If you’ve ever wanted to capture the very essence of summer in a dessert, you simply must try this Blueberry Strawberry Pie Recipe. It brings together the sweet, juicy freshness of ripe strawberries and blueberries in a luscious filling, all hugged by a perfectly flaky, golden crust that practically melts in your mouth. Whether you pick fresh berries at the peak of their season or use frozen ones when fresh aren’t available, this pie delivers a comforting, yet vibrant slice of happiness that everyone will adore.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential, each playing a special role in achieving that perfect balance of sweetness, texture, and fresh fruit flavor that defines this pie.
- Fresh strawberries (1½ pounds, hulled and quartered): Their natural sweetness and juiciness form the heart of the filling.
- Fresh blueberries (1 pound): They add a beautiful color contrast and a burst of tangy flavor.
- Cane sugar (½ cup): Provides gentle sweetness without overpowering the delicate berries.
- Brown sugar (¼ cup): Deepens the sweetness with a subtle molasses note.
- Cornstarch (¼ cup): The secret to a perfectly thickened filling that holds together beautifully.
- Lemon juice (1 tablespoon): Brightens and balances the fruity sweetness.
- Lemon zest (1 tablespoon): Infuses the filling with a lovely citrus aroma.
- Vanilla extract (1 teaspoon): Adds a warm, inviting undertone.
- Pie crusts (2, unbaked and chilled): Flaky and buttery, the essential base and top of the pie.
- Large egg (1): Mixed with milk to create the egg wash that gives a glossy, beautiful crust finish.
- Whole milk (1 tablespoon): Lightens the egg wash for an even, golden bake.
- Turbinado sugar (1 tablespoon): Sprinkled on top for a hint of crunch and sparkle.
How to Make Blueberry Strawberry Pie Recipe
Step 1: Cook the Filling to Perfection
Start by combining all the berries, sugars, cornstarch, lemon juice, zest, and vanilla extract in a saucepan. Cook this mixture over medium heat for about 10 minutes, stirring frequently to prevent sticking. You’ll see it thicken beautifully as the cornstarch does its magic. Once thickened, transfer it to a large dish for quick cooling — this is key to getting the filling to the perfect consistency before filling your pie.
Step 2: Prepare the Pie Crust
While the filling cools, preheat your oven to 375℉ (190℃). On a lightly floured surface, roll out one of the chilled pie crusts into a smooth 12-inch circle. The rolling technique is all about gentle pressure from the center outwards, turning the dough frequently to keep it even. This will ensure your crust bakes up nice and flaky.
Step 3: Fill the Pie Crust
Carefully transfer the rolled dough into your pie dish and press it firmly into the sides and bottom. Now spoon the cooled blueberry strawberry filling into the crust, spreading it evenly so every slice has that perfect balance of fruit and crust.
Step 4: Create the Iconic Lattice Top
Roll out the second pie crust to the same size as the first, then cut it into twelve 1-inch strips. Begin weaving these strips into a classic lattice pattern on top of your pie. The technique of folding and layering the strips might feel intricate at first, but it’s worth the beautiful, professional look and the extra crunch it adds after baking.
Step 5: Flute the Pie Edges
Trim any excess dough, leaving a half-inch overhang which you’ll fold back and pinch to seal the top and bottom crusts together. Fluting the edges is as simple as pinching the dough around your finger’s knuckle to create charming waves all around — it’s a small touch that makes a world of difference in presentation.
Step 6: Egg Wash and Sprinkle Sugar
Whisk together the egg and milk, then brush this mixture over the lattice and the pie edges. This gives your pie that irresistible golden glow when it bakes. Finish by scattering turbinado sugar on top for sparkle and a delightful crunch.
Step 7: Baking the Pie
Place the pie on a baking sheet and pop it in the oven for 45 to 55 minutes. Midway through, apply a crust shield or foil around the edges to prevent them from browning too fast. Keep an eye on your pie, adjusting shielding if necessary. Once your crust is golden and your filling is bubbling, you’re ready to cool and enjoy.
Step 8: Cooling Before Serving
Remove the pie from the oven and set it on a wire rack, allowing it to rest for at least an hour. This cooling period lets the filling set up, making each slice neat, juicy, and satisfying.
How to Serve Blueberry Strawberry Pie Recipe
Garnishes
Just before serving, garnish your Blueberry Strawberry Pie Recipe with fresh mint leaves or a dusting of powdered sugar. A dollop of whipped cream or a scoop of vanilla ice cream will add creamy richness that pairs perfectly with the fruity tang of the pie.
Side Dishes
This pie shines as a dessert all on its own, but for a complete summer feast, pair it with light, fresh salads or simply enjoy alongside a cup of fragrant tea or coffee. Its natural sweetness balances savory main dishes beautifully.
Creative Ways to Present
For a fun twist, serve the blueberry strawberry pie in individual mini tart pans or skillet-sized rounds. You can even top slices with edible flowers for an extra special presentation that will wow your guests and make the moment memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover slices tightly with plastic wrap or foil and refrigerate. Blueberry Strawberry Pie Recipe keeps its flavor and texture beautifully in the fridge for up to 3 days, making it an ideal make-ahead dessert for any occasion.
