Hey, pie lovers! Welcome to your next baking obsession: Strawberry Blueberry Pie with Crumb Topping!
This isn’t just any blueberry strawberry pie—it’s a flaky, homemade pie crust filled with a sweet, juicy strawberry blueberry pie filling and topped with a golden brown, buttery oat crumble that’s pure perfection.
Bursting with fresh strawberries and fresh blueberries, this beautiful pie brings the best of berry season to your table.
It’s as if my Shoney’s Strawberry Pie and my Canned Peach Pie, Easy Blueberry Pie, or my Blueberry Crumb Pie, had a baby, and this pie is the result. However, it has a crumb topping similar to that used in my Strawberry Crumb Bars, except it has oats. The result will be one of your favorite Pie Recipes.
With a zesty kick of lemon zest and a touch of brown sugar, it’s a delicious summer dessert perfect for July 4th, patriotic holidays, or any day you’re craving a mixed berry pie. Expect a buttery crust, a vibrant berry filling, and a recipe so easy you’ll be whipping it up on repeat.
Whether you serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature, this strawberry blueberry pie recipe will become your go-to full recipe for pie bliss. Let’s dive into this amazing pie!
Table of Contents
Why You’ll Love This Recipe
Berry Flavor Blast: The combo of fresh berries—sweet fresh strawberries and juicy blueberries—pairs with lemon juice and lemon zest for a bright, tangy taste that screams summer.
Bright Berry Colors: In so many strawberry-blueberry pies, they look like regular blueberry pies because the blueberries’ color overwhelms the strawberries’ color. Therefore, in this recipe, instead of equal amounts of berries, I increase the amount of strawberries. Hence, you get the flavor of both, and the blueberries don’t overwhelm the strawberries in color. You’ll see the red and blue colors of both the strawberries and blueberries in the pie.
Amazing Texture: A flaky pie crust recipe meets a luscious fruit filling and a crunchy, golden brown crumb topping. It’s texture heaven in every bite!
Super Simple: No need for a lattice top or fancy skills—just a few simple ingredients and a rolling pin, and you’re set. Even beginners can nail this simple pie.
Freshness First: This beautiful pie highlights fresh fruit pies with ripe, in-season berries. The natural sweetness shines, making it a standout mixed berry pie.
Key Ingredients and Substitutions
Here’s what makes this strawberry blueberry pie tick—and how to tweak it if needed:
Pie Crust
Pie Dough: A 9-inch homemade pie crust is ideal for that buttery crust vibe. Short on time? A store-bought pie shell (refrigerated or frozen) works also—just blind bake it for a crisp bottom crust.
Strawberry Blueberry Pie Filling
Fresh Strawberries & Blueberries: The stars of the berry filling! Use 3 ½ cups quartered fresh strawberries and 2 ½ cups fresh blueberries. I recommend fresh berries. However, it is possible to use frozen berries if you thaw and drain them to avoid too much juice ruining your pie.
Sugar: A mix of granulated cup of sugar (4 tablespoons) and brown sugar (¼ cup in the topping) adds sweetness and depth. Adjust to taste if your berries are extra ripe.
Cornstarch: Thickens the fruit mixture so your strawberry blueberry pie filling holds up—3 tablespoons do the trick. Swap in tapioca starch if you prefer.
Lemon Zest & Juice: Two tablespoons of lemon zest and a splash of lemon juice brighten the berry flavor. No zest? A bit more lemon juice works in a pinch.
Crumble Topping
Butter: Four tablespoons of cold butter (or melted) in the topping creates that flaky, rich crumble. Vegan? Use a dairy-free sub or try a vegan egg wash for the crust edges.
Oats & Flour: ¼ cup rolled oats and ⅓ cup purpose flour in the topping add crunch and structure. Go gluten-free with GF oats and purpose flour.
How To Make Strawberry Blueberry Pie: Step-by-Step
Ready to bake pie perfection? Here’s how to craft this strawberry blueberry pie recipe on a lightly floured work surface:
Prepare the Crust:
Preheat your oven to 375°F (190°C). Roll out your pie dough into a 9-inch circle on a lightly floured surface using a rolling pin. Fit it into a pie plate and trim the edges.
Blind bake for 15 minutes with parchment paper and pie weights (or beans). Cool on a baking sheet for 15 minutes.
Mix the Berry Filling:
In a large mixing bowl:
- Add the quartered strawberries.
- Add blueberries on top.
- Add granulated sugar, cornstarch, and lemon zest.
- Combine all ingredients and place the mixed berry mixture in the prepared pie crust.
Make the Crumb Topping: In a medium bowl, mix ⅓ cup purpose flour, ¼ cup brown sugar, ¼ cup rolled oats, and ¼ teaspoon salt. Add 4 tablespoons melted cold butter (or cut in cold butter with a pastry blender for flakier results) and stir until crumbly. Sprinkle this goodness over the top of the pie.
