This strawberry blueberry pie is filled with juicy berries and topped with little pie crust stars, making it the perfect dessert for summer gatherings, picnics, and Fourth of July celebrations!
This strawberry blueberry pie is filled with sweet, juicy berries tucked inside a flaky homemade pie crust. Fresh strawberries and blueberries bake into a thick, jammy filling, while the simple star topping gives it a festive look without the fuss of a traditional lattice crust.
This is the kind of pie that looks festive without feeling complicated. My favorite kind, honestly.
Recipe Overview
Taste: Sweet, strawberry blueberry filling.
Texture: Flaky, buttery pie crust with a juicy, jammy berry filling.
Difficulty: Moderate, but totally doable with simple steps.
Yield: 12 standard muffins or 9 large bakery-style muffins.
Why it works: Macerating the strawberries removes excess liquid before baking, helping the filling stay thick and jammy. The crust dust adds an extra layer of protection against a soggy bottom crust, and the cornstarch thickens the berry juices perfectly as the pie bakes.
Jump to:
- Recipe Overview
- Why do strawberries and blueberries work so well together in pie?
- How do you keep strawberry blueberry pie from being runny?
- Ingredients
- How to make Strawberry Blueberry Pie
- Tips for Success
- How to Serve Strawberry Blueberry Pie
- Storage, Make-Ahead & Freezing
- Frequently Asked Questions
- Related recipes
- Recipe
Looking for more berry-filled treats? Try my Strawberry Filling for Cakes, No-bake Strawberry Charlotte Cake, or Greek Yogurt Blueberry Muffins.
Why do strawberries and blueberries work so well together in pie?
Strawberries and blueberries are such a beautiful they complement each other so well.
The strawberries add sweetness, while the blueberries bring a deeper berry flavor, creating a perfectly balanced filling.
How do you keep strawberry blueberry pie from being runny?
Berry pies can be a little tricky because fresh fruit releases a lot of juice as it bakes.
When I first tested this recipe, I actually tried cooking the berries first, hoping it would prevent a runny filling. Surprisingly, it didn't give me the results I wanted. After a few more tests, I discovered a few simple techniques that worked much better.
First, I macerate the strawberries first so they release some of their natural juices before they go into the filling. Then I use only a small amount of that liquid, which helps keep the filling juicy without adding excess moisture.
I also sprinkle a simple crust dust over the bottom crust to help absorb some of the berry juices and help prevent a soggy bottom.
Finally, cornstarch thickens the filling as it bakes.
One last tip: Don't skip the cooling time. Letting the pie cool completely helps the filling set properly so you get clean slices instead of a runny filling.
Ingredients
Here are the key ingredients:
- Pie crusts: You'll need two disks of pie dough. One is for the bottom crust and the other is for cutting out the stars. I use my easy 3 ingredient pie crust recipe.
- Fresh strawberries:These give the pie a soft, jammy texture and lots of fresh berry flavor.
- Fresh blueberries: They add little juicy bursts and pair beautifully with the strawberries.
- Granulated sugar: This sweetens the filling and helps draw out some of the juice from the strawberries.
- Brown sugar: I love adding a little brown sugar because it gives the filling a slightly deeper flavor.
- Cornstarch: This thickens the berry juices as the pie bakes.
- Lemon juice: It brightens the filling and balances the sweetness.
- Vanilla: A little vanilla rounds everything out and makes the berry flavor even better.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- 9-inch deep-dish glass pie plate
- rolling pin
- star cookie cutters
- sieve or fine mesh strainer
- pastry brush
- baking sheet
How to make Strawberry Blueberry Pie
Step 1: Macerate the strawberries
Toss the strawberries with ¼ cup of the granulated sugar and lemon juice. Let them sit for about 1-2 hours, so they release some of their natural juices.
Step 2: Drain the strawberries
Drain the strawberries, reserving just a small amount of the juice for the filling.
Step 3: Mix the filling ingredients
Whisk together the flour, cornstarch, both sugars, and salt until well combined.
Step 4: Prepare the pie crust
First, make the crust dust. Then line a 9-inch pie plate with the larger pie crust and sprinkle the crust dust evenly over the bottom.
