Hit up the farmer’s market for fresh cherries and blueberries and turn them into this Cherry and Blueberry Cream Pie! Fresh berries are combined with a creamy sour cream filling and topped with plenty of streusel for a perfect summer pie.
Ultimate Cherry and Blueberry Cream Pie: A Slice of Summer Perfection
You can’t beat a good summertime pie that captures the season’s freshest flavors. Much like our beloved Sour Cream Peach Pie or the delightful Strawberry Crumble Pie, this Cherry and Blueberry Cream Pie is destined to become a staple in your summer baking rotation.
Oh, summer, how we adore you! Even if the calendar hasn’t officially flipped to summer, there’s an undeniable joy that comes with seeing grocery store shelves and farmer’s market stalls overflowing with an abundance of fresh fruits and vegetables. It’s a visual feast that signals brighter days and delicious possibilities. Our shopping carts inevitably become brimming with these seasonal treasures, and it’s a feeling we cherish.
While we’ve been indulging in strawberries with gusto, it’s time to shift our focus to another exquisite duo: fresh cherries and blueberries. The moment those radiant red cherries appear, you know it’s a call to action. Their season is notoriously short, making every opportunity to bake with them a precious one. It feels like a race against time to grab them before they disappear, and we wouldn’t want you to miss out on this spectacular creation.
That’s precisely why we rushed to bring you this Cherry and Blueberry Cream Pie as quickly as possible. Not only because cherry season is fleeting, but because this pie is truly in a league of its own. From the very first bite, we were absolutely thrilled with how it turned out. The combination of flavors and textures is simply divine, easily elevating this to a new favorite dessert. We predict it will earn a permanent spot in your recipe collection.
Our long-standing affection for sour cream pies is no secret. Our Sour Cream Apple Pie has long been considered an all-time favorite, a classic that never disappoints. And, of course, the Sour Cream Peach Pie offers its own delightful twist. This Cherry and Blueberry Cream Pie follows in their delicious footsteps, featuring a wonderfully creamy, fruit-filled center and crowned with a generous, crunchy streusel topping. This particular style of pie provides a harmonious balance of rich and tangy, soft and crisp.
Streusel toppings have become something of a delightful obsession around here, and it’s an obsession we wholeheartedly embrace! There’s simply nothing quite like the buttery, crumbly texture adding a perfect counterpoint to a smooth filling. And when you combine the deep, sweet-tart notes of cherries with the vibrant burst of blueberries, you have a match made in culinary heaven. Their flavors intertwine beautifully, creating a complex yet utterly comforting taste profile.
So, we urge you to head to your local farmer’s market or grocery store and stock up on those magnificent fresh cherries and plump blueberries while you still can. Transform these glorious fruits into this unforgettable Cherry and Blueberry Cream Pie. Trust us, you will not regret it. Each slice is a celebration of summer’s finest produce, baked with love and sure to bring smiles to everyone lucky enough to try it.
Why This Cherry and Blueberry Cream Pie Stands Out
The Dynamic Duo: Cherries and Blueberries
The secret to this pie’s exceptional flavor lies in its star ingredients: fresh cherries and blueberries. This pairing is a masterclass in complementary tastes. Cherries offer a sophisticated balance of tartness and sweetness, with a unique depth of flavor that is undeniably summery. Blueberries, on the other hand, burst with a brighter, more straightforward sweetness and a juicy texture that adds moisture and vibrancy to the pie. Together, they create a fruit layer that is complex, visually stunning, and incredibly delicious. Always opt for fresh, in-season berries if possible, as their peak flavor makes all the difference. When selecting cherries, look for firm, plump fruits with intact stems. For blueberries, choose those that are firm and have a dusty bloom, indicating freshness.
The Creamy Heart: A Sour Cream Filling Like No Other
What truly elevates this recipe above a standard fruit pie is the inclusion of a rich, tangy sour cream filling. This creamy custard layer acts as a luxurious binder, gently embracing the berries and infusing the pie with an incredible depth of flavor and a silky-smooth texture. The sour cream contributes a subtle tanginess that expertly balances the sweetness of the fruit and sugar, preventing the pie from being overly cloying. It also adds a wonderful richness and moisture, ensuring that every bite is decadent and satisfying. The eggs in the filling are crucial for achieving the perfect set, allowing the pie to slice beautifully while maintaining its luscious creaminess.
