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
Scale
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.
