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Summer Berry Pie Recipe

Pie is a dessert perfect for all occasions. When you fill your pie with summer fruits such as strawberries and blueberries, it makes the pie even more special for a summer party. 

Top the pie with whipped cream or ice cream and you’ve got a dessert that people will rave about!



3 cups Fresh Driscoll's Strawberries, Sliced

2 cups Driscoll's Blueberries (If frozen, leave them on the counter until thawed)

1/2 cup Sugar

1 teaspoon Pure Vanilla Extract

3 tablespoons Cornstarch

Pinch Salt

1 Deep Dish Pie Shell, Store-bought or homemade

Whipped Cream or Ice Cream, for Serving



Preheat the oven to 350 degrees. Place a chilled pie shell on a baking sheet. Set aside.

Place the sliced strawberries and whole, thawed blueberries in a medium bowl. Add the sugar and toss to combine. Let the fruit sit until the sugar has dissolved, and the fruit starts to create juices, about 5-10 minutes. Stir in the vanilla, cornstarch, and salt. Toss the mixture until the cornstarch has coated all the fruit and has soaked into the liquid (you want no white cornstarch showing). Carefully pour the fruit mixture into the pie shell. 

Cover the edges of the pie crust with foil. Place the pie in the oven and bake until the juices begin to bubble, about 20 minutes. Remove the foil from the crust and bake for about 10-15 more minutes until the edges of the crust of golden brown and the juices have thickened.

Remove the pie from the oven and allow the pie to cool completely before serving. Once ready to serve, slice the pie and top each piece with a dollop of whipped cream.

Make Ahead:

This pie can be made up to 2 days in advance. After allowing it cool, cover it completely with foil and then place in the refrigerator. Once ready to serve, remove it from the refrigerator and let it sit on the counter for 15 minutes before slicing.


1 9-inch Deep Dish Pie

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