Cinnamon Crust Strawberry Blueberry Pie

In the pantheon of summer pies, I have to say that a blueberry-strawberry pie is on the top. Why stick with just one type of fruit when you can make use of this amazing pairing?

This is a classic pie recipe, but with a twist — it has a cinnamon pie crust! I went with this crust because it enriches the pie, giving it warmer notes that enhance the entire pie and make it a bit different, but very gourmet. 

Can I Use Fresh Or Frozen Fruits?

When I make pies with berry fruits, I always go with fresh fruits. I think it is worth buying the fresh ones; even if they are more expensive, they are just so worth it! The flavor of fresh fruits is always better than frozen or canned ones.  

If you do want to use canned or frozen fruits, make sure you thaw (the frozen) or drain (the canned) fruits. This will prevent your pie from being too soggy!

How To Keep Filling From Getting Runny

Berry fruits have a lot of juice in them and when baked, they will release so much juice. This is not an issue in some desserts, like cobblers — however, when it comes to making pie, the crust will become soggy, especially at the bottom. 

To prevent this from happening, use cornstarch! Simply combine the fresh berries with cornstarch and coat them well.

During the baking process, the fruit juices will melt in with cornstarch and create a pleasantly rich, almost jam-like mixture instead of a thin juice.

The amount of cornstarch and sugar, in general, depends on your fruit.

Taste a few berries. If they are tart, use a little more sugar. If they are very juicy, add more cornstarch. Ripe and juicy fruits have more sugar in them, so you will not have to add so much sugar.

Tips To Get Perfect Pie Crust

The perfect pie crust recipe is definitely an ace to have up your sleeve. There are so many delicious pies to make, so with a trustworthy pie crust recipe, you will enjoy pie-making!

Of course, you can always go and buy a premade pie shell, but how many varieties are there containing real butter and even cinnamon? 

With my simple tips, you will be able to make the perfect pie crust:

• Use very cold butter. Use cold butter, and cut it into small pieces. The colder the butter the flakier your pie crust will be!
  
• Retain some butter chunks. Many recipes call for perfectly blended flour and butter, but with some chunks of butter, you will get even flakier dough (if that is something you want to try).
  
• Limit the water. Pie recipes call for water in the crust (ice-cold water at that), but what is more important is the amount used! More water means more gluten is developed. Add just enough water to keep the dough together so you do not end up with a chewy pie crust.
  
• Chill the dough. When the dough comes together, shape it into a disk and wrap it in plastic wrap, then refrigerate the dough for 1 hour. Make sure your disk is not more than 1-inch thick because it will not chill properly. 
  
• Chill the pie pan. It is also very important to chill the pie pan — this will help the pie shell to keep its shape during baking.
  
• Use cornstarch. Cornstarch is very important in this pie since it will turn the juices into a jam-like mixture and prevent overspilling of the pie filling.
  
• Make space for good ventilation. You have probably seen pies fully covered, while mine pie has a heart-shaped piece of a crust. Homemade pies made with berries need to have good ventilation so the steam can escape!
  
• Do not forget the egg wash. I like to brush the pie shell with whipped egg white before baking — this will give a nice inner coating to the crust. Take the remaining egg white, whisk it with the egg yolk, and brush the outer parts of the pie shell for some sparkle.
  
• Have aluminum foil ready. Most crusts will start to burn halfway through cooking, so make sure to cover your pie during the baking and uncover it 15 minutes before the baking cycle is done. You can also use a pie crust shield if you’re worried the crust might burn.

Cinnamon Crust Strawberry Blueberry Pie

Preparation time: 1 hour

Cooking time: 50 minutes

Servings: 8

Ingredients

For the crust:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 15 tbsp cold butter, cubed
• 1 egg
• 2–3 tbsp ice-cold water

For the filling:

• 2 cups strawberries
• 2 cups blueberries
• ¼ cup cornstarch
• ⅓ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the pie shell; in a bowl, combine flour, and sugar. Add cold butter and work it in with your fingers or just process it in a food processor.

2. Add ice-cold water and then process or knead until the dough comes together.

3. Shape the dough into a 1-inch thick disk and wrap it in plastic wrap. Refrigerate the dough for 1 hour.

4. In the meantime, prepare the fruits; in a bowl, toss the fruits with sugar, vanilla, and lemon juice.

5. Let the fruits macerate for 1 hour before you drain them. 

6. Assemble the pie; divide the dough into two portions, one slightly larger. Roll out the dough and transfer it into a 9-inch pie pan, covering the bottom and sides. 

7. Toss the macerated fruits with cornstarch, then let sit.

8. Beat egg white until fluffy, then brush the crust with the egg white. Set it aside to dry out.

9. Fill the pie with fruits.

10. Roll out the remaining dough and cut out the desired shape. Use the cut-out pie crust to layer over the fruits.

11. Beat egg yolks with egg white, then use this mixture to brush the pie crust’s top and sides.

12. Cover the pie and bake in a preheated oven at 375°F for 50–55 minutes. In the last 15 minutes of baking, remove the aluminum foil.

13. After finally removing the pie from the oven, cool the pie for 15 minutes before slicing and serving.

14. Serve the pie topped with ice cream or whipped cream.

Continue to Content

Cinnamon Crust Strawberry Blueberry Pie

Yield: 8

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 50 minutes

Looking for a delicious new pie recipe? Check out this recipe for a classic strawberry-blueberry pie with a tasty twist: a cinnamon pie crust!

Print

Ingredients

For the crust:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 15 tbsp cold butter, cubed
• 1 egg
• 2–3 tbsp ice-cold water

For the filling:

• 2 cups strawberries
• 2 cups blueberries
• ¼ cup cornstarch
• ⅓ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the pie shell; in a bowl, combine flour, and sugar. Add cold butter and work it in with your fingers or just process it in a food processor.
2. Add ice-cold water and then process or knead until the dough comes together.
3. Shape the dough into a 1-inch thick disk and wrap it in plastic wrap. Refrigerate the dough for 1 hour.
4. In the meantime, prepare the fruits; in a bowl, toss the fruits with sugar, vanilla, and lemon juice.
5. Let the fruits macerate for 1 hour before you drain them. 
6. Assemble the pie; divide the dough into two portions, one slightly larger. Roll out the dough and transfer it into a 9-inch pie pan, covering the bottom and sides. 
7. Toss the macerated fruits with cornstarch, then let sit.
8. Beat egg white until fluffy, then brush the crust with the egg white. Set it aside to dry out.
9. Fill the pie with fruits.
10. Roll out the remaining dough and cut out the desired shape. Use the cut-out pie crust to layer over the fruits.
11. Beat egg yolks with egg white, then use this mixture to brush the pie crust's top and sides.
12. Cover the pie and bake in a preheated oven at 375°F for 50–55 minutes. In the last 15 minutes of baking, remove the aluminum foil.
13. After finally removing the pie from the oven, cool the pie for 15 minutes before slicing and serving.
14. Serve the pie topped with ice cream or whipped cream.

Related Articles