Strawberry Blueberry Pie is bursting with summer flavor! Fresh strawberries and blueberries are cooked to juicy perfection, then baked inside my buttery, flaky pie crust. Decorate the top of this pie with easy pie crust stars for a festive looking pie!
Why you’ll love this Strawberry Blueberry Pie:
- Flaky All-Butter Crust– My pie crust is made with all butter, and bakes up perfectly crisp and flaky!
- Summer Berries – This pie lets summer berries shine!
- Festive Feel – Adding the pie crust stars on top not only makes this pie easy (no fussing with a lattice or top crust!), it adds a festive summer feel – perfect for a holiday like the 4th of July.
Ingredient Overview:
- Strawberries – You can use fresh or frozen strawberries.
- Blueberries – You can also use fresh or frozen blueberries.
- Butter – I like salted butter, but feel free to use whichever you prefer.
Ingredient Substitutions:
- Vanilla Bean Paste – You can use vanilla extract in place of this, if desired.
- Berries – If using frozen, do NOT thaw them first. Cook them as directed in the recipe below, from frozen.
How to Make this Strawberry Blueberry Pie Recipe Step-by-Step:
Step 1: Make Pie Dough. Start by making my all-butter flaky pie dough. The full recipe and step-by-step directions (with troubleshooting!) can be found in my Perfect Pie Crust Post (linked). This recipe makes two crusts worth of dough – half for the bottom crust, and half for the decorations on top.
Step 2: Par-Bake the Crust. Once the dough is made, par-bake the crust. This may sound intimidating but I promise it’s actually simple! Follow my success tips in the pie crust post and you won’t have any issues.
Step 3: Make Filling. Cook the strawberries and blueberries on the stovetop. Cooking the fruit down first allows us to control the amount of moisture that goes into the pie, avoiding a runny pie or soggy crust. The photo on the left below is the fruit filling after it’s been cooked for 10 minutes. The one on the right is what it will look like after we’ve added the cornstarch to thicken the filling.
Step 3: Cool Filling. Spread the cooked fruit filling on a large cookie sheet and allow to cool in the fridge completely before adding to your pie crust. (I’ll take a taste of the filling at this stage, and if I feel it needs an extra sprinkle of cinnamon, lemon juice, or sugar, I’ll sprinkle it on and stir it in at this point.)
Step 4: Assemble Pie. Spread the cooled fruit filling into the cooled, par-baked crust. Brush the edges of the crust with egg wash and add a sprinkle of coarse sugar.
Step 5: Bake Pie. Bake as directed in the recipe below! Bake the pie crust stars separately to allow them to bake evenly. Allow the pie for at least 2 hours before slicing and serving. Top with the pie crust stars when ready to serve.
Expert Success Tips:
- Pie Crust Star Topping – Bake the pie crust stars separately from the pie. This will ensure they all cook evenly and makes slicing the pie easier.
- Don’t Use Glass – Glass pie plates are not nearly as good for pie-baking as metal or ceramic. I strongly encourage you to ditch the glass and use metal or ceramic for your pies!
Recipe Variations:
- Frozen or Fresh Fruit – You can use fresh or frozen berries as noted above. I don’t have any other variations on this recipe that I think would work without having tested them myself.
Serving + Storing this Recipe:
This pie is best enjoyed on the first or second day. After that, the crust will lose a bit of its crispness. Store the pie, covered well, in the fridge for 3-4 days.
FAQs:
Pie dough can be made up to 2 days in advance and stored in the fridge, well wrapped in plastic wrap. It can also be frozen for up to 2 months. Thaw in the fridge overnight before using.
Special Tools:
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- Rolling Pin – Obviously essential! I recommend a simple wooden one with handles.
- Pie Shield – This helps protect your crust so it doesn’t burn while baking! I’ve definitely burnt pie crust before, and it is SAD, friends. Alternatively, you can use foil.
- Pastry Cutter – This makes cutting the butter into the flour a complete breeze! I never make pie without this tool. If you only use one tool in your pie making, let this be it.
