Easy Strawberry Blueberry Pie
User Reviews
5
Easy Strawberry Blueberry Pie
Description
This pie combines hulled, sliced strawberries and fresh or frozen blueberries with brown sugar, flour, and cornstarch to create a juicy but thickened filling. Cinnamon can be added for subtle spice. The berry mixture is placed into a prepared pie crust in a pie pan, then covered with another crust sealed at the edges. A small slit on top allows steam to escape during baking.
Baked at 375°F for about 40 minutes, the pie’s crust can be tented with foil if it darkens too quickly. After baking and cooling, the pie requires several hours of rest for the filling to set and thicken fully. This fruit dessert pairs well as a standalone sweet treat or alongside cream-based accompaniments.
Tips include ensuring proper venting to prevent sogginess, using metal or ceramic bakeware for even baking, and customizing the crust with decorative patterns if desired. The rest period is crucial for texture and serving quality.
Ingredients
- 2 pie crust pre-made
- 2 pounds strawberries hulled and sliced, fresh
- 1 pint blueberries fresh or frozen
- ⅓ cup brown sugar
- ¼ cup flour
- 3 tablespoons corn starch
- 1 teaspoon cinnamon optional
Instructions
- Prepare the crust according to package instructions. Preheat oven to 375 degrees F.
- In a large bowl, mix the strawberries, blueberries, sugar, flour, cornstarch, and cinnamon if using. Mix well and set aside.
- Place crust in a pie pan, fill with the berry mixture. The berries should almost spill out.
- Cover the pie with the other crust. Pinch the edges to seal the pie. Cut a small slit in the top of the pie (this is very important for ventilation).
- Bake for 40 minutes. If the top of the pie begins to darken too much, remove from the oven, cover with foil and place it back in the oven.
- Allow pie to sit for at least 3 hours before serving.
Notes
- Cut a ventilation slit in the top crust to allow steam escape and avoid soggy filling.
- Pie crust decorations such as lattices or shapes can enhance the pie’s appearance.
- Use metal or ceramic pie pans instead of glass for more even baking.
- Let the pie cool and rest for at least 3 hours so the filling thickens properly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 182mg | 8% |
| Potassium | 279mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 72mg | 80% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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