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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Strawberry Blueberry Pie

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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!

Slice of easy strawberry blueberry pie topped with ice cream with a whole pie in the background.

When it comes to fruity desserts, there’s nothing dreamier than this luscious berry pie. The flaky pie crust cradles the irresistible sweet berry filling – it’s just asking to be topped with whipped cream and gobbled up.

If this is your first time making a homemade pie, know that this is an easy one to make. 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!).

​The next time you’re looking for a delicious dessert that is full of nutritious goodness but will also wow a crowd, turn to this sweet and easy mixed berry pie.

It’s great for just about any occasion: BBQs, summer picnics, Thanksgiving, Christmas, birthdays, celebrations, or anytime you feel like having pie!

👩🏽‍🍳 Why You’ll Love This Recipe

  • Full of Fruit: This strawberry and blueberry pie recipe is bursting with sweet, fresh, and fruity flavor.
  • Versatile: Dig into this pie at any event! It makes a delicious summer dessert, but is also perfect for the holidays, casual get togethers, birthdays, or other special occasions.
  • Easy: When the term “easy as pie” was coined, this blueberry strawberry baked pie could have been the inspiration.
  • Minimal Ingredients: You don’t need to stock up on a lot to make this fresh fruit pie recipe.

Latest Recipe Video!

🥘 Ingredients

While typically room temperature ingredients are called for in a recipe, cold ingredients are crucial for this pie’s crust to turn out phenomenally flaky. Here’s what you need to make this blueberry strawberry pie recipe:

Ingredients for strawberry blueberry pie recipe on a white background.
  • For The Pie Crust: You’ll need all-purpose flour, sugar, salt, cold butter (to make the crust super flaky), and ice-cold water to balance the consistency of the crust.
  • For The Strawberry Blueberry Filling: Diced fresh strawberries (be sure to choose ripe, sweet strawberries and dice them uniformly for even cooking), fresh blueberries, sugar, lemon zest (for bright lemon flavor!), and cornstarch to thicken the filling so it’s the perfect consistency. 
  • For The Topping: You’ll need an egg – for the egg wash, which gives a beautiful sheen to the top of the pie, and a little bit of sugar sprinkled on top – either granulated or coarse sugar works well for this blueberry and strawberry pie recipe!

🍲 Ingredient Substitutions

  • Fruit: Use other types of fresh berries — blackberries and raspberries can also work well. If you can’t get fresh fruit, you can make this strawberry and blueberry pie with frozen berries instead. Make sure to thaw the frozen fruit first so you can strain any excess juice. You may need to add a little more cornstarch to your filling as well to thicken it up.
  • Flour: Experiment with other flours like almond flour, cassava flour, or coconut flour. Just keep in mind that if you don’t use all purpose flour, the texture of your crust will change.
  • Zest: Instead of lemon zest, use other citrus fruits like lime or grapefruit. 
  • ​Citrus: You can also add a dash of lemon juice to the filling for extra fresh flavor. 
  • Vanilla Extract: Add a few drops of this extract to balance the flavors in this recipe for strawberry blueberry pie.

🔪 How To Make Strawberry Blueberry Pie

Here’s how to make this easy strawberry blueberry pie recipe. For more detailed instructions and nutrition facts, see the recipe card below.

Prepare The Pastry: Add the dry ingredients into the bowl of a food processor. Pulse to combine before adding the diced cold butter and pulsing again. Then, add the ice water as the food processor blends.

Pie crust ingredients being blended in a food processor.

Work The Dough: Once the forms, transfer it to a lightly floured surface and bring it together.

Pie dough being kneaded on a floured surface.

Divide: Then, divide the dough into halves. Wrap both tightly in plastic wrap and refrigerated.

Homemade pie crust wrapped in plastic wrap.

Make The Filling: To prepare the fresh strawberry blueberry pie filling, add the berries, sugar, and lemon zest to a large bowl. Mix together, cover, and refrigerate.

Berries mixed with sugar and corn starch in a mixing bowl.

Prepare the Crust: Roll one of the discs of pie dough into a circle and line the pie dish with it.

Homemade pie dough being rolled out on a countertop.

