Celebrate the spring and summer seasons with the ultimate blueberry strawberry pie! The filling is tangy and sweet, the berries are beautifully tender, and the crust is perfectly flaky.
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This recipe is a rustic berry galette, with no special pie pan or equipment required. You simply place your filling in the center of the crust, fold the edges over, and bake on a regular baking sheet.
The best part is you need less than 10 ingredients to make this galette. The prep time is short and sweet. Most of the work gets done in the oven.
When I'm in the mood for a light and refreshing pie, I also like to make this Meyer lemon pie or my simple blackberry tart recipe.
Main Ingredients
To make this delicious blueberry strawberry pie, you need a handful of ingredients, and chances are, you have most of them already. Here are some of the key ingredients you’ll need on hand:
- Strawberries: The first star ingredient!
- Blueberries: The second star ingredient!
- Cornstarch: Thickens the filling.
- Granulated sugar: To balance the tanginess of the berries.
- Turbinado sugar: For glorious sprinkling as well as added crunch and sweetness.
- Store-bought pie crust: A time saver!
Instructions Overview
This galette is one of the easiest desserts to make, yet so delicious! It requires a few simple steps.
Start by simply rolling out your pie crust. Set it on a parchment-lined, lightly floured baking sheet.
Next, you’ll make your filling by combining quartered strawberries, blueberries, granulated sugar, and cornstarch. Let the mixture rest for a few minutes to get the juices to macerate and thicken.
You’ll then add the fruit mixture to the center of the crust and fold the edges over to create a freeform tart. Brush the edges with egg wash and sprinkle with turbinado sugar.
Bake until golden brown! Let the galette rest for a few minutes to allow the filling to set up. Then, slice and serve this delicious blueberry strawberry pie with your favorite fixings.
Common Questions
A tart is typically filled after baking, while a galette is a freeform tart that is filled before baking. The freeform shape makes it look wonderfully rustic. And if you're wondering about the difference between a pie and a galette, the answer is mostly the shape. A pie tends to be round or it might be square, while a galette is a freeform shape made on a baking sheet rather than in a pie dish with one sheet of pastry only. You can make it round-ish or any rustic-looking shape you want! This blueberry strawberry pie is really a galette.
I just love the blueberry strawberry combination, but you can use any kind of fruit you like. Just like you can put any fruit in a pie, you can put any type of fruit in a galette. So if you want to experiment with this blueberry strawberry pie, substitute another type of fruit for one (or both) of those ingredients. Blackberries or cherries would be good or consider a firmer type of fruit such as apple or pear. If you want to try this recipe using cherries, look for pie cherries, which are also known as tart cherries or sour cherries, and remove the pits of course. Peach would also be nice and give a contrasting color.
The usual culprit behind this is not enough baking time. Another possible cause is rushing the recipe. It's important to allow the filling enough resting time so the fruit juices can combine with the cornstarch and thicken up properly before baking. Follow this recipe closely and your blueberry strawberry pie (galette) will come out perfectly!
Yes! For best results, keep it in the fridge once it has cooled. You can wrap it with plastic wrap or place it in an airtight container for 2 to 3 days. Enjoy your galette chilled or warm up a slice in the oven for 5 to 10 minutes at 350°F.
Yes, berry galettes can be frozen. For the best results, freeze it before baking. Wrap it in plastic wrap and foil to prevent freezer burn. Your unbaked pie will keep for 3 months in the freezer. When you’re ready to enjoy, unwrap and bake it directly from frozen. Extend the baking time by 15 minutes. Cover your pie for the first 15 minutes with aluminum foil to prevent burning the crust. You can also freeze it after it has been baked. Enjoy within 4 to 6 months. Reheat the frozen pie for 10 to 20 minutes at 375°F.
Yes, you can make this recipe ahead of time. You have a few options. Firstly, you could make your own pie crust a day in advance and assemble the pie as needed. Secondly, you could assemble your pie and freeze it, then bake it when you’re ready to serve. Finally, you could bake the pie a day in advance and keep it in the refrigerator, where it will keep for 2 to 3 days!
You can serve it with whipped cream, vanilla ice cream, coconut cream, cream cheese frosting, and fresh berries.
The best way is to add cornstarch. This prevents your pie filling from turning out runny because it soaks in all that moisture. A few excellent alternatives for cornstarch are flour, tapioca, arrowroot, and potato starch if you have those on hand.
Yes, you can use frozen blueberries or strawberries in this recipe! Let them thaw for a few minutes before mixing with the sugar and cornstarch.
Chopnotch Tips
- Save time and use store-bought pie crust. You’ll get a guaranteed flaky crust in no time at all!
- Don’t skip the step of letting the filling rest. It allows the juices of the berries to release and thicken before baking.
- You can add lemon juice to your filling if you’d like extra tang.
- Bake until your crust is golden brown for a perfectly flaky texture.
There’s no better way to celebrate the warmer weather than with a dollop of whipped cream on top of a slice of blueberry strawberry pie!
Related Recipes
Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Blueberry Strawberry Pie
Ingredients
- ¼ cup cornstarch
- all-purpose flour, for dusting
- 1 9-inch pie crust, store-bought or homemade
- turbinado sugar, for sprinkling
- 2 ½ cups strawberries, quartered
- 1 tablespoon water
- 2 ½ cups blueberries
- 1 egg
- ½ cup granulated sugar
Instructions
- Preheat oven to 475 F.
- Line a baking sheet with parchment and flour lightly. Roll out pie crust into a circle shape (about 12 inches). Keep aside.
- Place 2 ½ cups quartered strawberries in a bowl along with 2 ½ cups blueberries and mix with the granulated sugar and cornstarch. Leave for 5 minutes.
- Add the fruit mixture onto the center of your pastry, make sure to cover all pie with the fruit mixture.
- Mix together one egg with a tablespoon of water in a small bowl. Brush this mixture over the pastry and sprinkle with turbinado sugar.
- Turn down the temperature of your oven to 375 F and bake until golden brown, for 40 minutes.
- Once done, let it sit for 10 to 15 minutes. Serve with whipping cream or ice cream.
Notes
- Save time and use store-bought pie crust. You’ll get a guaranteed flaky crust in no time at all!
- Don’t skip the step of letting the filling rest. It allows the juices of the berries to release and thicken before baking.
- You can add lemon juice to your filling if you’d like extra tang.
- Bake until your crust is golden brown for a perfectly flaky texture.
Yum so simple
Thanks for the feedback, Holly!
Hello! Does it matter if the fruit is fresh or frozen?
Hi Trinity, no - it doesn't matter! I used fresh fruit, but feel free to use frozen if that's easier. Just let them thaw for a few minutes before you mix them with the sugar and cornstarch.
How much sugar is added to the 2.5 c strawberrys/ 2.5 c blueberries?and how much cornstarch?
Hello, I've updated step #3 in the recipe card above. I'm sorry that it wasn't clear and thank you for pointing it out. Check it out now and let me know if you have any questions!
In the recipe, it mentions 2 1/2 cups, and then doesn't say what. Is this sugar?
Hi Naomi, the recipe calls for 2.5 cups of strawberries and 2.5 cups of blueberries. I’m sorry if that wasn’t showing up correctly. Please let me know if you have any other questions. Happy baking!