Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine pitted cherries, blueberries, sugar, cornstarch, and lemon juice. Toss together until the fruit is well coated.

Dust a clean surface with flour and roll out your pie crust to about 12 inches in diameter. Transfer the rolled crust into your pie dish.

Pour the cherry and blueberry filling into the lined pie crust, spreading evenly.

Roll out a second pie crust and place it over the filling. Seal the edges and cut slits in the top crust.

Bake for 45-50 minutes, or until the crust is golden brown and the filling bubbles.

Cool the pie on a wire rack for at least 2 hours before slicing.