Strawberry Blueberry Pie

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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 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!

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🥘 Ingredients

For this blueberry strawberry pie recipe, cold ingredients are crucial for the pie crust to turn out with that perfectly flaky texture. Here’s what you need:

Flour, Sugar, And Salt: I use all-purpose flour, sugar, and salt to make the pie dough. 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 super ripe and fresh 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. I used regular granulated sugar but brown sugar would also work.

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 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, 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 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 it 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!

📖 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 crust and the filling according to the recipe. However, instead of topping with the remaining pie crust, I make a basic crumble topping and top 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! I 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 Option: 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 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 easy oat milk hot chocolate.

🧊 Storing And ♨️ Reheating

Refrigeration: Depending on how much 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 in the freezer 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.

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📋 Recipe Card