Description
A delightful freeform pie filled with sweet blueberries and tart cherries, encased in a flaky crust.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 sheet of pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon raw sugar (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the blueberries, cherries, granulated sugar, cornstarch, and lemon juice in a large bowl.
- Roll out the pie crust on a baking sheet lined with parchment paper to about 1/8-inch thick.
- Spoon the fruit mixture into the center of the crust, leaving a 2-inch border.
- Fold the edges of the crust over the fruit, making pleats as necessary.
- Add the egg wash and sprinkle with raw sugar.
- Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly.
- Cool for a few minutes before slicing and serving.
Notes
For a vegan adaptation, substitute the egg wash with almond milk. For a gluten-free version, use gluten-free pie crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg