Fresh and Flavorful: Dive into the Perfect Strawberry Blueberry Pie

Indulge in a slice of heaven with this irresistibly delicious deep dish strawberry blueberry pie. This dessert is perfect for a summer barbeque to take advantage of berries while they are in season. Plus, you can make it even more festive with a star cutout pie crust, making it the ideal 4th of July dessert. Enjoy it on its own or topped with a scoop of vanilla ice cream. This pie is sure to be a crowd-pleaser at any gathering.

Looking for an easier variation? It can be made with store-bought pie crust too. Treat yourself to a slice of paradise with this strawberry blueberry pie. It’s the perfect dessert to savor on a warm summer evening or to impress your friends and family at special occasions. 

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Ingredients for the Perfect Strawberry Blueberry Pie  

To create the perfect strawberry blueberry pie, you should carefully select your berries at the market. For this recipe, you will need slightly more than one large container of strawberries and one large 18-ounce container of blueberries. Make sure to inspect the berries from all sides of the package. Look to see that there are no mushy or moldy berries hidden on the bottom. The strawberries should be a deep red color. The blueberries should not have any juice leaking from them. A silvery-white “bloom” on blueberries is normal, as it seals in the moisture.

You will need about 6-7 cups of berries for the filling. If you want to substitute some of the strawberries or blueberries with other types of berries, such as raspberries or blackberries, those would also work well. I would suggest dicing the blackberries as they tend to be large.

To complement the fruit, you’ll need a buttery, flaky pie crust. A homemade crust made with a combination of all-purpose flour, cold butter, vegetable shortening, and salt will provide the perfect foundation for the filling. If making pie crust from scratch is intimidating, or you are just short on time, then by all means you can use a store-bought pie crust. Since this recipe is meant to be a double-crust pie (meaning it also has a top crust), I would recommend buying the type of crust that comes in rolled-up sheets, such as the frozen Pillsbury pie crust. 

To balance the natural sweetness of the berries, you’ll need to let them macerate in a blend of sugar and lemon juice (and lemon zest if you are using a fresh lemon). Right before putting the filling into the pie crust, add cornstarch so that the filling thickens and is not runny after baking. 

Step-by-Step Instructions on How to Make a Deep Dish Strawberry Blueberry Pie

Making the perfect strawberry blueberry pie from scratch is a labor of love. But the end result is well worth the effort. Follow these step-by-step instructions to create a showstopping dessert that will impress your family and friends.

Preparing the Filling

First, prepare the filling. Rinse and drain the strawberries and blueberries. Use the entire 18-ounce container of blueberries. Cut off the green tops of the strawberries. Then dice the rest of the berries into pieces that are about the same size as a blueberry. A deep dish pie needs at least 6 cups of cut-up fruit. I have found that the 18 ounces of blueberries is just shy of 3 cups. So you can either add more blueberries from a second container or cut up another 3 to 4 strawberries. Toss the berries in a large bowl with 1 cup of granulated sugar and the juice and zest of one lemon. If you don’t have a fresh lemon, use 3 tablespoons of bottled lemon juice. 

Let the berries macerate (soften) for about one hour while you make the crust. Drain the mixture thoroughly in a colander BEFORE putting it back in the bowl and adding the cornstarch.

Making the Crust from Scratch

Next comes the pie crust. In a large bowl, whisk the flour and salt together. Cut up the shortening into pieces and work it into the flour mixture with your hands or a pastry blender. You want to break up the shortening further and coat the small pieces in flour so that the mixture is the consistency of coarse sand. Cut sticks of butter into cubes. Work the cubed butter into the flour mixture so that the pieces are the size of small peas. Add in just enough ice water so that the dough can hold together in a ball. 

Turn the dough out onto a floured surface or silicone pastry mat. Shape it into a rectangle and then fold the dough into thirds. If there are any dry spots, add a little more ice water.

