Strawberry Blueberry Pie

Guys. I am sooooooo far behind. Summer is usually my time of frequent posts, desserts, gardening, and all of the fun things. I have spent my summer doing all of the usual things, with the exception of working a full time teaching job and a part time job at a craft store- yeah, cuz I need that temptation. SO, between the two things, I have had no life and blogging has sadly fallen to the wayside. BUT alas, I am FINALLY able to find time to blog again. In the next 2 weeks, I will catch up on my summer. By the time that is done, I will be starting my student teaching!!! Along with my regular foodie posts, I will be posting about activities and fun! Oh yeah, not to mention WEDDING THINGS! Not for me, but I’ve got plenty of them coming up to blog about! Woo Hoo!

Now that I have gotten that out of the way, now it is time for me to finally post my recipe for my strawberry blueberry pie that I made for the 4th of July….yeah. I’m way behind. But, it’s PERFECT for a picnic and even boasts red, white and blue!

To start, you will make a double crust pie crust. I always use the tried and true Betty Crocker recipe. You can find that HERE! I do add a tablespoon or 2 of sugar to the dough when making a sweet/fruit pie. But it’s not a necessity.


1 qt strawberries cut

1 pint blueberries

1 cup water

1 tablespoon sugar

2-3 tablespoons flour.

Pre-heat the oven to 350.

  1. Rinse and cut strawberries into smaller pieces. Rinse blueberries.
  2. In a medium saucepan on medium-low heat, combine strawberries, blueberries, flour, sugar, and water.
  3. Stir regularly to keep from sticking to the bottom of the pan. It will begin to thicken and break down. Mine too about 20 minutes. While this is cooking, roll out the pie crust into the bottom of a pie tin/glass. Poke holes in the bottom and bake for 15 minutes to prevent the bottom from getting soggy.
  4. Pour the strawberry/blueberry mixture in to partially baked pie crust.
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  6. Roll out the rest of the crust, using a cookie cutter, I used a star, cut out pieces. Lay out your cutouts on top of the pie. I tried to do mine in some kind of circular pattern that allowed you to see the fruit underneath.
  7. Bake until the top crust is browned and the fruit is bubbling. Mine took 20 minutes.


Sadly, this was eaten so quickly I was unable to get a picture of what it looked like done. Serve warm with nice cold vanilla ice cream!


Sweet Blueberry Rolls with Blueberry Lemon Sauce

This morning I got the bee in my bonnet to do some serious baking. I knew we had yeast in the fridge, so it was game on. The first thing on the list was cinnamon rolls. Then I remembered we had blueberries in the freezer. HECK YES! The decision to make blueberry rolls was swift. The blueberry lemon sauce was a stroke of genius in the midst of baking. The basic roll recipe came from my mother’s handy, dandy, anniversary edition of the Betty Crocker Cook Book. If you don’t have a copy, GET ONE. It is one of the most useful, all around DA BOMB cook books you will ever get.


Ingredients for rolls:

1 cup hot water (110-125 degrees)

2 packets quick rise yeast

2 tablespoons sugar

2 tablespoons of vegetable oil

1/3 cup sugar

3-3 1/2 cups flour


Ingredients for Filling:

1/2 teaspoon cinnamon

1/2 teaspoon sugar


1/2 cup frozen blueberries

2 Tablespoons of SOFT butter

Ingredients for sauce:

Juice of 1 lemon

Juice from thawed berries

2-2 1/2 cups powdered sugar

1/4 teaspoon vanilla extract

Dash of cinnamon

1. I’d like to begin with stating that I cheated just a little bit. I used the KitchenAide bread attachment to make and knead my dough. Seriously, best investment in the world. In the bowl, dump in your packets of yeast, water and two table spoons of sugar. Gently mix and let sit for 5 minutes. This gives the yeast time to activate, eat the sugars and get bubbly. You will know its ready because a sort of foam forms and you can smell that yeasty bread smell.

2. After the yeast has activated, add your flour, sugar, and dash of salt. Turn on your mixer to medium-low. You may need to use a spatula and scrape the sides a bit.

3. Once the ingredients are incorporated, set the mixer to medium and let it do its job. It should take about 3 minutes. Normally, this part would be done by hand, but thankfully, the mixer hooked me up.

4. In a large bowl, grease with vegetable oil. Plop the dough into the bowl, using your hand, coat the top in oil as well. Cover with a towel and place in a warm environment. We have a warming area on our stove. While I was mixing I turned this on. As I was prepping the bowl and such I turned it off. This gave the dough a nice warm place to rise without baking it. Set the timer for at least an hour. I let mine go an hour and a half.

While the dough was rising…..I took the blueberries out of the bag and put them in a fine strainer. I then put the strainer over a bowl. By doing this, the juices that sweat off of the berries as they thaw are caught to be used for the sauce to drizzle over when it’s all said and done. Every now and again I’d give them a little shake just to help that process along a bit.

5. After the dough has risen, pre-heat your oven to 350. On a lightly floured surface, roll out your dough into a large rectangle about 1/4 of an inch thick. It may seem thin, but it will puff up as it bakes. Trust me.

6. Using your hands, smear the SOFT butter over the surface of the dough. Sprinkle cinnamon and sugar. Drizzle honey over all of it. I did a zig-zag pattern and just kinda did what ever. There’s no exact science too this.

7. Give the blueberries one last good shimmy in the strainer. Sprinkle the berries around liberally.

8. Gently, starting with one long side, begin rolling the dough until you have a log.


7. Using a serrated knife, cut 2 inch sections. Place the sections into a greased 13×9 giving them space to expand. If you squish them in like sardines they won’t get big and fluffy. Notice how I gave them all “personal space”


8. Place uncovered in the oven for 25-35 minutes, or until they begin to turn golden brown on top. See how they fluffed up!? Giving them growing room IS important!


While they are baking…..add the juice of 1 lemon to your blueberry drippings. Add in your vanilla, dash of cinnamon and powdered sugar as well. I used a small whisk to combine it all. I wanted to make this on the thick side so I used quite a bit of powdered sugar, if you want a thinner “glaze” like viscosity, use less powdered sugar. I also put mine in the fridge to help it syrup up.


Allow the buns to cool a bit, drizzle with sauce, and ENJOY! My brother got the first official roll taste and he ate the whole thing before I could snap a picture of him scarfing it down.

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