Strawberry Blueberry Pie Recipe
Scrumptious Strawberry Blueberry Pie that will have you coming back for seconds. Sweet, juicy, and bursting with flavor—this pie is your new summer go-to!
Servings 8 Servings
Calories 483kcal
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
Serving: 8Servings | Calories: 483kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Cholesterol: 60mg | Sodium: 85mg | Potassium: 125mg | Fiber: 4g | Sugar: 33g | Vitamin A: 20IU | Vitamin C: 90mg | Calcium: 3mg | Iron: 2mg