Divide the dough into 2 portions, with one slightly bigger than the other. The bigger one will become the bottom crust since it needs to be big enough to also come up the sides of the pie plate. Flatten each portion into a disc shape. Roll the edge to smooth it out. Then wrap each portion separately in plastic wrap and refrigerate for at least 30 minutes. You could refrigerate them overnight as well. If you really like to prepare ahead, you can wrap the discs in another layer of foil or in a freezer bag and freeze them for as long as two months. Thaw it in the refrigerator overnight, or on the counter for at least one hour, before rolling it.

Rolling Out the Pie Crust

Once the dough has finished chilling, roll out the larger disc into a circle large enough to fit your pie dish. This is where a silicone baking mat comes in really handy, as it has the templates marked on it for all different sizes of circles. For my Pyrex 9 ½ inch deep dish pie plate, I roll a 12-13 inch circle so that the crust is large enough to come up the sides. 

Spray the pie plate with baking spray. Carefully transfer the dough to the dish. One way to get it centered is to gently fold the dough in half and then in half again to make a wedge. Transfer the crust to the pie plate so that the folded point of the wedge is in the center of the dish, then quickly unfold it. Press it into the bottom and up the sides.

Assembling the Pie

Pour the berry filling (with the cornstarch mixed in) into the prepared crust, making sure to distribute the fruit evenly.

Roll out the remaining dough disc for the top crust. For the 4th of July, I used this 4th of July pie crust stencil to cut out a star design in a 12-inch round crust. If that stencil is not available, here is a star pie crust cutter. Or you can use a small star cookie cutter and cut random stars out of the rolled crust. One even easier method is to just use the cut-out stars scattered on top of the filling instead of having a crust from edge to edge. Brush the top of the crust with a beaten egg. Then sprinkle with a bit of turbinado sugar or sparkling sugar for a golden sparkling finish.

Bake the pie in a preheated oven at 350°F (177°C) for about 60 minutes. Peek at the crust after about 40 minutes. If the edges are browning quickly, cover them with a pie crust shield or foil. Continue baking until the crust is golden brown and the filling is bubbling. Allow the pie to cool completely on a cooling rack and/or in the refrigerator before slicing and serving, as this will help the filling set and prevent a runny mess.

Tips for Baking the Perfect Strawberry Blueberry Pie

Baking the perfect strawberry blueberry pie requires a bit of finesse, but with these helpful tips, you’ll be on your way to creating a dessert that’s truly worthy of praise.

First and foremost, use the freshest, ripest berries you can find. The quality of your ingredients will make all the difference in the final flavor and texture of the pie. Avoid using berries that are overly ripe or mushy, as they can lead to a watery filling. Underripe strawberries tend to lack flavor, so you might want to switch up the amounts of blueberries and use fewer strawberries when they are not in season.

When it comes to the pie crust, be sure to handle the dough with care. Work the butter into the flour gently, being careful not to overwork the dough. This will help ensure a flaky, tender crust that complements the juicy filling. Chill the dough thoroughly before rolling it out to prevent it from becoming too sticky or difficult to work with.

To prevent a soggy bottom crust, sprinkle it with a tablespoon of cornstarch before adding the filling to absorb some of the excess liquid during baking. 

When it comes to the filling, be sure to toss the berries with the cornstarch just before assembling the pie. This will help the filling set up properly and prevent it from becoming too runny. 

Finally, don’t forget to let the pie cool completely before slicing. I like to let it cool overnight. This will allow the filling to set and the flavors to meld together. If you’re in a hurry, you can try chilling the pie in the refrigerator for a few hours before serving to help it firm up.

Serving Suggestions and Pairing Options

The delicious strawberry blueberry pie is a true showstopper, and there are many ways to enjoy and serve this decadent dessert.

One of the most classic and beloved ways to savor a slice of this pie is à la mode, with a generous scoop of creamy vanilla ice cream. The cool, creamy sweetness of the ice cream perfectly complements the fruity flavors of the pie filling. For an extra indulgent touch, you can even drizzle the top with a bit of caramel or chocolate sauce.

