Blueberry Strawberry Pie Recipe (French Tart)

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This blueberry strawberry pie recipe is a French-style fruit tart, made with whole blueberries and strawberries baked in a crisp, buttery pie crust. Lightly sweet and easy to make, it’s perfect for summer, berry season, or the 4th of July.

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The blueberries stay mild and juicy, and the strawberries add gentle tartness, with just enough sugar to enhance the natural berry flavor without turning it into jam. This tart is very easy to make, perfect as a casual afternoon treat or a delicious summer dessert, and everyone I serve it to loves it.

I made the strawberry blueberry tart you see in the photos for Australia Day recently, but I actually learned how to bake this style of fruit tart while living in Strasbourg, in the Alsace region of France, where fresh fruit tarts and simple, seasonal desserts are part of the local cuisine. There it would be called a “tarte aux myrtilles et fraises”.

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While you can enjoy a slice with coffee, this tart is traditionally served at the very end of the meal, following the cheese course. If you’re curious about the specific order of a traditional French home cooking menu, I’ve shared a full breakdown in my Guide to the French Table

What Makes This Blueberry Strawberry Pie Different

• No precooked filling – Blueberries and strawberries go straight into the crust for a quick bake, keeping their shape and tasting fresh.
• Light egg-cream layer sets the fruit – Unlike thick starch-based fillings, this gently binds the berries for clean slices without heaviness.
• Simple and beautiful, fuss-free design – No lattice or top crust needed. The berries are fully visible, and steam escapes naturally, preventing a soggy pie crust.

• Vibrant, fresh flavors – Lightly sweetened, the berries stay whole and bright, not cooked into jam.
• Easy and beginner-friendly – Minimal steps, simple ingredients, forgiving technique.
• Clean, beautiful slices every time – The egg-cream mixture sets the tart like a flan, so the fruit is juicy but slices neatly.
• Flexible crusts and sizes – Works with homemade or store-bought crust, 9-inch pies, tart pans, or mini pies.
• Perfect for summer and holidays – Ideal for berry season or July 4th celebrations.

Ingredients

• 1 Pie crust – For the classic French tart, use a classic homemade pâte brisée made without a food processor (If you like, you can add two tablespoons of sugar to the dough to sweeten it a bit) or a store-bought butter crust. Mini pies or tart pans work too. You could use a graham cracker crust, but it’s sweeter and softer, and can change the traditional texture and flavor.
• Fresh blueberries – Mild and juicy, hold their shape.
• Fresh strawberries – Add slight tartness to contrast the blueberries; cut larger berries in half.
• Egg – The egg is not there to make a custard. You barely notice it in the finished tart. It simply acts as a gentle setting agent so the fruit slices cleanly without turning jammy or heavy.
• Cream – or sour cream, or crème fraîche. Just a small amount adds softness and rounds out the fruit. This is a very light touch, not a custard base.
• Sugar – enhances fruit flavor without turning the pie into jam or mush; sprinkle lightly to taste.
• Vanilla extract – adds warmth and depth to the fruit flavor.

Equipment

• Pie dish or tart pan
• Baking weights or dried beans for blind bake
• Rolling pin
• Mixing bowl (large bowl)
• Spoon or spatula
• Clean towel for drying fruit

How to Make Blueberry Strawberry Pie

For full instructions, please read the recipe card at the end of the post.

To start: Preheat oven and blind bake your pie dough until lightly golden. Blind baking the crust is key for a crisp, flaky pie base that holds up to juicy berries. You can brush the crust with beaten egg the last couple of minutes for extra protection, though I don’t always do this, and I have never had an issue with this recipe.

1. Wash fresh berries and dry thoroughly with a clean dry tea towel. This is crucial. Any extra water prevents the berry filling from setting properly.
2. In a large bowl, whisk together the egg, cream, vanilla extract, and 1 tbsp sugar. This is very light and not a custard. Just enough to gently set the berries.
3. Coat blueberries in the egg mixture and transfer to the pie plate.
4. Coat strawberries in the remaining mixture and arrange on top. Slice larger berries in half if desired.

5. Pour any remaining egg mixture over the berries. Sprinkle a little sugar over the top of the filling.
6. Bake for 15–18 minutes until the egg mixture is set but the fruit still looks juicy. The tart should not be bubbling, and the top should not brown. It sets like a flan, giving neat slices.
7. Turn off the heat and leave the pie in the oven for another 15 minutes.
8. Remove from the oven and let the tart cool for at least an hour. This ensures clean slices without a heavy filling. The pie may look slightly loose when hot. It will set as it cools. You can eat it warm, but it won’t slice as neatly.
9. Serve plain, with a spoonful of cream, crème fraîche, or a scoop of vanilla ice cream.

