Flaky homemade pie crust filled with a mix of juicy strawberries and blueberries makes this Mixed Berry Pie a delicious summer dessert to serve at any get-together or backyard barbecue. Add a scoop of ice cream on top for an even sweeter nightcap.
Back to school season will be starting just around the corner and the end of summer will soon be approaching. But before the season changes, we still have enough time to enjoy a delicious summer strawberry blueberry pie.
I originally wanted to make this pie for you for July 4th. But testing took a bit longer than I expected. After a lot of trial and error, I’m finally happy with how the filling turned out — specifically, that it’s not too watery!
Table of Contents
Why you’ll love this recipe
- Perfect for the summer season – Ripe fruit like strawberries and blueberries just scream summer. I also took things to the next level and cut out star shapes for the top crust, which makes this mixed berry pie recipe ideal for Memorial Day or Fourth of July.
- Never watery – I have a special trick for preventing an overly watery filling — it involves macerating the berries before adding them to the pie. Don’t worry, I’ll share all of the specifics below.
- No more soggy crust either – After all of the testing I did to get this one just right, I also figured out how to keep the crust from going soggy. Hint: you’ll need an egg. Again, keep reading for all of the details.
- Fresh and flavorful – What’s more, the strawberry and blueberry pie filling is incredibly flavorful and bright. I keep things super simple here, and find that simple is actually best in fun, summertime pies.
Tools you’ll need
To make this blueberry strawberry pie, you’ll need the following tools:
- A food processor or stand mixer makes creating the homemade pie dough even easier. But you can certainly make it by hand too.
- A 9-inch deep dish pie pan for baking.
- A rolling pin – I like French rolling pins for their tapered edges, which allows for more control when rolling out the dough.
- Cookie cutters (star shapes or any shapes you choose) for the top crust if you want to add a little whimsy.
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- All-purpose Flour – AP flour is perfectly fine for the pie crust — if you need a gluten-free option, I recommend using your favorite GF flour with a 1:1 ratio instead.
- Granulated Sugar – Also for the pie crust, I’m using granulated sugar for a touch of subtle sweetness.
- Unsalted Butter – It’s important to start with cold butter for your pie crust so that some of the butter stay intact after mixing. As it bakes, those pockets of butter will evaporate creating flaky layers that taste incredibly good. If you only have salted butter at home, skip the addition of kosher salt.
- Salt – I use a small amount of kosher salt for the pie crust to round out the flavor, but as I mention above, if you’re using salted butter, you can skip this.
- Strawberries & Blueberries – Make up your mixed berry pie filling, flavored with lemon zest for a little zing. I love the combination of the two berries, but you can feel free to use some raspberries and blackberries too. Frozen berries will also work for this recipe. Keep in mind that using a different mix of berries or frozen berries may increase the water content of the filing mixture and you may need to macerate for a longer period of time or increase the amount of cornstarch used for thickening.
- Turbinado Sugar – This is used in the blueberry strawberry pie filling as well. Turbinado sugar is slightly less processed than other types of sugar, which means it will give your filling a hint of molasses caramel flavor. You can always sub in regular granulated sugar if you don’t have any on hand.
- Lemon – My secret to a bright filling. I add both freshly squeezed lemon juice and lemon zest.
- Cornstarch – To thicken your filling and prevent things from getting too watery. Tapioca starch will work as a substitute. I love to use this post on pie thickener as a reference.
- Egg Wash – This is made with an egg and just a table spoon of cream or milk. If you’re all out of cream or milk, water can be used. I usually brush egg wash over the top crust to create a golden brown crust once baked. But I have a little trick for this mixed berry pie recipe to keep the crust from getting soggy. I use just the egg white, before making the egg wash, brush it all over the bottom crust to form a barrier between the crust and the fruit. It works wonders!
How to Make Mixed Berry Pie
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Macerate the berries
Wash and dry the berries, cut the strawberries into bite size pieces, then toss both the blueberries and strawberries with just ¼ cup of sugar and the lemon juice in a large bowl. Allow to macerate for an hour.
Note: You’ll want to macerate the berries toward the beginning of the process, well before you are ready to bake since you’ll need to wait at least an hour to drain the excess liquid that comes out during macerating. You can start this while waiting for the pie dough to rest in the fridge.
Make the pie dough
This mixed berry pie uses two batches of my favorite All-Butter Pie Crust. For a detailed step by step tutorial, check out my post on How to Make an All-Butter Pie Crust. But in summary, you can use a food processor or a stand mixer with the paddle attachment, or simply make the pie dough by hand.
Mix together flour, sugar, salt and work the cold butter into the mixture quickly as not to melt it. Drizzle in cold water to bring the dough together and shape into a disk. Rest in the refrigerate for at least 1 hour before rolling out.
