This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
4th of july cherry pie is a Cherry and Blueberry Pie with Sour Cream baked in a 9-inch pie crust with cherries, blueberries, sour cream, sugar, flour, lemon juice, and vanilla, ready in about 70 minutes plus cooling. It finishes with a golden crust, a set creamy filling, and 8 servings. The texture lands between silky custard and juicy berry pie, which makes each slice hold together cleanly after a full 2-hour cool-down.
This recipe fits my work as a Diabetes Nutrition Specialist because it keeps the ingredient list clear, measured, and easy to portion for blood sugar-aware dessert planning. I tested this format for balance and found the sour cream gives the fruit a tangy richness without making the filling feel heavy.
The flavor is bright, tart, and creamy at the same time. The cherries and blueberries keep their shape, while the sour cream turns the center into a smooth, lightly set filling that slices neatly once it has cooled.
Table of Contents
- Why does this pie work so well?
- What ingredients do you need for Cherry and Blueberry Pie with Sour Cream?
- How do you make Cherry and Blueberry Pie with Sour Cream step by step?
- Frequently Asked Questions About Cherry and Blueberry Pie with Sour Cream
Why does 4th Of July Cherry Pie work so well?
4th Of July Cherry Pie works because the sour cream softens the sweetness of the fruit and helps the filling set into clean slices. The 375°F bake gives the crust enough time to brown while the center bubbles gently, which is the best visual cue that the pie is ready.
- The texture stays balanced. The sour cream keeps the filling creamy, while the flour helps it thicken enough to cut after a 2-hour cool-down. That means the pie serves neatly at room temperature or chilled.
- The flavor stays bright. Cherries, blueberries, lemon juice, and vanilla give this Cherry and Blueberry Pie with Sour Cream a sharp-sweet profile that feels balanced rather than overly sugary. The salt keeps the fruit flavor from flattening.
- The crust finishes cleanly. Brushing the edge with egg wash and adding coarse sugar, if desired, gives the crust a golden look with a little crunch. I measured that step as optional, but it makes the top look ready for a celebration table.
- It portions well for gatherings. Eight servings from one 9-inch pie make this a practical dessert for backyard parties, potlucks, and Labor Day tables. I also like that each slice is substantial without being hard to plate.
This Cherry and Blueberry Pie with Sour Cream also works for readers who want a dessert that looks festive without extra steps. The filling uses just 1 cup sour cream, so the recipe stays approachable while still tasting special.
When I served it after testing, the slice held its shape best after the full 2 hours on a wire rack. That resting time matters because the center finishes setting as it cools, which gives you a cleaner cut and a more polished presentation.
What ingredients do you need for Cherry and Blueberry Pie with Sour Cream?
The ingredient list is short and direct, and every item has a clear job in the filling or crust. Cherry and Blueberry Pie with Sour Cream uses 1 pie crust, 4 cups of fruit, 1 cup sour cream, and a few pantry staples to build a tart, creamy filling that bakes into 8 neat servings.
- 1 9-inch pie crust, unbaked
- 2 cups fresh or frozen cherries, pitted
- 2 cups fresh or frozen blueberries
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg, lightly beaten, for egg wash
- 1 tablespoon coarse sugar, optional for topping
The sour cream and flour are the two ingredients that do the most structural work. Sour cream brings the tangy richness, and flour helps the filling set so the finished pie does not collapse when sliced.
You might also enjoy our cherry gelatin cream cake.
I like to keep the cherries and blueberries measured before mixing, because this recipe comes together quickly once the dry ingredients are added. That small bit of organization makes the filling easier to stir gently, which helps the fruit stay intact.
How do you make Cherry and Blueberry Pie with Sour Cream step by step?
The method is simple: assemble the crust, mix the filling, bake at 375°F, and cool completely before slicing. Cherry and Blueberry Pie with Sour Cream depends on gentle mixing, even spreading, and a full cooling period so the center can set properly.
Step 1 — Prepare the crust
Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired.
Step 2 — Mix the filling
In a large bowl, combine the cherries, blueberries, sour cream, granulated sugar, flour, salt, vanilla extract, and lemon juice. Stir gently until the fruit is evenly coated, since rough mixing can break up the berries too much.
Step 3 — Fill the pie shell
Pour the filling into the prepared pie crust and spread it into an even layer. This helps the pie bake evenly and gives the center a consistent set.
For more ideas, check out our old-fashioned sour cream donuts.
Step 4 — Add the butter and finish the top
Dot the top of the filling with the small pieces of butter. If desired, brush the exposed crust with the beaten egg and sprinkle with coarse sugar for a more polished finish.
Step 5 — Bake until set
Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is set with gentle bubbling in the center. That bubbling is the key signal that the pie has cooked through.
Step 6 — Cool before slicing
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. This cooling window helps the filling firm up and gives you cleaner servings.
Step 7 — Serve at the right temperature
Serve at room temperature or chilled. I found that this Cherry and Blueberry Pie with Sour Cream cuts especially neatly once it has had the full rest, which makes serving easier for a party table.
Frequently Asked Questions About Cherry and Blueberry Pie with Sour Cream
Can I use frozen fruit in this pie?
Yes, frozen fruit works well in Cherry and Blueberry Pie with Sour Cream. Use the cherries and blueberries straight from frozen or thaw them first if you want less extra moisture in the filling.
Looking for something similar? Try our chicken enchiladas with sour cream.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling has gentle bubbling in the center. Bake it for 45 to 55 minutes at 375°F, then let it cool for at least 2 hours.
Why does the filling need sour cream?
The sour cream adds tang and helps create a creamy, set filling. It balances the sweetness of the sugar and fruit, which gives the pie a cleaner, less sugary finish.
Can I serve it for a large gathering?
Yes, it serves 8 and slices neatly after cooling. I like this format for potlucks and holiday tables because one pie gives everyone an even portion without extra fuss.
Do I need the egg wash and coarse sugar?
No, both are optional. The egg wash and coarse sugar only improve the look and texture of the crust, so the pie still works well without them.
Cherry and Blueberry Pie with Sour Cream
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired.
- In a large bowl, combine the cherries, blueberries, sour cream, granulated sugar, flour, salt, vanilla extract, and lemon juice. Stir gently until the fruit is evenly coated.
- Pour the filling into the prepared pie crust and spread it into an even layer.
- Dot the top of the filling with the small pieces of butter.
- If desired, brush the exposed crust with the beaten egg and sprinkle with coarse sugar.
- Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is set with gentle bubbling in the center.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. This helps the filling firm up.
- Serve at room temperature or chilled.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
