Cherry and Blueberry Pie

Prep Time: 25 Minutes

Time to Table: 2 Hours 30 Minutes

Serves: 8


  • 2 refrigerated pie crust
  • 1 cup Daisy Sour Cream
  • 3 egg yolks, divided
  • 4 tablespoons sugar
  • 1 1/2 21-ounce cans cherry pie filling
  • 21 ounce can blueberry pie filling
  • 1 tablespoon milk


Preheat the oven to 350 degrees. Roll out one pie crust and set in an ungreased 9-inch pie plate, cutting and rolling the crust to fit the edges. Roll out the second pie crust and shape as desired. Combine the sour cream, 2 egg yolks, and 4 tablespoons of sugar until blended. Spread over the bottom pie crust. Spoon the cherry pie filling over 2/3 of crust bottom, and the blueberry pie filling over 1/3 of the crust bottom. Decorate the top of the pie as desired with the second pie crust. Mix 1 egg yolk and the milk, and brush the top crust pieces. Bake on a baking sheet for 60-70 minutes or until the topping is set and the crust is browned. Check after 30 minutes and cover with foil if crust is turning too brown. Cool for about 1 hour before serving.