BEST Strawberry Blueberry Pie with Crumb Topping

Introduction

This pie is the perfect celebration of summer, combining sweet strawberries and juicy blueberries under a buttery, crumbly streusel topping. You’ll love how the crumb topping adds a delightful texture contrast to the soft, glossy fruit filling. It’s a guaranteed crowd-pleaser that tastes as stunning as it looks.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Servings: 8

Ingredients

• pie crust
• 1 cup all-purpose flour
• 1/3 cup light brown sugar (packed)
• 1/3 cup granulated sugar
• 8 tbsp salted butter (chilled, cut into cubes)
• 2 ½ cups strawberries (washed, hulled, and roughly chopped (fresh or frozen))
• 2 ½ cups blueberries (washed – fresh, or frozen)
• ¾ cup granulated sugar
• 1 ½ tablespoon fresh lemon juice
• ¼ cup cornstarch
• ¼ teaspoon ground cinnamon
• 2 tablespoon salted butter
• 1 ½ teaspoon pure vanilla extract
• ¼ cup water (if using fresh berries)

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside.
2. Make the crumb topping: In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/3 cup light brown sugar, and 1/3 cup granulated sugar. Add the 8 tablespoons of chilled, cubed butter. Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate while you prepare the filling.
3. Prepare the filling: In a large saucepan, combine the strawberries, blueberries, ¾ cup granulated sugar, lemon juice, cornstarch, and cinnamon. Stir gently to coat the fruit. If using fresh berries, add the ¼ cup of water.
4. Cook the filling: Place the saucepan over medium heat. Cook, stirring frequently, for about 8-10 minutes, until the mixture thickens and becomes glossy and bubbly. Remove from heat and stir in the 2 tablespoons of butter and vanilla extract until fully combined.
5. Assemble the pie: Pour the hot fruit filling into the prepared pie crust. Immediately sprinkle the chilled crumb topping evenly over the entire surface.
6. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the crumb topping is golden brown and the filling is bubbling vigorously around the edges.
7. Cool: Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Variations

• Serve à la mode for a classic dessert, with a scoop of vanilla ice cream melting over the warm pie.
• Transform it into hand pies by using the filling to fill small circles of pie dough, sealing the edges, and baking for a shorter time.
• For a richer flavor, use half of the crumb mixture to create a bottom layer on the unbaked pie crust before adding the filling, then top with the remaining crumbs.
• Swap the crumb topping for a traditional double crust or a lattice top for a different presentation.

Tips for Success

• Keep all ingredients for the crumb topping very cold to ensure a flaky, crumbly texture instead of a melted, greasy one.
• Don’t skip the step of cooking the filling on the stovetop—this activates the cornstarch and prevents a runny pie.
• Let the pie cool completely. Cutting into a warm pie will result in a soupy filling, as it needs time to set.

Storage & Reheating

Store any leftover pie, covered loosely at room temperature, for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm individual slices in a 300°F (150°C) oven for about 10 minutes to refresh the crust.

FAQ

Can I use unsalted butter?

Yes, you can substitute unsalted butter. Consider adding a small pinch of salt to both the crumb topping and the filling to balance the sweetness.

My crumb topping melted together. What happened?

This usually means your butter was too warm. Ensure the butter is chilled and work it in quickly without over-mixing. Chilling the topping before baking also helps.

Can I make this pie ahead of time?

Absolutely. You can prepare the crumb topping and the filling separately and store them in the fridge for up to a day ahead. Assemble and bake just before serving for the freshest texture.

Do I need to thaw frozen berries first?

No, use them straight from the freezer. Thawing them will release too much liquid before cooking, making it harder to achieve the proper filling consistency.

Why is my filling still runny after cooling?

This likely means the filling didn’t come to a full, thick boil on the stovetop, which is necessary to activate the cornstarch. Also, ensure you let the pie cool for the full 4+ hours.

Can I use a store-bought pie crust?

Yes, a store-bought crust works perfectly fine for this recipe and is a great time-saver.