If you’re looking for a delightful dessert that bursts with fresh, juicy flavors and a flaky, buttery crust, this Blueberry Strawberry Pie Recipe is going to be your new favorite treat. Combining the sweet-tart pop of blueberries and strawberries with a perfectly tender homemade crust, this pie is a celebration of summer fruit in every bite. Whether you’re baking for a special occasion or simply craving something fresh and homemade, this Blueberry Strawberry Pie Recipe brings vibrant color, scrumptious texture, and joyful memories to your table.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to achieving that mouthwatering balance of flavors and textures in this pie. Each ingredient plays a vital role, whether it’s building the flaky crust or creating the luscious filling that holds everything together.
- 2 1/2 cups all-purpose flour: The foundation for the pie crust, providing structure and tenderness.
- 1 tablespoon granulated sugar: Adds a subtle touch of sweetness to the dough and filling.
- 1 teaspoon salt: Enhances flavor and balances the sweetness perfectly.
- 1 cup (2 sticks) unsalted butter, cold and cubed: Creates a flaky, buttery crust when cut into the flour.
- 6-8 tablespoons ice water: Brings the dough together while keeping it cool to maintain flakiness.
- 2 cups fresh blueberries: Provide vibrant color and juicy bursts of flavor.
- 2 cups fresh strawberries, hulled and sliced: Add sweetness and a tender bite to the filling.
- 3/4 cup granulated sugar: Sweetens the fruit filling just enough to highlight natural flavors.
- 2 tablespoons cornstarch: Thickens the filling to a perfect consistency without cloudiness.
- 1 teaspoon lemon juice: Brightens the filling and balances the sweetness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the berry mixture.
- 1/4 teaspoon ground cinnamon (optional): Offers a hint of spice for extra flavor complexity.
- 1 tablespoon unsalted butter, cut into small cubes: Dotted atop the filling for a rich finish.
- 1 egg, beaten: Used for egg wash to give the crust a golden, glossy finish.
- 1 tablespoon water: Mixed with egg wash to help it glide smoothly over the crust.
How to Make Blueberry Strawberry Pie Recipe
Step 1: Prepare the Pie Crust
Start by whisking together the flour, sugar, and salt in a large bowl. Next, cut in the cold, cubed butter using a pastry cutter or your fingers until you have a mixture resembling coarse crumbs. The key is to keep the butter cold so it creates those flaky layers when baked. Add the ice water gradually, mixing gently until the dough just comes together. Avoid overworking the dough to keep it tender. Divide the dough into two discs, wrap them tightly, and chill for at least an hour to make rolling easier and improve texture.
Step 2: Mix the Filling
In a large bowl, combine the fresh blueberries and sliced strawberries with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using. Stir the ingredients gently but thoroughly until every berry is coated. The cornstarch thickens the juices that release during baking, ensuring a clean slice and luscious filling. Let the mixture rest while you roll out the crust, allowing the sugar to start dissolving into the fruit juices.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a circle large enough to line your 9-inch pie pan. Transfer it carefully and press it into the dish. Pour the berry filling inside, then scatter small cubes of butter on top for richness. Roll out the second dough disc and decide if you want a traditional lattice top or a full lid with vent slits. If lattice, cut strips and weave them over the filling to create a beautiful pattern. Crimp the edges to seal the crust and prepare for baking.
Step 4: Apply the Egg Wash and Bake
Mix the beaten egg with water and brush it over the top crust or lattice to promote that irresistible golden shine and slight crispiness once baked. Place the pie on the middle oven rack, and bake for about 45-50 minutes. Keep an eye on the edges—if they brown too quickly, shield them with aluminum foil. You’ll know it’s done when the filling bubbles through the lattice or slits and the crust reaches a perfect golden brown.
Step 5: Cooling and Serving
Let the pie cool for at least one hour after baking to allow the filling to set and make slicing neat and easy. This brief wait is worth it to fully enjoy the bursting berry flavors inside a flaky, buttery crust.
How to Serve Blueberry Strawberry Pie Recipe
Garnishes
Adding a fresh twist to your Blueberry Strawberry Pie Recipe can be as simple as garnishing with fresh mint leaves or a dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream complements the warm fruit filling beautifully, adding creaminess and balance to the natural sweetness.
