This a classic recipe for the easiest Blueberry Strawberry Pie. Using fresh or frozen berries you'll make this tart, sweet fruit filling inside a delicious, flakey crust that's not only vegan but gluten-free. The top is beautifully adorned with overlapping crust cutouts that make this the perfect dessert to share. Enjoy a slice of pie with vanilla ice cream for extra yumminess.
A few months ago I was hyper-fixated on making weekly pumpkin pies. I was lacking the perfect gluten-free pie crust. So, I made it my mission to find the best-tasting crust. My requirements were that it wasn't from the frozen section, stuck to a tinfoil pan, it was easily workable, and it didn't take days to put together. It also needed to be foolproof in the oven and no dodgy ingredients were invited.
I found it and I'm sharing my findings with you, friend.
If you share the same requirements when picking a baking recipe you'll likely also enjoy my Easy Strawberry Puff Pastry Tart since it's a breeze to put together and almost too pretty to eat.
In this post, I share the following:
- The easiest, best-tasting gluten-free pie crust and how to make it vegan.
- The best frozen blueberries to use when baking!
- Expert tips to prevent a runny pie and how to avoid cleaning up a chaotic pie mess in the oven.
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Ingredients
For this blueberry pie recipe, you'll need a few store-bought ingredients.
Pie Crust
- Bob's Red Mill Gluten-Free Pie Crust Mix - since I didn't want those store bought frozen pie crusts that have yucky preservatives I headed to the baking aisle to see what was available. Here's what I needed: (1) something that could be made with vegan substitutes and (2) no long refrigerating times required (most crust recipes require the dough chilled overnight). This mix fit my needs perfectly and can be found at Whole Foods, Sprouts, and as of today, their website states that Walmart stocks it. Or click the link for easy delivery!
- Vegan unsalted butter - I use Miyokos since it's made for baking. The pie mix instructions will ask you to use a different amount than I'm going to suggest since theirs isn't vegan-focused. They recommend in place of butter using oil but I found that wasn't giving great results. Based on my experiment, use the whole block of cold vegan butter for a foolproof flakey, golden crust.
- Ice water - chill water with ice cubes while you pulse the cold butter into the flour mix. Ice water is an essential step for making a pie crust. The formula: flour, fat, and water. Ice-cold water helps to prevent you from over-hydrating the dough since cold water and flour react slower, and it forms pockets of butter throughout the dough that gives us that beloved flakiness.
Pie Filling
A surprisingly simple pie filling with a few ingredients!
- Blueberries & strawberries - (fresh or frozen) I highly recommend using frozen wild blueberries, I use them in my morning smoothies since they're more nutritious! They're one of the few wild foods in the grocery store and when used in baking, they're perfect! Since they're on the smaller side they carry less water which helps lessen the risk of a runny pie. For this recipe, I recommend frozen wild blueberries and fresh sliced strawberries. Most frozen strawberries come whole and you need them sliced for this recipe.
- Lemon - this nostalgic recipe has the classic tart, tangy flavors thanks to lemon juice and lemon zest. Both are key ingredients, don't skip them!
- Tapioca starch - helps bind the strawberry blueberry pie filling together, alternatively use cornstarch or arrowroot powder with the same measurements.
- Organic cane sugar & salt
See the recipe card for quantities with full instructions.
Instructions
Baking always feels very laborious and time-consuming. I'm proud to say that's not the case with this recipe!
In a food processor pulse the pie mix and cubed cold butter ten times. While you do this add some ice cubes and water to a small bowl.
Transfer the flour and butter mixture into a large mixing bowl and add 8 tablespoons of ice water.
Using your hands combine the flour, butter, and water into a ball of dough.
Divide the dough in half and press them into flattened discs. Wrap each disc completely in parchment paper or plastic wrap and set them in the fridge to chill for 1 hour.
Prep the pie filling by combining all ingredients (except the frozen blueberries) in a mixing bowl. Allow the mixture to sit while the dough rests in the fridge.
Grab the dough from the fridge and place it on a lightly floured surface, break the dough, working it until you can roll it out flat. Transfer the dough to an oiled pie dish and mold the pie dough to the pan. Scoop out the pie filling with a slotted spoon and fill the pie dish. Use the second dough disc for the top crust and work it flat. Make cutouts to design the top crust.
Troubleshooting:
Pressing the pie dough into the pan with your fingers might cause breakage and holes. Prevent this by rolling a little bit of extra dough into a dime-sized ball. Use the ball to press down and smooth the sides into the pie pan. If breakage does happen patch the hole with the extra dough by pressing it in until combined.
Equipment
To make this recipe you'll need:
- Food processor
- 9.5-inch deep glass pie pan
- Large mixing bowl
- Parchment paper or plastic wrap for the dough
Storage
Store leftovers in the fridge for 2-3 days. Cover the pie pan with foil or transfer it to an airtight container. Reheat in the oven to 350°F for 10 minutes until warmed.
