Home » RECIPES » SWEET » Strawberry Blueberry Pie

Strawberry Blueberry Pie

5 from 9 votes
Time: 6 hours
Show Recipe

This post may contain affiliate links, read my disclosure policy for more information. Advertisements displayed do not reflect endorsements or recommendations made by Entirely Elizabeth.

My homemade Strawberry Blueberry Pie recipe is simple to make, uses fresh berries, and is wrapped in the flakiest crust. I guarantee everyone will go crazy for the jammy, never runny, filling!

Serve this beautiful pie with a dollop of vanilla ice cream for backyard barbeques, summertime dinner parties, or just because you crave a slice of pie.

If you’re new pie crust, learn how to make a perfect crust with my Vodka Butter Pie Crust recipe. It’s an old fashioned, no fail recipe that is always flaky and buttery.

Front on shot showing flaky pie crust, thick strawberry blueberry filling, and a scoop of ice cream.

Fun fact about me, I love making homemade pies! So much so that I give small pie classes to locals twice a year (once in the spring and once in the fall).

My spring pie is always this Strawberry Blueberry Pie with my homemade crust. It’s not only a recipe that gets rave reviews, but it is simple enough where people feel confident making it with me and again on their own. Oh and we pick local Michigan strawberries and blueberries so the flavor is divine!

Other than the simplicity and flavors, you’ll also love how…

  • the filling is like jam, and never watery
  • the pie can be fully constructed and frozen to bake later
  • the top crust can be as ornate (like my lattice) or rustic as you want it to be

For more pie recipes, try my Peach Mango Pie, Mini Lemon Meringue Pies, or a No Bake Turtle Pie. I also love this old fashioned Buttermilk Pie from my friend Paula.

Let Me Be Your Pie Pal! Video Tutorial Below:

Strawberry Blueberry Pie Ingredients

These are all the ingredients you will need, keep reading for important notes and potential substitutions.

  • Pie Dough: You’ll need 2 layers of pie dough (9 inch circles). For this recipe I use my Vodka Butter Pie Crust but you can use your own recipe or simplify it with store-bought crust.
  • Strawberries: They should be fresh and ripe, this recipe was not written for frozen berries. You will also want to make sure they’re washed well, the greens removed, and they are sliced in 4’s (in half and then in half again).
  • Blueberries: Again, they should be fresh, ripe berries and not frozen. Wash them and leave whole.
  • Sugar: We will use a blend of granulated sugar and brown sugar to perfectly sweeten and give stability to our pie filling.
  • 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: A nice squeeze of lemon juice balances the sweetness and adds a bright note to the filling. Always use freshly squeezed, bottled juice is too acidic for this recipe.
  • Ground Cinnamon: This is grandma’s secret, she says “a dash of cinnamon makes all pies better.” I’ve adopted this train of thought and always add cinnamon to my pies. It adds a warm, earthy balance.
  • Salt: An essential for baking and cooking, it boosts all the flavors in a great way.
  • 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.

Other than basic kitchen equipment, you’ll also need a 9 inch glass pie plate and your rolling pin.

Ingredients Needed. Strawberries, blueberries, lemon juice, brown sugar, granulated sugar, cinnamon, cornstarch, pie dough, salt, and egg wash.

How To Make Homemade Strawberry Blueberry Pie

Here’s a quick overview of the steps to get you familiar with the recipe. Below there will be complete details and instructions in the recipe card.

1. PREP THE PIE DOUGH: Roll out the first 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.

Step 1 for Constructing Pie. Pie crust rolled out into pie plate with fork pricks to the bottom surface.

2. MAKE THE STRAWBERRY BLUEBERRY FILLING: 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.

ELIZABETH’S 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.

3. CONSTRUCTING THE PIE: Roll out the second 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.

4. BAKING THE PIE: Brush an egg wash on the outer crust and pop your pie in the oven to bake at 400° F for 30 minutes and then 350° F for 45 to 75 minutes.

ELIZABETH’S 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.

5. RESTING TIME: 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 your Strawberry Blueberry Pie to cool completely before serving with vanilla ice cream.

Storing Information

Any leftover pie can be stored at room temperature for up to 3 days or in the refrigerator for up to 7 days. Make sure it’s stored in an airtight container or wrapped tightly with plastic wrap. Excess air can cause the filling to mold prematurely.

Another thing I love to do is freeze my baked pie in an airtight, freezer safe container. It’ll keep for up to 3 months and I can warm up a slice of pie in the microwave any time I want.

Ways to Decorate A Top Crust

Guess what, there is no right way to decorate your pie. I love lattice but there are many other ways to make your pie look beautiful. Here are a few ideas of varying difficulty,

  • place the top crust over the filling and cut vent lines in the shape of a cross
  • cut out shapes with cookie cutters and arrange them on top of the filling- use stars for patriotic holidays, flowers, etc.
  • make 3 strand braids
  • use a combination of designs- lattice, shapes, and braids
  • you can also swap the top crust for a crumble topping
  • or skip a top crust all together and smother whipped cream, Italian Meringue, or fresh berries
Slice of pie topped with vanilla bean ice cream and the big pie in the background.

