Strawberry Blueberry Pie
Strawberry Blueberry Pie is made with juicy fresh strawberries and blueberries in a thick, jammy filling, all tucked inside a flaky homemade pie crust. Topped with decorative pastry stars, it's the perfect dessert for the Fourth of July or summer gatherings.
Servings 8 -10, approximately
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
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!
Notes
Storage: Cover and refrigerate for up to 4 days.
Make ahead: Bake the pie a day ahead and refrigerate overnight, or prepare the pie dough up to 5 days in advance. The pie dough can also be frozen for up to 3 months.
Freezing: Wrap the cooled pie well and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
