Blueberry Strawberry Pie

This Blueberry Strawberry Pie is a delicious way to enjoy the best of summer berry season. Juicy blueberries and sweet strawberries mingle under a golden pie crust for a classic fruit pie.

Why You'll Love This Blueberry Strawberry Pie Recipe

A slice of fresh pie on a summer day is a delight, and fruit pie stands out. This delicious dessert perfectly concludes a summer meal, capturing the peak flavor of blueberries and strawberries when they're in season.

• Mixed Berries: Feel free to swap out some or all of the blueberries and strawberries for other berries like raspberries, blackberries, or even tart cherries for a different flavor profile.
• Crust Alternatives: Instead of a traditional double pie crust, consider a crumble topping (streusel) made with oats, flour, sugar, and butter for a textural contrast.
• Citrus Zest Boost: Amp up the brightness by adding lemon or orange zest to your fruit filling. This complements the berries beautifully and adds an extra layer of flavor.

Ingredients Overview

To make this pie, you'll need fresh or frozen blueberries and strawberries for the filling, along with sugar, cornstarch, tapioca granules, and a touch of citrus. You can opt to make your pie extra special with a homemade pie crust, or save time by using a ready-made crust from the grocery store.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make This Blueberry Strawberry Pie

This blueberry strawberry pie is a relatively easy to make, especially if you opt to use a ready made crust. We do have a great recipe for homemade pie crust also though. The filling is simply a mixture of berries, sugar, and cornstarch.

Step 1: Wash and hull the strawberries, cutting them in half or quartering if they are large. Wash the blueberries and drain in a colander. Combine both berries in a bowl with ¼ cup of the sugar and the lemon juice.

Step 2: Use a meat or potato masher to mix in the sugar and break up some of the fruit. Let site for 45 minutes to 1 hour to juice up (macerate).

Step 3: Preheat the oven to 400 F, and place a pizza pan on the lowest rack. Place the top rack in the middle of the oven.

Step 4: Unroll the store bought pie crust and center it in the bottom of a pie pan or pie plate. Make sure you have about ½" to 1" overhang around the pie pan.

Step 5: Combine the remaining sugar with the corn starch and quick tapioca in a small bowl until mixed. Add the sugar and cornstarch thickening mixture to the berries with the lemon zest.

Step 6: You may need to transfer the berries and thickening mixture to a larger bowl so that you can more easily toss and coat the fruit without mashing it up.

Step 9: Unroll the store bought or roll out your homemade top pie crust. Center the Nordic Ware lattice top crust pie cutter on top of the pastry dough and press down. Make sure to use firm pressure all around the outer circle.

Step 10: Lift the cutter up carefully. Use a pointed paring knife to lift up the tiny pieces so the pattern is exposed.

Step 13: Bake in the oven for 40 minutes with pie crust shields on the crust rim, then another 10 to 15 minutes with the pie rim shields removed. Remove from the oven and let cool before slicing and serving.

Serving Suggestions

This delicious pie can be served plain or with whipped cream, our Cuisinart vanilla bean ice cream, or a dollop of homemade yogurt. For a delicious alternative try our rhubarb custard pie, or our mini peach hand pies.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

• Mixed Berries: Feel free to swap out some or all of the blueberries and strawberries for other berries like raspberries, blackberries, or even tart cherries for a different flavor profile.
• Crust Alternatives: Instead of a traditional double pie crust, consider a crumble topping (streusel) made with oats, flour, sugar, and butter for a textural contrast.
• Citrus Zest Boost: Amp up the brightness by adding lemon or orange zest to your fruit filling. This complements the berries beautifully and adds an extra layer of flavor.

Tips for Success

Here are a few tips for making this recipe:

• Use Ripe, Firm Berries: Choose berries that are ripe but still firm. Overly soft berries can release too much liquid and make your pie soggy.
• Thicken the Filling: To prevent a watery pie, consider tossing your berries with a thickener like cornstarch, tapioca, or flour. The amount needed depends on how juicy your fruit is.
• Vent the Top Crust: If you're using a top crust, be sure to cut several slits or designs into it. This allows steam to escape during baking, preventing the crust from bubbling up or cracking excessively.
• Protect the Edges: If your pie crust edges start to brown too quickly, gently cover them with strips of aluminum foil during the last part of baking.
• Cool Completely: It's tempting, but let the pie cool completely, or at least until it's just warm, before slicing. This allows the filling to set properly, preventing it from running out when cut.

Storage Options

Some recommended storage options for this recipe are:

• Room Temperature: Since this pie contains no dairy or egg products in the filling (which is typical for fruit pies), it can be stored loosely covered at room temperature for up to 2 days.
• Refrigeration: For longer storage, or if your pie contains dairy/egg, cover it loosely with plastic wrap or foil and refrigerate for 3-4 days.
• Freezing: To freeze a baked pie, allow it to cool completely. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe pie container. It can be frozen for up to 4 months.
• Reheating: Reheat slices or the whole pie in a preheated oven at 300-350°F (150-175°C) for 10-20 minutes, or until warmed through.

Related Recipes

• Pumpkin Pie without Evaporated Milk
• No Bake Key Lime Pie
• Broccoli Bacon Quiche

Frequently Asked Questions

More Fruit Dessert Recipes

Get The Recipe!