Blueberry strawberry pie

An easy recipe for a sweet pie filled with fresh berries for a sweet and tart flavour.
Blueberry and strawberry pie festive recipe

Recipe from: 21 November
Preparation time: 20 min
Cooking time: 45 min


  • 125
  • 700
  • 1/2
  • 2
  • 1/2
    juice of lemon
  • 2
  • 1
    egg (egg wash)
  • 2
    pastry crust (store bought or homemade)
Servings: Change Serving


Pre-heat oven to 180°C/375°F and grease pie pan.

Make a simple pastry crust or use store-bought. Then, roll out the bottom dough to fit into the pan and up the sides of the pan.

Bake the pastry in the oven for 5-7 minutes or until a very light golden brown.

While the crust is cooking cut the strawberries in half.  Add sugar to the berries, the juice of 1/2 lemon, and 2 tablespoons of flour, and toss lightly.

Let pastry cool for a minute or two and place the strawberry blueberry mix into the pan just below the edges of the side, drizzle softly melted butter throughout the top of the pie.

Roll out the other pastry dough and place it on top.  If it’s fragile you can place pieces over most of the pie.  If there are no holes slice a few into the top pastry for the pie to breathe while cooking.

Egg wash the pastry by beating an egg, using a brush to thinly coat the top pastry with wash.

Cook for 30 minutes on the bottom rack and another 15 – 20 minutes on the top, or until golden brown.

Let cool for 30 minutes.

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Reprinted with permission of Milk and Cookies. To see more recipes, click here.


Read more on: recipe  |  dessert

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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