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Blueberry strawberry pie on a table.

Blueberry Strawberry Pie

This rustic galette is filled with tangy, tender berries enwrapped by a perfectly flaky, buttery crust. It’s the ultimate spring dessert!
Prep Time:20 mins
Cook Time:45 mins
Cooling Time:6 mins
Total Time:1 hr 11 mins
Servings:8 slices


  • 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


  • 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.


  • 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.


Calories: 209kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 96mg | Potassium: 133mg | Fiber: 3g | Sugar: 19g | Vitamin A: 55IU | Vitamin C: 31mg | Calcium: 17mg | Iron: 1mg