Summer's in full swing, and there's no better way to celebrate than with a delicious blueberry strawberry pie. This pie is the perfect combination of sweet and tart, with a flaky crust and a juicy filling.
Why You Will Love This Recipe
There's nothing quite like a slice of fresh pie on a hot summer day. And when it comes to pies, there's nothing better than a blueberry strawberry pie. This delicious dessert is the perfect way to end a summer meal.
This recipe captures the flavor of summer berries when blueberries and strawberries are in season. However, you can make it year-round by using frozen berries. Some things that I love about this pie:
- Versatile. The crust can be made from scratch or store-bought.
- Easy. Blueberry strawberry pie is a relatively easy dessert to make. The filling is simply a mixture of berries, sugar, and cornstarch.
Jump to:
- Why You Will Love This Recipe
- Blueberry Strawberry Pie Ingredients
- How to Make Blueberry Strawberry Pie
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Blueberry Strawberry Pie Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Blueberries - Fresh, washed.
- Strawberries - Fresh, washed, hulled, and halved.
- Sugar - Regular granulated white sugar.
- Cornstarch
- Quick Tapioca - Use the quick cooking flaky tapioca, not the pearls.
- Lemon zest - Fresh zested.
- Lemon juice - Fresh squeezed.
- Egg - Beaten, for egg wash on pie crust.
- Double Pie Crust - Store bought, or homemade using our copycat Marie Callender's Pie Crust recipe (it's vegan also!).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Blueberry Strawberry Pie
This blueberry strawberry pie is a relatively easy dessert to make. The filling is simply a mixture of berries, sugar, and cornstarch. Follow along with our visual guide below, or print off our recipe card at the bottom of this post.
Prepare The Berries
- 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.
- 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).
Mix The Thickening
- 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.
- 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.
- 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.
Assemble The Pie
- 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.
- Mix the filling until the corn starch mixture evenly coats the mixture.
- Pour the blueberry and strawberry pie filling into the prepared pie plate.
Make The Top Crust
- 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.
- Lift the cutter up carefully. Use a pointed paring knife to lift up the tiny pieces so the pattern is exposed.
- Roll up on your rolling pin and carefully transfer to the pie, unrolling over the top.
- Crimp the pie crust edges and brush the top crust with beaten egg wash.
Bake and Cool
- 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
Blueberry strawberry pie is a versatile dessert. It can be served as is or with whipped cream, our Mexican Vanilla Ice Cream, or a dollop of honey vanilla yogurt. It can also be made as a slab pie and cut into squares!
Some recipes that go perfectly with this Blueberry Strawberry pie are:
- Triple Berry Slab Pie
- Easy Skillet Blueberry Crisp (Gluten Free)
- Rhubarb Galette
- Peach Pecan Crumble Pie
- Watermelon Fruit Salad
- 26 Red White and Blue Desserts
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few scrumptious variations using this blueberry strawberry pie recipe as a base:
- You can substitute other berries for the blueberries and strawberries. Some good options include raspberries, blackberries, and cherries.
- If you don't have any cornstarch on hand, you can use tapioca starch or potato starch.
- If you want a sweeter pie, you can add more sugar to the filling.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this blueberry strawberry pie recipe.
- Meat or Potato Masher (to macerate the berries).
- Glass Pie Plate, 9 or 10"
- Nordic Ware Adjustable Pie Rim Shield
- Nordic Ware Lattice & Hearts Top Pie Crust Cutter (this is the one I used, it's double sided!).
- La Botica Lattice Pie Top Cutter
- Pastry Mat
- Pastry Brush
Storage and Reheating
- This pie can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 2 months. To freeze the pie, wrap it tightly in plastic wrap and then aluminum foil.
- To reheat, thaw the pie overnight in the refrigerator. Then, bake it at 350 degrees Fahrenheit for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
Tips for Success
- Use fresh berries. Frozen berries can be used, but they will not be as flavorful as fresh berries.
- Add a splash of lemon juice to the filling. This will help to brighten the flavor of the berries.
- When adding the filling to the crust, be sure to leave a 1-inch border around the edge. This will prevent the filling from bubbling over.
- Top the pie with a lattice crust or a crumble topping.
- Bake the pie until the crust is golden brown and the filling is bubbling.
Frequently Asked Questions
Yes, you can use frozen berries in this blueberry strawberry pie recipe. Just be sure to thaw and drain them completely before adding them to the filling.
No, you do not need to pre-bake the crust for this recipe.
The pie is done baking when the crust is golden brown and the filling is bubbling up through the top crust holes.
If your pie filling is runny, it's likely because you didn't add enough cornstarch. Cornstarch helps to thicken the filling and prevent it from being runny. You pie will also thicken up as it cools.
If your pie crust is tough, it's likely because you overworked it. When you're rolling out the dough, be gentle and only roll it out until it's about ⅛-inch thick. OR, purchase a store bought crust for a big time saver.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Blueberry Strawberry Pie
Equipment
- Pie Plate 9" or 10"
Ingredients
- 10 oz Blueberries 10 oz package, washed and drained
- 2 lbs Strawberries washed, hulled, halved or quartered
- ¼ cup sugar
- 3 tablespoon lemon juice fresh squeezed
- 2 pie crust
- ¾ cup sugar
- ½ cup corn starch
- 1 tablespoon quick tapioca
- 1 tablespoon lemon zest
Instructions
Prepare The Blueberry Strawberry Pie Filling
- 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.10 oz Blueberries, 2 lbs Strawberries, ¼ cup sugar, 3 tablespoon lemon juice
- Use a meat or potato masher to mix in the sugar and break up some of the fruit. Let sit for 15 minutes to juice up (macerate).
Assemble The Pie
- 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.
- 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.
- 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.¾ cup sugar, ½ cup corn starch, 1 tablespoon quick tapioca, 1 tablespoon lemon zest
- Mix the filling until the corn starch mixture evenly coats the mixture.Note: 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.
- Pour the blueberry and strawberry pie filling into the prepared pie plate.
Make The EASY Lattice Top Crust
- 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.
- Lift the cutter up carefully. Use a pointed paring knife to lift up the tiny pieces so the pattern is exposed.
- Roll up on your rolling pin and carefully transfer to the pie, unrolling over the top. Crimp the pie crust edges and brush the top crust with beaten egg wash.
Bake and Cool Before Serving
- 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 remRemove from the oven and let cool before slicing and serving.oved.
Notes
- Use fresh berries. Frozen berries can be used, but they will not be as flavorful as fresh berries.
- Add a splash of lemon juice to the filling. This will help to brighten the flavor of the berries.
- When adding the filling to the crust, be sure to leave a 1-inch border around the edge. This will prevent the filling from bubbling over.
- Top the pie with a lattice crust or a crumble topping.
- Bake the pie until the crust is golden brown and the filling is bubbling.
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