Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine your pitted cherries and blueberries with sugar, cornstarch, and freshly squeezed lemon juice. Gently toss the mixture until well coated.

Lightly grease your pie dish and place the bottom pie crust into the dish. Pour the berry filling into the crust, spreading it evenly.

Cover the filled pie with the top crust, seal the edges, and create a few slits in the top crust.

Place your assembled pie in the preheated oven and bake for 30-35 minutes, until golden brown.

Once baked, remove the pie from the oven and let it cool for at least 1 hour.

Cut into slices and serve plain or with a scoop of vanilla ice cream.