Description
A delightful Blueberry Cherry Pie capturing the essence of summer with vibrant flavors and a flaky crust.
Ingredients
Scale
- 2 cups fresh blueberries
- 2 cups fresh cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust (homemade or store-bought)
- 1 tablespoon butter
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the blueberries, cherries, sugar, cornstarch, vanilla extract, and lemon juice in a mixing bowl.
- Pour the fruit filling into the prepared pie crust.
- Dot the filling with small pieces of butter.
- Cover with a second pie crust and seal the edges.
- Whisk the egg and milk together and brush over the crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes.
- Cool before serving.
Notes
Be sure to chill your pie crust components in advance for a flaky texture. The fruit filling can be made a few hours ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 70mg