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This strawberry blackberry pie was inspired by the simple fact that I had an abundance of strawberries and blackberries in the fridge that needed to be used up. The kids and I did our best to eat as many as we could but I still was left with a bowl that were just on the edge of going too ripe.
Pie Day was coming up, I needed a pie and I love strawberries and blackberries together. This is an incredibly simple pie to make, but the flavor is anything but!
Ingredients Needed:
3 cups of hulled then quartered, ripe strawberries
2 cups of blackberries
3/4 cup white sugar
4 tbsp flour
1 pinch salt
1 tsp lemon zest
2 tbsp lemon juice
1 double pie crust for a 9.5 inch pie
Prepare all of your berries then combine them in a large bowl with all of the other ingredients. Make sure to toss them so that they are coated well. Let this sit for a couple minutes while you prepare your pie crust.
Lay your bottom crust into the pie plate gently, letting it settle into the plate rather than forcing it in. Spoon your filling into the pie crust, spreading it out evenly. Take your top pie crust, lay it over and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like.
Bake on the lower oven rack at 375 for 40-50 minutes, until the filling is bubbling and the bottom of the pie is brown. You will most likely have to cover the pie crust edge with tinfoil or a crust cover to prevent it from over browning.
Let it set a couple of hours before serving and let me add it’s fantastic with vanilla ice cream.
Happy PieDay everyone! Today brings….a nap. Oh yes, a nap. My son decided to sleepwalk last night and had us up in the middle of the night. This isn’t a surprise but nor is it a frequent occurrence. The late nights thanks to playing outside in the sunshine combined with allergies making him exhausted and the excitement of our upcoming trip most likely is the culprit, it only happens when he’s utterly worn out, poor kiddo.
I’m also getting up the the usual household chores, but who wants to hear about laundry and scrubbing toilets on such a sunshiney morning? I’ll spare you the details. I will console myself with a piece of strawberry blackberry pie however.
Have a lovely weekend everyone!
Love,
Dreaming Of a Rhubarb Pie Soon Magpie
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Strawberry Blackberry Pie
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour 10 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 6
- Calories
- 289
- Author
- Karlynn Johnston
Ingredients
- 3 cups of hulled then quartered ripe strawberries
- 2 cups of blackberries
- 3/4 cup white sugar
- 4 tablespoons flour
- 1 pinch salt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 double pie crust for a 9.5 inch pie
Instructions
- Prepare all of your berries then combine them in a large bowl with all of the other ingredients. Make sure to toss them so that they are coated well. Let this sit for a couple minutes while you prepare your pie crust.
- Lay your bottom crust into the pie plate gently, letting it settle into the plate rather than forcing it in. Spoon your filling into the pie crust, spreading it out evenly. Take your top pie crust, lay it over and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like.
- Bake on the lower oven rack at 375 for 40-50 minutes, until the filling is bubbling and the bottom of the pie is brown. You will most likely have to cover the pie crust edge with tinfoil or a crust cover to prevent it from over browning.
- Let it set a couple of hours before serving and let me add it’s fantastic with vanilla ice cream.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Lee Smith says
Pie recipe looks great! Thanks.