Father’s Day Blueberry-Cherry Pie | Baking with Dorie

Dorie baked the blueberry-cherry pie for her husband and son on Father’s Day 2020 because this is a pie that’d make both of them happy. So this pie is a twofer. What distinctly two, to me, are the two crusts: one for the bottom and one for the top. In other words, it’s classic pie — but not one I bake often. Meanwhile, I find the last of the store-bought pie crusts lingering in the freezer. Having a ready-made crust makes for less work. All I have to make is the blueberry and cherry filling, at least that’s what I thought.

The two store-bought crusts seem dry to me. There are cracks after cracks to repair before the dough can be rolled into two smooth sheets, to the extent that I could. That takes some time and patience. But nothing that successive chilling and warming can’t fix.

To make the filling, bring half of the cherries (1 1/2 lb total) and blueberries (1 quart total) with sugar, salt, lemon juice and lemon zest to a boil. Cook for about ten minutes until the mixture thickens. Stir in a few tablespoons all-purpose flour and cook for another minute or so. Remove from heat and mix in the remaining cherries and blueberries. That way, there are still some bites of the fruits. Lastly, I turn to cherry brandy and cinnamon for some extra zing. Why not?

Baking takes over an hour, first at 425°F for 25 minutes and then at 375° for 40 minutes. Dorie reminds us to check for the filling bubbling. Sure it does and more…. The crust expands and the filling oozes out exuberantly through all the nooks and crannies.

This is not one of the best-looking pies I’ve made, nor the tastiest. The store-bought crust may be too delicate to handle what feels like a mountain of fillings. I believe Dorie’s all-butter pie dough in Baking with Dorie (page 347) is better and sturdier, for sure. The double crust doubles the trouble; the convenience with the store-bought pie dough comes with a price of a less desirable outcome.