Moon Phase Pie

Blueberry and cherry tart decorated with a moon phase motif. Served on Navy Sunburst Placemat with Bamboo Pie Cutter.


The fruits in this pie resemble the color of the night sky. Plus the decoration is so cute and perfectly matches our Moon Phase Plates


  • 2 cups fresh blueberries
  • 2 cups pitted cherries, cut into quarters
  • ¼ cup water
  • 1 ½ Tbsp lemon juice
  • 2 Tbsp cornstarch
  • ½ cup sugar
  • ¼ tsp salt
  • 2 sheets of raw pie crust (approximately 11 inches in diameter, homemade or store-bought)


  • Mix all ingredients (except pie crust) together in a saucepan and bring to a boil over medium heat.
  • Reduce heat to a simmer and continue to cook for 15 minutes, stirring frequently, until the fruit has softened and sauce has thickened. Remove from heat and allow to cool.
  • Place the first sheet of pie crust in a 9” pie pan, so that the whole pan is covered in 1 even layer of dough. Set aside.
  • On a lightly floured surface, roll out the second sheet of dough into a circle
  • Cut the circle down the middle and set one half aside.
  • With a 1.25-1.5” diameter round cookie cutter, cut out two half-circles at 12 o’clock and 6 o’clock, about 1.5” from the edge of the large circle. Do not discard the pieces that you remove.
  • Continuing the same distance from the edge, cut out one full circle at 9 o’clock and two more halfway between each half circle and the full one. Do not discard the pieces that you remove.
  • With the pie pan covered in dough, pour in the cooled fruit filling until about ¼” from the top rim of the pan
  • Transfer the large half circle of dough onto the left side of the pie.
  • Place one of the small half circles of dough adjacent to the cut out at 12 o’clock. Using a slightly smaller round cookie cutter, trim a thin rim from the other half circle and place it adjacent to the cut out at 6 o’clock. Fit the smaller half circle into the same cut out.
  • Again using the smaller round cookie cutter, cut out the rim of one small circle.
  • Place the hollow rim at 3 o’clock and the smaller circle back into the hole at 9 o’clock.
  • With the original round cookie cutter, cut out a crescent shape from the remaining two circles of pie dough.
  • Place one crescent between 12 & 3 o’clock, opening inward, and the other between 3 & 6 o’clock, opening outward. Finally, place the remaining two semi-circles in their adjacent holes on the other side of the pie.
  • Bake the pie at 425F for 15 minutes, then lower the temperature to 350F and continue to bake for an additional 30 minutes.
  • Serve.

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