Go Back
–+ servings

Strawberry Blueberry Pie

Carissa Erzen
This scrumptious strawberry blueberry pie is bursting with fruity and citrusy flavors, along with warmth from cinnamon. The crust is perfectly crispy and buttery, while the berry filling is sweet, tangy, and perfectly delicious!
5 from 2 votes
Print Pin Recipe Save
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Cooling Time 2 hours 25 minutes
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 164 kcal

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.

Nutrition

Serving: 1sliceCalories: 164kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 71mgPotassium: 126mgFiber: 3gSugar: 17gVitamin A: 31IUVitamin C: 33mgCalcium: 15mgIron: 1mg
Keyword strawberry blueberry pie
Did you make this recipe?Leave a comment below - I love hearing from you!