Description
This Blueberry Strawberry Pie is a delightful homemade dessert featuring a flaky, buttery crust filled with a juicy blend of fresh blueberries and strawberries. Perfectly sweetened and lightly spiced with cinnamon, this pie offers a fresh and vibrant taste that makes it an ideal treat for summer gatherings or any special occasion.
Ingredients
Scale
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
Berry 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
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt to create the dry base for your crust.
- Cut in the Butter: Use a pastry cutter or your fingers to cut the cold, cubed unsalted butter into the flour mixture until it resembles coarse crumbs, creating a flaky texture.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking to keep the crust tender.
- Chill the Dough: Divide the dough in half, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Filling: In a large bowl, combine fresh blueberries, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and optional ground cinnamon. Stir gently to coat the berries evenly.
- Set Aside the Filling: Let the berry mixture sit while you prepare to assemble the pie so it can thicken slightly.
- Preheat the Oven: Heat your oven to 375°F (190°C) to prepare for baking.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of chilled dough into a circle large enough to fit a 9-inch pie dish.
- Place Dough in Pie Dish: Transfer the rolled dough into the pie dish, pressing it gently to fit snugly.
- Add Berry Filling: Pour the prepared berry filling into the crust and evenly dot the top with small cubes of unsalted butter to enhance richness during baking.
- Prepare Top Crust: Roll out the second dough disc and either cut it into strips to create a lattice pattern or leave whole for a traditional top crust. If using a whole crust, cut slits for steam to escape.
- Seal and Crimp Edges: Pinch the edges of the top and bottom crusts together and crimp decoratively to seal the pie.
- Apply Egg Wash: Brush the top crust with the beaten egg and water mixture to achieve a beautiful golden finish when baked.
- Bake the Pie: Bake in the preheated oven for 45-50 minutes until the crust is golden brown and the filling bubbles. If the edges brown too quickly, cover them with foil or a pie shield.
- Cool the Pie: Allow the pie to cool for at least 1 hour to set the filling properly before slicing.
- Serve: Enjoy the pie as is or serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
Notes
- To prevent the crust edges from burning, cover them with foil or a pie shield halfway through baking if they brown too fast.
- Use fresh, ripe berries for the best flavor and texture in the filling.
- Chilling the dough is important to prevent shrinking and maintain flakiness.
- Adjust the sugar in the filling according to the sweetness of your berries.
- Allow the pie to cool completely before cutting to ensure the filling sets properly and slices cleanly.
- You can make the pie crust a day ahead and keep it refrigerated to save time.
