Okay people, run straight to your kitchen and make this strawberry blueberry pie. Because in case you've never tried it, strawberries and blueberries are BFFs and they make an absolutely amazing pie. The berry filling is so jammy and delicious and tastes just like summer in every bite. Plus, it is just begging for a scoop of vanilla ice cream.
It's perfect for your next cookout or fourth of July party (red, white and blue of course). Wrap it in your favorite pie crust or use my gluten free vegan pie crust recipe to make it gluten free. And top it off with star cut outs, to make it extra festive!
This easy strawberry and blueberry pie filling only needs seven ingredients and it's so simple to prepare.
- Strawberries - I used fresh strawberries, but frozen would work just as well. If you use frozen, thaw them before cooking.
- Blueberries - Again I used fresh blueberries, but frozen would also work.
- Lemon Zest - all of the zest of one lemon. Take care not to include the white part as it will be bitter.
- Cornstarch or Tapioca Starch - I prefer tapioca starch since I am corn free, but you can use whichever you have on hand. The starch is essential to thicken the sauce for the pie filling.
- Double pie crust
- Egg wash for the crust, optional - Adding an egg wash will give you the shiny golden color when it's baked.
See recipe card for quantities.
Substitutions & Variations
- Strawberry Blackberry pie - replace the blueberries with an equal measure of fresh blackberries for a delicious variation.
- No fresh berries - You can use thawed frozen berries in this pie filling.
- Make it Vegan / Egg Free - this pie filling is already vegan. If you want to replace the egg wash with a vegan egg wash, use 1 tablespoon non-dairy milk mixed with 1 tablespoon maple syrup.
- No top crust - This pie would be amazing with a crumble topping like I use in my dutch apple pie recipe.
How to make a blueberry strawberry pie
This recipe calls for the blueberry strawberry pie filling to be cooked before it is added to the pie crust. The double cooking (cooking on the stove, then baking) will make for a really jammy pie filling that will hold it's shape when it is cut.
STEP 1: Combine sliced strawberries, blueberries, lemon zest, sugar, salt and vanilla in a saucepan over medium heat. Stir to coat the fruit with the sugar.
STEP 2: Cook for about 10 minutes, stirring occasionally. There should be a good amount of juice released from the berries.
STEP 3: Add the starch and stir it well to remove any clumps. Continue to stir until the sauce thickens.
STEP 4: Remove the pie filling from the heat and let it cool for at least 30 minutes before assembling the pie.
Next you will assemble the pie:
STEP 5: Pour the cooked pie filling into your unbaked pie shell.
STEP 6: Roll out the top pie crust. Use star shaped cookie cutters to cut a variety of stars for the top.
STEP 7: Place the star shapes on top of the pie. Brush all of the crust with egg wash and sprinkle with turbinado sugar. Then bake!
There are a few issues that can cause this:
1. If you skip the starch the pie filling will not gel.
2. If you don't cook the pie long enough for the filling to get bubbly.
3. If you don't let the pie cool for at least 4 hours before slicing it.
This pie recipe will not turn out soggy if you follow the directions. Pre-cooking the pie filling on the stove gives you a really jammy (not wet) fruit filling. And baking the pie on the lowest rack of your oven will ensure the bottom crust gets crispy.
I never blind bake my crust unless I am making a filling that doesn't get baked or in some custard pies. If you bake the pie on the lowest rack of the oven, the bottom crust should turn out nice and crispy.
Wrap the pie in aluminum foil and store in the refrigerator for up to 4 days.
Yes, fully bake the pie and allow it to cool completely. Then wrap the pie in several layers of plastic wrap, followed by one layer of aluminum foil. Freeze for up to 6 months. Thaw overnight in the refrigerator then reheat in the oven before serving.
To reheat, remove the plastic wrap and cover the pie with aluminum foil. Reheat 350 degrees for about 45 minutes or until center is warm. Cool for at least 30 minutes before slicing.
More pie recipes to consider:
Strawberry Blueberry Pie
- 2 Cups Strawberries sliced
- 2 ½ Cups Blueberries
- Zest from 1 Lemon
- ¾ Cup Sugar
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- ¼ Cup Tapioca Starch or cornstarch
- 2 Gluten Free Pie Crust
- 1 Egg for egg wash, see note for vegan replacement
- 2 Tablespoons Coarse Sugar
For the pie filling
- Add sliced strawberries, blueberries, lemon zest, sugar, vanilla and salt to a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the juices are released.2 Cups Strawberries, 2 ½ Cups Blueberries, Zest from 1 Lemon, ¾ Cup Sugar, 1 teaspoon Vanilla, ¼ teaspoon Salt
- Add the starch and stir well. Continue cooking until the filling begins to thicken, about 3 minutes, stirring constantly.¼ Cup Tapioca Starch
- Remove the pie filling from the heat and set aside to cool for at least 30 minutes.
To assemble the pie
- Preheat the oven to 400 degrees.
- Line the bottom of a 9-inch pie pan with your first pie crust . Trim and crimp the edges. If your filling is still cooling, place the pie shell in the freezer. When the filling is ready, pour it into the pie shell. Place the whole pie into the freezer while you prepare the top crust.2 Gluten Free Pie Crust
- Roll out the second crust for your pie. Using star shaped cookie cutters, cut enough stars to cover the whole pie surface. Remove the pie from the freezer and place the stars directly on top of the filling.
- Brush the tops of the stars and the edge of your pie crust with egg wash. Sprinkle the coarse sugar over the pie crust, if using.1 Egg, 2 Tablespoons Coarse Sugar
- Place the pie pan on a baking sheet and bake on the lowest rack of the oven for 45-50 minutes or until the filling is bubbly and the crust is golden. You may need to tent the top of the crust with aluminum foil if it darkens too quickly.
- Remove the baked pie from the oven and cool for at least 4 hours before slicing.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.