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With fresh berries and an easy homemade pie crust, this strawberry blueberry pie recipe is a delicious summer dessert perfect for any party. Top with some vanilla bean ice cream and you can't beat it.
When I think of summer, I think of freshly baked pie - from a homemade cherry pie to a lemon meringue pie.
But why limit your pie to just one flavor? That's where this strawberry blueberry pie comes into play?
With the 4th of July approaching, I couldn't decide on a blueberry pie or strawberry pie so just decided to combine them into this delicious dessert.
What really puts this recipe over the top though is the homemade pie crust. I used to bang the drum on store-bought until I realized how easy it was to make and how much better tasting it is. So if you want a slightly sweet/tart filling with a flaky/buttery crust, this should be at the top of the list.
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Ingredient Notes
- Pie crust - homemade pie crust is very simple to make. Just use a food processor to blend together the flour, sugar, salt, butter, egg and vanilla extract. This recipe creates a super buttery and flaky crust that melts in your mouth.
- Berries - I love the combination of fresh strawberries and fresh blueberries.
- Cornstarch - important as it helps thicken the filling so it doesn't just spill out everywhere when you cut into it.
Ingredient Swaps
- I'm a big fan of homemade pie crust these days, but you can use store-bought if needed.
- I like using an even amount of strawberries and blueberries, but you can use more than one or the other. Or even add an additional berry like raspberries.
- While cornstarch is best to thicken fruit fillings, an equal amount of all-purpose flour works too.
Step-by-Step Photos
Pulse together the dry ingredients before pulsing in the butter with 15 pulses. Add the egg yolks, water and vanilla extract and pulse until it starts to clump together. Form into a ball on a lightly floured surface before cutting in half. Place in fridge for at least an hour.
Add ingredients for the filling and simmer for 8 minutes or until thickened. Transfer to a heatproof bowl and cool to room temperature.
Roll out one disk to about ⅛ inch in thickness and press into a pie plate. Cut the edges to about 1 ½ inches overhang and fold over and flute the edges. Brush the inside with some egg wash.
Pour the cooled filling into the crust. Now take the 2nd dough and roll to ⅛ inch thickness. Use a small star cookie cutter and cut out about 20 stars.
Place the stars in a circular patter and then brush the crust with some egg wash. Sprinkle coarse sugar over top. Bake at 375°F for 50 to 60 minutes or until the crust is golden brown.
FAQs
The biggest difference is in the texture. A pie crust should be flaky, light, tender and crisp. A tart crust is crumbly, rich, crisp and firm.
A pie can be just a bottom crust only, a top crust only or a top and bottom crust, while a tart is always a bottom crust. Pies are also always served in the dish they are baked in, while tarts are removed from the pan before being served.
Yes. By cooking ahead of time, you release some of that extra juice which occurs when frozen berries thaw.
No one wants a soggy bottom and the egg wash helps develop a barrier between the dough and filling.
This usually happens if you don't cook it long enough. You also need to let it cool for at least 3 hours before serving.
Yes. You can make the crust ahead of time or you can assemble the pie and freeze before baking. You will just need to bake for an extra 15 minutes.
You can also bake and then just place in the fridge for 2-3 days before serving.
Ways to Decorate Pie
There are many ways to decorate this strawberry blueberry pie. I went with a star theme since it was for the 4th of July but you can decorate your favorite way. 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 - stars are what I used but you can use your favorite shape
- Stamped design - cut out some designs from the
- Crumb topping - a delicious crumb topping is never out of the question.
Serving Suggestions
This strawberry blueberry pie is delicious on its own, but can always be improved. Some additions include:
- Ice cream
- Whipped cream
- Coconut cream
- Additional berries
Pro Tips/Recipe Notes
- Cook the berry filling - by cooking the berries with the added ingredients ahead of time, it traps the juices into the filling so they don't run out in the oven. This also allows you to use frozen berries if necessary.
- Make sure there is ventilation - fruit pies like this homemade cherry pie need good ventilation to allow steam to be released. A star crust which I use works great, but you can also make another crust, but just properly vent holes.
- Bake pie on preheated baking sheet - by throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Don't forget the extras - egg wash helps create that beautiful golden sheen and the coarse sugar adds some sparkle, which never hurts.
- Have aluminum foil ready - most crusts will start to burn halfway through before the bottom is cooked and the filling is bubbling. So use aluminum foil to cover the crust and prevent burning.
Other Dessert Recipes
If you’ve tried this strawberry blueberry pie recipe 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 Blueberry Pie
Ingredients
Pie Crust
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- 2 ½ sticks unsalted butter, cut into cubes (20 tbsp)
- 2 egg yolks
- ¼ cup ice cold water
- 2 tsp vanilla extract
Filling
- 2 pie crust
- 4 cups strawberries, sliced
- 4 cups blueberries
- ⅓ cup cornstarch
- ¾ cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- ¼ tsp kosher salt
- 1 egg
- 1 tbsp water or milk
- 2 tbsp 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, blueberries, 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. Fold over and flute the edges.
- 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. Use a star cookie cutter and cut out 20-25 stars. Place on top of the berries to form a top crust.
- Brush the stars 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
- Cook the berry filling - by cooking the berries with the added ingredients ahead of time, it traps the juices into the filling so they don't run out in the oven. This also allows you to use frozen berries if necessary.
- Make sure there is ventilation - fruit pies like this homemade cherry pie need good ventilation to allow steam to be released. A star crust which I use works great, but you can also make another crust, but just properly vent holes.
- Bake pie on preheated baking sheet - by throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
- Don't forget the extras - egg wash helps create that beautiful golden sheen and the coarse sugar adds some sparkle, which never hurts.
- Have aluminum foil ready - most crusts will start to burn halfway through before the bottom is cooked and the filling is bubbling. So use aluminum foil to cover the crust and prevent burning.
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