Cherry Blueberry Pie

A pie with a surprise burst of flavor in every bite.

Whether you’re team cherry, team blueberry, or “just give me the pie,” this Cherry Blueberry Pie explodes with ravishing berry flavor you’re sure to love. More than just a fusion of flavors, this pie presents with a little culinary creativity that finishes with a surprise taste in every bite. Preparing the cherry and blueberry fillings separately allows you to arrange the mixtures so the pie eater enjoys each bite with a surprise burst of flavor. One bite fills the mouth with tart and tangy cherries, and the next with a sweet and juicy bite of blueberries. Sure, you can mix it all together if you’d like, but it’s only five extra minutes of prep time to create a delightful experience with this Cherry Blueberry Pie.

A slice of cherry blueberry pie with star crust on a white plate with a for,

Cherry Blueberry Pie Recipe

INGREDIENTS

16 oz frozen blueberries
16 oz frozen dark sweet cherries
1/2 cup brown sugar
1/2 cup granulated sugar
4 tbsp cornstarch (divided)
1/2 tsp ground cinnamon (divided)
2 pinches of nutmeg (divided)
3 tsp fresh lemon juice (divided)
Pillsbury refrigeratored pie crust
1 egg
1 tbsp water

INSTRUCTIONS

For the blueberry filling:

  1. In a medium saucepan, whisk together 1/2 cup brown sugar, 2 tbsp cornstarch 1/4 tsp ground cinnamon, and a pinch of nutmeg. Add the frozen blueberries to the pan and stir until coated.
  2. Add 1 1/2 tsp of fresh squeezed lemon juice and stir.
  3. Over medium heat, stirring occasionally, bring the berry mixture to a boil.
  4. Once boiling, stir constantly for 2-3 minutes or until the mixture begins to thicken.
  5. Remove from heat and allow to cool.

For the cherry filling:

  1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tbsp cornstarch, 1/4 tsp ground cinnamon, and a pinch of nutmeg. Add the frozen cherries to the pan and stir until coated.
  2. Add 1 1/2 tsp of fresh squeezed lemon juice and stir. Over medium heat, stirring occasionally, bring the cherry mixture to a boil.
  3. Once boiling, stir constantly for 2-3 minutes or until the mixture begins to thicken.
  4. Remove from heat and allow to cool.

For the pie:

  1. Once the fillings are cooled to room temperature, preheat the oven to 400 degrees and prepare the bottom crust in a 9″ pie pan according to the instructions on the package.
  2. Alternate adding your fillings. This can be done by spoonful, in a striped pattern, or swirled gently together. Alternating the berry mixture gives the eater a surprise bite of berry each time. You can mix the berries together if you prefer.
  3. After all of the berries are added to the pie, prepare the top crust. Cut stars and stripes, a lattice pattern, or use a traditional top crust with a few slits cut towards the center of the dough for the filling to vent.
  4. Whisk together the egg and water, then brush the egg wash over the crust.
  5. Place the pie on a rimmed baking sheet in the middle of the oven and bake for 25 minutes.
  6. Remove the pie from the oven, cover the outside edges of the crust with foil, and return the pie to the oven to bake for another 30-35 minutes or until the filling is bubbling and the crust is golden brown.
  7. Remove from the oven and cool on a wire rack before serving.

Recipe, Styling, Photography and Story by Star Laliberte

Craving more berries? Why not try our Raspberry Glaze Pie?

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