Fruit-based pies freeze better unbaked. Assemble the pie, double wrap it in plastic then cover the entire pie pan with foil. Freeze for up to 1 month. When ready to bake remove the pan from the freezer and allow it to thaw for an hour. Once thawed, bake per directions.
Top tip
For easy cleanup, in case the pie pan overflows, place a sheet of parchment paper or foil underneath the pie pan when baking or place the pie plate on a baking sheet.
FAQ
(1) The strawberry blueberry filling calls for sugar, which helps make this dessert sweet but also draws liquid from the fruit! This is why you let it sit and work its magic while the dough chills for an hour. Use a slotted spoon to scoop the filling into the pie pan leaving behind the liquid.
(2) Add the frozen wild blueberries last, just before assembling the pie. Wild blueberries are smaller in size and carry less water.
(3) The tapioca starch helps thicken the filling, don't omit it!
(4) Everyone's oven varies in temperature and heat, use discernment to assess when the pie is done, not just the timer. Once the edges are browned and the center is bubbling the pie is done. Remove it too early and the filling will be runny.
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Blueberry Strawberry Pie
Equipment
- 9.5-inch deep pie pan
- food processor
- large mixing bowl
- parchment paper or plastic wrap
Ingredients
For the gluten-free pie crust:
- 1 package Bob's Red Mill Gluten-Free Pie Crust Mix (I discuss where to find it in the post)
- 1 (8 ounce) package of unsalted vegan butter (Miyoko's baking butter preferred)
- 8-10 tablespoons ice water
For the pie filling:
- 1.5 cups wild blueberries (frozen, do not thaw)
- 1.5 cups strawberries, sliced (fresh)
- ¾ cup organic cane sugar
- ½ teaspoon salt
- 3 tablespoons tapioca starch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
Make the crust:
- Start by adding water and ice to a small dish and set it aside. Next, cube the cold vegan butter using the entire 8 ounces. Add both the pie crust mix and butter to the food processor and pulse for 1 second, ten separate times.
- Transfer the butter and gluten-free flour mixture to a large mixing bowl. Add one tablespoon at a time of ice water, totaling 8 tablespoons.
- Start to work the dough with your clean hands until it's soft and combined (see the photo above in the instructions section). Add 1 tablespoon of ice water at a time if needed to soften the dough.
- Cut the ball of dough in half, taking one-half press it, and flatten it into a disc. Do the same to the other half. Wrap each dough disc in plastic wrap or parchment paper and place in the fridge for 1 hour to chill.
Make the pie filling:
- While the dough is chilling prepare the pie filling. Add all ingredients to a large mixing bowl, except the frozen blueberries. Stir until combined and set aside. You can also prep the pie pan by applying a slight layer of oil or vegan butter to the bottom and sides.
Assemble:
- Once the dough has chilled for an hour remove one from the fridge and preheat the oven to 375°F. Unwrap one disc and place it on a floured surface. The dough will be firm from the fridge and break, start working it with your hands. To loosen it wet your hands with a little water. Once it's softened use a rolling pin to flatten it into a circle, turning it with every roll to ensure it isn't sticking to the floured surface. Roll the dough into a 12-inch circle.
- Gently roll the dough up and around the rolling pin and carefully unroll and drape it over the pie pan. Mold the dough into the pie pan (see my expert tip above to prevent breakage!). Use a knife to trim the edges clean along the pie pan.
- Add the frozen blueberries to the pie-filling mixture and gently stir. As it sat the sugar has drawn liquid to the bottom of the bowl. Use a slotted spoon to scoop the mixture into the pie pan, leaving the liquid behind. Fill to just under the top and be careful to not overfill.
- Grab the second disc of dough from the fridge and repeat the same steps as above to flatten it on a floured surface into a 12-inch circle. Using cutouts design the top of the pie to your liking. I used two different-sized flower cutouts and assembled the larger flowers along the outer rim, adding the smaller ones on top and then designing the center.
Bake:
- Place the pie on a foil or parchment-lined baking tray (this prevents cleanup if it overspills) and bake on the lowest rack for about 1.5 hours until the pie filling is bubbling and the crust is golden brown.
- Everyone's oven varies in temperature and heat, use discernment to assess when the pie is done, not just the timer. Once the edges are browned and the center is bubbling the pie is done. Remove it too early and the filling will be runny.
- Allow the pie to cool completely before slicing, about 2-3 hours. Serve sliced with a dollop of vanilla ice cream or coconut whipped cream.
Mike says
Love the fruit combo! And those bites of crust look delicious mmmmmmmm mm mm!
Barbara Zackey says
They were the best part!