American Strawberry Blueberry Pie Recipe

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American Strawberry Blueberry Pie Recipe

This American style Strawberry Blueberry Pie uses my flaky pie crust recipe and packs it with either fresh or frozen fruit with a little sugar for a delicious hot dessert. Ideal if you want to join in with Thanksgiving celebrations, are making the most of summer berries or just fancy making an easy and delicious lattice fruit pie!

5 from 4 votes

Prep Time: 20

Cook Time: 1 15

Chilling Time: 30

Total Time: 2 5

Servings

Author Chloe

Equipment

Mixing Bowl - Extra Small

Silicone Pastry Brush

Pie Tin - 9"/23cm

Ingredients

600 g Blueberries
600 g Strawberries
3 tbsp Cornflour (Cornstarch)
150 g Sugar
¼ tsp Sea Salt Flakes
1 tbsp Lemon Juice
450 g American Pie Pastry - Rough Puff
Plain Flour (All Purpose) - for dusting
1 Egg
2 tbsp Demerara Sugar (Turbinado Sugar)

Instructions

Make the Filling

Trim the tops off 600g Strawberries and cut into slices. Around 4 slices for a large strawberry, 3 for medium and just cut small strawberries in half. Tiny ones can be added whole. Add the strawberry slices to a saucepan.
Check through 600g Blueberries and discard any that aren’t looking their best. Remove any rogue pieces of stalk or leaf and add to a saucepan.
Sprinkle over 3 tbsp Cornflour and add 150g Sugar, ¼ tsp Sea Salt Flakes and 1 tbsp Lemon Juice.
Cook over a medium heat until the fruits have released their juices. Keep stirring regularly to make sure all the ingredients distribute evenly and nothing sticks to the bottom or sides of the pan.
Turn the heat up and continue to stir constantly until the mixture has thickened. It will start to look slightly gloopy.
Transfer the fruit mix to a shallow bowl, cover with cling film and allow to cool completely.

Make the Pastry Cake

Meanwhile cut around ¼ off a 450g block of American Pie Pastry and place back it in the fridge.
Lightly dust a clean surface with flour and roll out the remaining pastry block. Line the pie dish and trim any excess pastry from the edges. See the notes above for full step by step details on how to line the pie dish.
Put the tin into the fridge to chill for at least 30 minutes. Or speed up the process and put it into the freezer for 15. Just don’t forget it's in there.
Layer up the pastry trimmings and add to the ¼ block that you put back in the fridge earlier. Place the whole lot back in the fridge to rechill.

Assemble & Bake the Pie

Once the filling is cool and the pastry case is chilled you can start to assemble and bake the pie.
Preheat the oven to 190c Fan | 180c | 350f.
Roll out the reserved pastry and trimmings on a floured surface. Make sure it is rolled longer than the width of the pie dish. It doesn’t matter if some pieces are shorter as these can go at the edges.
Use a sharp knife to cut narrow strips for the lattice. You can choose a variety of widths like I did or keep them even. Put the strips back in the fridge for a few moments.
Beat 1 Egg in a small bowl.
Carefully spoon the cooled fruit filling into the chilled pastry case. Use the back of a spoon to make sure it is pushed into all the corners and smooth as possible on top. This will make adding the lattice easier.
Use a brush to wet the edge of the pastry with the beaten egg.
Remove the cut pastry strips from the fridge and create the lattice. See the notes above for full step by step details on how to do this.
Trim the edges of the pastry with a sharp knife.
Carefully move the edges of the pastry away from the rim of the dish. Use a plastic knife to help you if needed. If you leave the pastry stuck to the rim now, it’ll be difficult to get out the dish once baked.
Crimp the edges of pastry using your thumb on your dominant hand and two fingers on the other. This will make sure the pastry is properly sealed together and gives some decoration.
Use the pastry brush to carefully brush more beaten egg on all the exposed pastry. Do this strip by strip as you don’t want a lot of egg dripping into the fruit. Make sure not to miss the inner edge.
Scatter over roughly 2 tbsp Demerara Sugar. It doesn’t matter if some lands in the gaps but aim mostly for the pastry.
Bake the pie for 60 minutes. If your oven tends to not cook evenly, make sure to turn the pie round halfway through the cooking time. If at any time the top of the pie starts to look overly brown, you can loosely cover it with foil to prevent further browning.
Allow to sit and cool a little before carefully sliding out the tin, cutting into slices and serving.

Notes

If you need to halve the recipe, use a 6.5"/16cm pie dish and start with a 40 minute bake time. Check it and see if you need to bake for longer.

To increase the size of the recipe, I would recommend making multiple pies rather than one extra large one.

Nutrition (Approx)