Summer calls for a perfectly sweet and tart strawberry blueberry pie surrounded by a golden brown pie crust and topped with creamy vanilla ice cream.

AP flour sugar salted butter ice cold water egg turbinado sugar cornstarch



fresh strawberries fresh blueberries sugar lemon zest and juice cornstarch vanilla ice cream


STEP 1: Freeze the flour & sugar in a food processor bowl while you cube the butter. Add the cubed butter to the flour & sugar & freeze for 5 minutes, then remove and pulse into pea size chunks.

STEP 2: While the food processor is on, stream in the water. Remove, press dough together, wrap it & refrigerate for an hour.

STEP 3: Combine strawberries, blueberries, sugar, lemon zest & juice & let it macerate for 1 hr. Strain & discard the liquid & toss the fruits in cornstarch.

STEP 4: Roll out the bottom crust and place it into a deep pie dish. Sprinkle with cornstarch & spoon the filling over the crust.

STEP 5: Roll out the top crust & place on top of pie. Slice a few holes into the top & refrigerate for 30 min.

STEP 6: Beat an egg & brush the crust with the egg wash and sprinkle with turbinado sugar. Bake for 60 min at 350F. Allow to cool & top with vanilla ice cream!

Click the link below for the full recipe!