Tip: Repeat this step for the second batch of pie dough. I find that the consistency of the dough is better when made in smaller batches rather than a double batch, it is also easier to handle, and you get an equal amount for both the top and bottom crust.
When the pie dough is ready, take one disk out of the fridge and roll into a circle. Place it into your pie dish and press down lightly on the bottom and sides of the dish. Trim and flute the edge. Cover with plastic wrap and place it in the freezer (if you can) or refrigerator.
Tip: I recommend freezing only metal pie dish, glass and ceramic cannot handle extreme temperature changes from freezer to oven. I did this for a long time with my ceramic pie plate, it eventually formed micro cracks and I had to throw it out.
With the other disk, roll it out to about ⅛” to ¼” thick. Use a cookie cutter to cut into cute shapes for a decorated top crust. I use star shape here but you can use any shape you’d like. Freeze the cut out shapes.
Tip: Freezing the cut out shapes will help them stay intact in the oven and not spread all over each other into just a big blob.
Assemble the pie
When you are ready to bake and the oven is preheated to 400 degrees F, strain the excess liquid from the macerated berries and toss them with the rest of the sugar, lemon zest and cornstarch. Add the mixture to the prepared bottom crust.
Tip: Make sure to prick the bottom and side of the crust with a fork to create little vents for steam release. Additionally, brush the inside with some beaten egg white to prevent the crust from absorbing the liquid the berries release during baking and going soggy.
Now, add the frozen star shapes on top of the berry filling, overlapping them as you go to create a decorated top crust.
Brush egg wash all over the top crust, but leave the edges of the pie untouched. Sprinkle turbinado over it and bake until golden brown and the filling is bubbly.
Tip: Use a pie shield for the edges of the crust to prevent it from burning, remove the pie shield during the last 10-15 minutes of baking to allow the entire pie to brown evenly. I prefer using just a thin long piece of foil to wrap the edges of the crust as a make shift shield rather than a store bought silicone pie shield. See how I made a pie shield of foil for this sweet potato pie.
More baker’s tips
- Different ways to make the top crust: As noted, you can use different shape cookie cutters (flowers for Spring, stars for patriotic holidays, etc.) Or simply use the whole sheet of dough, cutting slits for the steam on top, for a simple two-crust pie. Or you can cut the dough into long strips to make a lattice design (see this pear pie for an example of a fancy lattice design).
- Getting that perfect filling: The trick to getting the filling to stay together and not go watery is to get as much juice out of the berries by macerating them for at least an hour first. Then, discard this juice. You won’t lose any flavor, I promise! There are still lots of juices in there. Also, add enough cornstarch to thicken the filling and the rest of the juices released while baking.
- No more soggy bottom crust: A trick to prevent a soggy bottom crust on your strawberry blueberry pie is to brush a little bit of egg white on the bottom crust before adding the filling. The protein in the egg white will form a moisture barrier between the crust and the filling and offer a layer of protection. This is especially useful for very juicy fruit filling like in this mixed berry pie.
- Have patience and wait until the pie has cooled completely before slicing it open to allow the filling to set. Then pile on a scoop of vanilla bean ice cream, and just enjoy all of your delicious hard work.
Storage
To store leftover strawberry and blueberry pie, make sure it’s completely cooled to room temperature. Wrap loosely in plastic or use a pie dish cover. It will keep for up to 4 days when properly stored.
You can also freeze this mixed berry pie. I recommend you bake it first — baked pies will last in the freezer much longer than unbaked. After it comes to room temperature, tightly wrap your pie in several layers of plastic wrap and aluminum foil. Store in the freezer for up to 4 months. Always let frozen pies thaw completely in the fridge before reheating.
I recommend reheating leftovers in the oven, at 350 degrees F, until the filling is warm through and the crust is crispy. Things could go soggy if you use your microwave, especially if you’re reheating the whole pie.
FAQs
It depends on the recipe! You don’t need to cook the strawberry blueberry pie filling for my recipe — but you do need to make sure to macerate the berries with sugar and lemon juice and then drain. It’s my secret to a less watery filling!
The advantage of cooking fruit before hand is that you will be able to thicken the filling before adding it to the pie. This could help ensure you use enough thickener for the perfect filling. However, I chose not to precook the fruits in this mixed berry pie recipe because berries are delicate and I didn’t want to overcook them.
No, you don’t need to prebake or blind bake the pie crust for my mixed berry pie recipe. I do recommend brushing the bottom pie crust with egg white before you add the fruit filling, the protein the in the egg white will form a barrier when cooked to prevent the bottom from getting soggy.