The Perfect Crown: A Buttery Streusel Topping
A pie is often judged by its topping, and this streusel is nothing short of perfection. Our love for streusel is well-documented, and for good reason—it provides an essential textural contrast to the soft, creamy interior. This golden, crumbly topping, made from simple ingredients like flour, sugar, and cold butter, bakes up into a delightful crisp layer. It delivers a satisfying crunch and a buttery sweetness that complements the fruit and cream layers flawlessly. The streusel isn’t just an afterthought; it’s an integral part of the pie’s appeal, adding an irresistible chewiness that makes each forkful a truly memorable experience.
Expert Baking Tips for a Flawless Pie
Preparing Your Berries with Care
Before you begin, ensure your cherries are meticulously pitted and halved. While a cherry pitter is a handy tool, you can also use a sturdy straw, a chopstick, or even a pastry tip to push out the pits. Halving the cherries ensures they release their juices evenly and blend seamlessly with the blueberries. Gently wash both berries and pat them dry to remove excess moisture, which can affect the pie’s consistency.
The Non-Negotiable Step: Blind Baking the Crust
To guarantee a crisp, flakey bottom crust and avoid any dreaded sogginess, blind baking is absolutely essential for this cream pie. To achieve this, line your unbaked pie crust with parchment paper or foil, then fill it with pie weights, dried beans, or even uncooked rice. This weight prevents the crust from puffing up or shrinking during the initial bake. Bake for 10 minutes, then carefully remove the weights and lining, and continue baking the empty crust for a few more minutes until it’s lightly golden. This pre-baking step creates a crucial barrier against the moist fruit and cream filling, ensuring a perfectly sturdy and delicious foundation.
Mastering the Cream Filling and Streusel
The cream filling is surprisingly straightforward. In a medium bowl, combine the sugar, flour (which acts as a vital thickener), and a touch of salt. Then, whisk in your lightly beaten eggs, creamy sour cream, and a hint of almond extract. The almond extract is a magical addition, beautifully enhancing the natural sweetness of both cherries and blueberries. For the streusel, remember the golden rule of baking: always use cold butter. Cut the cold butter into small cubes and, using a pastry cutter, your fingertips, or a fork, work it into the flour and sugar mixture until it resembles coarse, crumbly meal. This technique is key to achieving that desirable, crispy texture.
Assembling and Baking to Perfection
Once your pie crust is blind-baked and the fillings are prepared, assembly is a breeze. First, spread the fresh blueberries and halved cherries evenly over the bottom of your crust. Then, carefully pour the luscious sour cream mixture over the berries, making sure it’s distributed evenly. Finally, generously sprinkle the prepared streusel topping over the entire pie. Bake the pie at 350°F (175°C). After about 20 minutes, observe the crust edges; if they are browning too quickly, gently cover them with a pie shield or strips of aluminum foil. Continue baking for approximately 35-45 minutes more, or until the center of the pie is mostly set (a slight jiggle when gently shaken is perfectly normal) and the streusel topping has turned a beautiful golden brown. The heavenly aroma will let you know it’s getting close!
The Art of Cooling for Perfect Slices
Patience truly is a virtue when it comes to cream pies. It is absolutely crucial to allow your pie to cool completely to room temperature on a wire rack before refrigerating it. After reaching room temperature, transfer the pie to the refrigerator and chill it for at least 3-4 hours, or ideally overnight. This extended cooling period allows the creamy filling to fully set and firm up, which is essential for achieving clean, beautiful slices. Rushing this step will likely result in a runny, messy pie. Once thoroughly chilled, your masterpiece is ready to be admired, sliced, and enjoyed.
