This Strawberry Blueberry Pie is made with fresh strawberries and blueberries, is wrapped in a flaky pie crust, and super easy to make. It is a delicious pie to serve any time of the year: backyard barbeques, Christmas, birthdays, or just because you crave pie.
For the most delicious, flaky, buttery, homemade crust I recommend making my Vodka Butter Pie Crust recipe! And if you have any leftover pie crust scraps, check out my Pie Crust Cookies (Pie Crust Chips) recipe!
Why You Need This Strawberry Blueberry Pie
- It is made using fresh berries.
- The filling is nice and thick, never watery.
- It can be made in advance.
Ingredients (and a few notes)
- 9″ Pie Dough Layers- I use my Vodka Butter Pie Crust recipe but you can use your own favorite or a store-bought version.
- Strawberries- Washed well, greens removed, and sliced in 4’s.
- Blueberries- Washed well and left whole.
- Granulated Sugar
- Brown Sugar
- Cornstarch- This is essential to getting the thick jam-like consistency this pie is known for! If you do not have cornstarch, equal parts flour is a good substitute.
- Lemon Juice- Freshly squeezed lemon juice is the best but store-bought will work fine.
- Egg Wash- This is just an egg slightly beaten with a teaspoon of water. It helps give the crust a beautiful brown color as it bakes.
How To Make Strawberry Blueberry Pie From Scratch
PIE DOUGH- For this recipe I use my Vodka Butter Pie Crust (full recipe here). You can use your own recipe or simplify it by using a store-bought crust. I like making my own because the taste and texture is so much better.
Roll out your chilled dough and place it in your pie plate (leave the excess dough hanging around the edges. Prick holes in the bottom of the pie dough to help release air bubbles and steam. Refrigerate.
STRAWBERRY BLUEBERRY FILLING- The absolute best part of this filling is how it holds up once it is baked. It has a thick, jelly like consistency which I prefer in a fruit pie. Don’t you? No watery messes here!
In a bowl combine all the ingredients and allow it to macerate (soften and create natural juices) in the refrigerator for 30 minutes. Strain the juices into a saucepan and heat until it becomes a thick jelly. Pour it over the fruit, cover with saran wrap, and refrigerate until cool.
TIP: Keep your eye on the fruit juices and continually stir. It becomes a jelly super quickly so if you leave in unattended it could thicken too much or even burn.
CONSTRUCTING THE PIE- This is pretty self explanatory. Keep in mind, you do not have to make a lattice design be creative!
Roll out the other chilled dough and cut long 1 inch strips for the lattice. You will need around 8-10 of them. Pour the filling into your dough prepared pie plate and arrange your strips of dough to resemble lattice. Freeze your pie for 30 minutes, brush an egg wash on the outer crust.
BAKING THE PIE- This pie bakes at two temperatures. It starts high to set the pie crust and then finishes lower to allow the pie to bake without burning.
Throw your pie in the oven to bake at 400° F for 30 minutes and then 350° F for 45 to 75 minutes.
TIP: Place one of your oven racks in the very center of the oven and the other one right below that. Place a piece of tinfoil on the bottom rack to catch any juices that may bubble out. If your crust is looking a little too dark place a piece of tinfoil loosely on top of the pie.
Remove your pie from the oven when the filling is bubbling and the crust is a golden brown. Transfer to a cooling rack and allow to cool completely before serving.
Ways to Decorate a Pie
Like I said before, you do not have to make a lattice design like I did. You can do:
- shapes using cookie cutters
- a combination of multiple designs (lattice, shapes, and braided)
- crumble toppings can be delicious too
You can also jazz up your pie by adding toppings to it after it’s baked. Some toppings include:
- vanilla bean ice cream
- whipped cream
- cream of coconut
- more fresh berries
4 Tips for a Successful Strawberry Blueberry Pie
- Make sure your pie crust stays cold. If the pie crust comes to room temperature at any point, the butter will melt and you will have a tough crust once it is baked. Repeat after me: ‘A super cold pie means an even bake and a super flaky crust.’ It is a mouthful but it is true!
- Use a glass baking dish whenever possible. I like to use glass because it seems to bake pies better than ceramic or aluminum. It also allows you to peek at the bottom of your crust to ensure there is NO SOGGY BOTTOM!
- Don’t skip freezing the pie prior to baking. Say it with me: ‘A super cold pie means an even bake and a super flaky crust.’ You won’t even regret the adding wait time because it makes all the difference!
