Strawberry Blueberry Pie (Fresh Summer Berry Pie)

This strawberry blueberry pie has a jammy, never-runny filling made with fresh summer berries and a buttery homemade crust. Perfect for Fourth of July or any summer gathering.
If you love summer berry desserts, also try my blueberry icebox pie and my cranberry meringue pie.

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This pomegranate mixed berry pie is one of those summer desserts that looks like it took all day but actually comes together quickly once the crust is chilled.

Strawberries, blueberries, and raspberries piled into a flaky homemade crust, all bound together with a glossy pomegranate syrup that brings just enough tartness to keep the filling from being too sweet. I have made this pie more than once in the same week and felt no shame about it.

A friend I made this for the first time said it reminded her of Rote Grütze - the German and Scandinavian berry dessert her grandmother used to make with berries and rhubarb, sweet and tart in equal measure. I have thought about that comparison every time I make it since. It is a pie that feels somehow both American summer and old-world European at the same time, and it is wonderful.

Why You'll Love This Mixed Berry Pie

• The pomegranate syrup is the secret. Instead of a plain sugar-and-cornstarch filling, the syrup is made with pomegranate juice, which gives the filling a beautiful deep color and a bright, slightly tart flavor that makes this pie stand out.
• Use any berries you have. The combination of strawberries, blueberries, and raspberries is classic, but this filling is flexible. Blackberries, cherries, or a single berry all work.
• Lattice crust or full top - either works. The lattice is beautiful and lets the deep red filling show through. A full top crust with vents is equally delicious and faster to assemble.
• Make it ahead. The pie crust dough needs at least an hour to chill, making this a great recipe to start in the morning and bake in the afternoon.
• It travels well. This pie holds its shape once cooled and is an excellent potluck or dinner party dessert.

Ingredients

For the Homemade Pie Crust (double crust for a 9-inch pie)

Adapted from Martha Stewart. Or use 2 sheets of store-bought pie crust - no shame in it.

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, cold and cut into 1-tablespoon pieces
• 3 tablespoons chilled vegetable shortening or margarine
• ¼ cup ice water

For the Pomegranate Mixed Berry Filling

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries

For the Pomegranate Syrup

• 8 oz (1 cup) pomegranate juice
• ⅓ cup cornstarch
• 1 cup granulated sugar
• Juice of 1 lemon

For Assembly

Turbinado or demerara sugar, for sprinkling

1 egg, beaten (for egg wash)

How to Make Pomegranate Mixed Berry Pie

Add 8 ounces of POM Wonderful to a medium sized sauce pan.

Whisk in ¼ cup cornstarch with heat on medium.

Add 1 cup of sugar and juice of one lemon. Keep on whisking.

It will thicken up like this. Thin it out with a little water or more POM Wonderful juice.

It should look like this consistency. Stick to the spoon but is like a thick syrup. You're ready with it at this point.

Fold it into all those pretty berries.

Prick the pie crust with your fork a few times. Add the berry mixture to the pie crust.

Overlap your lattice strips.

Brush the top with one beaten egg.

Sprinkle on some turbinado or demerra sugar.

Place the pie on a baking sheet. The pie will drip and make a mess in your oven. Trust me!

Pop your pie in the oven at 375 F for about 40-45 minutes. Check it at 40 minutes and make sure it isn't getting too golden.

Expert Tips

• Keep everything cold for a flaky crust. Cold butter and ice water are the key to flakiness. If your kitchen is warm, put the flour in the freezer for 10 minutes before starting and work quickly.
• Do not overwork the dough. Stop mixing the moment the dough just comes together. Overworking develops gluten and gives you a tough crust instead of a tender, flaky one.
• Always bake on a sheet pan. Berry pies bubble. Place the pie on a foil-lined baking sheet every time or you will spend the rest of the day cleaning the oven floor.
• Let the pie cool before slicing. The filling needs time to set after baking. Slice too soon and it will run everywhere. At least 1 hour at room temperature, ideally 2.
• The lattice is easier than it looks. Cut strips, lay half across the filling, fold back alternating strips to weave the cross-strips through. Take it slowly and do not worry about perfection - it bakes up beautifully regardless.
• Adjust sweetness to your berries. If your berries are very sweet, reduce the sugar in the syrup to ¾ cup. If they are tart, keep the full cup.

