One crust Strawberry Blueberry Pie with frozen berries and crumb topping! This pie is incredible -- made with an old fashioned strawberry blueberry pie filling and my go-to all butter pie crust, it's definitely a keeper!
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And if you like this blueberry strawberry pie, you'll love my Cheesecake Mousse Cups, my Gluten Free Olive Oil Cake, and my Turtle Pie!
Strawberry Blueberry Pie with Frozen Berries
This strawberry blueberry pie with crumb topping is incredible! The berry filling is SO GOOD I could eat it with a spoon! It's bursting with berry flavor that's boosted with lemon juice, vanilla, and a little cinnamon. Truly a delicious summer dessert, perfect for July 4th, Juneteenth, or any summer celebration! But the best part? You DON'T need fresh berries for this recipe.
I love baking with frozen berries because it's so much easier to make your strawberry blueberry pie pie filling. No slicing or washing, and no worrying about berries going bad before you get a chance to bake your pie!
One Crust Strawberry Blueberry Pie with Crumb Topping
The crumb topping on this old fashioned strawberry blueberry pie is TO DIE FOR. It's based on my Cherry Crumb Pie, my Apple Pie With Graham Cracker Crust, and my Cherry Coffee Cake, and it's my favorite part of this pie! It adds a buttery crunch that you won't get with a lattice crust.
The crumble topping is perfectly buttery and so easy to make! Plus, it makes this a one crust strawberry blueberry pie, which is so much easier than a pie with a top crust!
Jump to:
- Strawberry Blueberry Pie with Frozen Berries
- One Crust Strawberry Blueberry Pie with Crumb Topping
- How do you make fruit pie not runny?
- Do strawberries and blueberries go together?
- Ingredients
- Equipment
- Instructions
- Berry Pie Filling Without Cornstarch
- Storage
- Frequently Asked Questions
- Top Tip
- Related
- Pairing
- 📖 Recipe
- 💬 Comments
How do you make fruit pie not runny?
I always pre-cook my fruit pie filling. Allowing your strawberry blueberry pie pie filling to thicken lets the liquid evaporate and makes it much less likely to end up runny.
Another important step is to let your fruit pies cool completely! If you cut into your pie too early, even if you pre-cooked your filling, it'll be too runny. I recommend letting it cool for several hours or until the bottom is no longer warm.
Do strawberries and blueberries go together?
Absolutely they do! The flavor combination is perfection! They meld together perfectly in the pie filling, and the hints of vanilla and cinnamon round it out so well. But if you like, you can feel free to swap out the berries -- this pie would be delicious with blackberries or raspberries too!
And if you love baking with berries, try my Blackberry Coffee Cake!
Ingredients
This one crust strawberry blueberry pie is made with simple ingredients, many of which you'll have on hand already! Check the recipe card below for full ingredient measurements, but here's a quick look at what you'll need:
- pie crust - I recommend making your own pie crust, and my go-to is always my Flaky Butter Pie Crust -- it's a homemade pie crust made with vodka and very cold water that is perfect for the fruit filling on this pie! But you can definitely use any one-crust flaky pie crust recipe you like, or you can use a store-bought pie crust!
- strawberries and blueberries - I typically make this strawberry blueberry pie with frozen berries, but if you have fresh berries that's even better! They should be washed and hulled, and the strawberries cut in half (or quarters if they're really large berries). If you do use fresh strawberries and blueberries, you'll want to add ¼ cup of water to your filling mixture to help it all mix together.
- sugar - I use granulated sugar in this filling to add the perfect amount of sweetness!
- fresh lemon juice - brings out the tartness in the berries and helps to balance out the flavors.
- cornstarch - to thicken our strawberry blueberry pie filling, we're adding cornstarch and cooking it down.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- cinnamon - I love the flavor that a little ground cinnamon adds to this berry filling! You can omit it, of course, but I think you'll like it! And if you like that warm spice flavor, try my Pumpkin Pie in Graham Cracker Crust!
- butter - we'll add a little salted butter to give our filling some richness. If you prefer to use unsalted butter, add a pinch of salt to your filling.
Then, we're adding a buttery brown sugar crumb topping on top of the filling! Here's you'll need for that:
- all-purpose flour - creates the base for the crumb topping in your strawberry blueberry pie.
- light brown sugar - Adds a rich, caramel flavor to the crumb topping for this mixed berry pie.
- granulated sugar - white sugar brings sweetness and crispiness to the topping.
- salted butter: Ensures a buttery, flaky texture that complements the juicy fruit filling perfectly. Your butter should be cubed and chilled. If you prefer to use unsalted butter, just add a couple pinches of salt in with your crumb mixture.
See recipe card for ingredient quantities.
