Nothing says homemade comfort quite like a Cherry and Blueberry Pie fresh from the oven. Bursting with juicy cherries, sweet blueberries, and wrapped in a golden flaky crust, this classic dessert is perfect for holidays, summer gatherings, or anytime you’re craving a slice of something special. Every bite is filled with bright fruit flavor and irresistible homemade goodness.

The secret to making it even better is Daisy Sour Cream. Adding Daisy Sour Cream to the filling brings a rich, smooth texture that complements the sweet-tart berries and cherries while helping create a tender, bakery-style result.

Cherry and Blueberry Pie is delicious served warm with a scoop of ice cream, chilled straight from the refrigerator, or enjoyed with coffee for an afternoon treat. The colorful fruit filling and flaky crust make it as beautiful as it is delicious.

Whether you’re baking for a celebration or simply sharing dessert with family, Cherry and Blueberry Pie made with Daisy Sour Cream is a sweet, flavorful classic everyone will love.

• Refrigerated Pie Crust (1 box – 2 rounds): The base and topping for the pie. Cut the top into fun shapes with cookie cutters or a knife for a festive feel.
• Daisy Sour Cream (1 cup): Provides a rich, smooth texture to the custard filling and tangy flavor that complements the sweet-tart berries and cherries.
• Egg Yolks (3 large): Allows the custard filling to thicken and adds flavor (2), and helps the crust to brown (1).
• Sugar (1/4 cup): Sweetens the berries and offsets the tartness of the cherries.
• Cherry Pie Filling (1 ½ cans): Perfectly seasoned and picked at the height of freshness it is one of the two fruit components of the pie. Ruby red in color and sweet-tart in flavor, the cherries compliment the custard filling.
• Blueberry Pie Filling (1 can): Perfectly seasoned and picked at the height of freshness it is the other fruit components of the pie. Dark blueish purple, the blueberry filling balances sweetness with a hint of warm spice.
• Milk (1 tablespoon): Helps the crust turn a golden-brown color.

• Make sure your pie crust is room temperature before handling it for easier fitting. If your crust tears, just press it back together with your fingers.
• Use cookie cutters or a knife to create fun shapes for the top crust or simply cover with the entire crust, making sure to cut slits for steam to escape.
• To amplify the flavor of the pie fillings, you can add about ¼-½ teaspoon of lemon zest and a splash of lemon juice.
• Adding ¼-½ teaspoon of vanilla or almond extract will add a little more depth of flavor to the pie fillings.
• For a thicker consistency, you can add fresh or frozen cherries or blueberries to the pie filling. Be sure to use “pie cherries” that are pitted. Tart pie cherries are a tasty addition to canned cherry pie filling. Dried cherries and blueberries are also great additions.
• Canned pie fillings vary in thickness. If your canned pie filling looks too wet, try adding a teaspoon of cornstarch. It will help thicken the liquid and keep the pie crust from getting soggy.
• Adding warm spices such as cinnamon and nutmeg will amp up the sweetness of the pie.
• Did you know that glass pie plates take longer to bake than metal pie plates? Metal conducts heat quicker and cool off quicker, while glass takes longer to heat up and retains heat after it’s removed from the oven. Ceramic and stoneware pie plates take even longer to heat up and to cool down than tempered glass.
• For best results, bake your fruit pies on the bottom rack of the oven.
• Don’t want to make the egg wash? Try sprinkling the crust with sugar instead. It will brown similarly, though it will not make the shiny crust you’ll get with the egg wash.
• Cool completely before cutting with a hot, clean knife for the sharpest edges and firm filling. Cutting too soon may result in a runny filling.
• Store leftovers in the refrigerator for 3–4 days.

1. Preheat the oven to 350° Roll out one pie crust and set into a dry 9” pie plate, fitted to the edges. Roll out the second pie crust and cut shapes as desired. Set aside.
2. Combine the sour cream, 2 egg yolks, and sugar until blended. Spread over the bottom pie crust. Spoon the cherry pie filling over 2/3, and the blueberry pie filling over 1/3.
3. Decorate the top of the pie as desired with the second pie crust pieces. Mix remaining egg yolk and the milk and use to brush the pie crust.
4. Bake pie on a baking sheet for 60-70 minutes or until the topping is set and the crust has browned.
5. Check after 30 minutes and cover with foil if crust is browning too quickly. Cool for about 1 hour before slicing and serving.