Bake to Golden Perfection: Place the pie dish on a baking sheet lined with aluminum foil (to catch drips). Bake for 45-50 minutes until the topping is golden brown and the berry filling bubbles. Check the edges—if browning too fast, cover with aluminum foil.
Cool & Serve: Let the whole pie cool for 2 hours at room temperature to set the filling. Slice and serve with a scoop of vanilla ice cream or whipped cream for the best part of this delicious summer dessert.
Recipe Tips For Success
- Use Fresh Berries: Ripe fresh strawberries and blueberries bring the best berry flavor. Frozen? Drain well to avoid excess fruit juices.
- Blind Bake Basics: Pre-baking the bottom crust ensures it stays crisp—line with parchment paper and weights for the first step.
- Thicken It Right: Mix cornstarch thoroughly into the fruit mixture for a firm strawberry-blueberry pie filling.
- Zest is Best: Don’t skip the lemon zest—it’s key to that bright, summery taste.
- Cool Completely: Patience is your friend—cooling the pie sets the filling for clean slices.
- Edge Protection: Use aluminum foil if the crust edges brown too fast during the baking process.
- Taste Test: Adjust the cup of sugar based on your berries’ sweetness for the perfect end result.
Variations
- Triple Berry Bliss: Add raspberries to the berry filling for a bold twist.
- Nutty Topping: Toss chopped pecans or almonds into the crumble with brown sugar.
- Spiced Crumble: Add a pinch of cinnamon or vanilla extract to the topping.
- Gluten-Free Pie: Swap purpose flour and oats for GF versions in this simple pie.
- Mini Pies: Use a muffin tin with puff pastry or pie dough for cute, individual treats.
Storage: Keep Your Strawberry Blueberry Pie Fresh
- Store leftover pie at room temperature for up to 2 days, wrapped in layers of plastic wrap.
- For longer, refrigerate in an airtight container for 5 days—reheat at 350°F for 10 minutes to crisp it up.
- Freeze the whole pie or slices, wrapped in foil, for up to 3 months. Thaw it overnight in the fridge, and warm before serving this beautiful pie.
FAQs
Yes! Use 6 cups of either for a single-berry version of this mixed berry pie.
Add an extra tablespoon of cornstarch or cool longer—those fruit juices need time to set.
Homemade pie crust wins for flavor, but store-bought saves time in this flaky pie crust recipe.
Absolutely! Bake a day early and store at room temperature or refrigerate for this July 4th stunner.
More Recipes to Love
Want more pie inspo? Try my Sour Cream Lemon Pie, Apple Irish Pie, No Bake Banana Cream Pie, or my Chocolate Meringue Pie for your next delicious summer dessert fix!
More Berry Recipes
- Berry Cheesecake Salad – Perfect for a sweet dip served with fruit.
- Berry Coconut Pecan Oatmeal – This red, white, and blue oatmeal has raspberries, blueberries, coconut, and pecans.
- Blueberry Muffin Cookies with Lemon Glaze – Blueberry Muffin Cookies have a texture like a classic blueberry muffin!
Are you ready to try this genuinely amazing summer pie? If you make it, leave a comment and let us know how you liked it.
Recipe
Strawberry Blueberry Pie Recipe
Equipment
- 1 deep dish pie plate
Ingredients
- 1 9-inch pie crust (Either homemade or store bought)
Berry Pie Filling:
- 3 1/2 cups strawberries (quartered )
- 2 1/2 cups blueberries
- 4 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon zest
Crumble Topping:
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 4 tablespoons unsalted butter
- 1/4 cup rolled oats
- 1/4 teaspoon salt
Instructions
Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- If using a frozen pie crust, remove from the freezer and line with parchment paper, then fill with pie weights or beans and bake for 15 minutes. Remove the pie weights or beans and cool for 15 minutes. (If using a refrigerated or homemade crust, Roll out the 9-inch pie crust and fit it into a pie pan. Trim and flute the edges as desired. Continue as directed above.)
Make the Pie Filling:
- In a large mixing bowl, combine the quartered strawberries, blueberries, granulated sugar, cornstarch, and lemon zest.
- Gently toss until the berries are evenly coated. Let the mixture sit for 10-15 minutes to allow the juices to release.
- Pour the berry filling into the prepared pie crust, spreading it evenly.
Prepare the Crumb Topping:
- In a separate bowl, mix together the flour, brown sugar, rolled oats, and salt.
- Pour the melted butter over the oats, then mix with a fork until the mixture becomes crumbly. If you want a flakier topping, use very cold butter cut into small pieces and gently work into the oats with a fork.
- Sprinkle the crumb topping evenly over the fruit filling.
Bake the Pie:
- Place the pie on a baking sheet to catch any drips.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
- If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
Cool & Serve:
- Remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set.
- Serve warm or at room temperature with whipped cream or vanilla ice cream. Enjoy!
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