Equipment
For this strawberry blueberry pie with crumb topping, you'll need a 9-inch pie dish, of course! I like to use this Pyrex pie plate, because I like being able to see through the bottom to make sure the crust isn't soggy! You'll also need a pastry blender (or fork) to mix up your crumb topping. And you'll also want a rolling pin to roll out your pie crust -- I like this marble tapered rolling pin!
You'll also want a saucepan to mix up your blueberry strawberry pie filling, and I like to use a kitchen scale for measuring flour. I also use a wire rack to cool the pie completely.
Instructions
The recipe card below will give you detailed step-by-step instructions for making this pie, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this strawberry blueberry pie recipe!
In a large bowl, use a pastry cutter or fork to mix cold butter into the rest of your crumb topping ingredients. Let chill in fridge.
Cook berries, cornstarch, lemon juice, sugar, cinnamon, and butter until thickened. Stir in vanilla.
Roll out chilled pie dough and press into a lightly floured pie dish. Crimp sides and blind bake.
Dust prebaked pie crust with "crust dust" (see below), then add filling.
Sprinkle your crumb topping on top of the pie, and pop in the oven until it's a deep golden brown!
Be sure to let your old fashioned strawberry blueberry pie cool completely at room temperature before you slice and serve. And a scoop of vanilla ice cream is highly recommended!
Hint: To make sure your pie doesn't stick to the pie pan, dust a little flour into the pie plate just before adding your pie dough.
Berry Pie Filling Without Cornstarch
If you love the idea of this pie but don't have cornstarch (or you prefer not to use it), you can definitely substitute arrowroot powder instead. Because arrowroot is a more powerful thickener than cornstarch, you'll only need to use 2 tablespoons of arrowroot in your filling.
Storage
You can store this one crust strawberry blueberry pie at room temperature under a cake dome for up to a day, or in the fridge covered tightly with plastic wrap or an airtight container for up to 3 days. Let it come to room temperature before serving.
You can also freeze this pie, well wrapped, for up to two months. If you do freeze it, I'd recommend not using a glass pie plate.
Frequently Asked Questions
I love to add a little butter to the pie filling to make it a little richer, and add that lovely buttery flavor.
That's often a matter of preference -- I like to cook down most of my fruit filings (like this strawberry blueberry pie filling) to avoid too much liquid in the pie after baking. This is especially important if you're using frozen fruit.
If you want to maintain the firm texture of your fresh fruit, one compromise you can try is to cook down your filling using only half of your fruit. Then, once it's slightly thickened, you can remove it from the heat and add in the rest of your fresh fruit and that's your pie filling! It's the best of both worlds!
Make "crust dust" to prevent a soggy bottom of the pie! This is a trick I learned from King Arthur Baking: Just combine equal parts all-purpose flour and granulated sugar (I use 2 teaspoons of each) and sprinkle evenly all over the inside of your pie crust just before adding your filling! It creates a barrier between the crust and the filling to keep the crust dry, firm, and flaky!
I definitely recommend it! I list the steps in the recipe card below to prebake, or "blind bake" your crust to make sure that it comes out firm and flaky!
It could be that your pie filling was not sufficiently thickened before adding, or that you didn't use enough cornstarch in your filling.
I prefer cornstarch, but you can also use tapioca starch or arrowroot powder.
There are a few reasons this might happen: your filling might not have thickened up enough to and it's too runny, which can make it soak into the bottom crust. Or your bottom crust didn't bake all the way through. The best ways to avoid both of these issues is to pre-bake your bottom crust, be sure to cook your filling until it's thickened, and add a layer of "crust dust" to act as a barrier between the filling and the crust as your pie bakes!
Top Tip
Make "crust dust" to prevent a soggy bottom crust! Combine equal parts all-purpose flour and granulated sugar (I use 2 teaspoons of each) and sprinkle evenly all over the inside of your pie crust just before adding your filling! It acts as a barrier for fruit juices and moisture and keeps the crust dry, firm, and flaky!