- Pastry Brush – This is how you’ll brush on your egg wash, which is how you achieve that nice, deep, golden brown crust!
- Metal Pie Plate – A metal pie plate is the best option for pies, as it will ensure a crisp crust. Ceramic is a good option too, but do not use glass.
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Strawberry Blueberry Pie
Ingredients
For the Pie Dough
- 3 cups all-purpose flour 390 grams
- 3/4 tsp salt
- 1 tbsp sugar
- 18 tbsp salted butter, cold (254 grams, or 1 cup plus 2 tbsp)
- 9-12 tbsp water, ice cold
For Thickening the Filling
- 1/4 cup + 2 tbsp cornstarch
- 1 cup + 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp + 1/8 tsp cinnamon
For the Blueberry Strawberry Pie Filling
- 18 ounces blueberries, fresh or frozen If using frozen, do not thaw
- 18 ounces strawberries, fresh or frozen If using frozen, do not thaw
- 2 tbsp granulated sugar
- 1 tbsp vanilla bean paste or vanilla extract
- 1 large lemon, zested
- 4 tbsp lemon juice
For Decorating + Serving the Pie
- 1 large egg, for egg washing the crust
- coarse sugar, for the crust
- cinnamon sugar, for the pie crust star topping
- ice cream, for serving
Instructions
- Make the Pie Dough: Follow the directions in my post "How to Make Perfect Pie Crust" through step 7, and under step 7 follow the directions to par-bake your crust. Let your par-baked crust cool completely to room temperature before filling it with the fruit filling and proceeding with the bake. While the pie dough is par-baking, you can start on your fruit filling.
- Make the Strawberry Blueberry Filling: In a small bowl, whisk together the ingredients for thickening the filling. Set aside. Add the fruit filling ingredients to a medium saucepan – the blueberries, strawberries, 2 tbsp sugar, vanilla bean paste, lemon zest, and lemon juice. Cook over medium heat for 10 minutes, stirring lazily. The berries will start breaking down and become quite juicy. Sprinkle the cornstarch/sugar mixture over the fruit and stir well to combine. Cook, stirring constantly, until the mixture comes to a simmer – this will happen quickly, 1-2 minutes. Once it's simmering, cook for just 1 minute. Remove from the heat and spread cooked fruit filling onto a large baking sheet and let cool completely in the fridge or at room temp.
- Bake the Pie: Pre-heat your oven to 400° F. Beat the egg in a small bowl and brush over the edges of your pie crust. Brush the edges of the crust with egg wash and sprinkle on coarse sugar. Add cooled fruit filling to the room temp par-baked crust. Bake for 46 to 52 minutes, checking the crust for browning around 30 minutes. Add a piece of foil over the top of the pie to prevent the crust over browning. The filling will appear set and the crust will be deep golden brown when finished. Let the pie cool at room temp for at least 1 and 1/2 to 2 hours before slicing and serving.
- Make the Star Topping: While the pie is baking and cooling, make the cutout topping. Roll out the second disc of dough to between 1/4 and 1/8 inch thick. Cut out stars or any desired shapes. Place on a parchment lined baking sheet and brush with egg wash and sprinkle with cinnamon sugar. Bake at 425° for about 10-14 minutes. This will vary depending on the size of your cutouts. They should be deeply golden brown and feel crisp when tapped with a fingertip.
- Serve + Store: Once ready to serve the pie, top with your pie crust stars and serve with vanilla ice cream! You can also let the pie cool to room temp, then cover and refrigerate before serving the next day. (I personally prefer it a bit warm from the oven!) This is best sooner rather than later, but leftovers can be stored, well-covered, in the fridge for 2-3 days.
Nutrition
Samantha says
I made this tart from homegrown frozen berries.
It was absolutely devine with a big dollop of double cream. Next time I make this tart, there will be no sharing! It’s my precious 😆😄🤣
Stephanie Simmons says
I’m so impressed that you used homegrown berries! Thanks for trying this one, Samantha 🙂