Introduction
This pie is the ultimate celebration of summer berries, featuring a vibrant, gooey filling of strawberries and blueberries tucked beneath a buttery, crumbly streusel topping. You’ll love the contrast between the sweet-tart fruit and the rich, crunchy topping. It’s a classic dessert that’s surprisingly straightforward to make.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 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
- Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate, crimp the edges as desired, and set aside.
- In a medium bowl, make the crumb topping: combine 1 cup all-purpose flour, 1/3 cup packed light brown sugar, and 1/3 cup granulated sugar. Add the 8 tbsp of chilled, cubed butter. Use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs. Refrigerate until needed.
- In a large saucepan, combine the strawberries, blueberries, ¾ cup granulated sugar, lemon juice, cornstarch, and cinnamon. If using fresh berries, add the ¼ cup water. Mix well.
- Cook the berry mixture over medium heat, stirring frequently, until it thickens and becomes bubbly and glossy, about 8-12 minutes.
- Remove the saucepan from the heat. Stir in the 2 tablespoons of salted butter and the vanilla extract until the butter is fully melted and incorporated.
- Pour the hot berry filling into the prepared pie crust. Sprinkle the chilled crumb topping evenly over the entire surface.
- Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbling vigorously around the edges.
- Allow the pie to cool completely on a wire rack, for at least 4 hours, to allow the filling to set before slicing.
Variations
- Individual Pies: Divide the filling and topping among small ramekins or mason jars for single-serving desserts.
- Nutty Crunch: Add a handful of chopped pecans or almonds to the crumb topping mixture before sprinkling.
- Galette Style: Skip the pie plate, roll the crust out flat, pile the filling in the center, fold the edges over, and top with crumbs before baking on a sheet.
- À La Mode: Serve each warm slice with a generous scoop of vanilla ice cream for a classic combination.
Tips for Success
- Keep all components for the crumb topping cold to ensure it bakes up crumbly and not greasy.
- For the cleanest slices, be patient and let the pie cool completely. The filling will continue to thicken as it cools.
- Place a baking sheet under the pie while baking to catch any potential bubbling-over filling.
Storage & Reheating
Store leftover pie, covered loosely at room temperature, for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in a 300°F (150°C) oven for 10-15 minutes until the crust is crisp again.
FAQ
Can I use a homemade pie crust?
Absolutely. You can use your favorite homemade or store-bought crust. Just ensure it fits a 9-inch pie plate.
My filling is too runny. What went wrong?
The pie likely needed to cool completely. The cornstarch filling continues to set as it cools. Also, ensure you brought the filling to a full boil during cooking, as this activates the cornstarch.
Can I make this pie ahead of time?
Yes, you can bake it up to a day in advance. Store it covered at room temperature. The crumb topping is best the day it’s baked, but it will still be delicious the next day.
Can I use only strawberries or only blueberries?
Yes, you can use 5 cups of a single berry. The cooking time and sugar level may need slight adjustment based on the berry’s juiciness.
Do I have to use salted butter?
Salted butter adds a nice flavor balance. If using unsalted butter, consider adding a small pinch of salt to both the crumb topping and the filling.
Why does the recipe call for water only with fresh berries?
Fresh berries release less initial juice than frozen ones when they start cooking. The water prevents the filling from scorching before the berries break down.