I’ve been making this Cherry Blueberry Pie for over 15 years. It’s my favorite summer pie: simple to prepare and delightfully balanced between sweet and tart. The cherry-and-blueberry combination is classic and always a crowd-pleaser.
Cherry Blueberry Pie
This pie uses fresh blueberries and a can of cherry pie filling for a quick, flavorful filling. You can certainly use fresh cherries if you prefer, but the canned filling keeps the process fast while delivering that familiar cherry flavor. The result is a pie that’s slightly sweet with a pleasant tartness from the fruit.
It’s a very forgiving recipe and perfect for busy summer days when fresh berries are at their peak. I’ve been known to eat more than my fair share — a slice for breakfast is tempting and somehow defensible when it starts with fruit and sits on a crust made from grain.
The filling is rich and glossy once baked. Serve warm with a scoop of vanilla ice cream or let it cool to room temperature so the juices set more firmly. Either way, it’s a comforting, summery dessert that’s both familiar and special.
Strawberry Blueberry Cherry Pie
If you want to vary the recipe, add a cup of washed, dried, and sliced fresh strawberries to make a strawberry-blueberry-cherry pie. Fresh strawberries blend beautifully with the blueberries and cherry filling. Feel free to mix and match summer berries — use whatever is ripe, on sale, or already in your fridge for a simple, seasonal pie.
Cherry Blueberry Pie
Simple to prepare and reliably delicious, this pie highlights seasonal blueberries paired with bright cherry pie filling. It’s an easy summer dessert that bakes up glossy and fragrant.
Ingredients
- 1 recipe for a double pie crust (your favorite recipe, a gluten-free version, or store-bought)
- 1 can cherry pie filling (21 oz)
- 1 pint blueberries, washed, drained, and dried
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp cinnamon
- 2–3 tbsp coarse sugar for sprinkling
Instructions
- Preheat the oven to 425°F (220°C). Prepare pie dough according to your recipe or package directions for a two-crust pie in a 9-inch pie plate.
- In a large bowl, combine the cherry pie filling, blueberries, sugar, cornstarch, and cinnamon. Gently mix until the blueberries are coated.
- Spoon the filling into the prepared pie shell. Cover with the top crust, trim and crimp the edges to seal, and cut a few vents in the top crust to let steam escape.
- Lightly brush the top crust with water and sprinkle with coarse sugar. Cover the edges of the pie with foil to prevent over-browning.
- Bake for 45–50 minutes, removing the foil for the last 10 minutes so the edges and top turn golden brown.
- Let the pie cool for about 2 hours so the filling sets before slicing.
Nutrition Information
Amount Per Serving:
Calories: 306 Total Fat: 7g Saturated Fat: 3g
Sodium: 131mg Carbohydrates: 59g Fiber: 2g Sugar: 20g Protein: 1g
4th of July Recipes
- 4th of July Party Menu Essentials
- Red, White, and Blue Cider
- No Bake Strawberry Pie
- Patriotic Fruit Kabobs
- Patriotic Berry & Fruit Platter
- Red, White, & Blue Layered Drinks
- Popsicle Rockets
- 4th of July Party Decor & Food Ideas
- Red, White, & Blue Fudge
updated 6/16/18