Description
This Blueberry Strawberry Pie combines the delightful sweetness of fresh blueberries and strawberries in a perfectly flaky homemade pie crust. Topped with a golden lattice or full crust and a buttery finish, this classic fruit pie is a crowd-pleaser perfect for any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6-8 tablespoons ice water
Filling
- 2 cups fresh blueberries
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon unsalted butter, cut into small cubes
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the flour, sugar, and salt.
- Cut in the Butter: Use a pastry cutter or your fingers to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing just until the dough starts to come together, taking care not to overwork it.
- Chill the Dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Make the Filling: In a large bowl, combine blueberries, strawberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon if using. Stir gently to coat all the berries evenly with sugar and cornstarch.
- Let Filling Rest: Allow the fruit mixture to thicken slightly while you prepare the crust.
- Preheat Oven: Set oven to 375°F (190°C).
- Roll Out Bottom Crust: On a floured surface, roll one dough disc into a circle large enough for a 9-inch pie dish.
- Transfer Bottom Crust: Gently place the rolled dough into the pie dish and press to fit.
- Add Filling: Pour the berry filling into the crust and dot the top with small cubes of butter.
- Make Top Crust: Roll out second dough disc and cut into strips for a lattice top or use whole crust; weave strips or place whole crust and cut slits for steam ventilation.
- Seal Edges: Pinch edges to seal and crimp decoratively.
- Apply Egg Wash: Brush the top crust with beaten egg and water mixture for a golden finish.
- Bake the Pie: Bake for 45-50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
- Cool the Pie: Let the pie cool at least 1 hour for the filling to set.
- Serve: Slice and enjoy on its own or with vanilla ice cream or whipped cream.
Notes
- Chilling the dough is critical for a flaky crust.
- You can substitute frozen berries if fresh are not available; thaw and drain excess liquid.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- Lemon juice brightens berry flavor and prevents browning.
- Use a pie shield or foil to prevent over-browning edges during baking.
- Letting the pie cool completely helps the filling set for cleaner slices.
