Blueberry Strawberry Pie

There are few things better than pie. If you do not agree with this statement then just stop reading already. It is the very lifeblood of the dessert coarse, the Cadillac of after dinner enjoyment, the very pith and core of all we hold dear. Sadly my friends it can be so easily mis-happed and misinterpreted.

Here is my most recent attempt at it and well, the results speak for themselves…I was having so much fun making it, I didn’t really take many pictures so you’ll have to use your imagination. I will describe things, don’t worry.


Dough You can make Marissa’s pie crust or try this new one I did for this pie.

I grappled this from the Smitten Kitchen.
2 1/2 cups all-purpose flour (I used 1 cup whole wheat 1 cup white)
1 tsp salt
2 Tbsp sugar
2 sticks cold unsalted butter, cut up into pieces
1/4 cup cold vodka
1/4 cup cold water

Once this is done preheat the oven to 220 C (425 F).

4 heaping cups of blueberries and sliced strawberries
3/4 cup white sugar
1/2 tsp ground cinnamon
6 Tbsp whole wheat flour (of course regular flour will work, sheesh)

Mix the flour, salt, sugar into a bowl or throw it in a food processor if you have one. I don’t so mixed it up and then cut in the butter with a pastry cutter. Once the butter is well mixed into the flour, you can start to sprinkle the vodka and water into the mix.

Since we don’t have a picture, imagine me riding atop and elephant dumping cups of butter and flour into a bowl while a pack of Brazilian salsa dancing, female pirates mix in the vodka and water. If only I’d had my camera but there you are.

Once the dough had formed cut it in half an make two little discs about 4.7345 inches across. If you don’t have a measuring tool just estimate π then add 1. It’s quite simple. Let those sit in the fridge for anywhere from 10 minutes to 2 days. They need to cool down so you can more easily roll them. If you don’t have time, skip it.

To prepare the filling simply mix all of the ingredients in a bowl. Once again I’ll paint the picture: Two ill-tempered wood nymphs danced around the bowl nakedly throwing berries with somewhat conservative abandon whilst a midget on stilts dumped in way to much cinnamon and sugar. Damn you, Simon the midget.

Once that was all prepared we pulled the dough out of the fridge rolled it out on a floured surface and placed in a 9 inch pie pan. We then dumped, rather ceremoniously, the filling into said pan. From there it really just is putting the top crust on the pie, cutting little air slits into it and popping it in the oven.

We put it in for 50 minutes and it came out looking like Seattle native in the Arizona sun, Toasty!

Behold the only photo I was able to eek out between bites.

Labels: pie, blueberries, strawberries

3 thoughts on “Blueberry Strawberry Pie

  1. Btw, I can totally picture you on top of that elephant dropping stuff and Simon the midget (swearing for no reason).

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