There’s just something magical about a homemade pie, isn’t there? The smell wafting from the oven, the perfectly golden crust, and that first glorious bite – pure bliss! Today, I’m sharing my absolute favorite Irresistible Cherry Blueberry Pie recipe to delight you. It’s the kind of pie that just feels like home, a wonderful balance of sweet and tart with a crust that’s flaky enough to make you swoon. I remember baking this for the first time with my grandma, and the way she fussed over the fruit filling? Priceless. It’s more than just dessert; it’s a memory keeper!

Why This Irresistible Cherry Blueberry Pie Recipe Will Delight You

Seriously, this pie is a showstopper. It’s one of those recipes that just screams happy summer days, and it’s honestly not as tricky as you might think!

Ease of Preparation: You won’t be stuck in the kitchen all day. It comes together pretty easily!
Sweet & Tart Perfection: The combo of cherries and blueberries is just *chef’s kiss*. It’s got that perfect sweet-tart balance.
So Versatile: This beauty is perfect for everything from a casual backyard BBQ to a more special get-together. It really shines served warm with a scoop of ice cream.
The Real Deal Homemade Goodness: There’s just something incredibly rewarding about serving a pie you’ve made from scratch. This Irresistible Cherry Blueberry Pie truly delivers that satisfaction.

If you’re a fan of fruit pies, you’ll adore this. It reminds me a bit of my irresistible strawberry rhubarb pie in how it celebrates fresh fruit flavors!

Gather Your Ingredients for the Perfect Irresistible Cherry Blueberry Pie

Alright, let’s get our ducks in a row! To make this absolute showstopper of an **Irresistible Cherry Blueberry Pie**, you’ll need a few things. Don’t worry, it’s all pretty standard baking stuff. Trust me, gathering these humble ingredients is the first step to pie perfection! If you’re anything like me, you might already have most of this in your pantry. If you enjoy a good cherry treat, you have to check out my irresistible no-bake cherry cheesecake too!

First up, for that glorious crust: you’ll need one recipe for a double pie crust. Whether you make your own or grab a good quality store-bought one, just make sure you have enough for a bottom and a top.

Now for the stars of the show, the filling! Grab about 1 cup of granulated sugar for that perfect sweetness. We’ll also need 1/4 cup of cornstarch to help thicken everything up beautifully, and just a tiny pinch of salt (about 1/4 teaspoon) to make all those flavors pop. A tablespoon of fresh lemon juice and about a teaspoon of lemon zest will bring a lovely brightness. The real magic happens with the fruit: you’ll want about 4 cups of lovely fresh or frozen blueberries and 2 cups of yummy pitted cherries. If you’re using frozen, no need to thaw them! And finally, a couple of tablespoons of butter, cut into little cubes, will go right on top of the filling before we bake. It adds just that little bit of richness.

Oh, and one last thing before we dive into perfection: 1 egg, beaten, for that gorgeous golden wash on top, and another tablespoon of sugar to sprinkle over it. Easy peasy!

Step-by-Step Guide to Making Your Irresistible Cherry Blueberry Pie

Alright, bakers, it’s time to put that deliciousness together! Making this Irresistible Cherry Blueberry Pie is more like a labor of love than a chore, especially when you know what a stunner it’ll be. My grandma’s secret was always to just have fun with it, so let’s get rolling!

First things first, get that oven preheating to 400 degrees F (200 degrees C). You want it nice and hot to give that crust a perfect start.
Grab a big bowl – the biggest you’ve got! Into it, dump your 1 cup of granulated sugar, that 1/4 cup of cornstarch, and the 1/4 teaspoon of salt. Give it a quick whisk to combine.
Now, squeeze in that tablespoon of lemon juice and toss in the lemon zest. It really brightens up the fruit, trust me.
Here comes the fun part! Gently fold in your 4 cups of blueberries and 2 cups of cherries. If you’re using frozen fruit, no need to thaw – just toss ’em right in! Make sure all those lovely berries and cherries are coated with that sugar mixture.
Time to get your pie plate ready. Pour that gorgeous fruit filling into your bottom pie crust. Try to spread it out evenly.
Dot the top of the fruit filling with those 2 tablespoons of butter, cut into little pieces. This is a little trick I picked up that adds just a whisper of richness and helps the filling bubble beautifully.
Now for the top crust! Lay it over the filling. Crimp those edges to seal everything up nice and tight – no escaping fruit allowed! Then, using a sharp knife, cut a few slits in the top crust. This lets the steam get out while it bakes, so the pie doesn’t get *too* excited.
In a tiny bowl, beat that egg with a splash of water until it’s nice and frothy. Brush this all over the top crust. Don’t be shy! Then, sprinkle that last tablespoon of sugar over the top for a little extra sparkle and crunch.
Pop that pie into your preheated oven and bake at 400 degrees F (200 degrees C) for a solid 20 minutes. You’ll see it start to puff up and get a little color.
Now, lower that oven temperature to 375 degrees F (190 degrees C). Keep baking for another 30-35 minutes. You’re looking for a crust that’s a beautiful golden brown and a filling that’s happily bubbling away in the center. If the edges start looking too brown, you can always loosely tent them with foil.
This is the HARDEST part, but you have to do it! Let that incredible pie cool completely on a wire rack. I know, I know, it’s torture! But this is super important so the filling can set up properly. Trying to cut it too soon means a runny mess, and we want that perfect slice of **Irresistible Cherry Blueberry Pie**, right?

This recipe always reminds me of how much I love a good berry pie, like this decadent brown butter strawberry peach pie. It’s all about those fresh, vibrant flavors!

