Fresh Blueberry Strawberry Pie is loaded with vibrant color blueberries and strawberries. It's baked until golden brown around the wavy edge and on the top overlapping pastry hearts.

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our Fresh Blueberry Strawberry Pie Recipe is that gorgeous, full-of-summer-flavor dessert you’re craving! Sweet, colorful berries are baked to juicy perfection in our Flaky Sour Cream Pie Crust. With a short ingredient list (only eight ingredients in addition to the pastry) and a quick prep time, you can make this beautiful pie in less than two hours, and you only have to let it cool before you dig in!

Ideal for family dinners, parties, and houseguests: If you need a show-stopper for the Fourth of July, to bring to tonight’s cookout, or you want a fresh-baked dessert for company, or if you’re simply craving flaky pastry and sweet berry filling, this is your pie. It looks fancy, but it’s no-fuss.
This easy pie is perfect for beginners: Just make the homemade pie crust, roll it out, stir the berries together with sugar, cornstarch, and flavorings, and bake! There’s no custard filling or blind-baking in this recipe, so it’s the perfect pie for spontaneous summer cooking.

Our fresh, bright, and juicy mixed berry pie is perfect for making in the summer when strawberries and blueberries are at their peak! I can’t get enough of in-season summer berries. Besides enjoying them as-is (with a scoop of vanilla ice cream dollop of whipped cream, of course), they’re perfect in our 3-Ingredient Microwave Strawberry Jam, Simple Raspberry Scones, Gemma’s Best-Ever Blueberry Muffins, and Gorgeous Summer Berry Pudding.

What is Fresh Blueberry Strawberry Pie?
Tools You Need
Key Ingredients and Why
How to Make Blueberry Strawberry Pie
Gemma’s Pro Chef Tips
Blueberry Strawberry Pie Recipe Make Ahead & Storage Tips
FAQs
More Summer Pie Recipes

What is Fresh Blueberry Strawberry Pie?

This Strawberry Blueberry Pie recipe is a double-crust fruit pie. The top features a decorative crust—overlapping pastry hearts form a charming, golden-brown topping.
Using two berries gives this pie a vibrant, celebratory look that’s perfect for July 4th, with the bright red of the strawberries, the deep cobalt of the blueberries, and the resulting purple juice from the mixture. Another benefit of using both is that blueberries have more pectin, which helps thicken the filling.
We have such an amazing collection of pie crusts at Bigger Bolder Baking–they are so flavorful, made from natural ingredients, and our step-by-step instructions guarantee success—you won’t even be tempted by store-bought. Flaky Sour Cream Pie Crust works beautifully here, but you can also use Traditional Buttery Pie Crust Recipe, Pâte Brisée, and The Flakiest Gluten-Free Pie Crust Recipe.

Tools You Need

Make it Bolder!

You can use different shape cutouts if you wish, or try a lattice top. Instructions for different ways to design your pie can be found here.

Key Ingredients and Why

2 recipes Flaky Sour Cream Pie Crust

This tender pie dough is easy to work with and has a subtle tang that works beautifully with the berry filling.
A food processor or other special equipment isn’t needed for this recipe, so both the preparation and clean-up are no-fuss.

Strawberries

Sweet and brilliantly red strawberries bring seasonal flavor and bold color to this pie.
This berry cooks down soft, and its juices thicken to cook into a lovely syrup.

Blueberries

Blueberries have a more floral, tangier sweetness and their pop of juiciness compliments the softer strawberries.
Blueberries have more pectin, which thickens the pie filling to a perfect consistency.

Granulated sugar

A half-cup of sugar makes the filling perfectly sweet. Berry sweetness levels can vary, and this modest amount of sugar ensures a perfectly-flavored pie.
Importantly, the sugar works with the cornstarch to thicken the filling so that it holds together and makes the pie easier to cut. Do not omit or cut back on the sugar!
Sugar sprinkled on the top crust contributes to the browning and helps make the crust crispier.

Cornstarch

Cornstarch helps thicken the filling by absorbing the fruit juices and forming a gel.
Unlike other thickeners such as flour, cornstarch combines with sugar to make a smooth mixture that won’t get clumpy. This smooth filling with a pleasant mouthfeel and makes the pie easy to slice when cooled.

Vanilla extract

Vanilla extract complements the berry flavors with its warmly floral, sweet, subtly spicey notes.

Lemon juice

Lemon juice gives the pie filling a shot of citrus astringency that brings out the strawberry and blueberry flavors and keeps the filling from tasting too sweet and one-dimensional.
Additionally, the pectin in lemon helps to thicken the filling, and lemon’s citric acid keeps the berry colors brighter longer.

