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Dutch Strawberry Blackberry Pie

Sue Lau
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