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
