Ultimate Blueberry Cherry Pie: A Burst of Summer Flavors
There’s something undeniably comforting and satisfying about a homemade pie. And when summer fruits like blueberries and cherries are at their peak, combining them in a pie is nothing short of magical. This Blueberry Cherry Pie recipe is a symphony of sweet and tart flavors, encased in a flaky, buttery crust. It’s perfect for a summer gathering, a holiday celebration, or simply a delightful treat to enjoy with loved ones. This recipe provides detailed, step-by-step instructions to guide you through each stage of the baking process, ensuring a pie that’s both beautiful and delicious.
## Ingredients You’ll Need
Before you start, gather all your ingredients. This will make the baking process smoother and more enjoyable. Here’s a breakdown of what you’ll need:
**For the Crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
**For the Filling:**
* 4 cups fresh or frozen blueberries
* 3 cups fresh or frozen cherries, pitted
* 1 cup granulated sugar
* 1/4 cup cornstarch
* 2 tablespoons lemon juice
* 1 teaspoon almond extract (optional, but highly recommended)
* 2 tablespoons butter, cut into small pieces
**For the Egg Wash & Sprinkle:**
* 1 large egg, beaten
* 1 tablespoon milk or water
* Turbinado sugar or granulated sugar, for sprinkling
## Equipment Needed
Make sure you have the necessary equipment on hand:
* Two large mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor (optional, but helpful for making the crust)
* Rolling pin
* 9-inch pie plate
* Plastic wrap
* Baking sheet
* Parchment paper (optional, for lining the baking sheet)
* Fork
* Pastry brush
## Step-by-Step Instructions
Now, let’s dive into the baking process. Follow these detailed instructions for a perfect Blueberry Cherry Pie every time.
### Part 1: Making the Pie Crust
This is arguably the most important part of the pie-making process. A flaky, buttery crust is the foundation of a great pie. The key is to keep the ingredients cold.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should have some pea-sized pieces of butter remaining. These pieces of butter will create steam during baking, resulting in a flaky crust. If using a food processor, pulse the flour and butter until the mixture resembles coarse crumbs.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. The dough should be slightly shaggy but not sticky.
4. **Divide and Chill:** Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. This chilling time allows the gluten to relax, making the dough easier to roll out.
### Part 2: Preparing the Filling
While the crust is chilling, you can prepare the delicious blueberry cherry filling.
1. **Combine Fruits:** In a large mixing bowl, combine the blueberries and cherries. If using frozen fruit, there is no need to thaw before preparing. Using frozen fruit can sometimes prevent a soggy bottom crust.
2. **Add Sugar and Cornstarch:** Add the granulated sugar and cornstarch to the fruit mixture. Cornstarch acts as a thickening agent, absorbing the juices released by the fruit during baking and preventing the pie from becoming too watery. Toss gently to coat the fruit evenly.
3. **Add Lemon Juice and Almond Extract:** Stir in the lemon juice and almond extract (if using). The lemon juice adds a touch of brightness and acidity, balancing the sweetness of the fruit. The almond extract enhances the flavor of the cherries and adds a subtle nutty aroma.
### Part 3: Assembling the Pie
Now comes the fun part – putting everything together!
1. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. The dough should be thin but not so thin that it tears easily. Carefully transfer the rolled-out dough to the 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough, leaving about a 1-inch overhang.
2. **Add the Filling:** Pour the blueberry cherry filling into the prepared pie crust. Distribute the filling evenly.
3. **Dot with Butter:** Dot the top of the filling with the small pieces of butter. This will add richness and flavor to the filling as it bakes.
4. **Roll Out the Top Crust:** On a lightly floured surface, roll out the second dough disc into a 12-inch circle. You can either place the entire circle over the filling or cut it into strips for a lattice top. For a lattice top, use a pastry wheel or knife to cut the dough into even strips. Weave the strips over and under each other to create a lattice pattern on top of the pie. Trim the edges of the lattice strips.
