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Capture the essence of summer with this sweet-tart strawberry blueberry pie made with fresh or frozen berries and a pre-made flaky pie crust for the ultimate simple & easy, crowd-pleasing summer dessert. It’s dairy-free, egg-free, and vegan, too!

completed Blueberry Strawberry Pie with a slice plated on the side
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Easy Strawberry Blueberry Pie with Pre-Made Pie Crust

With summer upon us, we’re currently loving making the most of the in-season berries and other fruits in super quick, simple, low-fuss desserts like cobblers, crumbles, and crisps. However, did you know that with pre-made pie dough, making pies like creamy pineapple pie and this strawberry blueberry pie is EVEN easier?!

This blueberry strawberry dessert prep comes easily using fresh or frozen berries (so you can enjoy it year-round). It combines a lightly cinnamon-infused strawberry blueberry pie filling (adaptions/add-ins listed below!) in your favorite flakey pie crust for a filling yet refreshing, mouthwateringly delicious treat.

Once baked, it is a summery crowd-pleaser at BBQs, potlucks, dinner parties, gatherings, and celebrations (like 4th of July). Looking for more simple, summery fruity desserts? Check out our peach crumble pie, upside down pineapple cake, and Thai mango sticky rice.

The Ingredients

ingredients for Blueberry Strawberry Pie measured out against a white surface
  • Pie dough: Take away 90% of the prep work using pre-made vegan pie dough (though if you want to make your own, feel free!).
  • The fruit: It’s best to use fresh, ripe, and juicy in-season strawberries and blueberries, though frozen blueberries will work, too (though you may need more cornstarch).
  • Sugar: Brown sugar will add a lovely caramel-like flavor to the filling, though it’s possible to use regular white sugar or more unrefined options like date or coconut sugar. Sugar alternatives should also work, though extra thickener will be required.
  • Thickeners: A combination of flour and cornstarch (or arrowroot flour) thickens the fruit juices, so the strawberry blueberry pie doesn’t end up with a soggy base.
  • Cinnamon: A little cinnamon (and/or nutmeg) adds a deliciously warm, complex flavor. Optionally replace or combine the cinnamon with vanilla extract.

What could I add to this Strawberry and Blueberry Pie Recipe?

  • Lemon juice: Just a small amount of acidic lemon, lime, or even orange juice balances, brightens, and enhances the filling.
  • Zest: For more bright, citrusy flavor, add some orange, lime, or lemon zest, too.
  • Almond extract: Just a bit complements the berries well with a subtle nutty flavor.
  • Cardamom: Just a tiny pinch for an even warmer, cozy flavor.
  • Fresh herbs: Basil and mint complement the berries particularly well.
  • Crumble topping: Make this strawberry blueberry pie with crumb topping if preferred. Add shredded coconut to the crumble for a more summery flavor.

How to Make Blueberry Strawberry Pie

  • 1) First, preheat the oven to 375F/190C and grease a pie pan. Also, rinse, hull, and slice the strawberries.
sliced strawberries in white bowl
  • 2) Then, in a large bowl, mix the strawberries, blueberries, sugar, flour, cornstarch, and cinnamon (if using). Mix well and set aside.
  • 3) Next, roll out a layer of pie dough and press it into the pie pan, trimming the excess.
  • 4) Pour the filling into the crust – it should be so full that the berries almost spill out.
  • 5) Then, roll out the second piece of pie dough and place it over the pie, trimming the edge, then pinching (or crimping) the top and base together to seal the pie. Cut a small slit or X in the top (for ventilation).

If you want to create any pattern on the top of the pie, we recommend doing so at this point (before or after adding it to the pie – whatever is easiest for you).

Optionally, brush the pie crust with some plant-based milk, then sprinkle over some coarse sugar for a deeper-colored, sweeter-flavored top.

  • 6) Transfer the pie to the oven and bake for 40 minutes, until the pie is golden brown and slightly crisp.

If the crust is darkening too quickly, loosely tent the top with foil.

  • 7) Finally, remove the blueberry strawberry pie from the oven and allow it to sit for at least 3 hours (to allow the filling to thicken/set) before serving. Enjoy!

