Easy Strawberry Blueberry Pie – Vegan!

This vegan strawberry blueberry pie is easy to make, and gloriously juicy with a jammy berry filling! It’s packed to the brim with fresh strawberries and blueberries. It’s completely plant-based and uses just 7 simple ingredients (and a whole lot of summer goodness). It’s perfect for a garden party, or simply because strawberries and blueberries are at their peak and you can’t think of a better way to celebrate them. This is going to be your new favourite vegan summer pie!

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Some recipes just taste like a beautiful season, and this vegan strawberry-blueberry pie is pure spring (with a hint of summer) in every single bite! The moment those berries start to bubble up through the ribbon pastry top, the whole kitchen starts to fill up with that warm and sweet fruit smell. There’s honestly nowhere else I’d rather be while that jammy goodness is going on.

What I love most about this recipe is how it’s both impressive and so easy to make at the same time. The ribbon lattice top looks professional enough to get passed around the table before anyone’s even taken a slice, but it’s much simpler to create than it looks. The filling itself comes together in one bowl with just a handful of ingredients. This lets the natural flavour of the strawberries and blueberries do all the heavy lifting. 

It’s the kind of summer recipe that earns you serious compliments, so no one ever needs to know quite how easy it was!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Strawberries: Strawberries (hulled and quartered) are the star of this filling. The riper (and fresher) they are, the sweeter and more flavourful your pie will be. Look for deep red berries during the summer months when they’re at their very best.

Blueberries: Juicy blueberries bring a beautiful colour to the filling that balances the sweetness of the strawberries. They make for a more jammy note. Fresh blueberries are ideal.

Cornflour: Cornflour thickens the berry filling as it bakes. We want a luscious and glossy sauce, not a watery puddle. It’s what gives you that perfectly sliceable filling. Arrowroot flour or tapioca flour works as a 1:1 substitute.

Lemon juice: Fresh lemon juice brightens the whole filling by cutting through the sweetness of the berries and sugar. I always use freshly squeezed juice to avoid the preservatives and viscosity of concentrate.

Caster sugar: Caster sugar dissolves quickly and evenly into the fruit. It’s less grainy than other variants. Coconut sugar can be used as a less refined alternative. It will give the filling a slightly darker colour and a hint of caramel flavour.

Vanilla extract: A good splash of vanilla extract rounds out the fruity filling beautifully. Always go for a good-quality pure vanilla extract instead of vanilla flavouring for those warm notes.

Pie sheet: Lastly, you’ll need a pie sheet. A ready-rolled vegan shortcrust pastry sheet makes this recipe quick and easy. Many shop-bought shortcrust pastry sheets are accidentally vegan, but check the label. I also have my own homemade vegan puff pastry recipe you can use for this recipe if you’d prefer to make it from scratch. It’s a wonderfully buttery and flaky option that uses plant-based butter. You’ll need enough pastry for the base and the sides, as well as the ribbon top.

For vegan egg wash: Soy milk and maple syrup

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Large mixing bowl: You’ll need a large mixing bowl to combine all your filling ingredients together comfortably. This makes it easier to toss the berries without crushing them or spilling your mix.

Pie dish: A standard round pie dish is ideal for this recipe. I used a 26cm (10inch) pie dish. A ceramic dish retains heat well and gives you beautifully golden pastry edges. Make sure your dish is deep enough to hold the full fruit filling without it bubbling over the sides during baking.

Rolling pin: A rolling pin is a must if you’re making your pastry from scratch or need to roll out your pie sheet to fit your dish. 

Sharp knife or pastry cutter: You’ll need a sharp knife or pastry cutter to cut your pastry ribbon strips. A sharp knife and a ruler give you even strips. A pastry wheel cutter (plain or crimped edge) adds a lovely decorative finish to your ribbons and makes the whole pie look extra professional.

Pastry brush: You’ll also need a pastry brush to brush a bit of plant-based milk vegan wash over your ribbon top. It helps the gorgeous golden colour along. A silicone brush works well and is easy to clean.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan strawberry blueberry pie

Preheat your oven to 200°C (390°F).

Step 1: Prepare your pie dish and pastry

Let’s get baking! Start by preheating your oven and lightly greasing your pie dish. Take your pie sheet and carefully lay it into the dish. Press it gently into the base and up the sides without stretching it.

Trim any excess pastry from the edges, but leave a small overhang that you can crimp or press down neatly. Cut long strips in even widths to create your ribbon top. This will let you weave them evenly over the filling. Pop the ribbon strips onto a piece of baking parchment and set them aside with the prepared dish in the fridge while you make the filling.

Also, make the vegan “egg” wash by mixing the soy milk and maple syrup and set aside.

Step 2: Make the berry filling

In your large mixing bowl, add the hulled and quartered strawberries and the blueberries. Sprinkle over the lemon juice, vanilla extract, cornflour and caster sugar. Toss it all together until all the berries are well coated and the dry ingredients have dissolved into the fruit juices.

The mixture will start to look glossy and smell absolutely incredible at this point. Try not to eat it all straight from the bowl! Give it a taste and adjust the sugar based on how sweet or tart your berries are.

Step 3: Fill the pie

Pour your berry filling into your pastry-lined pie dish. Spread it out evenly with a spoon so that the fruit goes right to the edges. Make sure you scrape out every last drop of that gorgeous syrupy juice from the bowl! Don’t worry if the filling looks quite full and high. The berries will shrink as they reduce during bake time.

