a filling that’s happily bubbling away through those slits. If the edges of your crust start to get too dark before the middle is done, just loosely tent some aluminum foil around them. Easy fix!
Cooling and Serving Your Perfect Pie
Okay, this is arguably the HARDEST part: letting it cool! Seriously, resist the urge to dive in. You need to let your beautiful cherry blueberry pie cool completely on a wire rack, usually for at least 2-3 hours. This lets the filling set up perfectly. If you cut into it too soon, you’ll have a delicious mess, but it won’t hold its shape. Patience, my friends, patience! Once it’s cooled, slice it up and enjoy every single bite!
Tips for the Most Irresistible Cherry Blueberry Pie
Alright, let’s talk about how to take this already amazing cherry blueberry pie from great to absolutely show-stopping! Over the years, I’ve picked up a few little tricks that just make this recipe sing. Baking is all about a little science and a lot of love, and these tips are what I swear by to get that perfect flavor and texture every single time. Whether you want to swap out a few things or just make sure your crust is as flaky as can be, I’ve got you covered. These little secrets will really elevate your pie game and make sure yours is the one everyone’s raving about. And hey, if you’re feeling adventurous and want to explore other pie possibilities, you might want to peek at these no-bake pie ideas; sometimes a change of pace is just what a baker needs!
Ingredient Substitutions and Variations
You know, one of the best things about baking is making a recipe your own! If you don’t have exactly what’s called for, or if you’re just feeling adventurous, don’t be afraid to get a little creative. For instance, if you’re out of regular granulated sugar, you could try using an equal amount of packed brown sugar for a slightly deeper, caramel-y note in the filling. And oh, how I love adding a touch of cozy spice! A little pinch of cinnamon or even a whisper of nutmeg mixed in with the fruit can add such a wonderful warmth, especially if you’re serving this during the cooler months. For a little extra zing, some folks love adding a tiny bit of almond extract along with the lemon. And if you’re looking for other fun fruit pie ideas, do check out this collection of fruit pie recipes; it’s full of inspiration!
Achieving the Perfect Flaky Crust
Ah, the flaky crust – the crown jewel of any pie, right? My absolute key to getting that perfect, buttery, flaky texture is simple: keep everything COLD. I mean it. When you’re making your pie dough from scratch (or even just handling store-bought dough too much), the butter can get warm and melty, and that’s a one-way ticket to a tough crust. So, make sure your butter is chilled solid, your water is ice-cold, and if you’re really serious, even chill your flour in the freezer for a bit! When you’re mixing, just bring the dough together until it’s combined; don’t overwork it, or you’ll develop too much gluten, which makes it tough. And once you’ve got your dough formed into discs, wrap ’em up and chill them in the fridge for at least 30 minutes before you roll them out. Trust me, this little bit of patience makes all the difference. It’s the secret weapon for a crust that shatters just right with every bite!
Storing and Reheating Your Delicious Cherry Blueberry Pie
So, you’ve got some glorious leftover cherry blueberry pie – lucky you! Don’t let it go to waste. If you have any left, the best way to keep it is covered at room temperature for a day or two, as long as your kitchen isn’t super hot. After that, pop it into the fridge to keep it fresh for up to 4 days. Now, when it comes to reheating, here’s my little secret: you want to do it in the oven, not the microwave, if you can! Pop a slice on a baking sheet in a moderate oven (around 300-325°F or 150-160°C) for about 10-15 minutes. This warms it all up gently and helps keep that beautiful crust from getting soggy. It really brings back that fresh-from-the-oven taste and texture, making it almost as good as the first time!
Frequently Asked Questions About Irresistible Cherry Blueberry Pie
Okay, pie lovers, let’s chat! I know sometimes pie-making can spark a few questions, and that’s totally normal. I’ve baked this cherry blueberry pie more times than I can count, and I’ve heard all the good questions. So, let’s clear up any confusion and make sure your pie-baking journey is super smooth. Here are some of the most common things folks ask me:
Can I use frozen cherries and blueberries for this pie?
Oh, absolutely! That’s one of the best things about this recipe. You don’t even need to thaw them before you toss them into the filling. Just use them straight from the freezer! They’ll release their juices as the pie bakes, thicken up beautifully with the flour, and give you a wonderfully juicy filling. You might just need to add a few extra minutes to the baking time, but honestly, it works like a charm.
How can I prevent a soggy bottom crust?
This is the age-old question, right? The biggest thing is making sure that filling is nice and thick, which the flour helps with. But also, preheating your oven to that initial high temperature (425°F) really helps to set the bottom crust quickly. Another trick is to place your unsliced pie on a baking sheet while it bakes; this catches any drips and also helps circulate air underneath, giving the bottom crust a chance to get nice and crisp. Don’t skip that cooling time either – letting it sit completely allows the juices to settle and finish thickening!
What’s the best way to tell if the pie is done baking?
You’re looking for a few key signs! First, the crust should be a gorgeous, deep golden brown all over. Seriously, don’t be afraid of a good color – it means it’s cooked through! Second, you should see the filling bubbling away merrily through those vents you cut in the top crust. If it’s just steaming, it might not be quite ready. A little bubbling means the thickener has done its job and the filling has set. If you’re really unsure, you can gently lift an edge with a fork to see if the bottom crust looks golden too.
Can I make this pie ahead of time?
For sure! Pies are great make-ahead desserts. You can bake the pie completely a day or two in advance and store it covered at room temperature (or in the fridge if it’s warm). Then, just reheat it gently in the oven as I mentioned before to get that crust nice and crisp again. It’s perfect preparation for a party or holiday meal!
Nutritional Information for Your Irresistible Cherry Blueberry Pie
Now, about enjoying this delicious pie! While we bake (and eat!) for pure delight, a little peek at the numbers can be handy. Please remember these are just estimates, and they can change a bit depending on exactly what ingredients you use and how big you slice them. But as a general idea, one slice of this incredible cherry blueberry pie is roughly:
Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg
Share Your Irresistible Cherry Blueberry Pie Creation!
Oh, I just can’t wait to hear how your Irresistible Cherry Blueberry Pie turns out! Did it make your family sing? Did you add a touch of spice? Please, tell me all about it in the comments below! I’d absolutely love to see your beautiful pies, so if you snap a photo, share it on social media and tag me – or just send it over via my contact page. Happy baking!
Print
Cherry Blueberry Pie
- Total Time: 80 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic fruit pie with a flaky crust, filled with sweet cherries and blueberries.
Ingredients
- 1 recipe pastry for a 9-inch double crust pie
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 2 cups fresh or frozen pitted cherries
- 2 cups fresh or frozen blueberries
- 1 tablespoon butter
- 1 egg, beaten (for glaze)
- 1 tablespoon milk (for glaze)
- 1 teaspoon granulated sugar (for topping)
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a large bowl, combine 1 cup sugar, flour, and salt.
- Stir in lemon juice and lemon zest.
- Gently fold in cherries and blueberries.
- Pour the fruit mixture into the bottom pie crust.
- Dot the top of the fruit with butter.
- Place the top crust over the filling. Trim and crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- In a small bowl, whisk together the egg and milk. Brush this glaze over the top crust.
- Sprinkle the top crust with 1 teaspoon of sugar.
- Bake for 15 minutes.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- Continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a richer flavor, you can add 1/4 teaspoon of cinnamon to the fruit mixture.
- If using frozen fruit, do not thaw before using. You may need to increase the baking time slightly.
- Ensure your pie is completely cool before slicing to allow the filling to set properly.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cherry blueberry pie, fruit pie, homemade pie, easy pie recipe, summer dessert, holiday baking