A perfectly tender & flaky homemade pie crust filled with a sweet and gooey strawberry and blueberry filling.
With Summer in full swing around here, the berries are just perfect. A few days ago, I taught you how to create the perfect, most deliciously tender and flaky pie crust and today I’m here with a recipe to fill it up! Are you a fan of making pies? I’ve always been a big fan of making them because the result is so rewarding and beautiful! Nerd, much? Probably. There’s just something about a golden buttery, flaky crust filled with a sweet, gooey berry filling.
Alright, let’s get into it. The ingredients are pretty simple: blueberries, strawberries, lemon juice, cornstarch, sugar and a touch of cinnamon. You can substitute either berry for your favorite, those are what I chose to use because they’re my fave and together they’re even better. You can use a store-bought pie crust but I reaaalllllyyyy urge you to at least give my crust a try! It comes together in minutes with a few simple ingredients you most likely have on hand. It’s awesome.
The flavor of this pie is wonderful. The filling is sweet but not overly sweet and just bursting with juice berries in every bite! Top this pie with some vanilla ice cream and you have one memorable dessert! I mean, isn’t that the only way to eat a slice of pie anyway?
Definitely.
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Very Berry Pie
Ingredients
- 1 recipe for Homemade Pie Crust my recipe makes a double crust; 1 for top and one for bottom
*Pie Filling*
- 2 cups blueberries
- 3 3/4 cups strawberries sliced in half twice
- 1 cup granulated sugar
- 1/4 tsp cinnamon
- 6 tbs cornstarch
- 1 tbs lemon juice
- 1 tbs unsalted butter cut into 5 smaller pieces
- *1 tbs unsalted butter
- 1 egg + 2 tbs milk*
- 1/2 tbs granulated sugar
Instructions
- Prepare my homemade pie crust recipe following the instructions in the post linked in the ingredient list with step-by-step photos.
- If you are using my recipe, you should have your first half of dough prepared, pressed into your pie plate and chilled (keep it in the refrigerator until ready to use). The second half should be rolled out waiting in the refrigerator until you are ready to use it. If you are using a store-bought crust, you will need to lightly grease your pie plate and press the first pie crust into your pan.
- In a small bowl, whisk sugar, cinnamon and corn starch together very well.
- In a large bowl, place berries and sprinkle with the corn starch mixture. Stir to combine very well so all the berries are evenly coated. Allow the berry mixture to rest for 10 minutes to allow the natural juices to flow a bit and thicken up slightly.
- Spoon mixture into prepared pie crust and spread it into an even layer. Dot with butter pieces. Set aside.
- Preheat oven to 400 degrees.
- Roll out your second half of dough 1" larger than the size of your pie plate. Using a pizza cutter or something similar, cut long, thin strips abut 1" wide. This is going to be your lattice crust. Arrange the strips on top and weave them over and under each other, lifting back strips as needed. Press the edges to meet the bottom crust. Using a small paring knife, cut off excess dough. Alternatively, you can just lay the second crust on top, cut a few vent holes in the center, trim the edges and crimp them together.
- Before baking, brush the top of crust lightly with the egg/milk mixture and sprinkle with sugar. You also will want to use a pie shield or wrap some foil around the edges because they will burn very quickly. Bake pie for 45-50 minutes. Remove the shield during the last 15 minutes so the edges can catch up with the rest of the pie.
- Allow pie to rest for at least 2 full hours before cutting into it to give it time to set up properly.
- This Very Berry Pie will stay fresh for up to 5 days stored tightly in the refrigerator.
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Cannot you just make the pies and have a mail order delivery service… ha ha… they look sooooo good and I know I could never duplicate them!!!
Haha, thanks so much, Margie! Yes you can! I promise it’s easier than you think! 🙂
This pie looks seriously. . .so perfect. The lattice work is absolutely beautiful and I love the colorful berries!
I’m pretty sure that this is the most beautiful pie I’ve ever seen, your crust is just perfect! Pinned 🙂
YUM! Your lattice work is spot on! Pinned!
Thank you, Justine! It’s taken lots of ugle pies to perfect it, ha! Now i need to master crust shaping because I’m seriously slacking in that area! Lol.
This is SO gorgeous!! Love it!
Thanks so much, Becky!
Not a nerd at all – I feel the same way about baking, specifically about bread! This pie looks soo good! Berries are my favorite!
Yeah! Bread too! Me too. Gotta love fresh Summer berries!
That is one gorgeous pie! I love berry pies and that beautiful lattice crust!
Pinning this one for later!
What a beautiful lattice top, Jess. I want a big ol’ piece!
Thanks, Andi! Wish I could have invited ya over! 🙂
That is one gorgeous pie! Let me tell ya…mine would look nothing like that but I am no pie baker! But I think I should start trying so mine can look like yours one day 😉
Thanks, Meg! Haha, you are too funny! I have faith in you, you can definitely do it! Also, love the new blog name, so cute!
I made this pie for 4th of July and it was delicious!! 5 stars!!
I’m so happy you enjoyed it!! 🙂
I made this pie today with raspberries, blackberries, and blueberries and it was delicious! I couldn’t believe how easy it was to make a pie crust using a food processor. Thanks so much.
Made this today for Pi Day and its currently cooling. Can’t wait to try it! The fruit did bubble over the top, so next time I will be sure to put a cookie sheet underneath. 🙂
Also, I didn’t make the lattice since my 2 year old was helping and patience w/2 year old boys…. We cut circles (with a shot glass because it was easier than digging out cookie cutters) in the dough instead. Looks like it turned out well besides the bubbling!
The filling was disappointingly watery. I’ve learned my lesson and I’ll use a recipe next time that calls for cooking the fruit on the stove first to soften it and thicken up the filling. I have a very disappointing pie on my counter right now, even after cooling it for over two hours. I baked it for 55 minutes and the strawberries and blueberries didn’t soften up well.