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
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
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.
How to Make Strawberry Blueberry Pie
- 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.
- Whisk the sugar and cornstarch in a medium saucepan. Combining these before adding liquids will help prevent the cornstarch from clumping.
- 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.
- 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.
Expert Tips
- If you want the strawberry gel to be more red, simply add a couple of drops of red food coloring.
- You can cut the tops off and leave them whole if you have smaller strawberries.
- Be sure the strawberry sauce has fully thickened before you remove it from heat. It should coat the back of a spoon and look translucent.
- An egg wash can help prevent a soggy crust. Mix 1 egg with 1 tablespoon of water, brush it onto a blind-baked crust, and then fully bake it.
- Make this a fresh mixed berry pie by replacing some strawberries and blueberries with raspberries and blackberries.
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.
More Pie Recipes
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Recipe
Blueberry Strawberry Pie
Recipe by:Ingredients
- 4 cups (570 grams) strawberries washed, hulled, and quartered
- 3 cups (428 grams) blueberries washed
- 3 tablespoons (24 grams) cornstarch
- ¾ cup (150 grams) granulated sugar
- ½ cups (118 ml) water
- 2 teaspoons (10 ml) lemon juice
- 1 (1) pre-baked pie crust
- whipped cream to serve
Instructions
- Puree 1 cup of strawberries in a food processor until completely smooth.4 cups strawberries
- Whisk the cornstarch and granulated sugar in a medium saucepan.3 tablespoons cornstarch, ¾ cup granulated sugar
- Add the strawberry puree, water, and lemon juice, and bring the mixture to a boil over medium heat, stirring continuously.½ cups water, 2 teaspoons lemon juice
- Once the strawberry mixture is thickened, set it aside to cool for 10 minutes.
- Add the remaining strawberries and the blueberries to a large bowl. Pour the strawberry filling over the fresh berries, then stir gently until the berries are completely coated.3 cups blueberries
- Pour the berries into a fully cooked pie shell then place the pie in the refrigerator for at least 3 hours to set. Serve with whipped cream.1 pre-baked pie crust
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sarah Daugherty says
I made this last night for my family (three of us). It was gone by morning. We all agreed that it’s one of the best desserts ever. I already bought the berries to make another one this week. The only change I made was adding a cup or two more of berries (I had them and threw them in). I followed the directions exactly as written - mine was just twice as high. Heavenly dessert. Thank you! It’s our new favorite.
Erin Gierhart says
I’m so happy to hear that your family loved the pie! I bet the extra berries made it even more incredible. Thanks for taking the time to share your feedback, it means so much.
Esme Slabbert says
Strawberries and blueberries - you have me here. Love my berries.