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A slice of strawberry blueberry pie topped with star shaped pie crust on a white plate.
5 from 20 votes

Strawberry Blueberry Pie

This strawberry blueberry pie is the perfect dessert for your summer cookout or 4th of July party! But honestly, it tastes great any time of the year. ;)
Prep Time: 1 hour
Cook Time: 50 minutes
Cool Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 8
Calories: 372 kcal

Ingredients

  • 2 Cups Fresh Strawberries sliced
  • 2 ½ Cups Fresh 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 Turbinado Sugar

Instructions

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 Fresh Strawberries, 2 ½ Cups Fresh 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 Turbinado 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.

Notes

For vegan egg wash: replace the beaten egg with 2 tablespoons of non-dairy milk combined with 1 tablespoon of maple syrup.
Storage: Wrap leftover pie in aluminum foil and store in the refrigerator for up to 4 days.