This homemade Strawberry Blueberry Pie will have you coming back for seconds. With a hint of zing to balance out the taste of the fresh strawberries and blueberries, this pie is a must-make as it is bursting with flavor.
Sweet, juicy, and bursting with flavor—this strawberry blueberry pie is your new summer go-to!
People with a sweet tooth are always ready to experiment with different desserts, and if you don’t mind a slight tangy hit, this strawberry blueberry pie is for you.
This pie is simple to make and comes together quickly—in just a few minutes! All that is required from you is patience as it bakes and cools before you enjoy it.
Why Make This Strawberry Blueberry Pie
Strawberry blueberry pie is a delicious and classic dessert that is perfect for any occasion, especially during the summer.
There’s just something magical about pulling a fresh strawberry blueberry pie out of the oven. The sweet aroma of berries bubbling beneath a golden crust fills the kitchen—and suddenly, it feels like summer.
Every year, when berry season hits, this pie becomes my obsession. It’s juicy, vibrant, and incredibly easy to love. Whether I’m hosting a backyard barbecue or bringing dessert to a picnic, this pie never lasts long, and for good reasons!
The mix of tart blueberries and sweet strawberries is pure harmony—and when that buttery crust gets a little golden, a little crisp and flaky? Game over.
In fact, the combination of sweet and tangy flavors in this pie creates a mouthwatering taste that’s not only refreshing but filling and refreshing as well.
The filling for this strawberry blueberry pie usually consists of a mixture of fresh berries, sugar, cornstarch, or you can use flour (to thicken the filling), and sometimes a touch of lemon juice to enhance the flavor.
In this recipe, the cornstarch plays a very small role in keeping the pie together.
The joy is in the simplicity. I don’t fuss over it. I use fresh berries when I can, frozen if I have to. Serve it warm, cold, or room temp—it works every way.
And don’t even get me started on pairing it with vanilla ice cream. Chef’s kiss.
Get Creative With The Crust
One of my favorite things about making strawberry blueberry pie is playing around with the crust.
You don’t have to stick to the classic full top—this is your chance to have fun! I love doing a lattice design to let the vibrant berry filling peek through, but braided edges, cut-out shapes, or even a simple crumble topping all add personality.
If I am feeling festive, then I’ll create stars. Just allow your creative juices to flow!
Brush it with an egg wash and sprinkle on coarse sugar for that golden, sparkly finish. Whether you’re going rustic or elegant, the crust is your edible canvas—make it yours!
Frequently Asked Questions (FAQ)
The best way to enjoy a delicious slice of pie is by warming it up or serving it at room temperature.
Your pie may become runny for various reasons. If you add too much of the liquid will make the pie runny. If the pie is not baked long enough, it will cause it to become runny.
You know your pie is done when the pie is bubbling up and it is golden.
Although frozen fruits can work, I recommend using fresh fruits for the best result. If you are using frozen fruits, run them under cold water quickly to loosen them up before adding in the other ingredients.
A buttery, flaky pie crust is perfect, but feel free to use store-bought if you’re short on time. A lattice or star top makes it extra pretty.
Absolutely. Bake it the day before, let it cool, and store it in the fridge. It tastes even better the next day.
Nope! Not for this pie. The fruit filling bakes beautifully without pre-baking the crust. Just make sure your oven is fully preheated.
How To Make This Pie
This is one of the most delicious pies one can ever try, and it can be paired with an array of things, one of which is ice cream!
In case you are hosting a graceful dinner, you can serve it with sparkling wine, while lemon sorbet is appropriate for brunches. Not to forget, you can enjoy it with some whipped cream and coffee as well.
While these are all great options, here’s how to make this pie.
Strawberry Blueberry Pie Recipe
Equipment
- 1 Pie Dish – 9-inch
- Baking Utensils for mixing
Ingredients
Homemade Pie Dough
- 2 Cups All-Purpose Flour; Plus extra for dusting
- 2 Tbsp. Sugar; I used cane sugar
- ½ tsp. Salt; I used Kosher Salt
- 1 Stick Unsalted Butter; Very cold and cut into cubes
- 4 Tbsp. Very Cold Water
Homemade Strawberry Blueberry Filling
- 1 Lb. Fresh Strawberries; hulled and cut into 4 slices
- 1 Pint Fresh Blueberries
- 1 Cup Sugar; I used cane sugar
- ½ Cup Cornstarch
- Juice from 1 Lemon
- Zest from 1 Lemon
Instructions
Make the Pie Dough
- In a food processor or you can use large bowl, whisk or blend the flour, sugar, and salt together.Add the cold, cubed butter and blend until just combined. If you are not using a food processor, use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.Gradually add the cold water, one tablespoon at a time, mixing just until the dough starts to come together. Be careful not to overmix.Form the dough into a ball, then divide it in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight for best results).
