Cherry Blueberry Pie Recipe
Juicy cherries and plump blueberries nestled in a buttery, flaky crust that shatters with each bite, creating the perfect balance of sweet-tart flavors and jammy texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-90ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (helps create tenderness)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g fresh cherries, pitted and halved (or frozen, thawed and drained)</li><li class="ingredients-single-item">300g fresh blueberries (or frozen, thawed and drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60g tapioca starch (or cornstarch)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp coarse sugar (demerara or sanding sugar)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Cherry pitter</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pastry dough: In a large bowl or food processor, combine flour, sugar, and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying butter sizes create layers in your crust – crucial for flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and vinegar together. Drizzle over the flour mixture, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You might not need all the water – stop when the dough holds together when pressed between your fingers but isn't sticky. The vinegar inhibits gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Form each into a disk, wrap in cling film, and refrigerate for at least 1 hour, or preferably overnight. Cold dough is less likely to shrink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the filling: In a large bowl, gently toss together the pitted cherries, blueberries, sugar, tapioca starch, lemon juice, extracts, and salt until well combined. Let the mixture sit for 15-20 minutes to allow the berries to release their juices and the tapioca to begin absorbing them.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat – this helps cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll out the larger disk of dough on a lightly floured surface to about 3mm thickness and a circle about 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim edges leaving about 1cm overhang. Refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disk similar to the first. For a lattice top (which allows more steam to escape, ideal for juicy fillings), cut into 2.5cm strips. For a solid top, leave whole but cut several vents. Refrigerate briefly if the dough becomes too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Give the filling a final stir and pour into the chilled bottom crust. The filling should look glossy and slightly thickened – this is the tapioca working its magic to create a perfect set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For a lattice top: arrange half the strips across the pie. Fold back every other strip halfway, place a strip perpendicular, then unfold the strips. Repeat the process, weaving until the lattice is complete. For a solid top: simply place the dough over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim any excess dough, then fold the bottom crust overhang over the lattice edges. Crimp or press with a fork to seal. Brush the top with egg wash and sprinkle generously with coarse sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C, then reduce temperature to 175°C (350°F) and bake for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously, especially in the center. If the edges brown too quickly, cover them with a pie shield or strips of foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>The most important step: allow the pie to cool completely (at least 4 hours) before slicing. This resting period is critical for the filling to set properly. The tapioca needs time to fully gel as it cools, transforming the juices into that perfect slice-holding consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve at room temperature or slightly warm (you can reheat individual slices briefly). This pie pairs wonderfully with vanilla ice cream or lightly whipped cream. Store any leftovers covered at room temperature for 2 days, or refrigerated for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why use tapioca starch instead of cornstarch in fruit pies?
Tapioca starch creates a glossier, more translucent filling that highlights the vibrant colours of the fruit. It also produces a silkier texture that doesn't become cloudy or break down with extended baking or when refrigerated, giving your pie that perfect slice-holding consistency.
How can I prevent a soggy bottom crust when making fruit pies?
Prevent soggy bottom crusts by preheating a baking sheet in the oven, placing the pie directly on it, using tapioca starch to thicken the filling, avoiding overfilling, and ensuring the filling is bubbling vigorously before removing from the oven – this indicates the thickener has fully activated.
Can I use frozen fruit for this berry pie recipe?
Yes, frozen cherries and blueberries work well! Thaw them completely and drain excess liquid before mixing with other ingredients. You may need to increase the tapioca starch slightly (by 1-2 tbsp) to account for additional moisture from previously frozen fruit.
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