This strawberry blueberry pie features a flaky all-butter crust and a vibrant fresh-berry filling that’s ideal for summer gatherings. The filling is brightened with lemon and carefully thickened so it isn’t runny: the berries are macerated, the released juices are reduced to a syrup, and then combined back with the fruit for a perfectly set, glossy filling. Serve warm or cooled with a scoop of vanilla ice cream for a classic summer dessert.
If you prefer simpler decoration over a lattice top, pastry cutouts are an easy, attractive option. This version uses star shapes for a festive touch, but any cutter will work. Alternatively, a crumble topping can be used in place of pastry cutouts for a different texture.
Why you’ll love this recipe!
- Fresh fruit – The filling relies on fresh strawberries and blueberries for bright, summery flavor.
- All-butter pie dough – A buttery crust gives the best texture and flavor, though a store-bought crust can be used when time is short.
- Thick, not runny filling – The fruit is macerated with sugar, the juices drained and simmered to a syrup, and then combined with cornstarch so the filling sets without becoming watery.
- Make-ahead friendly – Dough needs chilling and the fruit needs time to macerate, so this recipe is great to prepare a day ahead.
Ingredient Notes
Flour: Use all-purpose flour; I haven’t tested this with gluten-free blends.
Butter: Unsalted, very cold butter is best. European-style butter (higher butterfat) will make a richer crust.
Cornstarch: Needed to help the filling set.
Berries: Use ripe, in-season berries for the best flavor—out-of-season fruit can lack brightness.
Lemon: A little lemon juice brightens the filling and balances the sweetness of the berries.
Step by Step Instructions
You’ll need a rolling pin, a couple of mixing bowls, a small saucepan, a sieve or fine mesh strainer, a rubber spatula, and a 9-inch pie plate.
Step 1: Mix dry ingredients for the pie dough. Whisk flour, sugar and salt in a large bowl.
Step 2: Add butter. Cut half the butter into thin slices and the other half into ½-inch cubes. Toss the cubes in the flour and press them with your fingers until the largest pieces are about walnut or pea size. Add the thin slices, toss and flatten them into the flour so you have a mix of small and slightly larger pieces—this creates flakiness.
Step 3: Add ice water. Drizzle about 10 tablespoons of ice water over the mixture and toss. Add more, a tablespoon at a time, until the dough just comes together with a few dry spots. You should be able to gather it into a shaggy mass that can be formed into discs.
Step 4: Chill the dough. Divide into two discs, one slightly larger for the crust and one smaller for cutouts. Wrap tightly and chill at least 2 hours (or up to 2 days). For extra flakiness, roll each chilled disc into a rectangle, fold like an envelope, rewrap and chill another 30 minutes.
Step 5: Macerate the fruit. While the dough chills, toss berries with half the sugar and the lemon juice. Let sit at room temperature for 1 to 4 hours, tossing occasionally, until the fruit releases plenty of juice.
Step 6: Reduce the juices. Drain the berries through a sieve set over a small saucepan, collect the juices and simmer on medium-low until reduced to about 2–3 tablespoons of thick, syrupy liquid (about 10 minutes, depending on how much juice you have).
Step 7: Finish the filling. Pour the reduced syrup over the berries, then add the remaining sugar, cornstarch, cinnamon, salt and vanilla. Toss gently to coat the fruit evenly.
Step 8: Line the pie plate. Roll the larger dough disc on a lightly floured surface to about 1½–2 inches wider than the pie plate. Transfer to the plate, let it slump into place, trim to about a one-inch overhang and tuck it under to form a thick edge. Press where the bottom meets the sides to prevent slumping, crimp the edges, and chill 15 minutes.
Step 9: Cut pastry shapes. While the crust chills, roll the smaller disc and cut shapes for the top. Brush cutouts with beaten egg for a golden finish. Pour the filling into the chilled crust and arrange the cutouts on top.
Step 10: Bake. Bake on the middle rack at 425°F (220°C) for 15 minutes, then reduce the oven to 350°F (175°C) and bake another 45–50 minutes until the filling bubbles and the crust is golden. Cover the edges with foil if they brown too fast.
Cool the pie completely before slicing so the filling sets. Serve with ice cream or whipped cream.
Recipe Tips & Tricks
- Weigh ingredients – Using a kitchen scale and metric weights produces the most consistent baking results.
- Measuring flour – If you use measuring cups, fluff and spoon the flour before leveling to avoid packing too much into the cup.
- Keep everything cold – Cold butter and chilled dough help the crust stay flaky and prevent it from slumping. Chill the lined pie plate until you’re ready to bake.
- Mix berries if desired – This recipe uses strawberries and blueberries, but you can use just one type or add raspberries. Adjust proportions so the total fruit amount remains similar.
Try these fruity recipes next!
-
Easy Lemonade Bundt Cake
-
Blackberry Lemon Bread
-
Easy Strawberry Apple Crisp
-
Blueberry Filled Cake with Lemon Buttercream
Have you made this recipe? Please rate it below! Follow on Instagram @alpineella for more baking inspiration.
Recipe
Strawberry Blueberry Pie
Ella Gilbert
Equipment
-
1 9 inch pie plate
Ingredients
Pie Dough
- 3 cups (400 g) all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2½ sticks (280 g) unsalted butter, very cold
Strawberry Blueberry Filling
- 2 cups (250 g) blueberries
- 3 cups (468 g) strawberries, quartered
- 3 tablespoons lemon juice
- ½ cup (100 g) granulated sugar
- ⅓ cup (35 g) cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 egg, beaten (for brushing cutouts)
Instructions
Make Pie Dough
- Prepare ice water and have plastic wrap ready. Chill sliced butter.
- Whisk flour, salt and sugar. Toss butter cubes into the flour and press them until reduced to small pieces. Add chilled butter slices and flatten into the mixture for layered texture.
- Drizzle ice water and toss until a shaggy dough forms. Add water a tablespoon at a time until it just holds together.
- Divide into two discs, wrap tightly and refrigerate at least 2 hours. Optionally, roll, fold and chill another 30 minutes for extra flakiness.
Assemble and Bake
- Place berries in a large bowl with half the sugar and lemon juice. Macerate 1–4 hours at room temperature until juicy.
- Drain the juices into a saucepan and simmer until reduced to 2–3 tablespoons of syrup. Return syrup to the fruit and add remaining sugar, cornstarch, cinnamon, salt and vanilla; toss to combine.
- Preheat oven to 425°F (220°C). Roll the larger dough disc and line a 9-inch pie plate. Tuck and crimp the edge, then chill 15 minutes.
- Roll the smaller disc and cut pastry shapes. Brush with beaten egg and set aside.
- Pour filling into the chilled crust, arrange cutouts on top, and bake at 425°F (220°C) for 15 minutes. Reduce oven to 350°F (175°C) and bake 45–50 minutes more until bubbling and golden. Cover edges with foil if necessary.
- Cool completely before slicing so the filling sets. Serve with ice cream or whipped cream.
Notes
Recipes are developed and tested using metric weights. Using a kitchen scale is recommended for best results.
Salt: If you don’t have kosher salt, halve the amount called for (1 tsp kosher salt ≈ ½ tsp fine salt).
Butter: European-style butter gives a creamier, richer crust.
Make ahead: Pie dough can be made up to 2 days ahead; the entire pie can be assembled a day ahead.
Storage: Cover leftover pie tightly and refrigerate up to 5 days.