One reader mentioned their pie crust was a little undercooked and some have mentioned par-baking the pie crust first, though many have had success with this recipe as written. But you certainly can par-bake the crust for about 10 minutes before adding the fruits and popping it right back into the oven. Make sure to use some sort of pie weights while par-baking.
It’s all about macerating the strawberry and blueberry filling for at least 1 hour. The added sugar and lemon juice help drain all of the excess liquid, with no compromise to the flavor.
One reader commented that she used frozen strawberries and macerated the filling for 2 whole hours and the resulted filling was not runny at all.
More delicious summer berry pies
- Strawberry Hand Pies
- Mini Blueberry Pies
- Strawberry Cream Cheese Pie
- Strawberry Rose Tart
- Blueberry Crean Cheese Pie
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📖 Recipe card
Mixed Berry Pie (with Strawberries and Blueberries)
Ingredients
2x Pie Dough (ingredients for 1x)
- 1 ½ cup all-purpose flour (200 g)
- 2 rounded tablespoon granulated sugar (31 g)
- ¼ rounded teaspoon kosher salt
- 5 ounce unsalted butter (cold and cubed, 142 g)
- 3 tablespoon cold water
- Extra flour for rolling
Pie Filling
- 2 lb of strawberry (6 cup, 907 g)
- 10 oz of blueberry (2 cup, 283 g)
- 1 cup turbinado sugar (198 g)
- 2 tablespoon lemon juice
- Zest of 1 lemon
- ½ cup cornstarch (60 g)
Egg Wash
- 1 large egg
- 1 tablespoon of cream or milk
- Extra turbinado sugar for crust
Instructions
Make the dough
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Repeat the steps above for the second pie dough recipe to be used for the top crust.
Prepare the Filling
- Wash and hull the strawberries; cut into quarters or eights if they are really large.
- Wash the blueberries.
- Combine the berries with ¼ cup of sugar and the lemon juice in a large bowl and macerate for an hour.
Prepare crust
- Take 1 disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
- Cover the prepared pie dough with plastic wrap and place in the freezer (or refrigerator) until ready to use.
- Meanwhile, take the other disk of pie dough out and roll out to between ⅛” – ¼” thick. Cut out about 20 – 3” star shapes. Place them on a plate or small baking sheet and freeze (or refrigerate) until ready to use.
Assemble and Bake
- Preheat the oven to 400°F.
- When the filling has been macerated for an hour, strain the juice and discard.
- Combine the rest of the sugar with lemon zest and cornstarch and mix with the berries.
- Take the bottom crust in the pie dish out of the freezer and pierce the bottoms and side with a fork.
- Separate the egg yolk and egg white; beat the egg white with a fork an brush egg white on the bottom crust.
- Add the berries filling to the crust and place the star shape crust on top to form a top crust.
- Add the egg yolk back in with the egg white along with a tablespoon of cream or milk, beat to make egg wash.
- Brush egg wash all over the top crust, and sprinkle turbinado generously.
- Tear long strips of foil and wrap the pie dish to cover the outer crust, bake 40 mins with pie crust shield, then 10 – 15 mins without pie crust shield to allow the entire crust to brown.
- The filling should be bubbling at this point. Remove from the oven and allow to cool completely before slicing open.
Notes
- Freezing the cut out shapes for the top crust will help them stay intact while baking and not melt together into a big mass.
- Make sure you drain the juice from the berries after you macerate them. If you don’t, the excess liquid will create a soggy filling.
- Using egg white to brush the bottom crust creates a barrier from the juices the berries release during baking preventing the bottom crust from getting soggy.
Nutrition
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April
I made this pie for my family’s 4th of July cookout. It was amazing! It came out perfectly. It was not at all runny and the bottom crust was crispy, not soggy. The flavor was magnificent and the presentation was beautiful with the stars for the top crust.
Thank you for the recipe. It was a huge hit with my family. I will definitely make it again!’
Trang Doan
Thanks April! So glad to hear your family loves it 🙂
Emily
Delicious! However, the crust was a bit undercooked… I recommend putting the crust in the pan without the fruit in it to bake for about 8-10 minutes before.
Roz
Followed your recipe exactly as written and it came out just perfect! My husband loved it. We used whipped cream instead of ice cream. Incredibly tasty for sure.
Gina
Do I need the pie wait for the bottom crust to bake it before I put the fruit in, My daughter wants me to make sheet pie for her wedding I’ve never done it before
Gina
OK that was pie weights, my phone and changes the words
Trang Doan
Hi Gina, for this pie, the recipe does not call for blind baking the crust. But if you were to blind bake the crust, yes you will need pie weight. See this post for more details.
