Using fresh berries and a simple homemade pie crust, this strawberry blackberry pie is a delicious summer dessert ideal for any occasion.

When it comes to summer, using fresh fruit in dessert is one of the first things that comes to mind - from a peach strudel to mango popsicles to a blueberry crisp to peaches and cream ice cream.
But who does love a good pie? With a butter crust and fruit bursting it every bite it is hard to top.
Why This Recipe Works
- The easy homemade pie crust adds a touch of rustic charm and buttery goodness.
- It's a versatile dessert that can be enjoyed warm with ice cream or cold from the fridge.
- Perfect for summer gatherings, it brings natural sweetness from the fruit that is hard to resist.
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Ingredient Notes
- Pie crust - A homemade pie crust made with butter provides a flaky and rich base for the pie. Make sure it's chilled before rolling out to prevent shrinking during baking.
- Strawberries - Fresh, ripe strawberries are best for optimal sweetness and flavor. Be sure to hull and slice them before use.
- Blackberries - Choose plump, juicy blackberries to complement the strawberries with their slightly tart taste.
- Cornstarch - This helps to thicken the pie filling, ensuring it isn't too runny. Make sure to mix it well with the berries.
- Sugar - Granulated sugar works best. Adjust the amount based on the sweetness of your berries.
- Lemon juice - A splash of fresh lemon juice brightens the flavors and balances the sweetness of the berries.
- Vanilla extract - A dash of vanilla extract enhances the overall flavor of the filling.
- Salt - Enhances the flavors.
- Egg wash - Brushing the top crust with an egg wash (a beaten egg with a splash of water or milk) helps achieve a golden, glossy finish.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- I'm a big fan of homemade pie crust these days, but you can use store-bought if necessary.
- I like using equal amounts of strawberries and blackberries, but you can adjust the ratio to your preference or even add another berry like raspberries.
- Granulated sugar works well, but you can also use a mix of white and brown sugar for added depth.
- While cornstarch is ideal for thickening fruit fillings, you can also use an equal amount of all-purpose flour.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pulse the dry ingredients together, then add the butter and pulse 15 times. Add the egg yolks, water, and vanilla extract, pulsing until the mixture begins to clump. Form the dough into a ball on a lightly floured surface, then divide it in half. Refrigerate for at least an hour.
Combine the filling ingredients and simmer for 8 minutes or until thickened. Transfer the mixture to a heatproof bowl and let it cool to room temperature. As the filling is cooling, roll out one disk to about ⅛ inch in thickness.
Trim the edges to leave about a 1 ½-inch overhang. Brush the interior with some egg wash. Add the cool filling.
Roll out the second pie dough to a diameter of about 12 inches and a thickness of ⅛ inch. Cut 10-12 strips approximately 1 inch wide.
Arrange every other strip evenly over the pie, ensuring even spacing. Create a lattice pattern by weaving and folding the remaining strips, leaving a ½ inch overhang.
Press the edges of the strips into the bottom pie crust to seal. Brush both the lattice and edges of the pie crust with egg wash, then sprinkle with sugar. Bake the strawberry blackberry pie on a baking sheet in an oven at 375°F for 50-60 minutes or until golden brown.
FAQs
Certainly. Cooking ahead of time allows you to release some of the excess juice that occurs when frozen berries thaw.
Absolutely, a store-bought pie crust can be used for convenience.
Avoiding a soggy bottom is crucial, and the egg wash creates a protective barrier between the dough and filling. Additionally, placing the pie on a preheated baking sheet helps as well.
Yes, you can assemble the pie and refrigerate it before baking. Alternatively, you can bake it ahead and store it in the refrigerator. Reheat before serving if desired.
Wrap the pie in plastic wrap or aluminum foil and refrigerate it for up to 3-4 days. Reheat individual slices in the microwave or oven when ready to enjoy.
Ways to Decorate Pie
There are many ways to decorate this pie. Some include:
- Lattice - The most common top you'll see with a pie.
- Braided - A little more complex than lattice but looks beautiful.
- Stamped shapes - Use your favorite shapes and cut out of the crust.
- Crumb topping - A delicious crumb topping is never out of the question.
Serving Suggestions
This strawberry blackberry pie is delicious on its own, but can always be improved. Some additions include:
- Ice cream - Some options include vanilla bean ice cream and strawberry ice cream
- Whipped cream
- Coconut cream
- Additional berries
Equipment
The equipment you use is important to how the pie turns out. What is needed is the following:
- Food processor - Used to make the pie crust.
- Pot - Cooks the berry filling. You want at least a 4 quart size to fit everything.
