Cherry And Blueberry Pie (Print Version)
Sweet cherries and blueberries in a flaky golden crust, brushed with egg wash and sprinkled with coarse sugar.
# Recipe Ingredients:
→ Pie Crust
01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6 to 8 tablespoons ice water
→ Filling
06 - 2 cups fresh or frozen cherries, pitted
07 - 2 cups fresh or frozen blueberries
08 - 3/4 cup granulated sugar
09 - 3 tablespoons cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon ground cinnamon
13 - Pinch salt
→ Topping
14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - 1 tablespoon coarse sugar
# Directions:
01 - In a large mixing bowl, combine all-purpose flour, sugar, and salt. Cut in cold, cubed butter using a pastry blender or fork until mixture forms coarse crumbs. Gradually drizzle in ice water, 1 tablespoon at a time, mixing until dough comes together. Divide into two equal discs, wrap in plastic, and chill for at least 1 hour.
02 - Set oven rack in the lower third and preheat oven to 400°F (200°C).
03 - In a large bowl, gently toss cherries and blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and a pinch of salt. Allow mixture to stand for 10 minutes to macerate the fruit.
04 - Roll out one chilled dough disc on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, gently pressing into corners, and trim any excess overhang.
05 - Spoon the prepared cherry and blueberry filling into the lined pie dish, distributing evenly.
06 - Roll out the second dough disc for the top of the pie. Cover the filling with a solid or lattice crust, trimming and crimping edges to seal. If using a solid crust, cut a few small vents for steam.
07 - Whisk together beaten egg and milk. Brush mixture over the top crust. Sprinkle coarse sugar for added crunch and shine, if desired.
08 - Place pie on the lower oven rack. Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 30 minutes, until crust is golden and filling is bubbling.
09 - Remove baked pie from the oven. Allow to cool completely before slicing and serving for clean portions.
# Expert Advice:
01 -
- There is something almost magical when cherry and blueberry juices bubble up together under a crisp, homemade crust.
- This pie is my go-to for picnics and brunches, where a second slice always seems to disappear before I set my fork down.
02 -
- I once rushed slicing before the pie cooled – and watched the filling flood my plate; always let it set before cutting.
- Brushing the top with egg wash and a sprinkle of sugar gives a shattering crunch that makes every bite memorable.
03 -
- When rolling dough, rotate it often and dust lightly with flour to prevent sticking.
- A foil shield around the edges for the last 15 minutes of baking keeps your crust golden but not burnt.