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.
Servings: 8 slices
Calories: 384kcal
Equipment
- Pie Plate 9" or 10"
- Nordic Ware Lattice and Hearts Top Pie Crust Cutter
- pastry mat
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 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.
Nutrition
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
