Cherry and Blueberry Pie

Imagine pulling a golden-brown pie out of the oven, its sweet aroma enveloping the room and inviting everyone to the table. This Cherry and Blueberry Pie is a delightful balance of rich flavors and creamy textures, taking about 1 hour and 30 minutes from start to finish. With its luscious filling and flaky crust, it’s sure to impress family and friends at any gathering.

This recipe is perfect for anyone who loves a classic fruit pie with a twist. Make it for a summer picnic, a holiday gathering, or simply to enjoy a sweet treat at home. You can prepare the pie crust in advance and store it in the refrigerator for up to 2 days before assembling.

Why You’ll Love This Recipe

• The blend of cherry and blueberry filling creates a vibrant and delicious flavor combination.
• Using sour cream in the base adds a creamy richness that enhances the overall taste.
• The flaky crust offers the perfect contrast to the juicy fruit filling.
• The pie looks stunning and can be easily decorated for any occasion.

What You’ll Need

Gather these ingredients for a delicious pie.

For the Crust

• 2 refrigerated pie crusts

For the Filling

• 1 cup Daisy sour cream
• 2 egg yolks, divided
• 4 tablespoons sugar
• 1 can cherry pie filling
• 1 can blueberry pie filling

For the Topping

• 1 egg yolk
• 1 tablespoon milk

Use store-bought pie crust for convenience.

Substitutions & Swaps

• Any brand of sour cream
• Use whole milk for brushing
• Swap cherry for raspberry filling
• Use a homemade crust if preferred

How to Make It

Follow these steps for a perfect pie.

Preheat the oven

Preheat the oven to 350 degrees.

Roll the crust

Roll out one pie crust and fit it into an ungreased 9-inch pie plate, trimming as needed.

Prepare the filling

Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended. Spread this mixture evenly over the bottom crust.

Layer the fruit

Spoon the cherry pie filling over 2/3 of the crust and the blueberry pie filling over the remaining 1/3.

Decorate the top

Roll out the second pie crust and decorate the top as desired.

Brush the crust

Mix the remaining egg yolk with milk and brush over the top crust pieces for a golden finish.

Bake the pie

Bake on a baking sheet for 60-70 minutes, or until the topping is set and crust is browned. Check at 30 minutes; if the crust is turning too brown, cover with foil.

Cool down

Allow the pie to cool for about 1 hour before serving, letting the flavors meld beautifully.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for up to 2 months.
Reheat: Bake at 350 degrees for 15-20 minutes until warm.

Tips for Best Results

• Ensure the pie crust is chilled before rolling for ease and flakiness.
• Use high-quality fruit fillings for the best flavor impact.
• Don’t skip the cooling time; it helps set the filling.
• Experiment with crust designs for a more personalized touch.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a classic pairing.
• Top with whipped cream for added creaminess.
• Enjoy as a dessert at a summer barbecue or family gathering.