Easy Strawberry Blueberry Pie

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!

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 4^th 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

• 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.

• 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

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.

Serving Recommendations

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

• Dairy-free whipped cream
•  A dollop of dairy-free yogurt
• Vegan vanilla custard
• Vegan vanilla ice cream or coconut ice cream

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

• Lemon blueberry cookies
• Raspberry thumbprint cookies
• Mixed berry crumb pie
• Summer fruit pizza
• Blackberry chocolate cupcakes
• Raspberry bread pudding
• Mixed berry ice cream

Photos by Alfonso Revilla