Homemade Strawberry Blueberry Pie (Sweet and Fruity!)

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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.

Berry pies have a way of stealing the show, and this strawberry blueberry pie is just another delicious example. I love the combination of tart blueberries and naturally sweet strawberries, creating a jewel colored filling that is full of flavor and character. And even if fresh berries are out of season, you can still satisfy your craving with my equally tasty cherry pie with frozen cherries.

There is nothing more comforting than baking a pie from start to finish. It is one of my favorite rainy day activities, and since I live in Seattle, I bake a lot of pies. Usually, I make my healthy pumpkin pie especially during those months when the leaves start changing color, but recently I have been making this strawberry blueberry pie a lot. My kids used to prefer pies with a smoother filling, but this pie opened the gateway to all kinds of possibilities with my picky eaters.

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🥘 Ingredients

For this strawberry blueberry pie, I use a mix of fresh ingredients and other baking staples. This is what I use:

For the crust

All-purpose flour: This gives my pie structure to hold the filling. If you prefer a gluten-free option, try my gluten free pie crust recipe. 

Sugar: I add a small amount of sugar to the crust for sweetness and to caramelize the crust as it bakes. 

Butter: I use cold, diced butter to create pockets in the dough, which bakes into a flaky crust. 

Water: Ice-cold water brings the dough together gradually, without warming the butter. 

Salt: This rounds out the flavors in the crust. 

Egg wash: I brush the crust with beaten egg and sprinkle sugar over it for a golden finish and a light crunch. 

For the filling

Strawberries: I use ripe, sweet strawberries, which I have diced into equal-sized pieces. 

Blueberries: Fresh blueberries add a slightly tart contrast, which balances the sweetness of the strawberries. 

Sugar: Sugar enhances the natural sweetness of the berries while also creating a syrupy texture.

Lemon zest: I add lemon zest to brighten the filling and prevent it from tasting flat.

Cornstarch: Cornstarch thickens the juices released by the fruit during baking and reduces the likelihood of a runny texture.

🔪 How To Make

I prepare the dough and filling separately before assembling this strawberry blueberry pie. This is how I make it:

Prepare the pastry: I pulse the dry ingredients for my pastry in a food processor, then slowly add my cold cubes of butter until the mixture resembles small crumbs. After all the butter is incorporated, I add the ice water gradually until a dough forms.

Work the dough: Then I bring the dough together on a floured surface.

Divide: I divide my dough into 2 portions, wrap with plastic wrap, and refrigerate until firm.

Make the filling: While the dough chills, I mix the berries with the sugar and lemon zest in a bowl. Then I set it aside and allow it to rest.

Prepare the crust: I roll out one portion of dough and press it into my pie dish.

Refrigerate: Then I place my dough-lined pie dish in the refrigerator to chill. 

Drain and thicken filling: I drain excess liquid from the berries, and mix cornstarch through the strawberries and blueberries.

Assemble pie: Next, I add the filling to the crust and spread it out in the shell.

Prepare top crust: I roll out the second dough portion and cover the filling, ensuring the top overlaps the edge slightly.

Trim: Then I seal the edges and trim off overhanging pieces.

Make and use egg wash: Whisk my egg, brush it over the pastry, sprinkle over the sugar, and cut vents in the center of the top pastry layer.

Bake and cool: I place the pie on the middle rack in a 350F preheated oven until the crust is golden brown. After it has baked, I place the dish on a wire rack and allow it to cool to room temperature.

Slice and serve: Once the pie has cooled, I slice it and serve it with my favorite toppings.

📖 Variations 

These are a few of the variations of this strawberry blueberry pie that I have made, without changing the essence of the dish too much:  

Crumble topping: I replace the top crust with a homemade crumble topping. For a 9-10-inch pie, I use 1 cup of rolled oats, 1 cup all-purpose flour, 1 cup brown sugar, and 1 stick of butter. I blend the cold butter cubes into the dry ingredients until it resembles coarse breadcrumbs. For a healthier option, you could combine 1 1/2 cups of rolled oats with 5 tablespoons of applesauce and some crushed walnuts. 

Mini pies: For parties, I love making mini versions of this pie. I divide the dough and filling into muffin tins instead of one large pie dish. For special occasions, I do lattice work on each pie and sprinkle my strawberry crunch topping over exposed areas once the pie is baked. 

Vegan version: For a plant-based version, I replace the butter with vegan butter and swap the egg wash for a mix of almond milk and maple syrup. I make this version when catering to a mixed crowd.

🍽 Serving Suggestions

When it comes to sides, serving this strawberry blueberry pie with something creamy is always my first choice. I recommend pairing it with a scoop of my caramel nice cream for a creamy and luxurious contrast. Or if you prefer a lighter topping, try my vegan whipped cream for a classic fruit pie trimming. 

The truly great thing about this dessert is that while you can add all kinds of toppings, it tastes fantastic as is. Surprisingly, the last time I made it, my kids declined ice cream and asked instead for a glass of fresh strawberry juice, while my husband and I decided to have my amazing strawberry vodka spritzers instead. And on days when I do not have the ingredients or energy for extravagant drinks, I use some of my strawberry simple syrup in sparkling water. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store slices in an airtight container, or cover the entire pie with plastic wrap and keep it in the refrigerator for up to 5 days. 

Freezing: I wrap the pie tightly in plastic wrap and freeze it for up to 3 months. 

Reheating: If frozen, I thaw it in the refrigerator for a few hours before serving. I warm slices in the oven at a low temperature until heated through, and the crust is crisp.

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