Blackberry Cherry Pie

Two of summer's gorgeous fruits combine the best of sweet and slightly tart in this blackberry and cherry pie.

Summer just wouldn't be complete without pie. It seems to be an American staple. Blackberry and cherry pie is a fabulous way to bring two fruits that scream summer together in a perfectly sweet and slightly tart treat.

Blackberries are well known in the Pacific Northwest. They grow like weeds everywhere! I grew up picking blackberries from the wild bushes around my house. I fell in love with the sweet and sometimes tart berry.

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Washington cherries are also well known. My family loves to pick multiple pounds of the sweet Bing cherries every summer. I am contemplating adding "professional cherry pitter" to my resume! 😉 Enough about that though, let's get to making this blackberry cherry pie!

HOW TO MAKE BLACKBERRY CHERRY PIE

First you will make a double batch of my perfect all-butter pie crust. The pie dough needs to chill for a minimum of one hour prior to rolling out, but can be made up to several days ahead of time. If you make the dough a few days ahead of time, let it sit at room temperature for about 10 minutes prior to rolling.

I have fun being creative and making a lattice top, but it's not necessary. You can simply roll out the top crust in a circle, drape it over the filling and crimp the edges. Be sure to cut several slits in the top of the dough. This is to create air vents so that the pie can breathe as it bakes.

MAKING A LATTICE TOP

Roll one pie dough disk into a 12 inch circle and fit it into the bottom of your pie plate. I use my Emile Henry plate, which I love (not sponsored, just a fan)!! This pie plate is a deep dish, so it's not the most ideal for this pie. If you are using a deep dish pie plate, you may need to increase the amount of berries used.

Roll the second dough disk into a 12 inch circle. Then use a pastry cutter to create strips for your lattice.

I like turn my pie plate upside down on a piece of parchment paper and use a pencil to draw around the edge. Then turn the parchment paper over (with the pencil marking down) and use the circle as a guide for making the lattice top. You can be as simple or as fancy as you want to be with this. I like to cut varying widths of dough and sometimes I braid a couple. You have plenty of dough to get as creative as you wish. Once you have all your lattice strips prepared, lay them out over the parchment paper and weave them together. Once you are happy with your design, transfer the parchment paper to the refrigerator. Let it chill until it's time to use it.

MAKING THE PIE FILLING

Next, gather your filling ingredients. I typically use Bing cherries, but any variety will work. If you use pie or sour cherries, you will want to increase the sugar by at least a ¼ cup.

Toss the blackberries with the sugar, flour, lemon juice and vanilla. Lightly mash some of the blackberries; then add the cherries and toss it all together.

Next you will add the blackberry and cherry filling to your prepared pie plate. Be sure to discard any juices left in the bottom of the bowl. I like to use a slotted spoon to transfer the filling. Top the filling with small pieces of butter and then the lattice (or other) top crust. Brush the crust with an egg wash and sprinkle with coarse sanding sugar, if using.

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Place the prepared pie in the refrigerator to keep cold while the oven preheats.

Then bake the pie for about 1 hour and 15 minutes, until the crust is golden and the filling is bubbling. I recommend checking the pie 30-40 minutes into baking to make sure that the edges are not browning too quickly. You can use a pie shield or super-fancy shields like I use to cover the edges, if needed.

Finally, allow the pie to cool for a minimum of four hours at room temperature. This will allow the filling to thicken.

WHAT TO DO IF YOUR FRUIT PIE HAS TOO MUCH LIQUID AFTER BAKING

The filling can be more liquid-y depending on the juiciness of your fruit. If this happens, you can use a clean turkey baster to slurp up excess juice. You can also carefully tilt the pie plate to discard extra juice.

HOW TO STORE BAKED FRUIT PIES

Blackberry cherry pie can be prepared a day before and left at room temperature overnight.

Cover any leftovers tightly and refrigerate for up to 5 days.

FRUIT PIE RECIPES FROM SOME OF MY BLOGGER FRIENDS

• Mint Chocolate Cherry Galette from Leanne at Crumb Top Baking
• Strawberry Rhubarb Pie from Jennifer at Beyond the Butter
• Very Berry Streusel Pie from Dee at One Sarcastic Baker

To pin this recipe, you can use the button on the recipe card, or on any of the photos in this post. Happy baking!