Strawberry Blueberry Pie

Jump to Recipe Print Recipe

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!

A strawberry blueberry pie topped with star shaped pie crust on a white table.

I think fresh fruit pies are just amazing. If you agree, you might want to try my strawberry apple pie recipe or this flaky strawberry galette.

Jump to:

Ingredients
Substitutions & Variations
How to make a blueberry strawberry pie
Recipe FAQs
More pie recipes to consider:
Recipe

Ingredients

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.
Sugar
Vanilla
Salt
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.

Strawberries, blueberries, lemon zest, sugar, vanilla and salt in a saucepan.

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.

Partially cooked strawberries and blueberries in a saucepan.

STEP 2: Cook for about 10 minutes, stirring occasionally. There should be a good amount of juice released from the berries.

Cooked blueberries and strawberries with tapioca starch mixed in.

STEP 3: Add the starch and stir it well to remove any clumps. Continue to stir until the sauce thickens.

Strawberry blueberry pie filling in a saucepan.

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:

Strawberry blueberry pie filling poured into an unbaked pie shell.

STEP 5: Pour the cooked pie filling into your unbaked pie shell.

A sheet of pie dough rolled out and star shaped cookie cutters on a white table.

STEP 6: Roll out the top pie crust. Use star shaped cookie cutters to cut a variety of stars for the top.

An unbaked strawberry blueberry pie topped with star shapes and brushed with egg wash.

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!

A freshly baked strawberry blueberry pie on a white table next to a bowl of fresh blueberries.

Recipe FAQs

Why is my pie filling runny?

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.

How do you make a berry pie not soggy?

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.

Should you blind bake the bottom crust of a fruit pie?

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.

How do you store leftover fruit pie?

Wrap the pie in aluminum foil and store in the refrigerator for up to 4 days.

Can I freeze this pie?

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:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

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.

Comments