Homemade Strawberry Blueberry Pie (Sweet and Fruity!)
If you want a dessert that showcases fresh fruit in the best way, try this strawberry blueberry pie. I use ripe berries, a buttery flaky crust, and a touch of lemon zest for a dessert that is juicy, sweet, and bright.
Servings: 16 slices
Calories: 257kcal
Ingredients
For The Pie Crust
- 3 cups all-purpose flour
- 3 tbsp sugar
- ¼ tsp salt
- 9 oz butter cold
- 5 tbsp water ice cold
For The Filling
- 3 cups diced strawberries
- 2 cups blueberries
- ¼ cup sugar
- 2 tbsp lemon zest
- ⅓ cup cornstarch
Instructions
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.
Notes
- My #1 Secret Tip for this strawberry blueberry pie recipe is to keep every stage of the dough as cold as possible. I return it to the refrigerator between steps, which helps the butter stay solid and develop that flaky texture as it bakes.
- Drain the juices: Removing the excess liquid ensures that the filling sets properly.
- Vent top crust: I cut a small X shape in the top of the crust to allow steam to escape during baking.
- Bake in a glass dish: When possible, I use a glass pie dish so I can see when the bottom crust is fully baked.
- Adjust thickener: If the berries release a lot of juice, I add a touch more cornstarch.
- Do not overwork the dough: When bringing the dough together, I do not overwork it, as this will overactivate the gluten, which may cause the crust to shrink as it bakes.
- Keep drained juice: Do not discard the drained juice. I like boiling it down to a syrup and drizzling it over cream or ice cream.
- Use off-cuts: Any pastry off-cuts can be used to create lattice work on top of the pie. I use my small cutters and stick the shapes to the top with a bit of water or egg wash.
Nutrition
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