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