An easy homemade Blueberry Strawberry Pie recipe with fresh summer berries baked into a flaky crust—a perfect fruity dessert for summer.
Fresh Blueberry and Strawberry Pie Recipe
Wanting a sweet and summery pie? This Blueberry Strawberry Pie is an easy homemade dessert that checks all the boxes.
It’s packed with fresh berries and tucked into a flaky pie crust that’s golden and crisp.
This classic fruit pie is perfect for backyard barbecues, weekend baking, or as a show-stopping 4th of July dessert.
I made it in a traditional pie crust this time, but it's a perfect filling for a graham cracker crust or a Pretzel Pie Crust.
This fruit pie doesn't need a topping, but who complains about a dollop of Homemade Whipped Cream?
Call it a mixed berry pie or just call it delicious—either way, this pie is a summer must-make.
Ingredients for Blueberry Strawberry Pie
Mixing fresh berries adds a splash of surprise to this pie.
- Blueberries, fresh or frozen -- I love to pick a bunch each summer and freeze enough for the whole year.
- Strawberries, fresh or frozen -- short seasoned here in Kansas, but the home grown ones are unrivaled.
- Corn starch -- thickens the berries into a shiny, tasty filling.
- Sugar -- adjust as needed for your taste and berries.
- Lemon Juice -- brightens the berry flavors
- Baked Pie Crust -- use a traditional crust, soda cracker pie crust, or pretzel crust.
- Homemade Whipped Cream Topping -- Use my recipe for a stable whipped cream that will stand up to the summer heat.
See recipe card for quantities.
How to Make Blueberry Strawberry Pie
- On the lowest oven rack, pre-bake the pie crust that has been brushed with a mixture of egg yolk and 1 Tablespoon water, then poked all over with a fork. Bake until golden brown. Cool completely.
- In a medium heavy-bottomed saucepan, whisk together the cornstarch and water. Add the sugar, blueberries, and half of the strawberries.
- Cook over medium-high heat, stirring constantly, smashing up the strawberries a bit as they cook. Bring to a boil and cook until thick and clear, 7 to 10 minutes. Set aside.
- Slice the remaining half of the strawberries into the bottom of the baked crust.
- Pour blueberry/strawberry mixture over the top of the berries and refrigerate the pie until filling is set.
- Top with Homemade Whipped Cream Topping.
Hint: For a sweet chocolate surprise, brush some melted chocolate on the bottom of your baked crust before filling.
Substitutions & Variations
- Berry Pie - Mix any berries you want for this pie filling. Just make sure you have 3 cups of berries total.
- Crust - Use a premade graham cracker crust, Soda Cracker Crust, or Pretzel Crust.
- Strawberry Pretzel Pie - stick with all strawberries and use my Pretzel Crust for a pie version of Strawberry Pretzel Salad.
Storing Blueberry Strawberry Pie
This pie is best eaten the day it's made. Store it in the fridge until served.
Top tip
Make this pie the day you intend to serve it for best results. It's still tasty on day two, but the crust can get soggy after that.
FAQ for Blueberry Strawberry Pie
I like to brush my unbaked crust with 1 egg yolk beat with 1 Tablespoon of water. Then bake it until golden brown.
The egg yolk wash brushed on before baking helps form a protective barrier on the crust and prevents soggy crusts.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Blueberry Strawberry Pie:
Have a Question? ❤️
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Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Blueberry Strawberry Pie
Ingredients
Method
- On the lowest oven rack, pre-bake the pie crust that has been brushed with a mixture of egg yolk and 1 Tablespoon water, then poked all over with a fork. Bake until golden brown. Cool completely.
- In a medium heavy-bottomed saucepan, whisk together the cornstarch and water. Add the sugar, blueberries, and half of the strawberries.
- Cook over medium-high heat, stirring constantly, smashing up the strawberries a bit as they cook. Bring to a boil and cook until thick and clear, 7 to 10 minutes. Set aside.
- Slice the remaining half of the strawberries into the bottom of the baked crust.
- Pour blueberry/strawberry mixture over the top of the berries and refrigerate the pie until filling is set.
- Top with Homemade Whipped Cream Topping.
Chuckie says
This pie is so good that I made 2 in a row! 🙂 The combination of fruits and filling with the homemade whipped cream is fabulous!