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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!
Servings: 8 slices
Calories: 355kcal
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.
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Notes
"Crust Dust": 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 keeps the crust dry, firm, and flaky!
Storage and Freezing: 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.
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.
Nutrition
Serving: 1 slice | Calories: 355 kcal | Carbohydrates: 62 g | Protein: 2 g | Fat: 12 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.5 g | Cholesterol: 30 mg | Sodium: 95 mg | Potassium: 142 mg | Fiber: 3 g | Sugar: 43 g | Vitamin A: 381 IU | Vitamin C: 32 mg | Calcium: 25 mg | Iron: 1 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!