Cherry and Strawberry Pie

Cherry and Strawberry Pie Recipe

If you’re craving a sweet, fruity, and beautiful dessert, this Cherry and Strawberry Pie is exactly what you need. Bursting with the flavors of ripe cherries and juicy strawberries, and wrapped in a buttery, flaky crust, it’s a showstopper for family dinners, holidays, or any special occasion. Plus, it’s easier to make than you might think!

Ingredients

For the Pie Crust (2 Crusts):

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tablespoons ice water

Tip: You can also use store-bought pie crusts to save time.

For the Filling:

2 cups fresh or frozen cherries, pitted
2 cups fresh strawberries, hulled and halved
3/4 cup granulated sugar (adjust depending on fruit sweetness)
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, enhances cherry flavor)

For Topping and Finishing:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for a sparkling finish)

Instructions

Step 1: Prepare the Pie Crust

In a large bowl, whisk together flour, salt, and sugar.
Add cold cubed butter. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough just comes together. Avoid overmixing.
Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Pro Tip: Chilling the dough ensures a flakier crust.

Step 2: Make the Fruit Filling

In a medium bowl, combine cherries and strawberries.
Add sugar, cornstarch, lemon juice, vanilla extract, and almond extract.
Toss gently until all fruit is coated. The cornstarch will help thicken the juices as the pie bakes.

Step 3: Roll Out the Crust

On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
Carefully place it into a 9-inch pie pan, letting excess dough hang over the edges.
Pour the fruit filling into the crust, spreading it evenly.

Step 4: Top Crust

Roll out the second disk of dough into another 12-inch circle.
You can either:
- Cover the pie completely and cut a few slits for steam to escape, or
- Cut the dough into strips and create a lattice top for a classic look.
Trim any excess dough and crimp edges to seal.

Step 5: Add Egg Wash

Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired. This creates a golden, glossy finish.

Step 6: Bake the Pie

Preheat oven to 400°F (200°C).
Place the pie on a baking sheet (to catch any drips) and bake for 45–50 minutes, or until the crust is golden and the filling is bubbling.
If the crust browns too quickly, cover edges with foil.

Step 7: Cool and Serve

Allow the pie to cool for at least 2 hours to let the filling set. Serve warm or at room temperature. Add a scoop of vanilla ice cream or whipped cream for an extra indulgence.

Tips for the Perfect Cherry and Strawberry Pie

Choosing Fruit: Use ripe, firm strawberries and sweet-tart cherries. If cherries are frozen, thaw and drain them first.
Sweetness Adjustments: Taste your fruit before baking. Add more sugar for tart cherries or less for naturally sweet strawberries.
Prevent Soggy Bottoms: Brush the pie crust bottom with a thin layer of melted butter or sprinkle 1–2 tablespoons of flour or breadcrumbs before adding the filling.
Make Ahead: Pie dough can be made 1–2 days in advance and stored in the fridge, or frozen for up to a month.

Variations

Mixed Berry Pie: Add blueberries or raspberries for a berry medley.
Almond Twist: Sprinkle sliced almonds on top before baking.
Mini Pies: Use muffin tins to make individual cherry-strawberry pies. Great for parties or gifts.
Gluten-Free Option: Use a gluten-free flour blend for the crust.

Why You’ll Love This Pie

Flavor Explosion: Sweet strawberries paired with tart cherries create a balanced, fruity flavor.
Beautiful Presentation: The bright red filling with a golden crust looks amazing on any dessert table.
Versatile: Perfect for holidays, picnics, potlucks, or a simple family dessert.
Homemade Satisfaction: There’s nothing like a pie made from scratch, and this one is surprisingly easy for beginners.

Storage

Room Temperature: Store covered for up to 2 days.
Refrigerator: Keep in the fridge for 4–5 days.
Freezing: Wrap tightly in plastic wrap and foil to freeze for up to 2 months. Thaw overnight in the fridge before serving.

Final Thoughts

This Cherry and Strawberry Pie is a classic dessert that combines the best of summer fruits with a buttery, flaky crust. Easy enough for a weeknight treat but impressive enough for holidays or special gatherings, it’s a pie that brings both delicious flavor and beautiful presentation to the table. Once you try it, this recipe will become a go-to for celebrations and casual dessert nights alike.