Blueberry-Strawberry Pie

August 9, 2013

Blueberry-Strawberry Pie | une gamine dans la cuisine

It's Friday night. I'm enjoying refreshing spoonfuls of a still-too-frozen margarita - which in turn is making me take notice of things that normally elude my tequila free mind: The sound of my cats eating their canned salmon dinner in the next room sounds like a sloppy rainfall, or something being consumed by creatures in a B horror film - if I did not know what was making that sound, I don't think I'd want to find out. Also new-to-me, an appreciation for Daft Punk. Despite my best efforts to remain contrary, "Get Lucky" is quite fabulous. I know this because I've just listened to it five times in a row. What's more, I wish roller skates would make a comeback. Did anyone watch Tuesday night's "The Colbert Report?" Brill!

I'm also starving. Luckily I have a slice of this berry pie leftover. I have made several pies this summer - they make me chirpy...chirpier than a layer cake (unless it's my birthday and coconut is involved).

Blueberry-Strawberry Pie | une gamine dans la cuisine

Remember when I said cherry slab pie was my favourite? I'm very fickle...very fickle. This recipe has snatched up that buttery, latticed, crown. And I'm not the only one who was smitten. This pie received overwhelming requests for seconds (+ one or two thirds!).  I practically had to hide the last, precious slice from grabby hands. I am running out of cat-free hiding places for food.

The blueberry/rosemary crumb bars were absolutely delightful so I decided to toss rosemary into this pie crust too. Blueberries make up the majority of the pie filling - about 80%. I'd initially wanted this to be a legitimate blueberry pie, but thanks to mindless late-night noshing, I didn't have enough leftover. If you can't find strawberries, feel free to use a full 3 1/2 cups of blueberries, or replace the strawberries with blackberries or raspberries  (and please let me know how things turn out, that sounds like a dreamy combo!).

Happy weekend, everyone.

P.S. Don't forget to watch for the Perseid meteor shower! xo

Blueberry-Strawberry Pie | une gamine dans la cuisine

Blueberry-Strawberry Pie
makes one 9-inch pie

for the crust
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3 Tablespoons granulated sugar
2 Tablespoons fresh rosemary, chopped
1 cup (that's 2 sticks) unsalted butter, cold and cut into cubes {Note: I cut the butter into cubes and let it freeze overnight in a covered bowl.}
6 - 8 Tablespoons cold half & half cream (or whole milk)

for the filling
2 1/2 cups fresh blueberries
1 cup fresh strawberries, hulled and chopped
1/4 cup sugar (If your berries are on the tart side, add more sugar)
1/4 cup cornstarch
2 Tablespoons lemon juice

for making the crust happy and golden
1 egg yolk, lightly beaten
2 Tablespoons granulated sugar

Prepare the crust: In a large mixing bowl, whisk together the flour, salt, granulated sugar, and chopped rosemary. Add the cold butter cubes and mix until evenly coated.

Place everything into the bowl of a large food processor. Using several short bursts, pulse until the mixture resembles cornmeal (it will look very dry). Transfer the mixture back to the large mixing bowl and place the bowl into freezer. Freeze for about 30 minutes.

Remove the bowl from the freezer and sprinkle about 3 Tablespoons of the cream (or whole milk) on top of the mixture. Use a wooded spoon, a rubber spatula (or your hands) to gently work the cream into the dough. Keep adding cream, one Tablespoonful at a time, and mixing, until the dough starts to form a ball (you might not need all 8 Tablespoons). Don't add too much cream - the dough should be cohesive and slightly wet, but not sticky. Gather the dough into a ball and divide it in half. Flatten each piece of dough into a disk and wrap in plastic wrap. Refrigerate for at least 3 hours. {Note: Well wrapped, the dough can be refrigerated for three days.}

Just before you're ready to roll out the dough, prepare the filling: In a large mixing bowl, combine the berries, sugar, cornstarch, and lemon juice. Stir gently until well combined; Set aside.

Preheat the oven to 375 F.

Remove one disk of dough from the fridge. On a very well-floured surface, using a well-floured rolling pin, roll the disk into a 12-13 inch circle that's about 1/4-inch thick. Gently place the circle of dough into a 9-inch pie plate - make sure it's centered, if you try to stretch the dough at this point it will shrink back in the oven. Trim the overhang to one inch.

If you're NOT making a lattice crust, scoop the filling into the bottom crust and set it aside as you roll out the second disk of dough. Continue after the following paragraph...