Egg wash

Egg wash, made from an egg beaten with a tablespoon of milk, is brushed on the crust to help it bake up golden brown and with a lovely sheen.

How to Make Blueberry Strawberry Pie

Prepare to bake.
Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil (this will catch spills in case the pie filling bubbles over a bit) and set aside.
Roll out the bottom pie crust.
Roll out one recipe of the Flaky Sour Cream Pie Crust into a 12-inch (30 1/2-cm) circle. Place in a 9-inch (23-cm) pie plate. Crimp by pinching along the edge of the crust with your thumb and index finger. Place in the fridge until ready to bake.
Prepare the top pie crust.
Roll out the second pie crust to 1/8 (3mm) thick. Using a 2-inch (5-cm) heart cutter, cut out about 20 hearts. Refrigerate until ready to bake.

Make the filling.

In a mixing bowl, combine the 5 cups strawberries and 3 cups blueberries with the other filling ingredients. Fill the prepared pie shell.

How to make Fresh Blueberry Strawberry Pie: mixi the fruit filling with sugar and other ingredients in a big mixing bowl.

Finish the pie.
Place the prepared hearts over the blueberry strawberry pie filling. Overlap them slightly, but leave enough room to allow for venting.
Brush the crust with egg wash, and sprinkle with sugar.
Bake the pie.
Place the pie dish on a baking sheet and bake on the lower rack of oven for about 75 minutes, until the juices are bubbling thickly. Let cool for four hours before serving.

Gemma’s Pro Chef Tips

Try alternate crusts. My Sour Cream Pie Crust compliments this pie filling perfectly, but feel free to use any of my pie crust recipes.
Go for fresh. This is best made with fresh berries, as frozen berries release a lot of juice very quickly before the crust has a chance to set and the cornstarch thickens the filling, and that might cause a soggy bottom crust.
Important top-crust tip. Be sure to leave enough space between the heart cutouts to allow some liquid to evaporate.
Don’t underbake! Keep baking the pie until the juices are bubbling a lot and possibly overflowing a bit to be sure that the cornstarch is activated and the fruit will be adequately cooked and thickened. Otherwise, the pie will be runny and taste a bit chalky from the uncooked starch.
Protect the crust. If the crust starts to overbrown before the filling is done, loosely tent the top of the pie with foil.
Make clean up a snap. Be sure to use a lined baking sheet under the pie for easy cleanup later.

Blueberry Strawberry Pie Recipe Make Ahead & Storage Tips

Fresh Blueberry Strawberry Pie Recipe

5 from 1 vote

Print Recipe

Try our Blueberry Strawberry Pie with a heart-shaped crust. Bright red and deep blue create a festive dessert perfect for summer and July 4th.

Author: Gemma Stafford

Servings: servings

Prep Time 40

Cook Time 1

Total Time 1 40

Try our Blueberry Strawberry Pie with a heart-shaped crust. Bright red and deep blue create a festive dessert perfect for summer and July 4th.

Author: Gemma Stafford

Servings: servings

Ingredients

Pie Crust

2 recipes Sour Cream Pie Crust

Berry Filling

5 cups (1lb 9 oz/710 g) fresh strawberries, hulled and quartered
3 cups (15 oz/426 g) fresh blueberries
½ cup (4 oz/115 g) granulated sugar
⅓ cup (1 ⅓ oz/37 g) cornstarch
1 teaspoon vanilla extract
Zest and juice of one lemon
Egg wash
2 tablespoons granulated sugar , for sprinkling

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil and set aside.
On a floured surface, roll out one pie crust into a large circle, ⅛-inch (3mm) thick and about 12-inches (30 ½ cm) across. Line a 9-inch (23 cm) pie pan with it. Crimp the edges. Place in the fridge until needed.
Roll out the second pie crust on the floured surface to 1/8-inch (3mm) thick and using a 2-inch (5 cm) heart cutter, cut out about 20 hearts. Place on a tray and pop into the fridge.
In a large bowl, combine all of the filling ingredients, then fill the pie shell with it.
Arrange the hearts on top of the berries, overlapping slightly but leaving some space in between and an opening at the top to allow for venting.
Brush egg wash over the pastry, then sprinkle generously with sugar.
Place the pie on the baking sheet to catch any escaping juice and bake on the lowest rack of the oven until the juices are bubbling thickly, about 75 minutes.
Let cool for at least 4 hours to allow the fruit to set before serving with freshly whipped cream or vanilla ice cream.
Store, loosely covered, at room temperature, for up to 2 days.

Recipe Notes

Try alternate crusts. My Sour Cream Pie Crust compliments this pie filling perfectly, but feel free to use any of my pie crust recipes.