Tips for the Best Blueberry Strawberry Pie

• Dry the berries completely – wet fruit = runny filling.
• Do not over-sweeten – a little sugar enhances the berries. Add more at serving if desired.
• Blind bake the crust for crisp edges.
• Cool before slicing – even though you can serve warm, cooling gives perfect slices.
• Check doneness like a flan – the egg mixture should be lightly set, not bubbling.

Serving Suggestions

This tart is one of my favorite “all-rounder” recipes because it fits in just about anywhere.

For a casual afternoon

In France, we often have a fruit tart as a simple afternoon treat with friends – we call this the goûter. It’s a lovely way to slow down.

• How to serve: It’s best at room temperature with a cup of coffee or tea.
• Hosting a party: If you like, you can make individual mini pies, which is handy for summer parties or a 4th of July get-together.
• Small bites: If you want a few more treats on the table, these Almond Chocolate Balls or Lemon Balls are always a hit, super easy to make ahead, and look beautiful next to the red and blue berries.

For a French-style dinner

If you want to serve this at the end of a meal, it usually comes right after the cheese course. It’s lovely on its own, but you can also add a scoop of vanilla ice cream, some whipped cream, or a little bit of crème fraîche.

If you feel like putting together a full French-style menu, here is a simple way to structure the meal:

• The Starter: A French Carrot Salad or my Creamy Cauliflower, Potato and Leek Soup.
• The Main: An Authentic Quiche Lorraine or this Bacon and Mushroom Quiche.
• The Salad: Just some simple greens with Lemon Shallot Vinaigrette.
• The Dessert: This Blueberry Strawberry Pie.

I’ve written a lot more about how the French organise these courses in my Guide to the French Table if you want to take a look.

Have extra blueberries? If you bought a big punnet of berries for this tart and have some left over, you might like these other blueberry recipes:

• Lemon Ricotta Blueberry Pancakes: These are café-style and so fluffy.
• Naturally Sweetened Blueberry Cottage Cheese Muffins: A great high-protein snack for the week.

Blueberry Strawberry Pie Recipe FAQ

Blueberry Strawberry Recipe Card

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Blueberry Strawberry Pie

Marissa

This Blueberry Strawberry Pie is a French-style tart with whole blueberries and strawberries in a crisp, buttery crust. Lightly sweet, fuss-free, and perfect for summer or 4th of July celebrations, it’s easy to make and slices beautifully every time. No pre-cooking, no lattice, just fresh berries and a light egg-cream layer that sets like a flan – simple, delicious, and show-stopping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Pie crust baking time 20 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine French

Servings 6 people

Calories 194 kcal

Equipment

• 1 Pie dish or tart pan 8-10 inch
• 1 Mixing bowl
• 1 Clean kitchen towel for drying fruit

Ingredients

  

1x2x3x

• 2 cups Blueberries about 300 grams, fresh
• 1 cup Strawberries halved if large (about 150–200 g)
• 1 tablespoon Heavy cream or sour cream or crème fraîche
• 1 tablespoon Granulated sugar
• 1 Egg large
• 1 tsp Vanilla extract
• 1 Pie crust store-bought or my homemade pâte brisée made without a food processor works well.

Instructions

 

• Preheat your oven to 180°C (360°F).
• Blind bake your pie dough until lightly golden. Blind baking the crust is key for a crisp, flaky pie base that holds up to juicy berries. You can brush with beaten egg for the last couple of minutes of blind baking for extra protection, though I don’t always do this, and I have never had an issue with this recipe.
• Wash fresh berries and dry thoroughly with a clean dry tea towel. This is crucial. Any extra water prevents the berry filling from setting properly.
• In a large bowl, whisk together the egg, cream, vanilla extract, and 1 tbsp sugar. This is very light and not a custard. Just enough to gently set the berries.
• Coat blueberries in the egg mixture and transfer to the pie plate.
• Coat strawberries in the remaining mixture and arrange on top. Slice larger berries in half if desired.
• Pour any remaining egg mixture over the berries. Sprinkle a little sugar over the top of the filling.
• Bake for 15–18 minutes until the egg mixture is set but the fruit still looks juicy. The top should not brown, and the berries will not be bubbling.
• Turn off the heat and leave the pie in the oven for another 15 minutes.
• Remove from oven and let the tart cool for at least an hour. This ensures clean slices without a heavy filling. The pie may look slightly loose when hot. It will set as it cools. You can eat it warm, but it won’t slice as neatly.
• Serve plain, with a spoonful of cream, crème fraîche, or a scoop of vanilla ice cream.

Notes

You can adjust the amount of blueberries and strawberries you use depending on what you have on hand. You should have about 3 cups of berries in total.

Nutrition

Serving: 6gCalories: 194kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 30mgSodium: 128mgPotassium: 116mgFiber: 2gSugar: 8gVitamin A: 106IUVitamin C: 19mgCalcium: 18mgIron: 1mg

Keyword Blueberry strawberry pie, Blueberry strawberry tart, Summer dessert

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