Step 4: Create the ribbon top

Now for the fun part. The ribbon lattice top! Take your pastry strips and lay them across the top of the filling in any pattern you’d like. You can do a classic woven lattice or a simple parallel ribbon design. It all looks stunning once it’s baked. Gently press the ends of each strip onto the pastry edge of the pie to secure them in place.

Then, trim any excess away. Crimp or press down the edges with your fingers. You can also use a fork for a neater finish. Brush the pastry ribbons and the edges with a bit of your plant-based milk and maple syrup wash. This will help them turn a gorgeous golden brown in the oven.

Step 5: Bake to golden perfection

Carefully place your pie in the preheated oven and bake for 40-50 minutes. You’ll want to see that the pastry is deeply golden. The berry filling should be bubbling and jammy. You should actually be able to see it bubbling up through the ribbon gaps. If the pastry edges start to brown too quickly before the filling is done, loosely cover the pie with tin foil and continue baking.

Once it’s done, remove the pie from the oven and let it cool in the dish for at least an hour before slicing. This is a must for the filling to set properly and so that you get beautifully clean slices. Slice and enjoy!

Serving tips and ideas

• Serve warm with a generous scoop of vegan vanilla ice cream for the ultimate summer pudding moment!
• Add a spoonful of whipped coconut cream or vegan clotted cream on the side for a luxurious finish.
• Dust with a light shower of icing sugar just before serving for an elegant presentation for home parties.
• Pair with a dash of warm vegan custard with a handful of fresh strawberries and blueberries for a lovely fresh contrast to the baked filling.

Expert tips and tricks

Don’t skip the cornflour

Cornflour is absolutely essential for getting that perfectly scoopable and glossy filling. Without it, you’ll end up with a watery and soupy mess. That’s because it absorbs the fruit juices as the pie bakes and transforms them into a lusciously thick sauce. Make sure it’s fully combined with the fruit before the pie goes into the oven.

Let the pie cool properly before slicing

This pie smells absolutely incredible, so I understand the desire to dig right in. But please, be patient! The filling needs time to set as it cools. If you slice into a hot pie, the filling will pour out like soft jam. Leave it for at least an hour at room temperature. If you want truly perfect slices, pop it in the fridge for 30 minutes once it’s cooled.

Keep your pastry cold

Whether you’re making your own pastry or using a shop-bought sheet, keep it as cold as you can. That’s how you get a flaky but tender crust. If your kitchen is warm, chill your ribbon strips in the fridge for 10-15 minutes before placing them on the pie. 

Use ripe and flavourful berries

This pie only has 7 ingredients, which means the quality of your fruit really needs to shine. Use the ripest and most fragrant strawberries and blueberries you can find. I always recommend locally grown and in season during spring and summer. That supports local and gets you the freshest fruit possible. Avoid any berries that look pale or feel hard.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Swap out some of the strawberries or blueberries for raspberries, blackberries or blackcurrants. This will give you a deeply flavoured mixed summer berry pie!
• Replace the strawberries with freshly sliced peaches or plums for a gloriously summery stone fruit and berry combination.
• Swap the blueberries for fresh rhubarb that’s been cut into small chunks for a tangy strawberry rhubarb pairing that’s simply iconic.
• Divide the pastry and filling between individual tartlet tins for adorable single-serve pies! This is perfect for a summer party or afternoon tea!

How to store

• Room temperature: Your vegan strawberry blueberry pie can be stored loosely covered at room temperature for up to 1 day. This is ideal if you’re serving it the same day or the following morning. After that, the fruit filling can start to make the pastry base a bit soft, so it’s best to move it to the fridge. Cover the pie with cling film to protect the pastry ribbons. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the pie out at room temperature, as it can spoil quickly.

• Refrigerator: Store any leftover pie in the fridge. A tightly covered pie dish is perfect. Use cling film for that, or just move it to an airtight container. It should hold for up to 2-3 days. The filling will firm up further in the fridge, which makes it even easier to slice. You can bring single slices back to room temperature before serving. On the other hand, warm a slice in the oven at a low temperature for 10-15 minutes to revive the flaky pastry and loosen the filling.

• Freezer:  To freeze a baked pie, allow it to cool completely. Then, wrap the whole pie (or individual slices) tightly in cling film and a freezer-friendly bag. You can then freeze it for up to 2-3 months. Defrost the pie overnight in the fridge and warm it through in the oven on a low heat before serving. To freeze an unbaked pie, go ahead and assemble the pie fully before you wrap it tightly in cling film. You can then freeze it as it is. When you’re ready, bake it from frozen. Just be sure to add an extra 10-15 minutes to the baking time.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this strawberry blueberry pie because it is:

• super simple and easy to make
• perfect for any occasion
• tastes like spring and summer
• full of juicy berries

Want more recipes like this?

Try my other delicious pies, berries, and dessert recipes you might enjoy!

• Banoffee Pie
• Chocolate Tart
• Blueberry Cobbler
• Strawberry Coffee Cake
• Blueberry Coffee Cake
• Raspberry Almond Cake
• Strawberry Muffins
• Strawberry Loaf Cake

Visit the pies and tarts page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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