FAQs

How to avoid a soggy pie crust?

We’ve found the easiest way is to ensure we’re using enough thickener (cornstarch and flour) in the filling and to slice ventilation slots into the top of the crust. Dusting the bottom of the pie crust with some breadcrumbs can also help soak up fruit juices.

Can I add to or use other fruits?

Yes, though, you may need to adjust the amount of cornstarch-based on the juiciness of any added fruit. Some delicious combinations include:

Blueberry peach pie, a mixed berry pie (strawberries, blueberries, raspberries, blackberries, etc.), strawberry blueberry rhubarb pie (cut into 1-inch pieces), apple blueberry strawberry pie (use a tart apple to balance the sweet berries), etc.

Can I use frozen berries to make a pie?

Yes, with no need to thaw, but adjust the cornstarch accordingly. For example, we’ve used frozen blueberries, but if you want to use frozen strawberries, it’s best to add 2-3 additional tbsp of cornstarch.

Why is my pie leaking when I slice it?

This is why the 3-hour cooling/setting time is so important for this strawberry blueberry pie recipe, as the filling thickens, making it much easier to slice and serve.

Top Tips for the Best Blueberry Strawberry Pie

  • Use the best berries: Berries vary in flavor/sweetness and are best when ripe, in-season, and juicy. If you can’t find good-quality fresh berries, use frozen ones.
  • Sweeten to taste: Adapt the amount of sugar you use based on how sweet the berries are and how sweet you prefer your dessert.
  • Make sure to ventilate: It’s important to slice some ventilation in the top of the pie crust. Otherwise, steam can’t escape, making the pie soggy and unpleasant.
  • Pie decorations: Feel free to carve a pattern into the pie crust, cut shapes out of the dough, make a lattice pie, etc.
  • Avoid glass bakeware: Metal or ceramic is far better for an evenly baked pie.
  • Leave it to rest: This pie requires several hours to cool for the filling to thicken and set, so plan ahead.
completed Blueberry Strawberry Pie with a slice plated on the side

Serving Recommendations

Enjoy a slice of this delicious, summery strawberry and blueberry pie either alone or with a side/topping of:

Storage Instructions

Allow the leftover mixed berry pie to cool and then store them, wrapped well, in the refrigerator for 5-7 days.

Though we haven’t tried (yet), this strawberry blueberry pie should be freezer friendly. Wrap it tight with plastic wrap (to avoid freezer burn), then freeze for 3-4 months.

To reheat the pie, pop it back in the oven at 350F/175C until heated (about 20 minutes).

More Vegan Berry Recipes

Photos by Alfonso Revilla

completed Blueberry Strawberry Pie with a slice plated on the side

Easy Strawberry Blueberry Pie

5 from 62 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8 servings
Capture the essence of summer with this sweet-tart strawberry blueberry pie made with fresh or frozen berries and a pre-made flaky pie crust for the ultimate quick & easy, crowd-pleasing summer dessert. It’s dairy-free, egg-free, and vegan, too!

Ingredients 

  • 2 pre-made pie crusts
  • 2 pounds of fresh strawberries, hulled and sliced
  • 1 pint of fresh or frozen blueberries
  • cup of brown sugar
  • ¼ cup of flour
  • 3 tablespoons of cornstarch
  • 1 teaspoon of 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

  • Make sure to ventilate: It’s important to slice some ventilation in the top of the pie crust. Otherwise, steam can’t escape, making the pie soggy and unpleasant.
  • Pie decorations: Feel free to carve a pattern into the pie crust, cut shapes out of the dough, make a lattice pie, etc.
  • Avoid glass bakeware: Metal or ceramic is far better for an evenly baked pie.
  • Leave it to rest: This pie requires several hours to cool for the filling to thicken and set, so plan ahead.

Nutrition

Calories: 329kcalCarbohydrates: 53gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 182mgPotassium: 279mgFiber: 5gSugar: 20gVitamin A: 47IUVitamin C: 72mgCalcium: 41mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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