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My easy strawberry and blueberry pie recipe brings together a flaky homemade pie crust with a fresh berry filling. It’s perfect for pie lovers or anyone looking for a fruit-filled dessert that’s great for any party, special event, or as an amazing sweet snack to keep on hand at home! I will guide you every step of the way to create the best pie ever.
When it comes to fruity desserts, there’s nothing dreamier than my luscious berry pie. With its irresistible sweet berry filling, it’s just begging to be topped with ice cream or whipped cream and gobbled up!
Making homemade pie crust and fruit filling may be intimidating for first-time pie-bakers, but my version is straightforward and fool-proof. From the simple crust to the gooey fruit filling, there’s nothing fancy involved in making this simple pie (but no one will know that when they taste it!). However, please know that this is not a “fast” recipe. This is a labor of love that proves itself in the result!
If you’re looking for more easy pie recipes like this one, be sure to check out my pumpkin apple pie and also my list of 85 healthy desserts! These are delicious and perfect for your next baking adventure!
My strawberry and blueberry pie is bursting with sweet, tangy, and fruity flavor. Each bite is packed with the vibrant taste of ripe strawberries and juicy blueberries, making it a truly delightful treat. I love how the combination of these fruits creates a pie that’s not only delicious but also visually stunning with its rich colors.
This pie is incredibly versatile, making it a great choice for any event. Whether it’s a summer barbecue, a holiday gathering, a casual get-together, or a special birthday celebration, this pie fits right in. It’s perfect for warmer weather, but it’s also comforting enough to enjoy during the cooler months.
What I find especially appealing about this recipe is how easy it is to make. When people say “easy as pie,” they might be thinking of this very pie recipe! With my simple instructions and minimal effort, it’s a breeze to whip up, even for those new to baking. All you need is some time to spare and a couple kitchen utensils.
Speaking of simplicity, this pie requires only a few basic ingredients. You don’t need to stock up on a long list of items—just the essentials to bring out the natural sweetness of the fruits. This makes it not only a delicious choice but also an accessible one for any home baker.
Latest Recipe Video!
🥘 Ingredients
For this pie recipe, cold ingredients are crucial for the pie crust to turn out with that perfectly flaky texture. Here’s what is needed to make this blueberry strawberry pie recipe:
Flour, Sugar, And Salt: I use all-purpose flour, sugar, and salt to make the pie crust. While other flours may be substituted, keep in mind that the texture will change without all-purpose flour. I also have a gluten-free pie crust recipe, too!
Butter: I use cold butter to make the crust super flaky and ice-cold water to balance the consistency of the crust.
Fruit: I always use the ripest, freshest strawberries and blueberries for this recipe! I’ve used other types of fresh berries, like blackberries and raspberries. While fresh is best, I use frozen fruit when they are not in season.
Other Filling Ingredients: I add sugar to sweeten it up, lemon zest for bright lemon flavor, and cornstarch to thicken the filling so it’s the perfect consistency.
Egg & Sugar (For Egg Wash): I use an egg for the classic egg wash, which gives a beautiful sheen to the top of the pie. I also add a little bit of sugar sprinkled on top – either granulated or coarse sugar works well for this blueberry and strawberry pie recipe!
Vanilla Extract (Optional): This is optional, but sometimes I’ll add a few drops of this extract to bring out the sweetness in this recipe for strawberry blueberry pie.
🔪 How To Make Strawberry Blueberry Pie
Learn how to make my fresh strawberry blueberry pie recipe. I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.
Prepare The Pastry: To make the pastry, I add the dry ingredients into the bowl of my food processor and pulse to combine. Next, I add the diced cold butter and continue to pulse until the butter resembles small pea-sized pieces. Finally, I add the ice water as the food processor continues to blend the ingredients and a dough begins to form.
Work The Dough & Divide: Once the dough forms, I transfer it to a lightly floured surface and bring it together.
