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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 was 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 of 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 make 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 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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Please rate this recipe in the comments below to help out your fellow cooks!
Ray Russ says
Living here in California the blackberries and strawberries are not the only things needed to clean out my refrigerator.
I pretty much followed your recipe but have a few suggestions to consider or include.
1) my first attempt at this (using non-frozen berries) my pie was runny on the bottom. Even after allowing it to set I ended up with a soggy bottom crust. It was, however, still great. In my second attempt yesterday I added 3/4 of corn starch to absorb the fruit juices. That was a game changer for me. The pie turned out *perfect*
2) trimming the outside edge of the crust with tin foil worked perfectly for the most part but peeling it away after the pie was baked caused portions of the crust to peel off with the foil. In my second attempt I buttered the foil portion which was directly on the crust. The result was again, perfect. No crust sticking.
3) finally, after I had glazed the crust with egg white, I sprinkles ~ teaspoon of mace on top of the crust. For those unfamiliar with it mace is a cousin of nutmeg and a light sprinkle adds a depth to the crust that just makes it that more delicious. Also, just for the heck of it I diced one very ripe peach and threw it into the berry mix all of which gave rise to a desert that I can actually brag about.
Thanks for the recipe.
Lee Smith says
Pie recipe looks great! Thanks.