Blueberry Strawberry Pie
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.
Prep Time20 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Desserts
Cuisine: American
Servings: 8 slices
Calories: 384kcal
- 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
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
- 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.
Calories: 384kcal | Carbohydrates: 69g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 176mg | Potassium: 250mg | Fiber: 4g | Sugar: 34g | Vitamin A: 34IU | Vitamin C: 73mg | Calcium: 30mg | Iron: 2mg