*If you want to make a lattice crust, Elise from Simply Recipes has wonderful, clear, instructions Here. Since a lattice crust is a bit time consuming, place the unfilled pie plate in the fridge until all the strips have been rolled out. Add the filling at the last minute - so the bottom crust won't get soggy.

...if you're making a normal upper crust, place the second disk on a very well floured surface and roll out another 12-13-inch circle. Drape the circle of dough over the filled pie and trim the overhang slightly longer than the bottom crust. Fold the bottom and top crusts together and use your fingers (or fork tines) to make a decorative edge.  Use a sharp pairing knife to cut about four 2-inch long slits in the upper crust - these "air vents" will help the give the crust a wonderful, flaky texture.

Brush the top crust (or lattices) with the beaten egg yolk and sprinkle with 2 Tablespoons of granulated sugar.

Bake for 45-55 minutes, or until the filling is bubbly and the crust is golden brown. If the edges are browning too quickly, cover them with a loose foil tent or pie protector. {Note: Some of the berry juice oozed out of the pie and onto my oven - if your pie looks like it will do the same, place the pie onto a thin cookie sheet and continue baking.}

Remove the pie from the oven and place on a wire cooling rack. Cool completely before serving.


  1. you've made more pies in like a month than I think I've made in 2 years. And they are all so gorgeous! Pinned! I want to just eat that filling on....everything! It almost looks like jam. It's so pretty!

  2. Gorgeous (and perky) lattice pie, and what a dreamy tea set!

  3. that pie is gorgeous, and i'm totally in love with the suggestion of blackberries and raspberries - that sounds absolutely amazing! and i loved that colbert report :) and i totally am hoping to catch some of the perseids! i feel like we would get along famously if we lived by each other!

  4. I just saw this on Pinterest and knew it was yours :). Love the blueberry-strawberry combo and I completely relate to finding hiding spots for baked goods... otherwise Sophie would find his way into way too many treats!

  5. Love this pie! And have big plans for the Meteor Shower which include a telescope or lucky you had this pie....

  6. That pie is beautiful!! I really love this blueberry/strawberry combo for a pie.

    It's Friday night and I WISH I had a margarita to chill with!

  7. Absolutely irresistible! A delicious looking and picture perfect pie.



  8. Another gorgeous pie. Just how do I wrangle an invitation to whatever gatherings you're making these pies for?

    And my youngest daughter is a huge Daft Punk fan - so I hear their music all the time!

  9. Stunning photography and perfect play with light. A gorgeous pie. I always admire the lattice work. It takes some patience.

  10. Really lovely lighting on your images, Valerie. You've inspired me to try and make pies again!

    Missed Colbert - haven't been tuning in since J.Stewart has been away. Will need to start getting my dose. :)

  11. Looks spectacular and I love that there's fresh rosemary in the crust, wow!

  12. Gosh Valerie, your pie is stunning. I don't think I have ever made a pie this gorgeous! I need lessons pretty please!

  13. Val your lattice work is perfect.
    Mine is HORRID.
    Ever notice I've never made a lattice one?
    Yeah, it sucks. lol

  14. You make the prettiest pies! Now I'm craving a big slice of this berry beauty.

  15. I think I would be the gal requesting a third slice. It looks amazing.

  16. Your pie is beautiful! I know I would just keep going back for more until a shameful amount had disappeared...

  17. I've just discovered your blog and I'm already totally in love with it!! I'm from Italy and I have a big passion for food too, and I have also a food blog ;)
    I add you to my favourite because I really can't wait for your next post/recipe!
    Have a nice day :)

  18. Oh, goodness. This looks so delicious.. You have inspired me to make a crust with rosemary. Can hardly wait to give it a go!

  19. Valerie, I have been craving pie and wanting to make pie for the last few weeks but was so busy doing other things it hasn't happened yet. I think you've got me convinced that I must try rosemary some way in my next fruity pie crust. I may have to infuse it in the sugar since I'm a bit conservative with my rosemary. Your photos are lovely as usual :)

  20. Bonjour Valérie ! :o)

    Je viens du blog de Joe et je suis ravie de découvrir ton univers !!!!

    Cette tarte est très appétissante ! Je suis gourmande et ça me tente ! :o)

    à bientôt je l'espère et bonne continuation !!!! BISES !

  21. I tried the key lime pie (just posted), also did the cherry clafoutis and the blueberry crumble - both marvelous! Thanks again.


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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