Return it to the refrigerator.

Pie crust added to baking dish.

Continue Making Fruit Mixture: Drain the fruit juices from the refrigerated berries and mix them with cornstarch. 

Fresh strawberries and blueberries mixed with sugar and corn starch in a mixing bowl.

Prepare The Pie: Use a slotted spoon to place the berry filling in the pie crust and return to the refrigerator.

Berry filling added to pie crust in a baking dish.

Prepare Top Pie Crust: Using a rolling pin, roll the remaining dough into a circle, then cover the berry-filled crust with it.

Pie crust being added to the top of the fruit pie in a baking dish.

Trim: Use a knife to trim the edge of the crust, and use your fingers to seal the edges. 

Pie crust being trimmed along the edges of a baking dish.

Prep And Use Egg Wash: Beat an egg in a small bowl and use a pastry brush to apply the beaten egg to the top of the pie. Sprinkle with a little bit of sugar before slicing small holes into the top of the dough.

Egg wash being brushed on top of the pie before baking in the oven.

Bake Pie & Cool: Place the pie on the middle rack in the preheated oven and bake until golden brown. After removing the pie from the oven, allow it to come to room temperature on a wire rack before serving.

Baked blueberry strawberry pie cooling on a wire rack.

Slice & Serve this blueberry and strawberry pie with your favorite toppings!

Slice of easy strawberry blueberry pie topped with ice cream with a whole pie in the background.

💭 Expert Tips

  • Pastry Temperature Matters! Cold pastry equals a flaky crust, so for best results, it’s essential to make sure your homemade crust stays cold. If the crust comes to room temperature, your butter will melt and your pie crust will be dense and tough. The colder the pie dough, the flakier the crust.
  • Cold Butter Makes Everything Better: Temperature matters with your butter too! Be sure to use super cold butter when making the dough, and don’t let your hands warm up the butter too much when you’re bringing the dough together.
  • Use A Glass Pie Plate: This will allow you to see your pie’s doneness better as it’s baking, since you can see the bottom of the pie through the glass! That way, you can remove it from the oven at exactly the right time.
  • Cool The Pie: Allow the filling to set for at least 2 hours before serving.
  • Make-Ahead: Prepare pastry and filling ahead of time and store in the fridge for up to 48 hours. 
  • Drain Fruit: Drain the filling to prevent a soggy base. If you’re using frozen berries, make sure you get all of the excess water out of them before using to prevent a soggy crust.

📖 Variations

This delicious blueberry strawberry pie is a showstopper just as it is, but you can change it up a little, too. 

  • Individual Pies: 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. You will need to adjust the baking time – so bake until the crust is golden brown and then remove from the oven immediately.
  • Filling: Skip the pie crust, and make the filling as a topping for ice cream, gelato, cakes, or other desserts!
  • Strawberry Blueberry Crumble Pie: You can easily turn this into a strawberry blueberry pie with a crumb topping! Make the pie crust base and the filling according to the recipe. But instead of topping with the remaining pie crust, make a basic crumble topping and top your pie with that instead. Bake and enjoy!
  • Use Store Bought Pie Crust: If you don’t have time (or don’t want to) make your own pie crust, you can use pre-made pie crusts instead!
  • Different Decorations: There are so many ways to decorate a pie! We just used a basic pie crust for the topping, but you can use the pie crust for the topping and turn it into a lattice top, a braided design, or cut out shapes using cookie cutters and place them on the top of your pie!

🍽 Serving Suggestions

This fresh strawberry blueberry pie recipe needs no introductions or sides, but if you’re inclined to pair it up, we have a few options. 

  • Whipped Cream: Every pie is made better with a huge dollop of whipped cream!
  • Ice Cream: A big scoop of vanilla ice cream (or your favorite flavor) upgrades this dessert to pie heaven. For a flavor twist, try this lychee ice cream or caramel nice cream!
  • Warm Beverages: A cup of tea or hot coffee is the best way to wind down the evening with this fruity pie. I love it with this lavender latte or oat milk hot chocolate.
  • Fresh Fruit: Serve any type of fruit alongside this dessert with blueberries and strawberries. Fresh mixed berries, or even a fruit salad will work well.