Step 5: Cut out the stars
Roll out the second pie crust and cut out stars in different sizes. Refrigerate them until ready to use.
Step 6: Assemble the pie
Combine the berries with the reserved strawberry juice, vanilla, and the dry filling mixture. Spoon the filling into the prepared crust, arrange the stars on top, brush with egg wash, and sprinkle with coarse sugar. Chill the assembled pie for 15-20 minutes, then bake as directed.
Tips for Success
- Keep the pie dough cold. Cold pie dough gives you a flakier crust and helps the stars keep their shape.
- Don't skip macerating the strawberries. This step helps control the amount of liquid in the filling.
- Use fresh berries. Fresh strawberries and blueberries give this pie the best texture.
- Place the pie on a baking sheet. Berry pies can bubble over while they bake, and a baking sheet saves your oven from a sticky mess.
- Bake until the filling bubbles. If the filling isn't bubbling all over, including in the center, the cornstarch may not fully thicken the juices.
- Let the pie cool completely. The filling continues to set as it cools, so if you slice it too soon, it will be runny.
How to Serve Strawberry Blueberry Pie
This pie is delicious on its own, but I love serving it with a scoop of my Homemade Vanilla Ice Cream.
You can also enjoy it with a dollop of freshly whipped cream or simply dust it with a little powdered sugar.
Storage, Make-Ahead & Freezing
Storage: Cover the cooled pie loosely with foil or plastic wrap and refrigerate for up to 4 days. I think it's actually even better the next day because the filling has more time to set.
Make ahead: This pie is perfect for making a day in advance. Bake it, let it cool completely, then refrigerate overnight. You can also make the pie dough up to 5 days ahead and keep it refrigerated, or freeze it for up to 3 months. The strawberry filling can also be prepared 1 day ahead and stored in the refrigerator until you're ready to assemble the pie.
Freezing: Once the baked pie has cooled completely, wrap it well in plastic wrap and then a layer of foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before serving. If you'd like to warm it slightly, place it in a 325°F (160°C) oven for 10-15 minutes.
Frequently Asked Questions
I recommend fresh berries for the best texture. Frozen berries release more liquid, which can make the filling softer. If you use frozen berries, don't thaw them first. You may also need a few extra minutes of baking time.
Yes! This is a great make-ahead dessert because the filling needs time to cool and set. You can make it the day before serving and store it in the refrigerator. I actually prefer slicing berry pies after they've had enough time to firm up.
No, I don't blind bake the crust for this recipe. The pie bakes long enough for the bottom crust to cook through, especially when the pie is baked until the filling is bubbling and the crust is golden.
Absolutely! A star cookie cutter is the easiest option, especially for a Fourth of July pie, but you can use any small cookie cutter you have. You could also cut small strips or shapes with a knife if needed. It doesn't have to be perfect.
Related recipes
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Strawberry Blueberry Pie
Equipment
- mixing bowls
- 9-inch deep-dish glass pie plate
- Rolling Pin
- sieve or fine mesh strainer
- pastry brush
- baking sheet
- star cookie cutters
Ingredients
For the pie crust
For the crust dust
- 1 ½ teaspoons all-purpose flour
- 1 ½ teaspoons granulated sugar
For the filling
- 3 cups fresh strawberries, hulled and sliced (435 g)
- 3 cups fresh blueberries (436 g)
- 1 cup granulated sugar, divided (200 g)
- 1 ½ tablespoons light brown sugar (22 g)
- 6 tablespoons + 1 teaspoon cornstarch (50 g)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the egg wash & topping
- 1 egg
- 1 tablespoon milk
- Optional: Coarse sugar for sprinkling
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
Make the pie dough
- Prepare a double batch of my pie crust recipe. Divide the dough into 2 disks, making one slightly larger for the bottom crust and one for the stars.1 double batch of Easy 3-Ingredient Pie Crust, divided into 2 disks
- Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or overnight. I usually make the pie dough the night before.