Serving Suggestions and Delicious Variations
This Cherry and Blueberry Cream Pie is magnificent on its own, but you can elevate the experience further with a few simple additions. A generous scoop of premium vanilla bean ice cream, allowing its cool creaminess to melt into the warm pie, is a classic pairing. Alternatively, a dollop of freshly whipped cream adds a light and airy touch. For an elegant finish, a dusting of powdered sugar just before serving adds a beautiful visual appeal. Consider pairing a slice with a refreshing glass of iced tea on a hot afternoon, or a warm cup of coffee for a cozy evening treat.
If you’re feeling creative, this recipe is wonderfully adaptable. Experiment with different berry combinations – raspberries or blackberries could be delightful additions, or even a mix of all four for a “summer berry” cream pie. A hint of lemon zest or orange zest grated into the sour cream filling can brighten the flavors and add an extra layer of aroma. For the streusel, consider adding a pinch of cinnamon, a sprinkle of rolled oats for extra texture, or finely chopped nuts like pecans or walnuts for a nutty crunch. The possibilities are endless, allowing you to customize this pie to suit your taste and whatever seasonal fruits are calling to you.
Storage and Make-Ahead Convenience
Any leftover Cherry and Blueberry Cream Pie should be stored in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to maintain its freshness. The pie will remain delicious for up to 3-4 days when stored correctly. While freezing a baked cream pie is generally not recommended due to potential changes in the filling’s texture upon thawing, you can certainly prepare components in advance. The unbaked pie crust can be prepared and refrigerated for up to 2 days, or frozen for up to 3 months. The streusel topping is also a great make-ahead element; store it in an airtight container in the refrigerator for up to a week, or freeze it for a month, ready to be sprinkled on whenever the baking mood strikes. This preparation flexibility makes whipping up this amazing pie even easier on baking day.
More Delicious Cherry and Blueberry Recipes to Explore
If you find yourself captivated by the delightful combination of cherries and blueberries, we have more tempting recipes for you to try:
- Blueberry Cherry Baked Donuts: A light and fluffy treat perfect for breakfast or brunch.
- Almond Cupcakes with Fresh Cherry Frosting: An elegant dessert showcasing fresh cherry flavor.
- Fresh Blueberry Crisp: A classic, comforting dessert that highlights the natural sweetness of blueberries.
- Blueberry Waffles: Start your day with these fluffy, fruit-filled waffles, a family favorite.
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Cherry and Blueberry Cream Pie
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Ingredients
For the pie:
- 1 unbaked pie crust
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh cherries, halved and pits removed
For the cream:
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 1/2 teaspoon almond extract
For the streusel:
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
Instructions
- Preheat the oven to 350ºF (175°C).
- Roll out the pie crust for a 9-inch pie dish. If using a deep-dish, ensure it fits. Place the crust in the dish and flute the edges. Poke the bottom and sides with a fork.
- Spray a piece of foil with nonstick cooking spray and place it in the pie dish, sprayed side down on top of the crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove from the oven, then carefully remove the foil and weights.
- While the crust is par-baking, prepare the cream filling. In a medium bowl, stir together the sugar, flour, and salt. Add in the lightly beaten eggs, sour cream, and almond extract, stirring until well combined and smooth.
- In a separate bowl, prepare the streusel topping. Combine the sugar and flour. Cut the cold butter into small cubes and add to the mixture. Using a fork, your fingertips, or a pastry cutter, work the butter into the sugar and flour until the mixture resembles coarse crumbs.
- Once the pie crust is ready, arrange the blueberries and cherries evenly in the bottom of the crust. Carefully pour the prepared cream mixture evenly over the top of the berries. Finally, sprinkle the streusel mixture evenly over the entire surface of the pie.
- Bake the pie for 20 minutes. Then, cover the edges of the pie with a pie shield or strips of foil to prevent over-browning. Continue to bake the pie for approximately 35-45 minutes longer, or until the center is set (a slight jiggle is okay) and the streusel topping is golden brown.
- Let the pie cool completely to room temperature on a wire rack, then refrigerate for at least 3-4 hours, or preferably overnight, before slicing and serving. This allows the filling to fully set.