Cherry and Blueberry Pie
A delicious combination of sweet cherries and luscious blueberries in a buttery, flaky crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 refrigerated pie crust
- 1 cup Daisy sour cream
- 2 egg yolks (divided)
- 3/4 cup sugar
- 2 cups cherry pie filling
- 2 cups blueberry pie filling
- 2 tablespoons milk
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your crust by rolling out the refrigerated pie crust on a lightly floured surface until about 12 inches in diameter.
- Transfer the crust into a 9-inch pie dish, pressing gently into the edges.
- Mix the cherry and blueberry fillings, sugar, and 2 egg yolks in a medium bowl until thoroughly combined.
- Add the Daisy sour cream and fold gently.
- Fill the prepared crust with the fruit mixture, spreading it evenly.
- Cover the pie with a second pie crust or create a lattice top.
- Brush the crust with the mixture of the remaining egg yolk and milk.
- Bake for 25-30 minutes or until the crust is golden and filling is bubbling.
- Cool for at least an hour before serving.
Notes
Serve with vanilla ice cream or whipped cream. Leftovers can be enjoyed for breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
Keywords: cherry pie, blueberry pie, dessert pie, summer dessert, family recipe