Related
Looking for other recipes like this one? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
Crumble Topping
- 1 cup (125 g) all-purpose flour
- ⅓ cup (73 g) light brown sugar - packed
- ⅓ cup (67 g) granulated sugar
- 8 tablespoon (84 g) salted butter - chilled, cut into cubes
Strawberry Blueberry Pie Filling
- 2 ½ cups (360 g) strawberries - washed, hulled, and roughly chopped (fresh or frozen)
- 2 ½ cups (370 g) blueberries - washed - fresh, or frozen
- ¾ cup (150 g) granulated sugar
- 1 ½ tablespoon (22 ml) fresh lemon juice
- ¼ cup (32 g) cornstarch
- ¼ teaspoon (1 g) ground cinnamon
- 2 tablespoon (28 g) salted butter
- 1 ½ teaspoon (7 ml) pure vanilla extract
- ¼ cup (59 ml) water - if using fresh berries
Instructions
- Prepare pie crust recipe, if making your own, and chill in fridge for at least one hour.pie crust
- To make crumble topping, combine flour, brown sugar, granulated sugar, and cold cubed butter in a bowl. Use a pastry blender or a fork to work butter in until the mixture resembles coarse crumbs. Cover and chill in refrigerator one hour.1 cup all-purpose flour, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 8 tablespoon salted butter
- To make filling, add strawberries, blueberries, lemon juice, cornstarch, sugar, cinnamon, and butter in a medium saucepan. Add water if using fresh berries. Heat over medium-high heat until it reaches a simmer.2 ½ cups strawberries, 2 ½ cups blueberries, ¾ cup granulated sugar, 1 ½ tablespoon fresh lemon juice, ¼ cup cornstarch, ¼ teaspoon ground cinnamon, 2 tablespoon salted butter, ¼ cup water
- Reduce heat to low and simmer for 5 minutes or until mixture is thickened. Remove from heat and stir in vanilla. Set aside.1 ½ teaspoon pure vanilla extract
- Preheat oven to 425℉.
- To blind bake your pie crust, roll out pie crust on a floured surface to a 13-inch round. With floured hands, gently fold pie crust in quarters to transport it to your pie pan.
- Press pie dough into pie pan and crimp sides, letting the edges extend a bit beyond the edge of the pan.
- Line the bottom of your pie pan with parchment paper and fill it with pie weights or uncooked rice. Bake pie crust in preheated oven for 15-20 minutes or until the edges of the crust are starting to turn lightly golden brown.
- Remove from the oven and let cool slightly. Reduce oven heat to 375℉.
- To assemble your pie, dust the inside of blind-baked pie crust with "crust dust" (see note), and pour filling evenly into crust.
- Top with crumble topping. Bake in preheated oven for 40 minutes or until crumb topping is golden brown and filling is bubbling (if pie begins to brown too much, cover it loosely with aluminum foil.
- Allow baked pie to cool completely before slicing.
Video
Notes
Nutrition
Last Updated on July 26, 2025 by Chenée Lewis
Sally says
I don’t leave comments but I just had to!!
I had frozen berries and came across your recipe. OMG! I love it! Can’t wait till my friends try it.
Thanks for the great recipe!!
Chenée Lewis says
Thank you so much Sally! I can't wait to make this pie again 🙂
Sharon says
This is my new go-to from now on! Loved it! Can't wait to make it again.
Chenée Lewis says
I'm so glad you liked it Sharon!
Andrea says
Wow - this pie has taken the number one spot on my "favorite pie" list! And it's a huge hit with my family as well. I made it twice in one week! I especially love the inclusion of vanilla; I would have never thought to add that to a fruit pie but it makes such a wonderful difference. The only tweak I made was I found that the crumb topping was too much for my liking. I used half and it was just right for me and then I froze the remainder.
Chenée Lewis says
I'm so glad you liked it! Thank you for the feedback 🙂
Andrea says
You're welcome! I don't often leave recipe reviews but this was just fantastic! I'll have to check out more of your recipes!
Chenée Lewis says
I hope you find more that you like just as much! 🙂 Thanks again!
Sharon says
Used a gluten free piecrust with this filling. Hubby thought it was the best pie ever.
Chenée Lewis says
I'm so happy to hear that!! Thanks!
Tomi says
This looks amazing! Can't wait to make this. My husband love pies!
I also learned from my mother to keep the crust from getting soggy is to brush the crust with marmalade. I love lemon ginger marmalade for my berries pies. Gives it an extra kick of flavor without being overwhelming. Does a great job.
I also started using tapioca flour for thickening, and it gives the fruit a real glossy look.
Can't wait to try them with this amazing pie!!
Chenée Lewis says
Wonderful! Let me know how it goes!
Deborah Ferrel says
Chenee, I 'stumbled' on your recipes and what a find!!! If I haven't been able to try
them I have placed them in my recipe box (yes, I still have one!). The recipes tried have been wonderful, no exaggeration! I have changed my Thanksgiving menu to accommodate your recipes! Truly thank you for sharing such an abundance of scrumptious recipes. You are now my 'go to'!!
Chenée Lewis says
Yay!! That made my day Deborah!! I'm so happy that you're enjoying the recipes. I hope you keep finding more that you like just as much! 🙂
Helen says
I love everything about this recipe. The pie crust came out flaky and not soggy for once! And that filling and topping are so good! I couldn't believe I made such a great pie!
Sisley says
This was so easy to make and so delicious. I love the mix of strawberries and blueberry!
Tara says
Oh yum! This pie looks absolutely irresistible with that scoop of ice cream over the top. Such a wonderful blend of flavors and textures.
Paula says
I love the strawberry & blueberry flavor combination, this was pie perfection!
Charla says
I cannot wait to make this on the weekend, thanks for sharing!