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–+ servings
A freshly made fruit pie with a golden crust, filled with glossy red strawberries and fresh blueberries on a light grey surface.

Blueberry Strawberry Pie

Recipe by: Erin Gierhart
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.
5 from 3 votes
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Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 236 kcal

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

Tip: To help keep the crust from getting soggy, whisk 1 egg with 1 tablespoon of water and brush it onto a blind-baked crust, and then fully bake it and cool completely.
Storage: This pie is best served on the day it is made, but leftovers can be refrigerated up to 3 days. Cover tightly with plastic wrap or transfer to an airtight container.

Equipment

Nutrition

Calories: 236kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 175mg | Fiber: 3g | Sugar: 28g | Vitamin A: 39IU | Vitamin C: 48mg | Calcium: 20mg | Iron: 1mg

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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