Fresh Double Berry Pie

READY IN: 1hr 30mins
YIELD: 1 Pie


  • 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
  • 1
    pinch salt


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