Another delicious option is to serve the pie with a dollop of freshly whipped cream. The light, airy texture of the whipped cream provides a delightful contrast to the dense, fruity filling. You can also experiment with flavored whipped creams, such as those infused with a touch of vanilla, almond, or even a hint of citrus.

No matter how you choose to serve it, the strawberry blueberry pie is sure to be a hit with your guests. Whether enjoyed on its own or paired with a delightful accompaniment, this dessert is a true celebration of the vibrant flavors of summer.

Health Benefits of Strawberries and Blueberries

While the strawberry blueberry pie may be a decadent and indulgent dessert, the star ingredients – strawberries and blueberries – are packed with a wealth of health benefits. These vibrant, juicy fruits not only contribute to the delicious flavor of the pie but also provide a nutritional boost. 

Strawberries are a rich source of vitamin C, with just one cup containing over 100% of the recommended daily intake. This essential nutrient is crucial for immune system support, collagen production, and healthy skin. Strawberries are also a great source of fiber, which can aid in digestion and promote feelings of fullness.

Blueberries, on the other hand, are renowned for their high antioxidant content. These tiny, nutrient-dense berries are packed with anthocyanins, which are powerful antioxidants that can help protect the body against oxidative stress and inflammation. Blueberries are also a rich source of vitamin K, which is essential for bone health and blood clotting.

When combined in the strawberry blueberry pie, these two superfruits create a powerful nutritional punch. The antioxidants and vitamins found in both strawberries and blueberries can help support overall health, from boosting the immune system to improving brain function and reducing the risk of chronic diseases.

Furthermore, the fiber content in the berries can help to regulate blood sugar levels and promote a healthy digestive system. This means that while the pie may be a decadent treat, it can also provide a dose of essential nutrients that can benefit your overall well-being.

So, you can take comfort in the fact that you’re indulging in a dessert that offers a nutritional boost alongside its delicious flavor profile!

Frequently Asked Questions about Strawberry Blueberry Pies

My make ahead apple pie recipe is also great for 4th of July barbeques, or during the fall to take advantage of when apples are in season. These red, white and blue peanut butter M&M cookies are also great to make on the 4th of July.

Deep Dish Strawberry Blueberry Pie

This deep dish Strawberry Blueberry Pie, with a sweet berry filling in a flaky crust, is perfect for summer gatherings and can be topped with vanilla ice cream for an indulgent treat.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12

Equipment

• Rolling Pin
• Silicone baking mat
• Deep dish pie plate

Ingredients

  

Berry Filling

• 1 ¼ pounds strawberries 1 large container + 3 strawberries, rinsed, hulled and diced
• 18 ounces blueberries 1 large container, rinsed
• 1 cup granulated sugar
• 1 medium lemon juice & zest, or 3 Tablespoons bottled lemon juice
• ⅓ cup cornstarch

Deep Dish Double Pie Crust

• 3 cups all-purpose flour
• 1 ¾ teaspoons salt
• ⅓ cup vegetable shortening
• 13 tablespoons unsalted butter
• 8 to 12 tablespoons ice water
• 1 large egg
• 2 tablespoons turbinado or coarse sparkling sugar

Instructions

 

Prepare the Berry Filling

• Rinse the berries. Cut off the green tops of the strawberries and then dice the berries so the pieces are about the size of the blueberries. Put the blueberries and diced strawberries in a medium sized bowl.
  1 ¼ pounds strawberries, 18 ounces blueberries
• Add the sugar, and lemon juice juice and zest (or bottled lemon juice) to the berries. Toss until coated. Let is sit and macerate for one hour while you make the crust.
  1 cup granulated sugar, 1 medium lemon