Freezing
If you want to enjoy this pie later, wrap it well in plastic and foil before freezing. It can be stored frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
To revive a slice, gently warm it in a 350℉ oven for about 10-15 minutes. This refreshes the crust’s flakiness and warms the filling just right — no microwave needed to avoid sogginess.
FAQs
Can I use frozen berries instead of fresh?
Absolutely! Frozen berries work wonderfully in this Blueberry Strawberry Pie Recipe. Just thaw and drain them before cooking the filling to avoid excess liquid and keep the filling perfectly thick.
Do I have to make a lattice crust?
Not at all! While the lattice crust adds a classic look and crisp texture, you can opt for a full top crust with slits for ventilation or even a crumb topping if you prefer.
How can I prevent the crust edges from burning?
Using a crust shield or wrapping foil around the edges halfway through baking protects them from over-browning, allowing the crust to bake evenly and look gorgeous.
Is cornstarch the best thickener for the filling?
Cornstarch is ideal here because it gives a clear, glossy finish and a smooth texture. Alternatives like tapioca can be used, but cornstarch is a reliable go-to for this Blueberry Strawberry Pie Recipe.
Can this pie be made gluten-free?
Yes! Use a gluten-free pie crust and ensure your cornstarch is gluten-free certified. The rest of the ingredients are naturally gluten-free, making this pie accessible to many diets.
Final Thoughts
This Blueberry Strawberry Pie Recipe is more than just a dessert; it’s a celebration of summer’s best flavors wrapped up in a flaky, buttery crust that’s perfect for sharing with family and friends. I can’t recommend it enough—once you taste the juicy filling and golden lattice top, this pie will quickly become a cherished favorite in your kitchen. So go ahead, give it a try, and savor every delicious slice!
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Blueberry Strawberry Pie Recipe
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
Description
This Blueberry Strawberry Pie offers a perfect slice of summer with its flaky, buttery crust and sweet, luscious mixed berry filling. Made with a combination of fresh strawberries and blueberries, sweetened with cane and brown sugars, and accented with lemon and vanilla, this pie is both vibrant and delicious. It’s an ideal dessert for warm days and can be made with fresh or frozen berries for convenience.
Ingredients
Pie Filling:
- 1½ pounds fresh strawberries (hulled and quartered)
- 1 pound fresh blueberries
- ½ cup cane sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Pie Crust:
- 2 pie crusts (unbaked and chilled, for a deep pie dish measuring 9 inches in diameter and 1½ to 2 inches deep)
- 1 large egg
- 1 tablespoon whole milk
- 1 tablespoon turbinado sugar
Instructions
- Cook the pie filling: In a medium-sized saucepan, combine the strawberries, blueberries, cane sugar, brown sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Cook over medium heat for about 10 minutes, stirring very frequently until the mixture thickens. Remove from the heat and transfer the filling to a large rectangular dish to cool faster. Place the dish on a wire rack and let cool for about 1 hour until it reaches room temperature.
- Preheat the oven and roll out the pie crust: When the filling is cool, preheat the oven to 375℉ (190℃). Remove one pie crust from the refrigerator and place on a lightly floured surface. Roll the dough into a 12-inch circle by applying gentle force with a rolling pin from the center outward, turning the dough ¼ turn every few rolls. Smooth out any cracks along the edges.
- Fill the pie: Carefully transfer the crust to a 9-inch diameter pie dish with 1½ to 2 inches depth. Firmly press the dough into the bottom and sides of the dish. Spoon the cooled filling evenly into the pie crust.
- Make the lattice crust: Place the second pie crust on a lightly floured surface and roll it out into a 12-inch circle using the same rolling technique. Cut twelve 1-inch thick strips using a pastry cutter or knife. Lay 6 strips vertically across the pie, evenly spaced. Fold every other strip back, place a strip perpendicular, then unfold strips over it, repeating until the lattice is complete.
- Flute the edges of the pie crust: Trim excess dough leaving about ½ inch overhang. Fold the overhang toward the center and pinch to seal the top and bottom crust layers. Flute the edges by pinching the dough around the knuckle of your index finger around the entire pie circumference.
- Top the crust with egg wash and sugar: In a small bowl, whisk together the egg and whole milk. Brush the egg wash over the lattice crust and fluted edges. Sprinkle turbinado sugar evenly over the lattice.
- Bake: Place the pie on a baking sheet and bake in the preheated oven for 45-55 minutes until the crust is golden brown and the filling is bubbly. About 25 minutes into baking, cover the edges with a crust shield or foil to prevent over-browning. Watch carefully and tent the entire pie if the lattice crust darkens too quickly.
- Cool and serve: Allow the pie to cool on a wire rack for at least 1 hour before slicing and serving. This helps the filling set and prevents it from being too juicy. Enjoy your fresh homemade blueberry strawberry pie!
Notes
- You can use frozen berries if fresh are unavailable; just thaw and drain them before cooking.
- Using a crust shield or foil protects the crust edges from burning during the bake.
- To make rolling easier, keep pie dough chilled and work on a lightly floured surface.
- The lattice crust is decorative but can be replaced with a full top crust with vents if preferred.
- Letting the pie cool thoroughly is essential for slicing without losing the filling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
