Preheat your oven to 425°F (220°C).

Roll out your pie crust on a lightly floured surface until it's about 12 inches in diameter; fit it into your pie dish.

In a mixing bowl, combine cherries, blueberries, sugar, cornstarch, and lemon juice; let sit for a few minutes.

Pour the fruit mixture into the pie crust evenly.

If using a second crust, roll it out and place it over the filling; cut slits to allow steam to escape.

Bake the pie for 45–60 minutes until the crust is golden and the filling bubbles.

Cool on a wire rack for at least an hour before serving.