Dutch Strawberry Blackberry Pie

Dutch Strawberry Blackberry Pie combines juicy fresh strawberries and blackberries in a  par baked crust and tops it with a crunchy sweet and oaty streusel.
Dutch Strawberry Blackberry Pie

Dutch Strawberry Blackberry Pie

By Sue Lau | Palatable Pastime

Dutch Strawberry Blackberry Pie is my recipe of the day for #PiDay!

Is it Pie or Pi?

It is the fourteenth of March (3.14) which corresponds to the mathematical  numbers of pi. So you know what happens then! Nerdie foodies like myself just absolutely MUST have some pie of any sort, whether it is a cream pie, fruit pie, pot pie, or  even a pizza pie (one of my favorites!)

Spring Berries

Strawberries are always a Spring favorite here, and lately I have had plenty of opportunities to snag some blackberries, so I have made a pie throwing those in as well.

One of Bill’s favs is always a streusel (crumb) topped pie, which is great with ice cream (although I forgot to scoop some up for the photo). Although you could do a lattice top on this pie, as I have with other pies (see those links below) and that’s easy enough to do.

The filling would also be great as a cobbler with a sweet biscuit topping. Or a cobbler with a crust top as we used to make long ago in oblong baking pans.

I’m not sure which is my  favorite- I like them all!  But I am always fond of blackberries, which is an all-time favorite for me.

Dutch Strawberry Blackberry Pie

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Dutch Strawberry Blackberry Pie

Dutch Strawberry Blackberry Pie

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Dutch Strawberry Blackberry Pie

Sue Lau
5 from 2 votes
Course Dessert
Cuisine American
Servings 7


Pie and Filling:

  • 5 cups fresh strawberries chopped
  • 5 cups fresh blackberries
  • 3/4 cup granulated sugar
  • 1/2 cup corn starch
  • 1 single pie crust


  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup old-fashioned oats
  • 1/4 cup melted butter


  • Preheat oven to 425°F.
  • Fit pie crust into a deep-dish glass pie plate and flute edges.
  • Place pie weights or dry beans on top of a circular piece of parchment paper fitted inside the crust. TIP: I usually cut a piece of parchment as big around as a ten-inch skillet lid, which I trace around the paper with a knife, and then easily trim what didn’t cut.
  • Blind bake the pie crust for 20 minutes, then remove weights and parchment and allow the crust to cool down while you prepare the filling. Lower oven temperature to 350°F.
  • Mix together the granulated sugar with corn starch and toss with berries.
  • Place filling into the crust.
  • Stir together the flour, brown sugar and oats for the topping and mix with half the melted butter.
  • Sprinkle over the top of the filling, then drizzle with the remaining butter.
  • Bake the pie for 60-75 minutes or until the top is golden brown.


From the kitchen of palatablepastime.com
Keyword blackberry, pie, Strawberry, streusel
Tried this recipe?Let us know how it was!

Dutch Strawberry Blackberry Pie

5 responses

    • Yes, to the extent that frozen berries may have more juice and require more starch. If it does get runny on you, you can always siphon off extra juice that runs off slices and thicken that with starch in a small saucepan, then serve it with the pie.

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