Macerate the strawberries
- Place the sliced strawberries in a medium bowl. Add ¼ cup of the granulated sugar (50 g) and the lemon juice. Toss well to coat.3 cups fresh strawberries, hulled and sliced (435 g), 2 tablespoons fresh lemon juice (30 ml)
- Cover and let the strawberries sit at room temperature for 1 to 2 hours, tossing once or twice. The sugar will draw out quite a bit of juice, which is exactly what you want. If your berries are very ripe, let them sit for the full 2 hours.
Drain the strawberries
- Drain the strawberries in a sieve, collecting the juice. Reserve 2 to 3 tablespoons of the strawberry liquid and set it aside.
- Discard the remaining liquid, or save it for another use. Set the drained strawberries aside.
Make the crust dust and line the pie plate
- In a small bowl, mix the flour and sugar together for the crust dust. Set aside.1 ½ teaspoons all-purpose flour, 1 ½ teaspoons granulated sugar
- On a lightly floured surface, roll the larger disk of chilled dough into a 12-13 inch circle (30-32 cm). Carefully transfer it to a 9-inch (23 cm) deep-dish pie plate and gently press it into the bottom and sides.
- Trim any overhang to about 1 inch (2.5 cm). Fold the edge under itself and crimp as desired.
- Sprinkle the crust dust evenly over the bottom of the crust in a thin layer. Return the crust to the refrigerator.
Make the egg wash
- Whisk the egg and milk together in a small bowl. Set aside.1 egg, 1 tablespoon milk
Cut the stars
- Remove the second disk of chilled dough from the refrigerator. On a lightly floured surface, roll it out to about ¼ inch thick (5-6 mm).
- Use star-shaped cutters in 2-3 different sizes to cut out the stars.
- For stacked stars, place a large star on the bottom, brush it lightly with egg wash, then add a smaller star on top. Brush again and add a third smaller star, if desired.
- Place the stars on a plate or tray and refrigerate them while you finish the filling.
Make the filling
- In a small bowl, whisk together the cornstarch, remaining ¾ cup granulated sugar (150 g), brown sugar, and salt. Set aside.1 ½ tablespoons light brown sugar (22 g), 6 tablespoons + 1 teaspoon cornstarch (50 g), ¼ teaspoon salt
- Place the drained strawberries and blueberries in a large bowl. Add the reserved 2 to 3 tablespoons of strawberry liquid and the vanilla extract.1 teaspoon vanilla extract, 3 cups fresh blueberries (436 g)
- Sprinkle the cornstarch mixture over the fruit and stir gently until the berries are evenly coated.
Fill and decorate the pie
- Remove the stars and the prepared crust from the refrigerator. Add the fruit filling and spread it out evenly.
- Arrange the stars over the filling. Brush the stars and the crimped edge with egg wash. Sprinkle generously with coarse sugar, if using.Optional: Coarse sugar for sprinkling
Chill the assembled pie
- Place the fully assembled pie in the refrigerator, uncovered, for 15-20 minutes.
- Meanwhile, preheat the oven to 425°F / 220°C.
Bake
- When ready to bake, place the pie on a rimmed baking sheet to catch any juices that may bubble over. I don't recommend skipping this step, because berry pies tend to bubble as the filling thickens.
- Place the baking sheet with the pie on the lower rack of the oven.
- Bake at 425°F / 220°C for 20 minutes, or until the crust begins to turn golden.
- Reduce the oven temperature to 375°F / 190°C and continue baking for 45-55 minutes more, until the filling is bubbling actively through the gaps between the stars, including in the center.
- After the first 30 minutes of total baking time, check the pie. If the crust edges or stars are browning too quickly, loosely tent the pie with foil.
- Once the filling is bubbling in the center, bake for 5 more minutes to help the filling thicken properly.
Cool completely
- Transfer the pie to a wire rack and let it cool at room temperature for at least 4 hours before slicing. Don't rush this step. The filling continues to set as it cools, and slicing the pie while it's still warm will make the filling runny.
- Slice and serve the pie on its own or with a scoop of homemade vanilla ice cream or a dollop of whipped cream, if desired. Cover any leftovers tightly and refrigerate for up to 5 days. Enjoy!
Thanks for stopping by! Let me know what you think: