This cherry and blueberry pie combines a sweet-tart fruit filling with a creamy touch of sour cream for a rich, balanced flavor. Baked in a flaky double crust, it is a classic dessert perfect for sharing.
Preheat the oven to 400°F (200°C). Place a baking sheet on the middle rack to heat up while the oven preheats.
In a large bowl, combine the cherries, blueberries, granulated sugar, brown sugar, cornstarch, salt, lemon juice, vanilla extract, cinnamon, sour cream, and flour. Stir gently until the fruit is evenly coated.
Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess dough, leaving a small overhang.
Pour the fruit filling into the crust and dot the top with the butter pieces.
Roll out the second pie crust and place it over the filling, or cut it into strips for a lattice top. Seal the edges and crimp as desired. Cut several small slits in the top crust if using a full crust.
Brush the top crust with beaten egg and sprinkle with coarse sugar, if using.
Place the pie on the preheated baking sheet and bake for 20 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 45 minutes, until the crust is golden brown and the filling is bubbling in the center.
If the crust browns too quickly, cover the edges loosely with foil during the last part of baking.
Remove the pie from the oven and let it cool completely for at least 3 hours before slicing so the filling can set.
Notes
For the best slices, let the pie cool completely before cutting. If using frozen fruit, do not thaw before mixing to help prevent a watery filling. Serve plain or with vanilla ice cream.