This easy strawberry blueberry pie is bursting with flavor from bright lemon, warm cinnamon, and fresh or frozen berries that get cooked & thickened on the stove first to prevent a runny filling or soggy crust.
This is My Favorite Summer Pie
This strawberry blueberry pie was born out of a 4th of July craving when my family wanted something festive & homemade, but I didn't want to put in a ton of effort. Strawberries and blueberries are a natural fit for the holiday, and with a scoop of vanilla ice cream, you've got your red, white, and blue all in one bowl! I even used a small star cookie cutter on the top crust, because why not lean all the way into the summer vibes?
My trick to a thick filling that never leaks & crust that is crispy (not soggy) is cooking the berries down first on the stove and thickening the juice with cornstarch. It only takes about 15 minutes, and it guarantees a clean, set slice every time (as long as you let your pie cool too!) And by mixing cornstarch with the sugar first, it gets distributed more evenly into the filling, which (by the way) works with either fresh or frozen berries any time of the year!
The baking method matters here too. Starting at 400°F sets the crust, then dropping to 375°F finishes it to a perfect golden color without burning the edges. My homemade 3-ingredient pie crust is absolutely worth it if you have the time, but store-bought crust works just as great here too.
Once you're in pie-mode with frozen berries, I highly recommend baking my triple berry pie next. And if you're in the mood for something a little unexpected, add my German caramelized onion apple pie to your list.
Let's Make Strawberry Blueberry Pie!
Tips from My Kitchen
- Cold Butter: Be sure to keep your pie crust cold. If the butter in it softens or melts before it hits the oven, it can end up tough and dry. I pop my pie dough in the fridge for 15 minutes whenever I feel it starting to soften.
- Pie Dish: Don't use a deep dish pie tin (usually around two inches in height). I made this mistake the first time I tested this pie, and the crust went way higher up the sides compared to the filling.
- Cool the Filling: Allow the pie filling to cool completely before adding it into your pie dish. During my second test batch of this strawberry blueberry pie, I added the filling while it was still steaming hot. This resulted in the butter melting out of the pie dough, onto the oven floor, and filling my entire oven and kitchen with smoke from burning butter… yikes!
- Avoid Dry Crust: Freezing your pie for a quick 20 minutes before baking ensures a flaky crust.
Strawberry Blueberry Pie
developed & tested by:
Equipment
Ingredients
- 1 pie crust (homemade or store bought)
- 16 ounces blueberries (fresh or frozen)
- 16 ounces strawberries (fresh or frozen)
- 1 Tablespoon lemon zest (from about half of a large lemon)
- 2 Tablespoons lemon juice, freshly squeezed (from about half of a large lemon)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 Tablespoons cornstarch
Instructions
Make the Berry Filling
- If you're using fresh berries, wash them and trim the green tops off the strawberries. Cut any really large strawberries in halves or quarters.
- On medium heat in a large saucepan, gently simmer the strawberries, blueberries, lemon juice, and lemon zest for about 8 to 10 minutes, until the berries release a lot of juice and begin to soften. Stir occasionally.
- In a small bowl, whisk to combine the sugar, cinnamon and cornstarch. Add to the berries, stir, and increase the heat to high. Boil for one minute while stirring constantly, then remove the saucepan from the heat.
- Let the berry filling cool to room temperature and thicken fully, for at least 2 hours. To speed up the cooling process, you can spread the filling onto a baking sheet or a large shallow bowl.
Assemble the Pie
- Grease a 9-inch pie dish that's about 1-inch deep.
- On a lightly floured surface, roll out your pie dough until it will fit into your pie dish. You can measure if it's big enough by turning the pie dish upside down above your rolled-out pie crust.
- Gently transfer the pie crust into the pie dish. (I find it easiest to roll my pie crust onto my rolling pin, then unroll it directly into the pie dish.)
- Pour the thickened room-temperature berry filling into the pie crust. Store it in the freezer for at least 20 minutes while the oven preheats.
Bake the Pie
- Preheat the oven to 400°F. Bake for 20 minutes, then reduce the temperature to 375°F and bake for another 40 to 55 minutes, until the crust is golden.
- Allow the pie to cool to room temperature for at least 2 hours, then slice and enjoy!
Notes
- Make-Ahead: You can completely construct your pie, then freeze it for up to 3 months. Bake your pie from frozen, and add around 15 to 20 minutes to the baking time at the lower temperature.
- Reheat: To reheat individual pie slices, wrap them separately in aluminum foil. Place them in a cold oven and turn on the oven to 375°F. After the oven is preheated, leave the slices in the oven for 5 additional minutes. Carefully unwrap and enjoy!
Shanon says
This worked exactly as written, thanks!