Blueberry Cherry Pie

Sweet and Tasty Blueberry Cherry Pie Recipe

The world has always been in love with desserts and pies. From apple pies to pumpkin pies, there’s always a new flavor to try. However, what’s different about this particular pie is that it’s made with blueberries and cherries.

Blueberries are known for their antioxidants and cherries are known for their high antioxidant levels as well. This makes for a great taste that’s low on calories and rich in nutrients!

Blueberry Cherry Pie Recipe

For one 9″ pie.

Crust.

  • 2 1/4 cups AP flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup + 2 tbsp butter, cold + cubed
  • 1 tbsp apple cider vinegar
  • 3 tbsp ice water
  • 1 egg, beaten
  • coarse sugar

Combine ice water and vinegar in a small bowl and set aside. 

Mix flour, sugar, and salt into a large bowl. Toss butter in the flour mix to evenly coat. Quickly, use your fingers to rub the butter into the flour to create a shaggy dough. Having come flat, thin pieces and large and chunky pieces of butter in it.

Drizzle the liquid over the dough. With your hands, toss it all together until evenly distributed; it will still look a bit dry. Press into a ball, either in the bowl or on the countertop. Just press in any shaggy edges. Divide into two and press into flat disks. Wrap in plastic wrap for at least 1 hour (up to 5 days). 

Blueberry Cherry Pie-1

Filling

  • blueberries
  • cherries
  • approx 1/4 cup sugar 
  • approx. 2 tbsp cornstarch

I never measure out the fruit when I’m making a fruit pie. I only measure it out by filling up the tin until it’s very full before I start with the crust. Then I pour it out into a bowl and sprinkle it with sugar and cornstarch.

Don’t actually measure those either.. just enough to coat the berries, more or less sugar depending on the sweetness of the berries. Combine the ingredients and set aside until ready to use.

Oven 350 degrees F.

Take the disks of dough out of the fridge and let it at room temperature for about 10 minutes to soften just a bit. Roll out one of the disks on a floured surface to 11″ an inch circle. Transfer to the pie tin, letting it slump in and leaving the extra dough to hang over. Cover with plastic and place in the fridge while rolling out top crust. 

Tasty Blueberry Cherry Pie

Roll out the second disk to the same thickness and the bottom layer. Depending on what design you want on top will dictate the shape you roll it. If you want to do a completely covered top, roll it into the same circle.

If you want to make a lattice pattern, roll it more square and cut it into strips. If you want to do small layered cutouts of crust, the shape doesn’t really matter. I decided to do a kind of abstract lattice.

Take the dough-lined pie tin out of the fridge and fill it with the berry mixture. Brush the edge of the crust with the beaten egg and layer strips of dough over it. Trim any strips that are longer than the overhang of the bottom crust.

Fold over the overhang of the bottom layer, encasing the top strips and pressing in slightly, so they stick together. Cover with plastic and chill for 20 minutes.

Remove from fridge and remove the plastic cover. Brush the top with the rest of the beaten egg and sprinkle with coarse sugar. Place on a baking sheet and into the oven. Bake for about 1 1/2 hours, until the top is a deep golden brown and juices are bubbling. Let cool for 4 hours.

crust recipe @BonAppetit

Mmmmm… pie

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