Blueberry Strawberry Pie

5 from 1 vote

Blueberry Strawberry Pie

Blueberry strawberry pie is summer in a slice. It stars a flaky, buttery crust and a sweet fruit filling. It's a fun recipe that can be made with fresh or frozen berries!

Prep Time15

Cook Time55

Cool the filling1

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: blueberry strawberry pie

Servings:

Calories: 390kcal

Author: Maria D'Errico

Ingredients

Pie Filling:

1½ pounds fresh strawberries (hulled and quartered)*
1 pound fresh blueberries *
½ cup cane sugar *
¼ cup brown sugar
¼ cup cornstarch *
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Pie crust:

2 pie crusts (unbaked and chilled, for a deep pie dish measuring 9 inches in diameter and 1½ to 2 inches deep)*
1 large egg
1 tablespoon whole milk *
1 tablespoon turbinado sugar *

US Customary - Metric

Instructions

Cook the pie filling: in a medium-sized saucepan, combine the strawberries, blueberries, cane sugar, brown sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Cook over medium heat for about 10 minutes, stirring very frequently until the mixture thickens. Then remove from the heat and transfer the filling to a large rectangular dish with plenty of surface area so it cools faster. Place the dish on a wire rack and let cool for about 1 hour until it reaches room temperature.
Preheat the oven and roll out the pie crust: when the filling is cool, preheat the oven to 375℉ (190℃). Remove one pie crust from the refrigerator and place on a lightly floured surface. Roll the dough into a 12-inch circle. To do so, apply gentle force with a rolling pin from the center outwards. Every few rolls, turn the dough about ¼ turn. Once you have the 12-inch circle, smooth out any cracks along the edges.
Fill the pie: Carefully transfer the crust to a pie dish measuring 9 inches in diameter and 1½ to 2 inches deep. Firmly press the dough into the bottom and sides of the dish. Then spoon the filling into the pie ensuring it's evenly distributed.
Make the lattice crust: place the second pie crust on a lightly floured surface. Roll it out into a 12-inch circle, using the same technique described in Step 2. Use a pastry cutter or knife to cut twelve, 1-inch thick strips. Lay 6 strips vertically across the top of the pie, ensuring they are evenly spaced. Use the shorter strips at the ends and the longer strips at the center of the pie. Then fold every other strip back (3 strips in total). Lay one of the unused strips perpendicular across the top. Then unfold the vertical strips back onto the perpendicular strip. Next, fold back the 3 vertical strips that were not folded back the first time. Lay another unused strip perpendicular across the top. Continue this process until the lattice crust is complete.
Flute the edges of the pie crust: Trim any excess dough along the circumference of the pie, leaving about ½ inch of overhang. Fold the overhang back towards the center of the pie, pinching to adhere the bottom and top crust together. Then flute the edges of the pie by pinching the dough around the knuckle of your index finger. Repeat the fluting around the entire circumference of the pie.
Top the crust with egg wash and sugar: in a small bowl whisk the egg and milk together. Brush the egg wash over the lattice crust and the fluted edges of the pie. Then sprinkle the turbinado sugar across the top of the lattice crust.
Bake: put the pie on a baking sheet and place it in the oven. Bake for 45 to 55 minutes until the crust is golden brown and the filling is bubbly. About 25 minutes into the baking time, apply a crust shield or foil around the edges of the pie to prevent the crust from getting too brown. Watch the pie as it bakes to ensure the lattice crust on top doesn't get too dark. If needed, you can remove the crust shield and instead tent the entire pie.
Cool and serve: let the pie cool on a wire rack for at least 1 hour before slicing and serving. This allows the filling to set and prevents it from being too juicy when sliced. Enjoy!

Video

Notes

Strawberries and blueberries: you can substitute the fresh berries with frozen. If using frozen berries, do not thaw before cooking. To hull the strawberries, use a knife to remove the green stem and white part underneath. This removes the bitter parts of the strawberry and results in a smoother filling.
Cane sugar: this can be substituted with the same amount of granulated sugar.
Cornstarch: you can substitute this with the same amount of arrowroot powder or tapioca starch. Arrowroot powder may yield a silkier filling, whereas tapioca starch may make the filling softer and more translucent.
Pie crusts: you can use homemade or store bought pie crusts. I highly recommend making your own for the best flavor and texture. I love using my 321 pie crust recipe. It makes the perfect amount for this pie and is very tender and flaky! It's very important to keep the dough as cold as possible before baking so it maintains it's shape. I recommend leaving it in the refrigerator until immediately before use.
Milk: this is whisked into the egg wash to make the crust shiny as it bakes. You can use a different milk of your choice or omit it altogether. If you do so, the crust may be less shiny after baking.
Turbinado sugar: if you don't have any handy, you can substitute this with the same amount of cane or granulated sugar.
Add a festive topping: instead of the lattice crust, you can top the pie with fun dough shapes. I love doing stars for the 4th of July or hearts for Valentine's Day. Simply roll out the top crust as usual and use cookie cutters to make the shapes.
Equipment: a deep pie dish measuring 9 inches in diameter and 1.5 to 2 inches deep. I love using ceramic or glass dishes.
Storage: you can store the pie covered in the refrigerator for up to 4 days.
Make ahead instructions: the pie filling can be made ahead of time. Store it in an airtight container for up to 2 days in the refrigerator. If using a homemade pie crust, it can also be made ahead of time. My 321 pie crust recipe has all the details for making homemade dough in advance.

Nutrition