Blueberry Strawberry Pie
intro
Juicy, sun-ripened blueberries and strawberries baked in a flaky buttery double crust, bright, perfectly sweet, and made for warm summer gatherings.
Ingredients
Steps
Prepare flaky pie crust
In a large bowl, whisk 390g all-purpose flour and 3/4 teaspoon fine sea salt. Add 226g cold cubed unsalted butter, use a pastry cutter to work butter into flour until the mixture forms a mix of pea-sized and lima-be-sized crumbs. Drizzle 80ml ice water 1 tablespoon at a time, tossing gently with a fork, until dough just clumps together when squeezed. Split dough into two equal 2.5cm thick discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour before rolling.
Mix berry filling
In a large mixing bowl, combine 340g patted-dry blueberries, 450g quartered strawberries, 100g granulated sugar, 25g cornstarch, 30ml fresh lemon juice, 1 teaspoon lemon zest, and remaining 1/4 teaspoon fine sea salt. Toss gently until all berries are evenly coated in the sugar-starch mixture, then let rest for 15 minutes at room temperature to release natural juices, stirring once halfway through the resting period.
Roll bottom crust
Remove one chilled dough disc from the fridge, let sit 5 minutes at room temperature to soften slightly and prevent cracking. Roll on a lightly floured surface to a 30cm (12-inch) circle, 3mm (1/8-inch) thick. Gently drape the dough over a 23cm (9-inch) standard pie dish, press it firmly against the bottom and up the sides, leaving a 2.5cm (1-inch) overhang around the dish edge. Trim any excess overhang longer than 2.5cm with kitchen shears.
Assemble filled pie
Pour the rested berry filling and all accumulated juices into the crust-lined pie dish, spread into an even layer. Dot the top of the fruit filling with the remaining 28g cold cubed unsalted butter. Roll the second chilled dough disc to the same 30cm (12-inch), 3mm thick circle; drape over the top of the filling. Trim the top crust overhang to match the bottom crust, then fold the two crust edges together, crimping tightly with your fingers or a fork to seal in juices. Cut 5 evenly spaced 2cm (3/4-inch) slits in the top crust to allow steam to escape during baking.
Bake until golden
Preheat oven to 200°C (400°F) with a rack in the lower third of the oven. Place the pie on a rimmed baking sheet lined with parchment paper to catch any bubbling drips. Brush the entire top crust and crimped edges with egg wash (1 beaten large egg mixed with 15ml whole milk), then sprinkle evenly with 1 tablespoon coarse turbinado sugar. Bake for 25 minutes at 200°C, then reduce oven temperature to 190°C (375°F), loosely cover the crust edges with aluminum foil to prevent over-browning, and bake for an additional 30-35 minutes, until the filling is bubbling vigorously through the top slits and the crust is deep golden brown.
Cool fully before slicing
Transfer the baked pie to a wire cooling rack, and let cool completely at room temperature for a minimum of 3 hours to allow the cornstarch-thickened filling to set fully. Do not slice early, as hot filling will be runny and not hold its shape. Serve slices slightly warm or at room temperature, optionally paired with a scoop of vanilla bean ice cream.
Tips
2.Always let the pie cool for the full 3 hours before slicing: the cornstarch thickener sets as the pie cools, and cutting into it early will result in a runny, loose filling that does not hold its shape.
3.If substituting frozen berries for fresh, do not thaw them before adding to the filling; stir in an extra 1 tablespoon (8g) of cornstarch to absorb the extra moisture released as the berries bake.
OMG, I made this for our neighborhood potluck last weekend and it was GONE in 10 minutes flat! The mix of sweet blueberries and bright, tart strawberries is such a game changer—my kids kept begging for a second slice before everyone else even got through the serving line! Quick question though: my bottom crust came out a little soggier than I wanted, even though I followed the cook time exactly. Does anyone have a quick hack for that? I’m wondering if my old oven runs a little hot?
SO good! I prepped this pie ahead for our weekly family Sunday dinner and it was the absolute perfect end to the meal. I was nervous the medium difficulty rating meant it’d be too fussy for my super basic baking skills, but the steps were so straightforward even I didn’t mess it up! I didn’t change a single ingredient or measurement, and the balance of fruit to sweetness was spot on—no cloyingly overly sweet mess like so many store-bought fruit pies. 10/10, already planning to make this again for our Fourth of July cookout next month!
Made this for my partner’s birthday last night and he said it’s legit better than the strawberry blueberry pie his grandma used to make (sworn to secrecy on that, don’t tell her lmao). The only tiny swap I made was using half frozen blueberries because my local grocery store was totally out of fresh ones, and you literally could not tell the difference at all. My whole apartment smelled like warm, sweet berry heaven the whole time it was baking, and I already have three of my friends blowing up my texts asking for the recipe. Obsessed!