Homemade Strawberry Blueberry Pie
In the south, it’s strawberry time. Strawberry jam, strawberry shortcake and my favorite strawberry blueberry pie!
Nothing says spring on the farm more than the sweet smell of strawberries simmering on the stove.
The smell takes me back to my mother’s kitchen. I can still see her standing at the stove stirring jam after she’d sent us girls to the neighboring strawberry farm to pick berries. She didn’t like picking berries much, but we knew if we picked them, she’d make jam and our favorite strawberry shortcake for dessert.
Things haven’t changed much in 40 years, my mom still doesn’t like to pick berries, and she still makes jam every spring and strawberry shortcake for dessert on jam making day.
Me on the other hand, my tastes have changed. I love strawberry jam, but I prefer freezer jam and my recipe for Strawberry Blueberry Pie has beat out the shortcake my mom used to make. I remember as a kid we loved those store-bought yellow shortcakes, but now I wouldn’t eat one if you paid me. I much prefer a flaky sweet biscuit instead. After going head to head with the snails, crickets, and ants in my strawberry patch, I didn’t have enough to pick to make a pie, so I headed to the local Farmers Market for a basket of fresh berries. Since I didn’t pick them myself they almost lost some of the nostalgia tied to the sweet memories I have of picking them as a kid. But once I went to work making my famous pie it was ok that I let someone else do the picking just this once.
This strawberry blueberry pie is super simple and is a great way to usher Spring in.
- 1 9" baked pie shell
- 2 cups fresh sliced strawberries
- 2 cups fresh blueberries
- 1 1/2 cup water
- 3/4 cup of sugar
- 2 T cornstarch or clear gel
- 3-oz pkg. strawberry jello
- 2 cups whipped topping
- Layer blueberries and sliced strawberries into baked pie shell.
- Combine water, sugar, jello and corn starch in saucepan.
- Bring mixture to a boil, stirring constantly until thickened.
- Pour thicken sauce over fresh fruit in pie shell.
- Chill about 4 hours or until firm.
- Top with whipped topping and serve.
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