- Baking sheet - Helps prevent the famous soggy bottom of a pie.
- Pie dish - You want a 9 inch pie dish.
Pro Tips/Recipe Notes
- Cooking the berries with added ingredients beforehand traps their juices in the filling, preventing leaks in the oven and allowing for the use of frozen berries if necessary.
- Ensure proper ventilation for fruit pies like this homemade one to allow steam to escape. A lattice crust, like the one I use, works well, but ensure adequate venting if using a solid top crust.
- Bake the pie on a preheated baking sheet to help brown and cook the bottom crust faster, and to catch any potential filling overflow.
- Don't overlook the finishing touches. An egg wash creates a golden sheen, while coarse sugar adds a touch of sparkle, enhancing the pie's appearance.
- Keep aluminum foil handy to cover the crust midway through baking to prevent it from burning before the bottom is fully cooked and the filling bubbles.
Similar Recipes
- Apple Pie with Crumb Topping
- Strawberry Blueberry Pie
- Peach Mango Pie
- Apple Custard Pie
- Butterscotch Cinnamon Pie
If you’ve tried this strawberry blackberry pie or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Strawberry Blackberry Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 ½ sticks unsalted butter, cut into cubes (20 tbsp)
- 2 egg yolks
- ¼ cup ice cold water
- 2 teaspoon vanilla extract
Filling
- 2 pie crust
- 4 cups strawberries, sliced
- 4 cups blackberries
- ⅓ cup cornstarch
- ¾ cup granulated sugar
- 2 tablespoon lemon juice
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 egg
- 1 tablespoon water or milk
- 2 tablespoon coarse sugar
Instructions
- Using a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- In a small bowl, combine egg yolks, water and vanilla extract. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- While pie dough is in fridge, heat a large saucepan over medium-high heat and add the strawberries, blackberries, cornstarch, sugar, lemon juice, vanilla extract and salt. Simmer while stirring constantly for about 8 minutes, or until the mixture starts to thicken. Reduce heat to low and cook for another 2 minutes. Transfer to a heatproof bowl and cool to room temperature.
- Remove one disk of dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches.
- Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Whisk the egg and water together to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash. Pour the cooled filling into the crust.
- Unroll the second pie dough on lightly flour the surface and roll to 12 inches in diameter and about ⅛ inch to ¼ inch thick. Cut into 1-inch wide strips. There should be 10 to 12 strips. Transfer every other strip to the top of the pie, spacing them evenly. Create a lattice pattern by alternating and folding in the remaining strips, leaving about ½ inch overhang.
- Press the edges of the strips into the bottom pie crust edges to crimp. Brush the lattice and edges of the pie crust with egg wash and sprinkle with sugar.
- Place the pie on the hot baking sheet and bake until the filling is bubbling and crust is golden brown, about 50 to 60 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil. Let cool for at least 3 hours before serving.
Notes
- Cooking the berries with added ingredients beforehand traps their juices in the filling, preventing leaks in the oven and allowing for the use of frozen berries if necessary.
- Ensure proper ventilation for fruit pies like this homemade one to allow steam to escape. A lattice crust, like the one I use, works well, but ensure adequate venting if using a solid top crust.
- Bake the pie on a preheated baking sheet to help brown and cook the bottom crust faster, and to catch any potential filling overflow.
- Don't overlook the finishing touches. An egg wash creates a golden sheen, while coarse sugar adds a touch of sparkle, enhancing the pie's appearance.
- Keep aluminum foil handy to cover the crust midway through baking to prevent it from burning before the bottom is fully cooked and the filling bubbles.
Emily says
Perfect pie for the summer!
Ryan says
Yep it was hard to stop at one slice!
Dan says
This pie was so perfect!
Ryan says
I agree
Amy Botticello says
I made your pie today with a bit different mix of berries (1 c. blueberries, 1 c. raspberries, 2 cups strawberries, 1 cup blackberries)and can say that it is a wonderful recipe! Having the 3 cups flour in the pie dough ensured that I had plenty to do the lattice with. My lattice turned out wonderfully, due to the really nice texture of the dough (very easy to work with). Gave me confidence to do it again! The vanilla really made a nice difference in the filling (great with the fresh lemon juice) and the crust. The crust was sturdy, but super tender. I believe the egg yolks added a lot (my choc chip cookie with egg yolks has really good texture, too). The filling was wonderful! 8 cups of fruit made a glorious pie. Definitely the best fruit pie I have ever made. I will check out your other recipes. Thanks so much!
Ryan says
Awesome! Glad it turned out and you enjoyed it!