Cherry and Blueberry Pie

There’s something magical about the aroma of a freshly baked pie wafting through the kitchen, bringing memories of warm summer days and family gatherings. This Cherry and Blueberry Pie comes together quickly and is a delightful burst of tart and sweet fruits encased in a buttery crust. You’ll love how the creamy layer of sour cream underneath enhances the luscious fillings, creating a harmonious blend that works beautifully in every bite.

This recipe is perfect for both pie enthusiasts and those new to baking alike. Whether you’re celebrating a summer picnic, holiday dinner, or simply craving a slice of comfort, this pie will elevate any occasion. You can even prepare the pie a day in advance and store it in the refrigerator until you’re ready to bake.

Why You’ll Love This Recipe

• The creamy sour cream layer balances perfectly with the fruity fillings.
• A beautiful presentation makes it a showstopper for gatherings.
• The combination of cherries and blueberries offers vibrant flavors.
• It’s simple enough for beginners yet impressive for seasoned bakers.

What You’ll Need

Gather these ingredients to create your delicious pie.

For the Pie Crust

• 2 refrigerated pie crusts

For the Filling

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

For the Topping

• 1 egg yolk
• 1 tbsp milk

Daisy sour cream adds creaminess.

Substitutions & Swaps

• Use homemade pie crust for a fresher taste.
• Almond milk can replace regular milk.
• Any fruit filling works as a substitute.
• Use Greek yogurt for a tangy flavor.

How to Make It

Let’s get started on this delicious pie!

Preheat the oven

Preheat the oven to 350 degrees Fahrenheit.

Roll out the crust

Roll out one pie crust and fit it into an ungreased 9-inch pie plate, trimming and rolling the edges as needed.

Prepare the filling

Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar in a bowl until blended. Spread this mixture over the bottom pie crust.

Add the fruit fillings

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

Decorate the pie

Roll out the second pie crust and shape it over the top of the pie as desired. Mix 1 egg yolk with milk and brush this mixture over the top crust.

Bake the pie

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

Cool before serving

Let the pie cool for about 1 hour before slicing and serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months if wrapped tightly.
Reheat: Warm in the oven at 350 degrees for 15-20 minutes.

Tips for Best Results

• Chill the pie crust for a few minutes before rolling for ease of use.
• Use fresh fruit for even more flavor if in season.
• Allow the pie to cool completely to set the fillings properly.
• Decorate the top with lattice for an artistic touch.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for extra indulgence.
• Pair with freshly whipped cream for a light touch.
• Perfect for a potluck or family reunion dessert table.