Variations and Substitutions

• Use any soft berries - blackberries, sweet cherries (pitted), or a mix with peaches all work in place of or alongside the strawberries, blueberries, and raspberries.
• Store-bought pie crust - two sheets of refrigerated pie crust work perfectly here. Use one for the bottom and cut the other into strips for the lattice.
• Make it gluten free - use a 1:1 gluten-free flour blend for the crust. The filling is naturally gluten free.
• Add spice - a pinch of cinnamon or cardamom in the filling adds warmth. A small amount of fresh grated ginger is also excellent with the pomegranate.
• Reduce the sugar - the pomegranate juice adds tartness that balances the sugar; taste the syrup and adjust to your preference.

How to Store

Store the baked pie loosely covered at room temperature for up to 2 days. Refrigerate after that for up to 5 days total - the crust softens slightly in the fridge but the flavor is still excellent. Reheat individual slices in a 325°F oven for 10 minutes to crisp the crust back up. The baked pie also freezes well: wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

FAQs

Some other homemade pie recipes to try:

• Southern Buttermilk Pie
• Cranberry Meringue Pie
• Vegan Maple Pumpkin Pie
• Banana Butterscotch Cream Pie

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Strawberry Blueberry Pie (Fresh Summer Berry Pie)

This strawberry blueberry pie has a jammy, never-runny filling made with fresh summer berries and a buttery homemade crust. Perfect for Fourth of July or any summer gathering.

Prep Time1 hour hr

Cook Time45 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: blueberries, pie, pie crust

Servings: 1 9-inch pie

Calories: 2035kcal

Author: Lora

Ingredients

Homemade pie crust:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup 1 ½ sticks unsalted butter
• 3 tablespoons margarine or chilled vegetable shortening
• ¼ cup ice water

Pomegranate Mixed Berry Filling

• 1 cup strawberries hulled and sliced
• 1 cup blueberries
• 1 cup raspberries
• Syrup for filling:
• 8 fluid ounces POM Wonderful juice
• ⅓ cup cornstarch
• 1 cup sugar
• juice of one lemon

Instructions

• Prep the pie dough:
• You could use your favorite ready made pie crusts. Or take the time and make a homemade pie crust.
• Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
• It is very important to work the pastry as little as possible. Don't over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
• Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
• While the pie crust chills, prep the filling.
• Clean and prep the berries and add them to a large bowl; set aside to prep the pomegranate syrup.
• Make the pomegranate syrup:
• Add 8 ounces of POM Wonderful to a medium sized sauce pan on medium heat.
• Add 1 cup of sugar and juice of one lemon. Keep on whisking.
• If it's too thick, simply thin it out with a little water or more POM Wonderful juice.
• It should stick to the spoon but is like a thick syrup. You're ready with it at this point.
• Fold it into all the mixed berries in the large bowl.
• Roll out pie crust:
• If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
• Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half.
• Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
• Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and ⅛-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
• Fill the pie with filling: Prick the pie crust with your fork a few times. Add the berry mixture to the pie crust.
• Prep the pie strips for top layer:
• Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a ½-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork. (Or, you could trim lattice strips to overlap on top like I did.)
• Overlap your lattice strips.
• Brush with egg wash: Brush the top with one beaten egg.
• Sprinkle on some turbinado or demerra sugar.
• Place the pie on a baking sheet (The pie will drip and make a mess in your oven. Trust me!).
• Place your pie in the oven at 375 F for about 40-45 minutes. Check it at 40 minutes and make sure it isn't getting too golden. Once it cools a little bit, slice and enjoy! Serve with whipped cream or your favorite vanilla ice-cream.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 2035kcal | Carbohydrates: 476g | Protein: 29g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 1181mg | Potassium: 789mg | Fiber: 21g | Sugar: 227g | Vitamin A: 137IU | Vitamin C: 130mg | Calcium: 105mg | Iron: 14mg

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