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!
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.