Blueberry/Strawberry Pie

Wednesday, September 09, 2009

I had made a blueberry/strawberry pie earlier this summer for our July Fourth dessert contest (and won 1st prize!) ... but I wanted to attempt another recipe that perhaps would produce a "prettier" result. I'm still unsure of whether the weather (hee hee) or the baker had caused the previous pie to not "stand up" to my liking.

After some traipsing around the internet, I pieced together the following recipe, and the results were most definitely successful (as evidenced by the empty pie dish above).

Side note: I must say that this pie would definitely be just as delicious or possibly more delicious if it were 100% blueberry--but alas, the blueberries were not cheap this week and the strawberries were still looking pretty, so there you have it.

Start off by cooking your pressed-out crust for 10 minutes at 350 degrees (I used Pillsbury one leftover from the summer galette semi-disaster).

Then, after the crust cools a bit, you pour half the washed and appropriately sliced fruit into the crust:

Meanwhile, stir the rest of the ingredients in a medium saucepan until it looks nice and juicy (the below picture is not at said juicy-state):

Once the saucepan's contents are nice and bubbly, pour it over the top of the uncooked fruit:

Bake it for approximately 15-ish minutes at 450 degrees, or until it doesnt look soupy. In fact, I turned my oven off after taking out the pie, and then put the pie back in the oven to just sit in there for several more minutes, so all-in-all, maybe about 20 minutes. [But, it must be said that my oven has a mind of its own: prescribed temperatures and cooking times rarely correspond to recipes I use.]

Let it set for a while to pull itself together before serving. This one actually set better than my other one, and I didn't even let it sit overnight before serving.

The "official" recipe (compiled from several found on

Blueberry/(Strawberry) Pie:

1 prepared 8 inch pastry shell, baked and cooled
2 pints fresh blueberries (or 1 pint blueberries, 1 pint fresh and cut strawberries)
1 tablespoon all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup white sugar
1/4 t vanilla
1/4 t cinnamon

Pour half of the berries into the cooled pie shell. Then, mix the rest of the ingredients (in order) in a medium saucepan until juicy and bubbly. Pour on top of the uncooked berries and bake at 450 degrees for 15ish minutes, or until crust is golden brown. Let cool completely before serving.

The results (once more for good measure):

[this will not become a "cooking" blog--it's just whatev]


  1. yum yum yum. doesn't look like you saved any for your sweet sister to try....

  2. Craig Hodge11:40 AM

    I can't WAIT to try this recipe out.


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