Divide: Then, I divide the dough into halves. I wrap the halves tightly in plastic wrap and refrigerate them for at least an hour.
Make The Filling: While the dough is chilling, I make the strawberry and blueberry pie filling. I add the berries, sugar, and lemon zest to a large bowl. Mix, cover, and refrigerate for about an hour.
Prepare The Crust: Once the dough has chilled, I remove one disc of dough, roll it into a circle, and line the pie dish with it.
Then, I return it to the refrigerator.
Drain & Thicken Filling: While the dough is chilling in the pie dish, I finish making the berry filling. I remove the berries from the fridge and drain the fruit juices. Then, I add in the cornstarch and stir to coat.
Prepare The Pie: To assemble the pie, I use a slotted spoon to ladle the berry filling into the pie crust. Then, I return it to the refrigerator once again.
Prepare Top Pie Crust: While the pie continues to chill, I make the top layer of the pie crust by rolling out the second disc of dough into a circle. Then, I gently cover the berry-filled crust with it.
Trim: I use a knife to trim away any edges that hang over the side of the pie plate. And use my fingers to seal the edges.
Prep And Use Egg Wash: Next, I brush a little beaten egg over the top of the pie and sprinkle it with a little bit of sugar before slicing small holes into the top of the dough.
Bake Pie & Cool: I place the pie on the middle rack in the preheated oven and bake until golden brown. After removing the pie from the oven, I allow it to come to room temperature on a wire rack before serving.
Slice & Serve this blueberry and strawberry pie with your favorite toppings!
My #1 Secret Tip for baking a berry pie with homemade dough is to keep all ingredients as cold as possible for best texture.
This is why ingredients are returned to the refrigerator throughout the various stages of the recipe!
The key to a flaky pie crust lies in the way the fat (butter) interacts with the flour. When the dough is cold, the fat remains solid as you mix it with the flour. This creates small, distinct pockets of fat throughout the dough. When baked, these pockets of fat melt, leaving behind air pockets that result in a light, flaky texture. If the butter melts too soon—because it’s warmed up—the dough becomes greasy and loses its flakiness.
Additionally, if the dough becomes too warm while working with it, I place it back in the refrigerator for a few minutes to firm up. I also use a cold rolling pin or dust the work surface with flour to prevent sticking. This simple step makes a big difference in the texture and quality of the pie crust.
Other Tips To Keep In Mind:
- Use A Glass Pie Plate: I like to see how well the pie is baking up during the process. This allows me to see the bottom of the pie through the glass so I can remove it from the oven at exactly the right time.
- Cool The Pie: After baking, I let the pie cool for about an hour so the filling can set and thicken. Otherwise, the pie will be runny.
- If Using Frozen Fruit: When using frozen fruit, I thaw it first so I can strain any excess juice. Sometimes, I need to add a little more cornstarch to the filling as well to thicken it up.
- Make-Ahead: Prepare pastry and filling ahead of time and store separately in the fridge for up to 48 hours.
📖 Variations
Individual Pies: I slice up the crust and line the insides of an oversized muffin tin for individualized treats. Fill with the pie filling, and top with the remaining crust. I bake until the crust is golden brown and then remove from the oven immediately.
Strawberry Blueberry Crumble Pie: To turn this into a strawberry blueberry pie with a crumb topping, I’ll make the pie crust base and the filling according to the recipe. However, instead of topping with the remaining pie crust, I make a basic crumble topping and top your pie with that instead.
Use Store Bought Pie Crust: My favorite shortcut! Pre-made pie crusts are a great time saver when I’m in a rush.
Different Decorations: There are so many ways to decorate a pie! We just used a basic pie crust for the topping, but I’ve also turned the top layer of pie crust into a lattice top, a braided design, or cut-out shapes using cookie cutters to go on the top of my pie!
Sugar-Free Pie: When needed I replace the sugar with a sugar alternative to accommodate more dietary needs.
