Description
This Blueberry Strawberry Pie is a vibrant and delicious dessert that combines the sweet, juicy flavors of fresh blueberries and strawberries in a buttery, flaky pie crust. Perfect for any occasion, this pie is the ultimate summer treat that’s both refreshing and indulgent. Topped with a golden lattice crust, it’s as beautiful as it is tasty!
Ingredients
Scale
For the 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
For the 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
For the 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 cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
- Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
- Make the Filling:
- In a large bowl, combine the blueberries, sliced strawberries, sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Stir gently to combine and coat the berries evenly with the sugar and cornstarch.
- Set aside to allow the mixture to thicken while you prepare the crust.
- Assemble the Pie:
- Preheat the oven to 375°F (190°C).
- Roll out one of the dough discs on a lightly floured surface into a circle large enough to fit a 9-inch pie dish.
- Transfer the rolled dough to the pie dish and gently press it into place.
- Pour the berry filling into the prepared crust and dot the top with small cubes of butter.
- Roll out the second dough disc and cut it into strips for a lattice crust, or simply place a full top crust if preferred. Weave the strips into a lattice or place the whole top crust and cut slits to allow steam to escape.
- Pinch the edges together to seal and crimp the edges as desired.
- Apply the Egg Wash:
- Brush the top of the pie with the beaten egg wash and water mixture to give it a beautiful golden color as it bakes.
- Bake the Pie:
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield to prevent burning.
- Let the pie cool for at least 1 hour before serving to allow the filling to set.
- Serve:
- Serve the pie on its own or with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.
Notes
- Crust Tip: If you want to make your pie crust ahead of time, it can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Berry Substitutions: You can substitute the blueberries and strawberries with other berries like raspberries or blackberries, or mix and match your favorite seasonal fruits!
- Serving Tip: For best results, let the pie cool completely before serving to ensure the filling is thick and doesn’t run.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg