Cherry and Blueberry Pie

A luscious cherry and blueberry pie featuring a rich, tangy sour cream custard twist. This recipe delivers a perfectly jammy, flaky slice that never turns soggy.

Why This Recipe Works:

• Sour cream acts as a natural thickener and fat barrier, preventing the dreaded soggy bottom crust.
• Mixing sweet cherries with tart blueberries creates a balanced, complex flavor profile without excess sugar.
• The custard filling bakes up beautifully creamy, slicing cleanly even when warm.

The first time I baked a double-crust fruit pie, I ended up sobbing on my kitchen floor at midnight with flour pasted to my forehead. My beautiful lattice had collapsed into a sad, soggy swamp of undercooked starch.

I almost gave up on summer pies entirely.

I had spent an hour pressing cold butter into flour until my thumbs literally throbbed, all for nothing.

The problem with combining stone fruits and berries is their wildly different water content and pectin levels, which usually results in a soupy mess. When you toss fresh cherries and blueberries into a standard crust, they release their juices rapidly before the starch can gelatinize, leaving you with a wet bottom crust. Standard flour thickeners often fail here because they require high, sustained heat to activate, which simultaneously overcooks the delicate berries.

Bear with me here, because skipping standard starch and folding the fruit into a tangy, egg-rich sour cream custard sounds wild, but it works. The fats in the sour cream coat the berries, preventing a watery blowout while creating a velvety matrix that binds the fruit beautifully.

Trust me on this.

Cherry and Blueberry Pie

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Pies
• Prep Time 30 mins
• Cook Time 55 mins
• Servings 8
• Calories 380 calories
• Rating 4.8 2187
• Tags cherry pie, blueberry pie, sour cream pie, summer dessert

Ingredients

• 1 double pie crust (homemade or store-bought)
• 2 cups fresh sweet cherries, pitted and halved
• 2 cups fresh blueberries
• 1 cup full-fat sour cream
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon Diamond Crystal kosher salt
• 1 tablespoon coarse sugar (for sprinkling)

Directions

1. Preheat your oven to 400°F (200°C). Roll out half of the pie dough and fit it into a 9-inch pie plate, crimping the edges.
2. In a large bowl, whisk together the sour cream, granulated sugar, flour, egg, vanilla extract, and Diamond Crystal kosher salt until smooth.
3. Gently fold the pitted cherries and blueberries into the sour cream mixture until the fruit is evenly coated.
4. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
5. Roll out the remaining dough, cut into strips, and weave a lattice crust over the filling, pressing the edges to seal.
6. Brush the lattice lightly with water or egg wash, then sprinkle generously with coarse sugar.
7. Bake at 400°F for 20 minutes, then reduce the heat to 350°F (175°C) and bake for another 35-40 minutes until the crust is golden and the filling is bubbling.
8. Let the pie cool completely on a wire rack for at least 3 hours to allow the custard to set before slicing.

Notes

• I highly recommend using Diamond Crystal kosher salt. If you only have standard table salt on hand, cut the measurement in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid an overly salty custard.
• Full-fat sour cream is non-negotiable here. The lipids and fats in full-fat dairy coat the starch molecules, preventing retrogradation and stopping the berries from releasing excess water into the bottom crust.
• Keep a close eye on your oven around the 25-minute mark. If the fluted edges of your crust are browning too quickly, tent them with strips of aluminum foil to prevent them from burning while the center finishes baking.
• After a day in the fridge, the custard filling actually tightens and becomes much easier to slice cleanly. Don't worry if it looks a bit soft right out of the oven; it needs time to set.

Serving Suggestions

This pie is an absolute showstopper on its own, but pairing it with the right elements makes it legendary. Here are a few of my favorite ways to plate and enjoy it:

• Serve a warm slice with a generous scoop of high-quality vanilla bean ice cream.
• Top with a dollop of homemade whipped cream lightly sweetened with maple syrup.
• Pair it with a fresh Watermelon Feta Salad for the ultimate summer backyard cookout.
• Create a stunning dessert spread by serving this alongside our classic Brown Butter Peach Cobbler.
• Enjoy a cold slice on a hot afternoon with a tall glass of refreshing Watermelon Lemonade.

Storage and Reheating

Leftover pie is a rare miracle in my house, but if you do have slices left, wrap them tightly in plastic wrap. Keep it in the fridge rather than on the counter because of the dairy-based custard filling.

It actually tastes better the next day.

The cold temperature allows the sour cream matrix to firm up completely, making clean slices a breeze.

If you prefer it warm, avoid the microwave at all costs unless you want a sad, rubbery crust. Instead, pop a slice onto a baking sheet and heat it in a 350°F oven for about 10 minutes to restore the pastry's crispness.

Ingredient Substitutes

If you find yourself missing an ingredient, don't panic. Here are a few simple swaps that work beautifully without ruining the pie's delicate balance:

1. Frozen berries: If fresh berries aren't in season, you can use frozen. Just make sure to thaw and drain them thoroughly first.
2. Greek yogurt: Full-fat Greek yogurt can stand in for sour cream, though it will add a slightly sharper tang to the custard.
3. Gluten-free flour: A 1:1 gluten-free baking blend works perfectly in the custard filling and the crust.
4. Other stone fruits: Swap the cherries for peaches if you want a flavor profile closer to our classic Custard Peach Pie.

Go grab your rolling pin, tap it against your palm for luck, and let's get baking. I promise your kitchen is about to smell like absolute heaven.