Joy
Hi there!
I made this pie and it turned out great! I have to admit though, I used a ready to use pie crust (not frozen). I followed the directions as written. The only thing that I did differently was I added a bit of sparkling sugar to the top of my pie before baking. When serving, I sprinkled some powdered sugar on top of the pie, if people opted out of the vanilla ice cream!
Thank you for sharing your recipe, it was a big hit!
Trang Doan
Nothing wrong with ready to use pie crust! I’m glad it turned out great and everyone enjoyed it! I would certainly opt for the vanilla ice cream 🙂
Jill Alice Brown
Great recipe. I like the method of basting the crust with egg white before filling. The bottom crust baked beautifully. I used quick tapioca instead of cornstarch, I like it better in berry pies. And I did flowers instead of stars. Wish I could add a photo. @WildWildWhisk #WildWildWhisk
JANET
The pie came out really well!
I used frozen strawberries, and macerated the mix for 2 hours – so it was not runny at all!
Mona
Tastes good but very watery. I drained the fruit and used corn starch exactly as recipe stated. Ended up serving in bowls with Vanilla icecream so still a tasty dessert.
Trang
Hi Mona, I’m sorry it turned out watery. I’m not sure why that is, some readers had such success with it and some had the same results as you. I’m glad it was still tasty.
Marci
Delicious! I used the full half cup of corn starch after mascerating the fruit for a full hour and draining as recipe recommended. Resulting in a nice, firm pie. Not at all runny. Used a crumble Topping. This is a massive pie. Slightly tart. I did not want to overpower the more subtle fruit taste with sugar. Will make again, for sure.
Trang
Thank you Marci! The crumble topping sounds buttery and delicious!
jamie leeder
It was a soupy mess. I think the crust needs to be blind baked first and the berries cooked with the cornstarch.
Samina
Amazing pie! The crust turned out so well, and you are right, that egg white wash kept the bottom crust crisp and flaky. I will use that trick with all the pies I bake from now on. Thank you!
Trang Doan
Thanks Samina! So glad to hear you enjoy the pie and that egg white trick works for you 🙂
Gina
For blind baking the crust before adding fruit I guess you would use the egg wash and pie weights
Jamie
The pie was a disaster. It tasted great but inside there was a soupy mess of fruit.
Trang
Did you strain the juice after letting the berries macerated?
Trang
Did you strain the juice and discard after macerating the berries?
Kristen
Hi! I made your pie recipe this weekend and it was so easy to follow and make. It turned out beautiful and delicious. Thank you! Will try another recipe of yours!
Trang
Thank you! I’m happy to hear the recipe was easy to follow 🙂
Karen Litsey
I made your Mixed Berry Pie for Memorial Day. Wow!!! Really delicious. The dough was different than I usually make. A sweet dough with a cookie like texture. It went very well with the fruit. Thanks so much!
Trang
Thanks so much Karen!! I’m glad you liked it 🙂
RoseMarie
Delicious. Since I’m lazy, I made only enough dough for 1 crust and turned it into a crostata. I only had white sugar (too lazy to google turbinado sugar). Half a cup of starch seemed like a lot but those berries needed it for all their liquid. All in all – def a keeper. I will tag your blog in my picture
Trang
Great idea to make it into a crostata! And yes berries have a lot of juice so the amount of starch might seem staggering but definitely needed!
Julie DeFrancesco
I just found your recipe and I’m anxious to try it! But, with the quarantine all I have is frozen berries. Do you think that would work? Thanks for posting this!
Trang
Yes, frozen berries will work, you may need to use more cornstarch to thicken the filling because frozen fruits will release more water. I don’t have an exact idea how much, but a wild guess might be 2 tbsp to 1/4 cup…
Tina
Can you use white sugar?
Trang
Yes
Maddie
How many days will this pie keep for if I want to make it ahead for an event? or should it be served as soon as it’s cooled?
Trang Doan
Hi Maddie, this pie should keep 3-5 days in the fridge. It doesn’t have to be served right away, you can serve it cold if you make it ahead or warm it back up in the oven or microwave if you prefer it warm.
Sandy
This was an amazing pie!!
Trang
Thank you Sandy! So glad to hear you like it 🙂
Marie
This pie is amazing. I love all the fresh fruit and the nod to July 4th. Yum
Mary
My stars did not hold together. They melted into a messy star crust. What did I do wrong? The pie was delicious!
Trang
Oh no, I’m so sorry that happened, perhaps freeze the stars next time, if frozen they would keep their shape better. They should be well refrigerated or frozen before putting on top of the pie.
Ken and Mai
can this be refrigerated and eaten cold (on these hot days)?
Trang
Absolutely!