Blueberry Strawberry Pie

strawberry blueberry pie with whipped cream and a fresh blackberry on a white plate.

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Fresh and summery blueberry strawberry pie with lightly sweetened cream cheese and a buttery shortbread crust is the perfect no-bake summer pie. Made with fresh berries, it's the perfect fruity dessert for Memorial Day, 4th of July, Labor Day, or any summer gathering.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 489kcal

Author: Cara Lanz

Ingredients

Homemade Shortbread Crust

2 ½ cups shortbread cookie crumbs
7 tablespoons melted butter
3 tablespoons granulated sugar

Blueberry Strawberry Filling

½ cup granulated sugar
½ cup water
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced fresh strawberries
3 cups fresh blueberries

Cream Cheese Filling

8 ounces softened cream cheese block, not the kind in a tub
¼ cup powdered sugar
1 teaspoon lemon zest

Instructions

Make the Shortbread Crust

Combine cookie crumbs, melted butter, and sugar in a bowl until the crumbs are moist and clump together like wet sand. Press the crumbs into the bottom and up the sides of a 9 to 10-inch pie plate. Use your hands to evenly distribute the crumbs, then use a glass or measuring cup to form a compact crust.
For a sturdier, less crumbly crust, "bake" it in the microwave for 1-2 minutes, or in the oven at 350 for 10 minutes. I used the microwave so I didn't need to turn on the oven. If the crust puffs up, just press it back into place with a spoon or glass.
Chill crust in the fridge for 10 minutes, then the freezer until the crust is firm and cold.
If you prefer a no-bake crust, freeze it until ready to fill, 15-20 minutes.

Make the Blueberry Strawberry Pie Filling

Combine the blueberries and strawberries in a large bowl.
In a medium saucepan, whisk the sugar, water, cornstarch, and lemon juice together over medium heat until combined and smooth. Add 2 cups of the berries. Bring to a boil and stir until thickened, like jam. Place in a separate bowl and cool in the fridge for at least 10 minutes.

Make the Cream Cheese Filling

Mix the cream cheese, powdered sugar, and lemon zest on medium-high until fluffy.

Assemble the Pie

Carefully spread the cream cheese mixture in an even layer in the pie crust. Gently stir the cooked berry filling into the bowl of berries until well combined. Pour the berry filling over the cream cheese layer.
Chill the pie at least 3 hours or until firm. This pie is best served the same day.
Serve with lemon whipped cream and fresh berries.

Notes

Pat the berries dry to keep the filling from getting runny.
To cool the berry mixture faster, pour it into a separate bowl while it cools.
Serve blueberry strawberry pie the same day you make it. The juicy berries will start to release their juices after a day or so.
Frozen berries may be used in a pinch. The berry filling will have a softer texture and release liquid more quickly than fresh berries.
There's enough filling and crust for a 9 or 10-inch pie dish.
Save time by using a store-bought pie crust. I recommend a 10-inch crust.

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