Fresh Blueberry Strawberry Pie (Without Jell-O!)

This fresh Blueberry and Strawberry Pie is the perfect way to showcase the flavors of summer's best berries. With just 10 minutes of prep time and no complicated steps, this simple pie highlights the taste of ripe berries in each delightful bite.

There's nothing quite like a fresh berry pie! During my recipe testing, I tried a version that used gelatin in the filling, but I found that it masked the berry taste, and I wanted a pie that highlighted the flavor of ripe strawberries and blueberries.

This filling gets its perfect set from a simple strawberry puree cooked with lemon juice, sugar, and cornstarch. The berry flavor stays prominent since strawberries are pureed right into the filling.

I love to top each slice with a dollop of freshly whipped cream, which not only tastes incredible but also makes it a red, white, and blue dessert perfect for patriotic holidays like Memorial Day and the 4th of July

This versatile recipe can be halved and baked in a tart shell for smaller gatherings. But trust me, once you taste that first bite of juicy berries coated in strawberry glaze, you'll be glad you made enough to have seconds.

Ingredient and Substitution Information

Berries - Use fresh strawberries and blueberries with few blemishes. If you do not have fresh berries, try this recipe for pie filling using frozen berries and replace 2 cups of strawberries with blueberries.

Lemon Juice - I recommend freshly squeezed lemon juice, which enhances the berry flavor. Lime juice can also be used.

Granulated Sugar - If your berries are a little tart, increase the sugar to as much as one cup. You can use less sugar if your berries are really sweet.

Cornstarch - Cornstarch is the thickening agent for this fruit filling. Arrowroot powder works equally well.

Pie Crust - Make your own flaky pie crust or use a store-bought crust. Just ensure it is fully baked and cooled before pouring in the filling.

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How to Make Strawberry Blueberry Pie

1. Wash the strawberries and remove the green leaves. Then, place 1 cup of strawberries in a food processor and puree until it is completely smooth. You can also use a blender.
2. Whisk the sugar and cornstarch in a medium saucepan. Combining these before adding liquids will help prevent the cornstarch from clumping.
3. Add the strawberry puree and lemon juice, and cook over medium heat while stirring continuously. Once the mixture is bubbling and thick (it should coat the back of a spoon), remove the pan from heat and cool for 10 minutes.
4. Toss the mixed berries and sauce in a large bowl until the berries are completely coated. Then, pour it into a cooled pie shell. Refrigerate for at least 3 hours, then serve the pie with homemade whipped cream.

Storage Guidelines

This pie is best served on the day it is made. Leftovers can be covered with plastic wrap and stored in the refrigerator for up to 3 days.

I do not recommend freezing as a filling with cornstarch will turn runny once frozen.

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