Side Dishes
This pie pairs wonderfully with a light, fresh salad if you are serving it as part of a larger meal. For dessert-focused gatherings, consider simple vanilla custard or a scoop of lemon sorbet alongside to cut through the richness and refresh the palate.
Creative Ways to Present
Try serving individual portions in mini pie tins or transform leftovers into charming hand pies. You can even sprinkle toasted almonds or edible flowers on top just before serving for an extra special touch that will definitely impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. This will preserve freshness and flavor for up to 3 days, making it a convenient treat for breakfasts or snacks.
Freezing
You can freeze the assembled uncooked pie for up to one month by wrapping it tightly in plastic wrap and aluminum foil. When ready to bake, thaw it overnight in the fridge and then bake as directed. Cooked leftover pie slices can also be frozen individually for later enjoyment.
Reheating
To enjoy pie leftovers warm, reheat slices in a preheated 350°F (175°C) oven for about 15 minutes. This helps rejuvenate the crust’s flakiness and warms the filling without making it soggy like a microwave sometimes does.
FAQs
Can I use frozen berries for this Blueberry Strawberry Pie Recipe?
Absolutely! Frozen berries work well; just thaw and drain them to minimize excess liquid in your filling before mixing with sugar and cornstarch.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust for 5-7 minutes before adding the filling or brushing it lightly with egg white can help create a moisture barrier for a crisp base.
Is it necessary to chill the dough before rolling it out?
Yes, chilling firms up the butter and relaxes the gluten, resulting in a flakier crust that rolls out more easily without shrinking.
Can I substitute the cornstarch with something else?
Yes, you can use arrowroot powder or tapioca starch in equal amounts as a thickener for the fruit filling.
How long should I let the pie cool before serving?
At least one hour of cooling is ideal so the filling can set, ensuring clean slices and a pleasant texture.
Final Thoughts
This Blueberry Strawberry Pie Recipe is a truly special way to celebrate the flavors of fresh summer berries with friends and family. It’s fun to make, stunning to look at, and utterly delicious to eat. Give yourself the joy of baking this pie soon—you’ll quickly see why it’s one of those recipes that everyone wants to come back to again and again.
Print
Blueberry Strawberry Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blueberry Strawberry Pie combines the sweetness of fresh blueberries and strawberries in a tender, flaky homemade pie crust. The filling is thickened with cornstarch and infused with a hint of lemon and vanilla, baked to golden perfection with a beautiful lattice or full crust top. Perfect as a summery dessert, served warm or chilled with ice cream or whipped cream.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
Filling
- 2 cups fresh blueberries
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon unsalted butter, cut into small cubes
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour, sugar, and salt to create a dry mixture.
- Cut in Butter: Use a pastry cutter or your fingers to cut in the cold cubed butter until the mixture resembles coarse crumbs, ensuring the butter stays cold to form a flaky crust.
- Add Ice Water: Gradually mix in ice water, one tablespoon at a time, until the dough just comes together. Avoid overworking the dough to keep it tender.
- Chill Dough: Divide the dough into two halves, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up before rolling.
- Make the Filling: In a large bowl, gently combine blueberries, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using, coating the berries evenly. Let it sit to thicken.
- Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish, then transfer and press gently into the dish.
- Add Filling: Pour the berry mixture into the crust and dot with small cubes of butter for a rich flavor.
- Prepare Top Crust: Roll out the second dough disc and cut into strips for a lattice crust, or use it whole with slits cut to allow steam to escape. Place over filling and seal edges by pinching and crimping them.
- Apply Egg Wash: Brush the top crust with beaten egg mixed with water to achieve a glossy, golden finish during baking.
- Bake: Bake the pie for 45-50 minutes until the crust is golden and filling bubbles. Cover edges with foil if they brown too quickly to prevent burning.
- Cool: Let the pie cool for at least one hour to allow the filling to set properly.
- Serve: Serve the pie warm or at room temperature, optionally with vanilla ice cream or whipped cream for added indulgence.
Notes
- Keep the butter cold and handle the dough minimally to ensure a flaky crust.
- Adjust sugar in the filling based on the sweetness of your berries.
- Use aluminum foil or a pie shield if the crust edges begin to brown too quickly during baking.
- Allowing the pie to cool fully before slicing helps the filling set and prevents it from running.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
