This scrumptious strawberry blueberry pie is bursting with fruity and citrusy flavors, along with warmth from cinnamon. The crust is buttery and flaky, while the berry filling is sweet, tangy, and perfectly delicious! And we'll cook the berry filling before it goes into the oven to ensure the perfect thick texture.
This berry pie is great with a scoop (or three) of vanilla ice cream for pie a la mode. And it's perfect for 4th of July when you serve it with vanilla ice cream too, because then this dessert is red, white and blue themed. I used a little star cookie cutter to cut out the top pie crust for added festive flair.
PRO TIP: For the perfect pie texture, you can prevent a soggy bottom by cooking the fruit filling ahead of time. Excess juice released from the fruity filling is what can cause your pie to become soggy. By cooking and cooling the filling first, we release the juice from the berries and thicken it with cornstarch, all before it even hits the oven.
While a homemade pie from scratch may seem intimidating, I've collected all my tips and tricks for you! And if you don't feel like making homemade pie crust, go ahead and use a ready-made one from the store.
Hungry for more pie recipes? Try summer-inspired strawberry pie or blueberry pie. Or go for a Fall-themed apple pie or pumpkin pie instead!
Why This Recipe Works
- Perfect pie filling: I know it takes extra time to cook your pie filling first. But that's how we can ensure a foolproof pie every time!
- Perfectly golden crust: The pie is first baked at 400°F to set the crust. Then the temperature is lowered to 375°F to get a perfectly golden color without burning the crust.
- Perfectly set pie: The filling is fully set in this pie, so none of the fruity juices will leak out. Cornstarch needs to boil in order to fully activate, which is why the filling is pre-cooked. And by cooling the pie to room temperature after it's baked, we ensure the filling is fully set before slicing it.
Ingredients
- Pie crust
- Fresh blueberries and strawberries
- Lemon zest and lemon juice - add a citrus pop of flavor that pairs perfectly with the sweet berries
- Granulated sugar - sweetens the filling; it also helps distribute the cornstarch more evenly throughout the filling
- Ground cinnamon - adds a cozy, warm flavor to the filling; if you're making pie dough from scratch, you can also mix a half teaspoon of cinnamon in the dough.
- Cornstarch - thickens the berry filling so it isn't too juicy or runny
How to Make Strawberry Blueberry Pie
Below are the general steps to make this pie. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.
1. Wash the blueberries and strawberries. Trim the green tops off the strawberries.
2. Zest and juice a lemon.
3. Simmer the berries and lemon juice for 8 to 10 minutes. Add sugar, cinnamon and cornstarch and boil for 1 minute.
4. Roll out your pie dough and transfer it into your pie dish. Pour the cooled berry filling on top. Chill then bake for 40 to 55 minutes.
Tips from My Kitchen to Bake the Perfect Pie
- Cold Butter: If you're making homemade pie crust, be sure to keep your butter cold. If your butter softens or melts before it hits the oven, your crust could end up tough and dry. Refrigerate your pie dough whenever you feel the butter is starting to soften.
- Pie Dish: Don't use a deep dish pie tin (usually around two inches in height). This recipe is designed for a normal pie tin (about one inch 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!
Storing
I find that cornstarch can get a little gummy after a few days in the fridge, so this pie is best served and eaten within about 3 days.
Fridge: Once your pie has cooled to room temperature, cover it with plastic wrap or aluminum foil and store it in the fridge for up to 5 days.
Pro Tip: When storing leftover pie, allow it to cool completely. Otherwise moisture will collect on the plastic wrap and cause your pie to turn soggy.
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!
Frequently Asked Questions
Can I use frozen fruit to make pie?
Yes! I have a whole recipe for frozen berry pie. You can also use frozen blueberries and strawberries in this pie, just add a few more minutes to the cooking time for the berry filling on the stove.
Can I make this pie ahead of time?
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.
More Easy Pie Recipes
Strawberry Blueberry Pie
Ingredients
- 1 pie crust (homemade or store bought)
- 16 ounces fresh blueberries
- 16 ounces fresh strawberries
- 1 tablespoon lemon zest (from about half of a large lemon)
- 2 tablespoon lemon juice (freshly squeezed, from about half of a large lemon)
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoon cornstarch
Instructions
Make the Berry Filling
- Wash the blueberries and strawberries. 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. Stir this into to the berries and increase the heat to high. Boil for one minute while stirring frequently, 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.)
- If the butter has started to soften in your crust, put it back in the fridge for at least 15 minutes, until the butter cools and hardens.
- 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 to cool to room temperature for at least 2 hours, then slice up and enjoy!
Notes
- You can also use frozen berries - just add a couple more minutes to the cook time on the stovetop.
- Allow the pie filling to cool completely before adding it into your pie dish. If you add the filling while it's still hot, your pie crust could end up dry or soggy.
- Allow your baked pie to cool to room temperature, for at least 2 hours. (I know, it's hard, but it's worth it!) Otherwise your filling won't finish setting and it'll leak out everywhere.
- If some parts of your pie crust are looking golden brown before other areas are done cooking to a golden color, carefully cover the darker areas with aluminum foil.
- Freezing your pie before baking it will ensure a flaky crust. If your pie goes into the oven warm, you risk all the buttery goodness melting out, causing your pie crust to be dry.
Shanon
This worked exactly as written, thanks!