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Strawberry Blueberry Pie

developed & tested by:

Carissa Erzen
Easy strawberry blueberry pie is made with bright lemon, warm cinnamon, and fresh or frozen berries that get cooked & thickened on the stove for a fully set filling & crispy crust every time.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Cooling Time 2 hours 20 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 164 kcal

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.)
    • 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.
    • 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. 
  • 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!

Nutrition

Serving: 1 slice (of 10)Calories: 164kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 71mgPotassium: 126mgFiber: 3gSugar: 17gVitamin A: 31IUVitamin C: 33mgCalcium: 15mgIron: 1mg
Keyword strawberry blueberry pie
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