Among summer pies, a blueberry-strawberry pie is my favorite. Why stick with just one type of fruit when you can combine the two? The pie crust has a cinnamon flavor, giving it a warming note that enhances the whole pie and makes it a bit different, but very gourmet!
Can I Use Fresh Or Frozen Fruits?
My favorite way to prepare pies with berry fruits is to use fresh fruit. It is worth buying the fresh fruit even if it is more expensive because the flavor of fresh fruit is always better than that of frozen or canned. If you plan to use canned or frozen fruits, make sure you thaw them first (frozen) or drain them first (canned).
How To Keep Filling From Getting Runny
When baked, berry fruits release so much juice. This is not a problem when making cobblers, but when making pie, it will make the crust soggy. Use cornstarch to prevent this from happening! Combine the fresh berries with cornstarch and coat them well. Baking creates a rich, almost jam-like mixture of fruit juices and cornstarch, instead of a thin juice.
Your fruit will determine how much cornstarch and sugar you need. Depending on whether the berries are tart or juicy, you may need to add more sugar. If the berries are sweet, you may not need to add as much sugar.
Tips To Get Perfect Pie Crust
The perfect pie crust recipe is one of the best things you can have up your sleeve. You can make so many yummy pies when you have a good pie crust recipe.
You can always buy a premade pie shell, but how many versions contain real butter and cinnamon?
With my simple tips, you will be able to make the perfect pie crust:
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Your pie crust will be flakier if you use very cold butter. Cut the butter into small pieces.
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Keep some butter chunks in your dough. Many recipes call for perfectly blended flour and butter, but with some chunks of butter, you will get even flakier dough (if you want).
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In pie recipes, water is called for in the crust (ice-cold water at that), but the amount of water is more important than the amount of water. Just enough water should be added to prevent the dough from becoming chewy.
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Shape the dough into a disk and wrap it in plastic wrap, then refrigerate for 1 hour. Do not make your disk thicker than one inch or the dough will not chill properly.
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It is also crucial to chill the pie pan – this will help the pie shell to maintain its shape during baking.
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It is very important to use cornstarch in this pie since it will turn the juices into a jam-like mixture and prevent overspilling.
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Homemade pies made with berries need good ventilation so the steam can escape. You probably see pies fully covered, while mine has a heart-shaped crust.
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I like to brush the pie shell with whipped egg white before baking – this gives a nice inner coating to the crust. I whisk the remaining egg white with the yolk, and brush the outer part of the pie shell with that.
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The crust will burn halfway through baking, so be sure to cover your pie and uncover it 15 minutes before it is done. You can also use a pie crust shield if you’re concerned.
Cinnamon Crust Strawberry Blueberry Pie
Preparation time: 1 hour
Time required for cooking: 50 minutes
Eight servings
The ingredients
The crust should be made as follows:
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All-purpose flour, 2 cups
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Sugar, 2 tablespoons
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Cubed 15 tbsp cold butter
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Egg (one)
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Water that is ice-cold, 2 to 3 tablespoons
For the filling:
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Strawberries, 2 cups
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Blueberries, 2 cups
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Cornstarch, 14 cups
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Brown sugar, 13 cups
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Lemon juice, 1 tablespoon
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Vanilla extract, 1 teaspoon
Instructions
Put flour, sugar, and cold butter in a bowl and mix well with your fingers or in a food processor.
Adding ice-cold water and processing or kneading the dough until smooth.
The dough should be shaped into a disk, wrapped in plastic wrap, and refrigerated for an hour.
Prepare the fruits; in a bowl, combine sugar, vanilla, and lemon juice with the fruits.
After macerating the fruits for 1 hour, drain them.
5. Assemble the pie; divide the dough into two portions, one larger than the other. Roll out the dough and transfer it to a 9-inch pie pan.
Mix the macerated fruits with cornstarch and let sit for 10 minutes.
Brush the crust with the egg white and set it aside to dry.
9. Add fruits to the pie.
Roll out the remaining dough and cut out the desired shape. Place the pie crust on top of the fruits.
11. Brush the top and sides of the pie crust with a mixture of egg yolks and egg whites.
The pie should be covered with aluminum foil and baked at 375°F for 50–55 minutes. Remove the aluminum foil 15 minutes before the end of the baking time.
Cool the pie for 15 minutes after it has been removed from the oven.
Serve the pie with whipped cream or ice cream.
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Cinnamon Crust Strawberry Blueberry Pie
Eight yields
Preparation time: 1 hour
Cooking time: 50 minutes
Time: 50 minutes
A classic strawberry-blueberry pie recipe with a tasty twist: a cinnamon pie crust!
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Ingredients
For the crust:
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All-purpose flour, 2 cups
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Sugar, 2 tablespoons
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Cubed 15 tbsp cold butter
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Egg: 1
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Water that is ice-cold, 2 to 3 tablespoons
For the filling:
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Strawberries, 2 cups
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Blueberries, 2 cups
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Cornstarch, 14 cups
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Brown sugar, 13 cups
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Lemon juice, 1 tablespoon
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Vanilla extract, 1 teaspoon
Instructions
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Mix flour, sugar, and cold butter in a bowl and rub it in with your fingers or process it in a food processor.
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The dough will come together once you add ice-cold water and knead it.
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Refrigerate the dough for an hour after shaping it into a 1-inch thick disk.
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Meanwhile, prepare the fruits by tossing them with sugar, vanilla, and lemon juice in a bowl.
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Before draining the fruits, let them macerate for one hour.
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Roll out the dough and cover the bottom and sides of a 9-inch pie pan. Divide the dough into two portions, one slightly larger than the other.
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After macerating the fruits, mix them with cornstarch and let them sit for a few minutes.
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After beating the egg white until fluffy, brush it on the crust and let it dry.
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Fruits should be stuffed into the pie.
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Overlay the fruits with the cut-out pie crust made from the remaining dough.
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Brush the pie crust’s top and sides with a mixture of egg yolks and egg whites.
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The pie should be baked for 50–55 minutes at 375°F with the aluminum foil removed in the last 15 minutes of baking.
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Before slicing and serving the pie, allow it to cool for 15 minutes after being taken out of the oven.
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Ice cream or whipped cream can be served on top of the pie.
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