5. **Seal and Crimp the Edges:** Trim the overhang of the bottom crust to about 1/2 inch. Fold the overhang over the edges of the top crust (or lattice strips) and crimp the edges using a fork or your fingers to create a decorative border. This will seal the pie and prevent the filling from leaking out during baking.
6. **Cut Vents:** Use a sharp knife to cut several vents in the top crust (or lattice). These vents allow steam to escape during baking, preventing the crust from puffing up and cracking.
### Part 4: Baking the Pie
Baking is the final step in creating your masterpiece.
1. **Prepare the Egg Wash:** In a small bowl, whisk together the beaten egg and milk or water. This egg wash will give the crust a beautiful golden-brown color and a slightly glossy sheen.
2. **Brush with Egg Wash:** Brush the top crust (or lattice) evenly with the egg wash.
3. **Sprinkle with Sugar:** Sprinkle the top crust with turbinado sugar or granulated sugar. This will add a touch of sweetness and sparkle to the finished pie.
4. **Chill (Optional):** For the best results, chill the assembled pie in the refrigerator for at least 30 minutes before baking. This will help to prevent the crust from shrinking during baking and allow the gluten to relax further.
5. **Preheat Oven:** Preheat your oven to 400°F (200°C).
6. **Bake:** Place the pie on a baking sheet lined with parchment paper (optional, but recommended to catch any drips). Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil to prevent it from burning. Reduce the oven temperature to 375°F (190°C) after the first 20 minutes of baking if necessary.
7. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial, as the filling will continue to thicken as it cools. If you cut into the pie while it’s still warm, the filling will be runny.
## Tips for Success
* **Keep the Ingredients Cold:** This is the golden rule of pie-making. Cold butter and ice water are essential for creating a flaky crust.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and makes the dough easier to roll out.
* **Use the Right Amount of Thickener:** Cornstarch is the most common thickener for fruit pies. Use the amount specified in the recipe to prevent the pie from being too watery or too thick.
* **Cut Vents in the Top Crust:** Vents allow steam to escape during baking, preventing the crust from puffing up and cracking.
* **Bake on a Baking Sheet:** Baking the pie on a baking sheet will catch any drips and prevent your oven from getting messy.
* **Cool Completely Before Slicing:** This is the most important tip of all! The filling will continue to thicken as it cools. If you cut into the pie while it’s still warm, the filling will be runny.
## Variations and Adaptations
* **Add Other Fruits:** Feel free to experiment with other fruits in your pie. Raspberries, blackberries, or peaches would all be delicious additions.
* **Use a Different Crust:** If you don’t want to make your own crust, you can use a store-bought pie crust. Just make sure to buy a high-quality crust for the best results.
* **Add Spices:** A pinch of cinnamon, nutmeg, or ginger can add warmth and depth of flavor to the filling.
* **Make Mini Pies:** Use a muffin tin to make individual mini pies. Reduce the baking time accordingly.
* **Top with Crumble:** Instead of a top crust, you can top the pie with a crumble topping made from flour, butter, sugar, and oats.
## Serving Suggestions
This Blueberry Cherry Pie is delicious on its own, but it’s even better when served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
## Storage Instructions
* **Room Temperature:** Baked Blueberry Cherry Pie can be stored at room temperature for up to 2 days. Cover loosely with plastic wrap or foil.
* **Refrigerator:** For longer storage, store the pie in the refrigerator for up to 4 days. Cover tightly with plastic wrap or foil.
* **Freezer:** To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
## Nutritional Information (Approximate)
*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*
* Serving Size: 1 slice (1/8 of the pie)
* Calories: 350-450
* Fat: 15-25g
* Saturated Fat: 8-15g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 45-60g
* Sugar: 30-40g
* Protein: 3-5g
## Conclusion
This Blueberry Cherry Pie recipe is a true celebration of summer flavors. With its flaky, buttery crust and sweet-tart filling, it’s sure to be a crowd-pleaser. Follow these detailed instructions and tips for success, and you’ll be baking beautiful and delicious pies in no time. Enjoy the process, savor the aroma, and share the deliciousness with your loved ones. Happy baking!