I have always been a fan of strawberry blackberry pie, and it’s a recipe that never fails to impress my family and friends. The combination of sweet strawberries and tart blackberries is a match made in heaven, and the flaky crust adds a nice texture to each bite.
I first discovered this recipe when I was a teenager, and it quickly became a staple at family gatherings. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.
We make it for special occasions like holidays and birthdays, but it’s also a great dessert to serve on a regular Tuesday night. One of the best things about this recipe is that it’s incredibly easy to make, even for novice bakers.
The ingredients are simple, and the instructions are straightforward. Plus, the end result is well worth the effort – it’s a beautiful pie that’s sure to impress anyone who takes a bite.
I’ve tried various versions of this recipe over the years, but this one remains my go-to. It’s perfect for any occasion, whether you’re looking for a special dessert or just want something delicious for your family dinner.
Not only does it taste amazing, but it’s also relatively healthy compared to some other desserts out there. The berries provide plenty of antioxidants and fiber, while the crust is made with wholesome ingredients like butter and flour.
Strawberry Blackberry Pie
4.7 from 1860 votes
A delightful double-crust pie filled with juicy strawberries and blackberries. The sweet-tart berry filling is perfectly complemented by a flaky, buttery crust.
1 tablespoon cold unsalted butter, cut into small pieces
For the Topping
1 egg, beaten
1 tablespoon coarse sugar (such as turbinado)
👨🍳Directions
1Make the crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together.
4If it is too dry, add more water one tablespoon at a time.
5Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
6Preheat oven to 400°F (200°C).
7Place a baking sheet on the lower rack to catch any drips.
8In a large bowl, gently combine the strawberries, blackberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
9Let the mixture sit for 10 minutes, stirring occasionally, until the berries release their juices.
10On a lightly floured surface, roll out one disc of dough to a 12-inch circle.
11Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
12Pour the berry filling into the crust, mounding it slightly in the center.
13Dot the filling with the small pieces of cold butter.
14Roll out the second disc of dough to a 12-inch circle.
15Place it over the filling.
16Trim the overhang to about 1/2 inch, then fold the edges under and crimp with a fork or your fingers to seal.
17Cut several slits in the top crust to allow steam to escape.
18Brush the top crust with the beaten egg and sprinkle with coarse sugar.
19Place the pie on the preheated baking sheet and bake for 20 minutes at 400°F.
20Then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes more, until the crust is golden brown and the filling is bubbly and thick.
21If the edges brown too quickly, tent them with foil.
22Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
For a lattice top, cut the second rolled-out dough into strips and weave them over the filling. If using frozen berries, do not thaw them first, but increase the cornstarch to 1/3 cup and add 5 minutes to the baking time.
Watch Video Of How Strawberry Blackberry Pie Works
This strawberry blackberry pie is always a good idea for any occasion because it is simple to make and tastes like summer in every bite. It works well for family gatherings because both kids and adults love the sweet tart flavor and flaky crust.
I usually store leftover pie at room temperature for up to two days, covered with foil. For longer storage, you can refrigerate it for up to five days.
To reheat, place slices in a 350 degree oven for about 10 minutes to crisp up the crust again. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
❓ Frequently Asked Questions About Strawberry Blackberry Pie
Q: What type of berries should I use for this recipe?
A: You can use either fresh or frozen strawberries and blackberries for this recipe. If you’re using frozen berries, make sure to thaw them first before adding them to the mixture.
Q: Can I substitute other types of berries in place of strawberries and blackberries?
A: While you can experiment with other berries like blueberries or raspberries, keep in mind that they may change the flavor profile of the pie slightly. For example, blueberries will give your pie a more intense sweetness than strawberries would.
Q: How do I prevent the crust from becoming too soggy?
A: To prevent the crust from becoming too soggy, make sure to not overmix the dough when you’re rolling it out. Also, try to avoid overfilling the pie crust with filling – leave about an inch or so around the edges to allow for proper baking time.
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