blackberry strawberry pie recipe

Written ByJenny Smyth Posted on
blackberry strawberry pie recipe
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The Best blackberry strawberry pie recipe

I’m so excited to share with you my favorite blackberry strawberry pie recipe. As a mom of three, I’m always on the lookout for delicious and easy-to-make desserts that my kids will love. And this pie is a total hit with them.

The combination of juicy blackberries and sweet strawberries is a match made in heaven, and the best part is that it’s incredibly easy to make. Just imagine the look on your child’s face when you present them with a slice of this warm, flaky pie, topped with a generous helping of whipped cream. It’s a moment they’ll never forget, and one that I cherish every time I make this recipe for my family.

My kids can’t get enough of the combination of flavors and textures in this pie, and I have to admit that I’m right there with them. There’s something special about biting into a slice of warm pie on a chilly evening, feeling the warmth spread through your body as you take your first bite. It’s more than just a dessert – it’s an experience that brings people together.

And the best part? This recipe is so easy to make that even my youngest child can help me in the kitchen, measuring out ingredients and mixing batter like a pro. Of course, there are many variations on this recipe out there, but trust me when I say that this is one you won’t want to miss.

With its perfect balance of sweet and tart, this blackberry strawberry pie is sure to become a staple in your household just like it has in mine.

Blackberry Strawberry Pie

Blackberry Strawberry Pie

4.7 from 1437 votes

A sweet and tangy double berry pie with a flaky, golden crust. Fresh blackberries and strawberries are combined with sugar and a touch of lemon to create a luscious filling.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tbsp ice water

For the Filling

2 cups fresh blackberries
2 cups fresh strawberries, hulled and halved
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tbsp water
1 tbsp coarse sugar (for sprinkling)

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and cut them into the flour using a pastry cutter or two knives until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together, adding more water a tablespoon at a time if needed.
4Press the dough into a ball, divide in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5In a large bowl, combine the blackberries, strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
6Gently toss until the berries are evenly coated.
7Let the mixture sit for 15 minutes to allow the juices to release.
8Preheat the oven to 400°F (200°C).
9On a lightly floured surface, roll out one dough disk to a 12-inch circle, about 1/8-inch thick.
10Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
11Pour the berry filling into the crust, mounding it slightly in the center.
12Dot the filling with the small pieces of butter.
13Roll out the second dough disk to a 12-inch circle.
14Cut it into 1-inch wide strips for a lattice top, or simply place the whole circle on top and cut several slits for steam to escape.
15If making a lattice, weave the strips over the filling and press the edges to seal.
16Trim any excess dough and crimp the edges with your fingers or a fork.
17In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
18Brush the top crust (including lattice strips) with the egg wash, then sprinkle evenly with coarse sugar.
19Place the pie on a baking sheet to catch any drips.
20Bake for 20 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
21If the edges brown too quickly, cover them with foil or a pie shield.
22Remove the pie from the oven and place it on a cooling rack.
23Let it cool completely for at least 3 hours before slicing to allow the filling to set.
24Serve at room temperature or slightly warm.

🔧Equipment

Large mixing bowl
Pastry cutter or two knives
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For a deeper flavor, add 1/4 teaspoon of cinnamon or almond extract to the filling. If using frozen berries, do not thaw them first and increase the cornstarch to 1/3 cup. Let the pie cool completely to avoid a runny filling.

Watch Video Of How Blackberry Strawberry Pie Works

This blackberry strawberry pie is always a good idea for any occasion because it is simple to make and tastes like summer. It works well for family gatherings, potlucks, or just a weekend treat.

Store leftovers in the fridge for up to three days, and reheat slices in the oven for a few minutes to refresh the crust. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

I always make two pies because one disappears fast.

❓ Frequently Asked Questions About Blackberry Strawberry Pie

Q: What kind of flour should I use for the crust?

The type of flour you choose will affect the texture and flavor of your crust. For this recipe, I recommend using all-purpose flour for the best results.

Q: Can I use frozen berries instead of fresh?

Yes, you can use frozen berries if fresh ones are not available. Just be sure to thaw them first and pat them dry with a paper towel before using.

Q: How long does it take to bake the pie?

The baking time will depend on your oven and the size of your pie. As a general rule of thumb, bake for 40-50 minutes or until the crust is golden brown.

Q: Can I make this pie ahead of time?

You can make the filling ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months.

Q: What’s the best way to store leftovers?

To store leftover pie, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and refrigerating it for up to 5 days or freezing for up to 3 months.

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