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 blueberry, this pie is a must-make as it is bursting with flavor.
People with a sweet tooth are always ready to experiment with different desserts, and if you don’t mind the tangy hit, then 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 off for you to enjoy.
STRAWBERRY BLUEBERRY PIE
Strawberry blueberry pie is a delicious and classic dessert that is perfect for any occasion, especially during the summer.
This sweet and fruity pie is made with a buttery, flaky crust (homemade or store-bought) filled with fresh strawberries and blueberries, sweetened with sugar, and enhanced with a touch of lemon juice.
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 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.
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 what you’ll need to make this pie 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.
Egg – Is used to baste the pie dough and to help obtain a golden color.
Lemon Juice and Zest – The lemon juice and zest will provide a little zing to the pie.
How to Make Strawberry Blueberry 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 vanilla 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.
Apply the crust: baste the pie dish with 2 tsp. oil. Then apply the crust to the pie dish. Remove any extra or hanging dough around the dish and leave about an inch and a half to two inches of dough on the overhang. Fold the edge.
Place the dish in the fridge while you prepare the berries.
Prepare the Berries: Add the berries to a bowl then add the rest of the filling ingredients. Mix well. And place the berries mixture in the fridge for about 5-10 minutes. This will allow the ingredients to stick to the berries.
Bake The Pie: Preheat the oven to 350°F.
Fill the pie shell: Before adding the berries to the pie shell, mix the ingredients well in the bowl. Spoon the strawberry blueberry pie filling into the crust, leaving any excess liquid in the bowl.
Once you have added all the berries into the pie shell, spoon about 1 spoon to 1 ½ spoon of the liquid over the berries. Do not add all the liquid as it will make your pie soggy.
Sprinkle about 2 Tbsp. of cornstarch on top. Then grate about 2 tbsp. of butter on top of the filling.
Make the lattice top: Take the last pie dough and roll it out. Cut the dough into long strips to create the lattice. Continue to trim off any excess dough. Watch the video to see how to make the lattice.
Coat the dough with the egg: Using a pastry brush, coat the dough/crust generously with the brush. Next, but optional, sprinkle with sugar.
Bake The Pie: Cover the edge of the crust with aluminum foil. Transfer the pie to the oven and bake for 40 minutes.
After 40 minutes, remove the foil and return to the oven and bake for 20 minutes or until golden and bubbling. Allow to cool and enjoy with ice cream.
Pro Tips:
- Do not worry about the extra liquid as you will not add much of the extra liquid to the filling.
- Be sure to fully level out the filling before adding the dough strips or lattice. Avoid major gaps as this may cause the pie to sink in the middle.
- If the dough becomes too soft while handling, place it back in the fridge to harden.
- If you are not comfortable with making the lattice, feel free to cover the pie completely, and making small vents on the top will still give you a beautiful pie.
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 you use 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.
Should I Refrigerate My Pie?
No need to refrigerate your pie. It will hold for up to 2 days at room temperature on the counter. Afterward, transfer the pie to the fridge to enjoy it longer.
Storing Options
Storing strawberry blueberry pie is easy, as you can use the airtight container to store it for an extra day or two.
If you must store it for longer, we recommend using plastic wrap or aluminum foil – it can be refrigerated for a week, but make sure you heat it up before serving because moisture can make the crust a bit soggy.
You can freeze your pie in a tight, freezer wrap and place it in the freezer for up to 8 months. When ready to serve, thaw the pie out in the refrigerator and reheat it in the oven for 20 minutes or until heated through at 350 °F.
More Recipes You’ll Love
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Healthy Blueberry Smoothie with Almond Milk
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Strawberry Blueberry Pie Recipe
Equipment
- 1 Pie Dish – 9-inch
Ingredients
- ½ cup Fresh Blueberries
- 1 Lb. Fresh Strawberries; or about 12 strawberries cut into 4 pieces
- Zest from 2 Lemons
- Juice from 1 Lemon
- ½ Cup Cornstarch; plus 2 Tbsp.
- ½ Cup Sugar
- 2 Tbsp. Unsalted Butter; grated over the pie filling
- 2 tsp. Vanilla Extract
- Homemade or 2 packs 4 sheets Store-bought Pie Crust
- 1 Tbsp. Cane Sugar
- 1 Egg; whisk
Instructions
- Apply the crust: baste the pie dish with 2 teaspoon oil using a pastry brush. Then apply the crust to the pie dish. Remove any extra or hanging dough around the dish and leave about an inch and a half to two inches of dough on the overhang. Fold the edge.Place the dish in the fridge while you prepare the berries.Prepare the berries: Add the berries to a bowl then add the rest of the filling ingredients. Mix well. And place the berries mixture in the fridge for about 5-10 minutes. This will allow the ingredients to stick to the berries.Bake The Pie: Preheat the oven to 350°F.
- Fill the pie shell: Before adding the berries to the pie shell, mix the ingredients well in the bowl. Spoon the strawberry blueberry pie filling into the crust, leaving any excess liquid in the bowl. Once you have added all the berries into the pie shell, spoon about 1 to 2 Tbsps. of the liquid over the berries. Do not add all the liquid as it will make your pie soggy. Sprinkle about 2 Tbsp. of cornstarch on top. Then grate about 2 Tbsp. of butter on top of the filling.Make the lattice top: Take the last pie dough and roll it out. Cut the dough into long strips to create the lattice. Continue to trim off any excess dough. Watch the video to see how to make the lattice. Coat the dough with the egg: Using a pastry brush, coat the dough/crust generously with the brush. Next, but optional, sprinkle with sugar.Bake The Pie: Cover the edge of the crust with aluminum foil. Transfer the pie to the oven and bake for 40 minutes. After 40 minutes, remove the foil and return to the oven and bake for 20 minutes or until golden and bubbling. Allow to cool and enjoy with ice cream.
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.