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Reliable Cherry Blueberry Pie with Blind-Baked Crust for Summer Gatherings Pinterest recipe pin

Cherry and Blueberry Pie

A double-crust cherry and blueberry pie with a cornstarch–tapioca filling and a brief blind-bake for a non-soggy, sliceable dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 3 hours 45 minutes
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1 tablespoon granulated sugar
  • 1 cup 2 sticks cold unsalted butter, diced
  • 1/4 to 1/3 cup ice water
Filling
  • 3 cups pitted cherries about 1 1/2 pounds, halved
  • 2 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest finely grated
  • 1/4 teaspoon fine salt
  • 1 large egg for egg wash mixed with 1 tablespoon water
  • 1 tablespoon coarse sugar for sprinkling optional

Equipment

  • 1 9-inch pie dish
  • 1 Rimmed baking sheet
  • 1 Mixing bowls
  • 1 Rolling pin
  • 1 Parchment paper

Method
 

Prepare the crust
  1. In a large bowl whisk 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar; cut in 1 cup cold diced butter until mixture resembles coarse crumbs with some pea-size pieces, then add 1/4 cup ice water and toss until dough holds; divide into two disks, wrap, and chill at least 45 minutes.
Make the filling
  1. Pit and halve cherries and measure blueberries; in a large bowl toss 3 cups cherries and 2 cups blueberries with 3/4 cup sugar, 3 tablespoons cornstarch, 1 1/2 teaspoons quick-cooking tapioca, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/4 teaspoon salt; let sit 10 minutes.
Blind-bake bottom crust
  1. Preheat oven to 425°F, roll one dough disk into a 12-inch circle and fit into a 9-inch pie dish; prick the bottom, line with parchment and pie weights, bake 8 minutes, remove weights and parchment and bake 2 more minutes, then reduce oven to 400°F.
Assemble and bake
  1. Fill the pre-baked crust with the fruit mixture; roll top crust, cut vents or make a lattice, trim and crimp edges, brush with egg wash and sprinkle 1 tablespoon sugar if using; place on a rimmed baking sheet and bake at 400°F for 20 minutes, then lower to 375°F and bake 30–35 more minutes until crust is deep golden and filling bubbles through vents.
Cool and serve
  1. Cool pie on a rack at least 3 hours before slicing to allow the filling to set; tent edges with foil during baking if they brown too quickly.

Notes

Briefly blind-bake the bottom crust to avoid a soggy base. If using frozen fruit, keep it frozen until tossing with sugar and consider adding 1 extra tablespoon cornstarch. Allow at least 3 hours cooling time for the filling to set before slicing.