Tips for Baking the Ultimate Cherry Blueberry Pie

Okay, so you’ve got the recipe, you’ve got the ingredients, but a little bit of know-how can take your Irresistible Cherry Blueberry Pie from good to absolutely incredible! Here are a few little secrets I’ve picked up over the years to make sure your pie is a showstopper every single time.

Fruit Matters! Whether you use fresh or frozen, make sure your fruit is top-notch. If you’re using fresh, give those berries and cherries a gentle rinse and pat them dry. For frozen, as I mentioned, no need to thaw! This helps keep your filling from getting too watery, which is the absolute enemy of a good pie crust. Nobody wants a soggy bottom, right?

Crust Care: Handling the pie crust is key. If your dough gets too warm, pop it back in the fridge for a bit. A slightly chilled crust will bake up flakier. And remember those slits in the top crust? They are your best friend for letting steam escape. If you’re worried about the edges browning too fast, just loosely tent them with a piece of aluminum foil about halfway through baking.

Filling Consistency: Cornstarch is your friend for thickening, but don’t be afraid to slightly increase it if your berries seem extra juicy. The goal is a thick, luscious filling that coats the fruit, not a thin syrup. The butter dotted on top also helps create a wonderful richness in the filling.

Patience is a Virtue: I know it’s tempting to slice into that pie the second it comes out of the oven, but trust me, letting it cool completely is crucial. This gives the filling time to set up properly. It’ll be much easier to cut and way more delicious. It almost makes me want to whip up some pasta sauce while I wait, like the one in my amazing homemade simple pasta sauce recipe!

Serving and Storing Your Delicious Cherry Blueberry Pie

Now for the best part – enjoying your masterpiece! This Irresistible Cherry Blueberry Pie is fantastic served warm, just a few hours after it’s cooled enough to slice. Add a dollop of whipped cream or a scoop of vanilla ice cream for pure heaven. If you have any leftovers (which is rare in my house!), just wrap it well in plastic wrap or pop it into an airtight container. It’ll keep on the counter at room temperature for a day or two, or in the fridge for up to 4 days. Reheat slices gently in a low oven to bring back that lovely crispness!

It’s a perfect treat, kind of like my irresistible strawberry shortcake – always a crowd-pleaser!

Frequently Asked Questions About This Cherry Blueberry Pie

Got questions about whipping up this amazing pie? I’ve got answers! Making a pie can seem daunting, but these little tips should make it a breeze. If you’re looking for something cherry but no-bake, you should totally check out my irresistible no-bake cherry cheesecake!

Can I use frozen fruit for this pie?

Absolutely! That’s one of my favorite things about this recipe. You don’t even need to thaw the blueberries or cherries before tossing them with the sugar and cornstarch. Using frozen fruit actually helps keep the filling from getting too watery, which is exactly what we want for a perfectly set pie. It makes this recipe a year-round treat!

What can I substitute for cornstarch if I don’t have any?

If you’re out of cornstarch, all-purpose flour or tapioca starch can work as a substitute. You’ll likely need a bit more flour than cornstarch, maybe around double the amount, and tapioca tends to thicken beautifully too. Just whisk it in well with your sugar so there are no lumps!

How do I prevent the crust from getting soggy?

Oh, the dreaded soggy bottom! A few things help here. First, make sure your oven is properly preheated so the bottom crust starts cooking right away. Blind baking the bottom crust for 10-15 minutes before adding the filling can also make a huge difference. Some people like to brush the bottom crust with an egg white before adding the filling, which creates a bit of a barrier. And, of course, letting the pie cool completely is key for the filling to set and keep things from getting too runny.

My crust is browning too quickly! What should I do?

Don’t you worry! This happens sometimes. If you see the edges of your crust getting a little too dark before the filling is bubbly and the center is cooked, just loosely tent the pie with a piece of aluminum foil. You can also try placing a baking sheet on the rack below your pie to catch any drips and help reflect heat. It’t all about keeping an eye on it and making small adjustments!

Nutritional Information (Estimated)

Just a heads-up, folks, this is an estimate! Pies can vary, especially when made with love by hand. This info is based on the recipe as written, per slice:

Serving Size: 1 slice
Calories: Around 350
Sugar: About 45g
Fat: Roughly 15g (with 6g saturated)
Carbohydrates: Around 55g
Protein: Close to 3g

It’s a little treat, meant to be savored!

Cherry Blueberry Pie

Author: faironplay.com
Total Time: 85 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic fruit pie with a flaky crust and a sweet, tart filling.

Ingredients

Scale

1 recipe double pie crust
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon grated lemon zest
4 cups fresh or frozen blueberries
2 cups fresh or frozen pitted cherries
2 tablespoons butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (for sprinkling)

Instructions

Preheat your oven to 400 degrees F (200 degrees C).
In a large bowl, combine 1 cup granulated sugar, cornstarch, and salt.
Add lemon juice and lemon zest to the dry ingredients.
Gently stir in the blueberries and cherries until they are evenly coated.
Pour the fruit mixture into the bottom pie crust.
Dot the top of the fruit filling with the small pieces of butter.
Place the top pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of granulated sugar.
Bake for 20 minutes at 400 degrees F (200 degrees C).
Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool completely on a wire rack before slicing and serving.

Notes

If using frozen fruit, do not thaw before using.
For a crispier crust, you can brush the bottom crust with an egg white before adding the filling.
Serve warm or at room temperature.

Prep Time: 30 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 45g
Sodium: 200mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 3g
Cholesterol: 20mg

Keywords: cherry blueberry pie, fruit pie, homemade pie, easy pie recipe, summer pie, dessert recipe