The aroma of cherry and blueberry pie baking in the oven is a nostalgic invitation to gather around the table. This delightful dessert combines the sweet and tart flavors of cherries and blueberries with a rich, creamy base. Ready to be enjoyed in about 90 minutes, it’s the perfect treat for any occasion, celebrating the fruitiness of seasonal produce while satisfying your sweet tooth.
This recipe is ideal for families or anyone looking to impress guests with a homemade dessert. It’s perfect for summer gatherings, holiday celebrations, or simply as a delightful finish to a weeknight dinner. You can prepare the pie crust and filling a day in advance for added convenience.
Why You’ll Love This Recipe
- The flaky pie crust contrasts beautifully with the creamy filling.
- A colorful combination of cherry and blueberry adds visual appeal.
- It’s an easy-to-follow recipe, making baking approachable.
- Baking time allows the kitchen to fill with a mouthwatering aroma.
What You’ll Need
Gather the following ingredients to start baking your pie:
For the Pie Crust
- 1 package refrigerated pie crust
For the Filling
- 1 cup Daisy sour cream
- 2 egg yolks, divided
- 4 tbsp sugar
- 1 can cherry pie filling
- 1 can blueberry pie filling
For the Topping
- 1 egg yolk
- 1 tbsp milk
Substitute with homemade crust for a personal touch.
Substitutions & Swaps
- Use Greek yogurt instead of sour cream.
- Replace pie fillings with fresh fruit.
- Swap milk for a dairy-free alternative.
- Use egg replacer for a vegan option.
How to Make It
Follow these simple steps to create your delicious pie.
Preheat the oven
Preheat the oven to 350 degrees Fahrenheit.
Roll out the pie crust
Roll out one pie crust and set it in an ungreased 9-inch pie plate, adjusting the edges as necessary. Roll out the second pie crust and shape as desired.
Combine
Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended. Spread this mixture evenly over the bottom pie crust.
Layer the fillings
Spoon the cherry pie filling over 2/3 of the crust bottom and the blueberry pie filling over the remaining 1/3. This creates a beautiful visual contrast.
Decorate the pie
Decorate the top of the pie as desired with the second pie crust.
Brush the crust
Mix 1 egg yolk with the milk and brush it over the top crust pieces to achieve a golden color when baked.
Bake the pie
Bake on a baking sheet for 60-70 minutes or until the topping is set and the crust is browned. Check the pie after 30 minutes and cover it with foil if the crust is turning too brown.
Cool
Cool the pie for about 1 hour before serving to let the filling set.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, frozen pie can last up to 3 months.
Reheat: Use the oven at 350°F for 20 minutes.
Tips for Best Results
- Ensure the pie crust is at room temperature before rolling out for easier handling.
- Experiment with designs for the top crust to enhance presentation.
- Allow the pie to cool fully before slicing to prevent filling from running.
Serving Suggestions
- Serve with a scoop of vanilla ice cream on top.
- Pair with whipped cream for added sweetness.
- Enjoy slices with freshly brewed coffee or tea for dessert.