🙌 Dietary Adaptations

  • Sugar Free Pie: Replace the sugar with a sugar alternative that you prefer.
  • Egg-Free Option: Instead of the egg wash, you can make a vegan egg wash by mixing 2 tablespoons of unsweetened almond milk with 1 teaspoon of agave or maple syrup. Use that to brush the top of your pie.
  • Vegan Pie With Strawberries And Blueberries: Use the vegan egg wash (as mentioned above) and vegan butter in this recipe.

🫙 Storage Directions

  • Refrigerator: Keep slices in an airtight container or wrap the entire pie in plastic wrap. Store for up to 5 days. 
  • Freezer: Wrap tightly in plastic wrap and store for up to 3 months. Let thaw in the fridge the night before serving, then warm slightly in the microwave or the oven until heated through when you’re ready to serve.

❓Recipe FAQs


There are three things you can do to ensure your pie sets and is not runny. First, make sure you cook down the filling on the stove before transferring the filling to the crust in the pie pan. Second, you can use a little more thickener — cornstarch, flour, and tapioca are all good options. Third, don’t slice the pie while it’s still hot! If you do, some of the juices will leak out and it will be runny. I recommend letting cool down until it’s just slightly warm when you cut it.


We’re fans of fruit pie at any temperature at our house! You can serve this sweet pie at any temperature.


There are a few ways to prevent a soggy bottom pie crust. You can cook the pie in a metal pan and bake it on a hot baking sheet. You can also pre-bake the crust or brush egg white over the bottom before adding the filling.

Slice of easy strawberry blueberry pie topped with ice cream with a whole pie in the background.

🍰 More Pies & Dessert Recipes!

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📋 Recipe Card

🎥 Watch How to Make It
Slice of easy strawberry blueberry pie topped with ice cream with a whole pie in the background.
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5 from 5 votes

Strawberry Blueberry Pie

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!
Prep Time50 minutes
Cook Time1 hour
Chill Time2 hours
Total Time3 hours 50 minutes
Course: Baking, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 16 slices
Calories: 257kcal
Author: Anjali Shah


For The Pie Crust

For The Filling

For The Egg Wash


Make The Pie Crust

  • Place the flour, sugar and salt into the bowl of a food processor and pulse several time to combine.
  • Next, add the diced cold butter to the flour mixture and continue to pulse until the butter resembles small pea sized pieces.
  • While the food processor is running pour in the cold water until a dough begins to form.
  • Transfer the dough to a flat surface and bring the dough together, divide in half and form 2 discs.
  • Wrap in plastic wrap and chill in the fridge for at least an hour.

Make The Filling / Finish Dough

  • Prepare the filling by mixing the berries, sugar and lemon zest together in a mixing bowl. Cover and place in the fridge for at least an hour.
  • Once the dough has chilled, remove one disc and roll it into a circle approximately ⅛ inch thick on a lightly floured surface to fit a 9 inch pie dish.
  • Transfer the dough to the pie dish and place it into the fridge while finishing the filling.
  • Once chilled, remove the berry mixture from the fridge and drain the juices.
  • Return the berries to the mixing bowl and toss with the cornstarch to coat.

Assemble Pie

  • Remove the pie crust from the fridge and fill with the berry filling, making sure not to add any excess juices.
  • Place in the pie back in the fridge while preparing the top layer of pastry.
  • Remove the remaining pastry disc from the fridge and roll into a circle approximately ⅛ inch thick and large enough to cover the pie dish.
  • Take the prepared pie out of the fridge and cover with the top pie crust, using your fingers to seal the edges.
  • Return the pie to the fridge to chill for another 30 minutes.
  • Preheat the oven to 350 degrees F / 180 C.
  • Whisk the egg in a small bowl and then lightly brush the top of the pie with it. Sprinkle with sugar and slice some holes into the top of the dough to allow the steam to escape.
  • Bake on the middle shelf of the oven for 40-50 minutes or until the pastry is golden brown and the filling is cooked.
  • Remove from the oven and allow to cool for 2 hours before serving and enjoying.


  • 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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