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Blueberry Strawberry Double Take Pie


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Be sure to use a non-reactive saucepan when preparing this recipe. Non-reactive cookware is made of a material, such as stainless steel, that will not react with acidic ingredients. Acidic ingredients can cause pitting and discoloration in some cookware.


  • 4 c. blueberries rinsed
  • 4 tbsp. unsalted butter
  • 1/4 c. lemon juice
  • 1 1/4 c. sugar
  • 3 tbsp. Clabber Girl Cornstarch
  • 2 c. strawberries rinsed and halved (cut larger berries in quarters)
  • 1 lemon zest


Combine 3 cups of the blueberries, butter and lemon juice in a non-reactive saucepan over medium heat. Cook till the berries release their juices. Stir together the sugar, corn starch and salt, add to the berries. Return to a simmer then stir continuously till the mixture thickens and becomes glossy, about 5 minutes. Remove from the heat, pour the mixture in a bowl and cool for about an hour.

Fold the remaining blueberries, the strawberries and lemon zest into the cooked mixture and gently pour into the baked shell. Cool until set, at least 4 hours.

Serve with whipped cream or ice cream if desired.