Cherry and Blueberry Pie

A burst of sweet-tart flavor fills the air as the Cherry and Blueberry Pie bakes in the oven, its fruity aroma drawing everyone into the kitchen. This delightful pie takes just over an hour to prepare and bake, delivering a luscious filling nestled in a flaky crust. It’s a foolproof dessert that combines the best of both cherries and blueberries for a summer treat any time of year.

This recipe is perfect for berry lovers and pie enthusiasts alike. Whether you’re hosting a gathering, celebrating a special occasion, or simply indulging on a quiet weekend, this pie shines. You can also prepare it a day in advance and store it until you’re ready to serve.

Why You’ll Love This Recipe

• The combination of cherry and blueberry creates a vibrant and delicious taste.
• A creamy layer of sour cream adds a unique richness that enhances the fruit.
• The contrasting textures of the flaky crust and juicy filling provide satisfying bites.
• Easy to decorate, allowing for personal artistic flair on top.

What You’ll Need

Gather these ingredients for a delightful baking experience.

For the Crust

• 2 refrigerated pie crusts

For the Filling

• 1 cup Daisy sour cream
• 2 large egg yolks, divided
• 4 tbsp sugar
• 1 can cherry pie filling
• 1 can blueberry pie filling

For the Topping

• 1 large egg yolk
• 2 tbsp milk

Use whole milk for a creamier glaze.

Substitutions & Swaps

• Use homemade pie crust if preferred.
• Substitute Greek yogurt for sour cream.
• Try fresh fruit if in season.
• Swap milk for a plant-based alternative.

How to Make It

Prepare to indulge in some delicious pie.

1. Preheat

Preheat the oven to 350 degrees Fahrenheit.

2. Roll

Roll out one pie crust and set it in an ungreased 9-inch pie plate, cutting and rolling the crust to fit the edges.

3. Shape

Roll out the second pie crust and shape it as desired for the top.

4. Mix

Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended.

5. Spread

Spread the sour cream mixture over the bottom pie crust.

6. Fill

Spoon the cherry pie filling over 2/3 of the crust bottom and the blueberry pie filling over 1/3 of the crust bottom.

7. Decorate

Decorate the top of the pie with the second pie crust as desired.

8. Brush

Mix 1 egg yolk with the milk and brush the mixture over the top crust pieces.

9. Bake

Bake on a baking sheet for 60 to 70 minutes or until the topping is set and the crust is browned. Check after 30 minutes and cover with foil if the crust is browning too quickly.

10. Cool

Cool for about 1 hour before serving.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, it freezes well for up to 2 months.
Reheat: Bake at 350°F for 15–20 minutes.

Tips for Best Results

• Use room temperature ingredients for easier mixing.
• Allow the pie to cool completely for cleaner slices.
• Experiment with decorative crust shapes for visual appeal.
• Keep an eye on the pie while baking to avoid over-browning.

Serving Suggestions

• Serve with a scoop of vanilla ice cream on the side.
• Pair with fresh whipped cream for added richness.
• Enjoy during summer barbecues or holiday gatherings.