Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

I came up with this as a way to 'get rid of' a bunch of strawberries that I had purchaced for another purpose. I had some blueberries around, but not enough to do anything meaningful with -- so, I decided to use my Fresh Blueberry Pie recipe method with a twist. Everyone was raving about it. Most like it better than the plain blueberry version.

Ingredients Nutrition

  • 1 pie crust, for a 9 inch pie rolled out and ready to bake
  • 1 large egg white, lightly beaten
  • 1 12 cups fresh blueberries, rinsed and dried
  • 16 -24 medium strawberries, hulled,rinsed and dried
  • 34 cup water
  • 3 tablespoons cornstarch, disolved in
  • 3 tablespoons of cold water
  • 34 cup sugar (or more depending on sweetness of berries)
  • 1 12 teaspoons fresh lemon juice
  • 1 pinch salt

Directions

  1. preheat oven to 425 degrees f.
  2. for at-least 20 minutes.
  3. Line crust with parchment, fill with dried beans or rice.
  4. Bake for 20 mins.
  5. Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
  6. Remove from oven let cool on rack for 2 mins.
  7. Brush entire crust with egg white while still hot.
  8. Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
  9. When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
  10. While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
  11. Simmer for a minute or so until the mixture becomes translucent.
  12. Remove from heat Spoon about 1/2 the mixture into the pie crust.
  13. Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
  14. Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
  15. Store at room temperature for 2 days.