Cherry and Blueberry Pie

Cherry and Blueberry Pie
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Calories 611 cals
Total Fat 21 g
Cholesterol 96 mg
Dietary Fiber 3 g
Sodium 269 mg
Protein 4 g
Total Carbohydrate 98 g

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.


Average Rating:
3 out of 0 5
MCatherine 07/04/2017

You might mention that: 1) pour 3/4 of the sour cream filling into the pie crust, then add only enough the blueberry filling until the sour cream filling begins to rise due to the weight...Add the cherry filling second and mind the rising of the sour cream filling BEFORE adding a stripe or two B4 adding the remainder the of sour cream filling, otherwise it seeps all over the sides and and, 2) Add stripes B4 adding stars

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