Go for fresh. This is best made with fresh berries, as frozen berries release a lot of juice very quickly before the crust has a chance to set and the cornstarch thickens the filling, and that might cause a soggy bottom crust.

Important top-crust tip. Be sure to leave enough space between the heart cutouts to allow some liquid to evaporate.

Don't underbake! Keep baking the pie until the juices are bubbling a lot and possibly overflowing a bit to be sure that the cornstarch is activated and the fruit will be adequately cooked and thickened. Otherwise, the pie will be runny and taste a bit chalky from the uncooked starch.

Protect the crust. If the crust starts to overbrown before the filling is done, loosely tent the top of the pie with foil.

Make clean up a snap. Be sure to use a lined baking sheet under the pie for easy cleanup later.

The unbaked pie crust can be made two days in advance and kept in the fridge, or you can freeze it for up to two months.
The baked pie will keep loosely covered at room temperature for up to two days.

FAQs

How do I make sure my filling is juicy but thick enough to make cutting easy?
- Be sure to use the correct amount of cornstarch, as it’s essential to make the filling set.
- When you overlap the pastry hearts on top of the pie, be sure to leave enough room for ventilation so that excess moisture isn’t trapped in the filling.
- Make sure the pie cools completely before serving. It will make it much easier to slice.
How do I prevent my pie crust from being soggy?
- Opt for fresh berries, as they will give off less water.
- Even if the pie has cooked for the recommended time, rely on the tell-tale signs before taking it out of the oven. The juices must be thick and bubbling vigorously, and the pastry should be golden brown.
- If you’re very worried about sogginess, you can brush the pastry shell with egg wash (one egg whisked with a tablespoon of milk).

More Summer Pie Recipes

Fresh Blueberry Strawberry Pie Recipe

5 from 1 vote

Print Recipe

Try our Blueberry Strawberry Pie with a heart-shaped crust. Bright red and deep blue create a festive dessert perfect for summer and July 4th.

Author: Gemma Stafford

Servings: servings

Prep Time 40

Cook Time 1

Total Time 1 40

Try our Blueberry Strawberry Pie with a heart-shaped crust. Bright red and deep blue create a festive dessert perfect for summer and July 4th.

Author: Gemma Stafford

Servings: servings

Ingredients

Pie Crust

2 recipes Sour Cream Pie Crust

Berry Filling

5 cups (1lb 9 oz/710 g) fresh strawberries, hulled and quartered
3 cups (15 oz/426 g) fresh blueberries
½ cup (4 oz/115 g) granulated sugar
⅓ cup (1 ⅓ oz/37 g) cornstarch
1 teaspoon vanilla extract
Zest and juice of one lemon
Egg wash
2 tablespoons granulated sugar , for sprinkling

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil and set aside.
On a floured surface, roll out one pie crust into a large circle, ⅛-inch (3mm) thick and about 12-inches (30 ½ cm) across. Line a 9-inch (23 cm) pie pan with it. Crimp the edges. Place in the fridge until needed.
Roll out the second pie crust on the floured surface to 1/8-inch (3mm) thick and using a 2-inch (5 cm) heart cutter, cut out about 20 hearts. Place on a tray and pop into the fridge.
In a large bowl, combine all of the filling ingredients, then fill the pie shell with it.
Arrange the hearts on top of the berries, overlapping slightly but leaving some space in between and an opening at the top to allow for venting.
Brush egg wash over the pastry, then sprinkle generously with sugar.
Place the pie on the baking sheet to catch any escaping juice and bake on the lowest rack of the oven until the juices are bubbling thickly, about 75 minutes.
Let cool for at least 4 hours to allow the fruit to set before serving with freshly whipped cream or vanilla ice cream.
Store, loosely covered, at room temperature, for up to 2 days.

Recipe Notes

Try alternate crusts. My Sour Cream Pie Crust compliments this pie filling perfectly, but feel free to use any of my pie crust recipes.

Go for fresh. This is best made with fresh berries, as frozen berries release a lot of juice very quickly before the crust has a chance to set and the cornstarch thickens the filling, and that might cause a soggy bottom crust.

Important top-crust tip. Be sure to leave enough space between the heart cutouts to allow some liquid to evaporate.

Don't underbake! Keep baking the pie until the juices are bubbling a lot and possibly overflowing a bit to be sure that the cornstarch is activated and the fruit will be adequately cooked and thickened. Otherwise, the pie will be runny and taste a bit chalky from the uncooked starch.

Protect the crust. If the crust starts to overbrown before the filling is done, loosely tent the top of the pie with foil.

Make clean up a snap. Be sure to use a lined baking sheet under the pie for easy cleanup later.

Fresh Blueberry Strawberry Pie Recipe

Table of Contents

What is Fresh Blueberry Strawberry Pie?

Tools You Need