Make the Strawberry Blueberry Filling
- In a large bowl, combine the sliced strawberries, blueberries, sugar, cornstarch, lemon juice, and lemon zest.Gently toss everything together until the fruit is evenly coated and the cornstarch is well distributed. Set aside in the fridge while you roll out the dough – a flat layer for the bottom crust and a top layer for the top crust, with your design choice.
Assemble the Pie
- Preheat your oven to 350°F (176°C).On a lightly floured surface, roll out one disc of dough into a circle large enough to fit your pie 9-inch pie dish. Gently place it into the dish and trim any excess hanging over the edge.Pour the berry filling into the crust, spreading it out evenly.Place your creative top crust over the fruits—lattice, full cover, braids, or cut-out shapes all work beautifully.Seal and crimp the edges, then brush the top with an egg wash (optional) and sprinkle with a little sugar for sparkle.
Bake
- Cover the crust with aluminum foil to prevent the edges from burning. Then, place the pie in the oven (you can also place it on a baking sheet, just in case it bubbles over) and bake for 45 minutes. After 45 minutes, remove the foil, and continue baking for 20 minutes or until the crust is golden and the filling is bubbling.Let the pie cool at room temperature for at least 2–3 hours before slicing—this gives the filling time to set.
Notes
Recipe Variations
There’s nothing better than baking with fresh ingredients. The flavors from both the strawberries and the blueberries, truly complement each other. Ingredients such as cinnamon, cloves, or nutmeg, can be added to provide a hint of warmth and depth to the filling. Just be sure to mix everything thoroughly so that all the ingredients are evenly distributed. Instead of using lemon zest, orange zest can also be used to add a hint of citrus flavor. In addition, this pie can be made in many different ways, using a variety of pie crust recipes and filling variations. Additional fruits such as raspberries or blackberries can be added to the filling to make it richer.Key Ingredient Notes
This Strawberry blueberry pie is a unique dessert as the finished product it’s not the jelly-textured you would most often find in either strawberry or blueberry pies. This pie combines two delicious and popular fruits, strawberries and blueberries, into one flavorful and colorful filling. The sweet, juicy strawberries and the slightly tart and tangy blueberries complement each other perfectly, creating a balanced and refreshing taste that will satisfy any sweet tooth. Here’s why these pie ingredients work perfectly. Pie Crust – You can use homemade pie crust or store-bought pie crust if you are short on time. Berries – I recommend you use fresh fruits. Fresh blueberries and strawberries are the best to make this pie. If you are short on time, you can purchase the strawberries with the stems already removed. Cornstarch – This is where things get a little interesting. The cornstarch added to this pie is not meant to overpower the pie. It simply sits in the background and allows the main ingredients to do the job. Enough is added to make the berries stick and bake beautifully. Sugar – We used cane sugar. Granulated sugar will also work. Eggwash – Is used to baste the pie dough and to help obtain a golden color. To make the egg wash, use 1 egg and 2 tablespoons of milk. Whisk well and use a pastry brush to apply the egg wash to the crust. Lemon Juice and Zest – The lemon juice and zest will provide a little zing to the pie.How to Serve This Pie
- Warm with vanilla ice cream: Let the pie cool just slightly, then serve with a scoop of vanilla ice cream on top. The contrast of warm fruit and cold cream is unbeatable.
- Chilled with whipped cream: Perfect for a refreshing summer dessert. Add a dollop of fresh whipped cream and maybe a mint leaf if you’re feeling fancy.
- Room temp with coffee: Great for brunch or an afternoon treat. This pie loves being the star of a dessert table.
How to Store It
- Room Temperature: If you’re eating it within 24 hours, you can loosely cover the pie and leave it on the counter.
- Refrigerator: To keep it fresh for up to 4–5 days, wrap the pie in foil or plastic wrap and store it in the fridge.
- Freezer: Want to make it ahead? Wrap the whole baked pie tightly in plastic wrap and foil, and freeze for up to 8 months. Thaw in the fridge overnight and reheat before serving.
Nutrition
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Maike says
I have a big batch of strawberries and blueberries and can’t wait to try this recipe. It looks divine. Thank you for sharing!
Chenee says
OOH This would be so good for a patriotic holiday…red, blue, and a little whipped cream on the top on the top for the white?
Casey says
This is the perfect summer dessert! I can’t think of a better way to use up fresh strawberries and/or blueberries.
dina and bruce miller says
We love this combo of flavor! And a quick easy dessert with the store bought crust! Gonna make for 4th of July!
Dannii says
This pie was perfect for all the nice weather we have been having. The best flavour combination too.