Make the Crust

• Whisk together the flour and salt in a large mixing bowl.
  3 cups all-purpose flour, 1 ¾ teaspoons salt
• Cut the shortening into ¼-inch thick slices and add it to the flour mixture. Using a pastry cutter or your hands, work the shortening in until the mixture has the texture of coarse sand.
  ⅓ cup vegetable shortening
• Cube the butter by cutting a stick into fourths, and then slice it to make small cubes. Add it to the flour mixture. Work it in with a pastry blender or your fingers by breaking up the butter so that the mixture has the consistency of small peas.
  13 tablespoons unsalted butter
• Add 5 tablespoons of the ice water to the mixture and work it in just until combined. Add more ice water, 1 tablespoon at a time, until the dough holds together when you squeeze it.
  8 to 12 tablespoons ice water
• Turn the dough out onto a floured silicone baking mat or floured surface. Fold the dough into thirds. Then shape it into a circle.
• Cut the circle of dough into two portions, with one slightly larger than the other. Pat each portion into a circular disc. Then roll the discs on their edges to smooth them out. Sprinkle more ice water on any dry spots.
  8 to 12 tablespoons ice water
• Wrap each disc in plastic wrap and refrigerate for 30 minutes, or up to 24 hours. Or, wrap in plastic wrap and put them in a zippered freezer bag or layer of aluminum foil, and freeze the dough for up to 2 months.
• After the dough is chilled, remove the plastic wrap. Use a rolling pin to roll out the larger disc into ⅛ inch thick circle 13 inches in diameter.
• Fold the circle of dough into fourths (fold it in half twice). Transfer the dough to a greased deep dish pie plate. Center the point of the folded dough in the plate, then unfold the dough. Press it into the bottom of the pan and up the sides, allowing some to hang over the edge.

Assembling the Pie

• Preheat the oven to 350℉ (177℃).
• Drain the berry mixture in a colander placed over a smaller bowl. You can save the juice to add to tea.
• Put the berries back in the mixing bowl, Add the cornstarch and mix well.
  ⅓ cup cornstarch
• Sprinkle the pie crust with a tablespoon of cornstarch.
• Add the berry mixture to the pie crust.
• Unwrap the smaller disc of dough. Roll it into a ⅛ inch thick circle that is 12 inches in diameter. Use a cookie cutter to cut out a design in the top crust.
• Transfer the top crust from the baking mat to the pie. It should extend over the rim of the pie plate. Fold the excess top crust over the edge of the botttom crust and pinch to seal the crusts together.
• Crimp the edge of the crust by pinching the knuckle of one finger with two fingers on your other hand. Or, use a fork to press the edges of the crust together.
• Brush the top crust with one beaten egg. Sprinkle the turbinado or sparking sugar on the top crust.
  1 large egg, 2 tablespoons turbinado or coarse sparkling sugar
• Put the pie plate onto a sheet pan to catch any drips. Bake at 350℉ for 65 minutes. Check the pie after about 45 minutes. If the edges are browned, cover them with a pie shield or strips of foil.
• The pie is done when the crust is golden brown and the filling is bubbling. Let it cool completely on a cooling rack or in the refrigerator before slicing and serving.

Notes

• Store the pie in an airtight container, or wrapped in plastic wrap, in the refrigerator for up to 3 days.
• You can use a store-bought crust instead of making the crust. If you want a top crust, you will need to buy the sheets of pie crust dough. Put the top crust on a floured surface before using cookie cutters to cut out a design. 
• This recipe was tested using a glass 9 1/2 inch deep dish Pyrex pie plate. 
• If you freeze the dough before rolling it, you will need to thaw it in the refrigerator for at least 24 hours before rolling it out. Or you can thaw it on the counter for at least one hour to bring it to room temperature.
• You can substitute raspberries or blackberries for some of the strawberries or blueberries. You will need about 6-7 cups of berries altogether for the filling. 
• Make sure to drain the berry mixture well so that the filling is not watery after baking. 
• The juice that is drained off of the filling mixture makes an excellent sweetener for iced tea or even added to plain water.
• Serve the sliced pie with vanilla ice cream or whipped cream.

Keyword 4th of July dessert, 4th of July pie, berry pie, mixed berry pie, strawberry blueberry pie, strawberry pie, summer pie

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