This 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!
Course Dessert
Cuisine Dessert
Keyword Pie Recipes, Strawberry Pie, Blueberry Pie
Prep Time 1 hourhour15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Inactive Time 2 hourshours45 minutesminutes
Servings 8to 10 slices
Calories 592kcal
Author Stephanie Simmons
Ingredients
For the Pie Dough
3cupsall-purpose flour390 grams
3/4tspsalt
1tbspsugar
18tbspsalted butter, cold(254 grams, or 1 cup plus 2 tbsp)
9-12tbspwater, ice cold
For Thickening the Filling
1/4cup+ 2 tbsp cornstarch
1cup+ 1 tbsp granulated sugar
1/2tspsalt
1/2tsp+ 1/8 tsp cinnamon
For the Blueberry Strawberry Pie Filling
18ouncesblueberries, fresh or frozenIf using frozen, do not thaw
18ouncesstrawberries, fresh or frozenIf using frozen, do not thaw
2tbspgranulated sugar
1tbspvanilla bean pasteor vanilla extract
1largelemon, zested
4tbsplemon juice
For Decorating + Serving the Pie
1largeegg, 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.