Cherry Blueberry Pie is a vibrant, sweet-tart dessert that captures the essence of summer in every bite. The luscious filling, bursting with the rich flavors of ripe cherries and blueberries, strikes a perfect balance between the two fruits, each bite a harmonious blend of tangy and sweet. Nestled in a buttery, golden crust, the pie offers a satisfying contrast of textures—the tender, juicy filling with just enough of a hint of spice, and the crisp, flaky pastry that crumbles delicately with each forkful. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing treat, Cherry Blueberry Pie is a nostalgic reminder of family gatherings, picnic tables, and the simple joys of homemade desserts. It’s the kind of dessert that invites you to savor the moment, with each slice more delightful than the last.

Cherry Blueberry Pie

Cherry Blueberry Pie is a delightful dessert that combines the tartness of cherries with the sweetness of blueberries, creating a perfectly balanced filling. The fruits are nestled in a buttery, flaky crust that bakes to a golden crisp, offering a satisfying contrast in texture.

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Prep Time 15

Cook Time 45

Total Time 3

Course Dessert

Cuisine American

Servings 8

Calories 409 kcal

Ingredients

1 (15 ounce) package refrigerated pie crusts
½ cup white sugar
2 tablespoons cornstarch
¼ teaspoon ground cinnamon
1 (21 ounce) can cherry pie filling
1½ cups frozen blueberries
1 egg white
1 teaspoon water
2 teaspoons sugar

Instructions

Preheat the oven to 425°F (220°C) to ensure it reaches the right temperature for baking. This high heat will help create a golden, flaky crust while also cooking the fruit filling quickly, giving it the perfect texture.
Fit one of the pie crusts into a 9-inch pie plate, pressing it gently along the edges. In a large bowl, mix together ½ cup sugar, cornstarch, and cinnamon. Add the cherry pie filling and blueberries, stirring to combine. Spoon the fruit mixture into the prepared crust. Place the second pie crust on top, pressing the edges together to seal. Crimp or flute the edges with your fingers or a fork to create a decorative finish. In a small cup, whisk together the egg white and water, then brush it over the top of the pie for a golden, glossy finish. Sprinkle the pie with 2 teaspoons of sugar for a light, sweet crunch on top.
Bake the pie in the preheated oven for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning. Once baked, allow the pie to cool for at least 2 hours so the filling can set, making it easier to slice and ensuring the flavors have fully developed.