- If it seems overwhelming or a super long process, work in stages. What I recommend is making all the elements the night before and constructing/baking your pie in the morning. This is how you can do it like me:
- Make the pie crust and place/ form it in your pie plate. Cover it with saran wrap (touching surface of the pie dough) and refrigerate. For your top layer of pie dough I leave it in a ball and roll it out when I go to construct the pie in the morning.
- Fully prepare the strawberry blueberry filling, place it in a glass bowl (do not use metal bowls). Then I covered the surface with saran wrap and refrigerate.
Frequently Asked Questions (FAQ’s)
If fresh fruit is hard to find or just too expensive, frozen fruit works. Be sure to thaw the frozen fruit to room temperature and strain off the excess juices. Don’t worry about your filling being watery, we partially cook the filling ahead of time which will get rid of even more of the excess juice.
Yes! You do you! If handmade pie dough seems too much or too intimidating, skip it. Make sure you still follow the recipe as specified. Don’t skip any of the chill time or alter the bake times, everything else stays the same.
Yes! I recommend making all the elements the night before and constructing/baking your pie in the morning. You can also fully construct and freeze your pie. Bake it from frozen and add about 15 minutes more on the initial higher temperature bake time.
More Pie Recipes You Might Enjoy:
- Pie Crust Cookies (Pie Crust Chips)
- No Bake Turtle Pie
- Peach Mango Pie
- Mini Pie Crust Recipe
- Vodka Butter Pie Crust
- Mini Lemon Meringue Pies
- Apple Crumble Tart
- Smoked Peach Cobbler
- Buttermilk Pie
More Strawberry and Blueberry Recipes:
- Lemon Blueberry Cookies
- Strawberry Filled Cupcakes
- Blueberry Earl Grey Muffins with Streusel
- Strawberry Banana Shortcakes
- Blueberry Gin Cocktail
- Strawberry Mojito Mocktail
- Strawberry Crunch Topping
- Strawberry Daiquiri Mocktail
- Strawberry Crunch Cupcakes
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Strawberry Blueberry Pie
- 1 9" glass pie plate
- 2 9" pie dough layers - I use my Vodka Butter Pie Crust recipe*
- 3 cups strawberries - sliced
- 3 cups blueberries
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg - lightly beaten with a teaspoon of water
- Prepare your favorite pie dough so there are two 9 inch rounds. Refrigerate the prepared dough in flat disks for 1 to 2 hours or overnight. I use this recipe.
- In a bowl combine the strawberries, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Place in the refrigerator for 30 minutes to macerate.
- Place the chilled, yet pliable pie crust on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang.
- Place the rolled out dough into the 9 inch pie plate leave the excess dough to hang around the edges. With a fork poke holes on the bottom of the pie dough.
- Remove the strawberry blueberry filling from the refrigerator and strain the juices into a saucepan. Set the fruit aside.
- Heat the juices over medium-high heat until it thickens and becomes a jelly consistency.
- Remove from heat and pour the jelly over the fruit that was set aside. Stir to combine.
- Place saran wrap over the top of the strawberry blueberry filling (it should touch the surface). Refrigerate for 30 minutes or until the filling is cooled.
- Place the second chilled, yet pliable pie crust on a lightly floured surface. Roll it out to an even thickness and use a knife or pizza cutter, cut long 1 inch strips for the lattice. You will need around 8-10 of them.
- Remove your pie dough from the refrigerator and pour the cooled strawberry blueberry filling on top.
- Arrange your strips of dough to resemble lattice. Remember, over, under, over, under.
- Freeze your constructed pie for 30 minutes. Preheat oven to 400° F and center the oven rack.
- Brush chilled lattice with the egg wash.
- Bake the pie at 400° F for 30 minutes. Then drop the heat to 350° F and bake for another 45 to 75 minutes. (If the crust and topping is getting too brown, cover loosely with tin foil).
- Remove pie from the oven when the filling is bubbling and the crust is a golden brown. Transfer to a cooling rack and allow to cool completely before serving.
- Stored at room temperature, covered for up to 3 days.
- Stored refrigerated, covered for up to 7 days.
- Stored frozen (baked or unbaked) for up to 3 months.
- Bake the pie as normal but loosely covered it with tin foil for the entire bake time or it will brown too much.
- At room temperature bake at 325°F for 20 minutes.
- Chilled pies bake at 325°F for up to 35 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
If you make my Strawberry Blueberry Pie, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!