4 Baking Tips You Need To Know

This Strawberry Blueberry Pie is simple to make but there are a few things you should know. My baking tips will give you even more confidence to attack this recipe, and make your most successful pie yet!

  1. 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!
  2. 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!
  3. 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!
  4. 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.
Half eaten slice of pie.

Frequently Asked Questions About Strawberry Blueberry Pie

Can I use frozen strawberries and blueberries?

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.

Can I make Strawberry Blueberry Pie ahead of time?

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 Berry Recipes To Try

If you love strawberries and blueberries like I do, or have leftover berries, put them to good use in any of these recipes:


Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!

Enjoy Entirely, Elizabeth
Front on shot showing flaky pie crust, thick strawberry blueberry filling, and a scoop of ice cream.

Strawberry Blueberry Pie

Elizabeth Swoish
This delicious Strawberry Blueberry Pie uses fresh strawberries and blueberries, has a thick gooey filling, and can be made in advance! It is perfect for any occasion, any time of the year, or just because you want a slice of pie!
5 from 9 votes
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 6 hours
Course Dessert
Servings 8 slices
Calories 361 kcal

EQUIPMENT

  • 1 9" glass pie plate
  • marble rolling pin

INGREDIENTS
 
 

  • 2 9" pie dough layers - I use my Vodka Butter Pie Crust recipe*
  • 3 cups strawberries - sliced
  • 3 cups blueberries
  • cup granulated sugar
  • 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

INSTRUCTIONS
 

  • Prepare your favorite pie dough, or my Vodka Butter Pie Crust so there are two 9 inch rounds. Refrigerate the prepared dough in flat disks for 1 to 2 hours or overnight.
  • 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.
    Step 1 for Filling. Coat strawberries and blueberries with lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and salt.
  • 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.
    Step 1 for Constructing Pie. Pie crust rolled out into pie plate with fork pricks to the bottom surface.
  • 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.
    Step 2 for Filling. Cook down juices on the stove until it becomes a jelly and coat berries in the jelly.
  • 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.
    Step 2 for Constructing Pie. Pour in Strawberry Blueberry Pie filling.
  • Arrange your strips of dough to resemble lattice. Remember, over, under, over, under.
    Step 3 for Constructing Pie. Added lattice strips, fork crimped edges, and egg wash.
  • 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).
    Fully baked Strawberry Blueberry Pie
  • 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.

VIDEO

RECIPE NOTES

Storing Information:

  • 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.
 

Baking from Frozen:

  • Bake the pie as normal but loosely covered it with tin foil for the entire bake time or it will brown too much.
 

Reheating from Chilled and Room Temperature:

  • At room temperature bake at 325°F for 20 minutes.
  • Chilled pies bake at 325°F for up to 35 minutes.
 
My Vodka Butter Pie Crust Recipe is one of my most popular recipes! Check out this link for the full recipe, details, tips, and guide for simple, no fail pie!

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Never Google a conversion or temperature again: Get my ultimate Kitchen Cheat Sheet! Yours FREE and printable with just 1 click.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
By Elizabeth Swoish on August 21st, 2022
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

9 thoughts on “Strawberry Blueberry Pie”

  1. 5 stars
    Really GREAT pie! Had just bought the blueberries and strawberries – found this recipe. Freezing the put-together pie really is a great tip, thank you! One thing I forgot to do was to cook the juices from the fruit mixture – still was a wonderful pie. I also “dot my pies” with little pats of butter before putting assembling the top pie dough. Three of us: Pie was GONE. All three of us went back for seconds – usually I have pie left, not with this recipe! (Topped with whipped cream too – yummm). KEEPER. Again, thanks for the great tips. 🙂

    Reply
  2. 5 stars
    Pie and berries are two of my favorites! I recently had the pleasure of making this mouthwatering pie, and it quickly became a new favorite! I’m so grateful to have come across it, and my friends absolutely loved it too. I’m already planning to make another one for my sister’s birthday because it’s just that so good!

    Reply
  3. 5 stars
    This pie looks, smells and tastes like summer. So easy to make too! We loved it and this recipe is a keeper.

    Reply
  4. 5 stars
    Blueberry pie is my favorite dessert in the world so I was both intrigued and wary about adding strawberries. I am so glad I decided to go for it and make this blueberry strawberry pie! The strawberries add so much flavor and are the perfect compliment to the blueberry filling. This might be my new favorite pie recipe!

    Reply
  5. 5 stars
    One of the easiest berry pies I have ever made and absolutely scrumptious! My husband is still swooning over this yummy pie and he’s never been a huge blueberry fan. I think it’s the berry combination that hooked him. I used my favorite pie crust recipe and this pie came out perfectly.

    Reply
  6. 5 stars
    Berries were on sale at the market this week so it was a great time to try this pie recipe! It turned out perfectly and my guests gobbled it right up. It has already been requested to be made again! Yum yum.

    Reply
  7. 5 stars
    Gave this recipe a try and it was so delicious! My kids couldn’t stop going for more. Appreciate all the tips and visual steps too.

    Reply

Leave a Comment

Tell me how you like it!