Egg-Free Option: Instead of the egg wash, I make a vegan egg wash by mixing 2 tablespoons of unsweetened almond milk with 1 teaspoon of agave or maple syrup.
Vegan Option: For a vegan pie with strawberries and blueberries, I use the vegan egg wash (as mentioned above) and vegan butter in this recipe.
🍽 Serving Suggestions
My fresh strawberry blueberry pie recipe needs no introductions or sides, but if you’re inclined to pair it up, we have a few options.
Toppings: Every pie is made better with a huge dollop of whipped cream! But I also love a big scoop of vanilla ice cream. For a flavor twist, try my lychee ice cream or caramel nice cream!
Beverages: A cup of tea or hot coffee is a delicious way to wind down the evening with this fruity pie. I love it with this lavender latte or oat milk hot chocolate.
🧊 Storing And ♨️ Reheating
Refrigeration: Depending on how much pie I have leftover, I either store individual slices of pie in an airtight container or wrap the entire pie in plastic wrap. It will stay good for up to 5 days.
Freezing: I wrap the pie tightly in plastic wrap and store it for up to 3 months. I thaw in the fridge the night before serving.
Reheating: To reheat individual slices, I warm slightly in the microwave or the oven until heated through when I’m ready to serve. To heat a whole pie, I find it easier to warm it up in the oven at a low temperature.
❓Recipe FAQs
There are three things I do to ensure my pie sets and is not runny. First, I cook down the filling on the stove before transferring the filling to the crust in the pie pan. Second, I use a little more thickener if necessary— cornstarch, flour, and tapioca are all good options. Third, I don’t slice the pie while it’s still hot! I recommend letting it cool down until it’s just slightly warm when you cut it.
I usually serve this blueberry pie at room temperature or slightly warmed. Serving it at room temperature allows the flavors to be fully developed and makes the pie easier to slice. On the other hand, I also enjoy a chilled berry pie for a refreshing treat and firmer texture. Basically, we’re fans of fruit pie at any temperature at our house!
There are a few ways to prevent a soggy bottom pie crust. Sometimes, I bake the pie in a metal pan and bake it on a hot baking sheet. I also pre-bake the crust or brush egg white over the bottom before adding the filling.
If my pie crust turns out too dry or crumbly, I usually start by checking if I’ve added enough liquid. I might gently mix in a bit of cold water, one tablespoon at a time until the dough just comes together.
Another trick I use is to handle the dough as little as possible to prevent overworking it, which can make it dry. If the dough is already in the pie dish, I sometimes use my fingers to press it together and help it bind. If I’ve already baked it and it’s crumbly, I might serve it with a scoop of ice cream or a drizzle of sauce to help counteract the dryness.
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📋 Recipe Card
Homemade Strawberry Blueberry Pie (Sweet and Fruity!)
This strawberry blueberry pie recipe brings together an incredibly easy homemade pie crust with a fresh strawberry and blueberry filling that will be the hit of any party. It also makes for an amazing sweet snack to keep on hand at home!
Servings: 16 slices
Calories: 257kcal
Make The Filling / Finish Dough
- It’s important to keep the pastry as cold as possible to ensure the flakiest of pastries. Chilling the pastry between each stage is very important.
- Make sure the butter used is very cold.
- Use fresh berries for the filling as frozen berries release too much water and will make the pie too watery and soggy.
- Allow the pie to cool and come to room temperature for 2 hours before serving to allow the filling to set.
- Serve the pie with your favorite ice cream or whipped cream.
- Store leftover pie, covered in the fridge for up to 4 days.
- You can decorate the pie top with cut out pastry shapes before baking if you like.
- Pastry and filling can be prepared ahead of time and stored in the fridge for up to 2 days before assembling and baking the pie.
- Be sure to drain excess juices from the filling to prevent a soggy base.
Serving: 1slice | Calories: 257kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 144mg | Potassium: 90mg | Fiber: 2g | Sugar: 9g
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