For the Pie Crust

In a mixing bowl, stir the flour, salt, and sugar together. Cut the cold butter into cubes, then add them to the flour. Use a pastry blender to cut the butter into the flour until it’s the texture of coarse sand with a few larger chunks in it.

Add the ice water to the dough and stir it with a fork until you have a rough, shaggy dough. Make sure that all of the flour is hydrated, but don’t overmix or overwork the dough.

Press the pie crust dough together into a ball, the press it out into a disc about 8″ across. Wrap it well in plastic wrap and refrigerate it until thoroughly chilled, at least 2 hours. It can stay in the fridge for up to 5 days, or in the freezer for up to 3 months.

To prepare the pie crust for baking, remove it from the refrigerator and allow it to warm for about 10 minutes–this will make it softer and easier to roll without cracking.

On a lightly floured surface, roll the crust out into a circle about 11″ across and 1/8″ thick. Place it in a 9″ pie plate and trim the crust. Fold it under to create a smooth edge and the crimp or decorate however you prefer. Poke the bottom with a fork multiple times (this will help steam escape and prevent bubbles as the crust bakes.

For the Strawberry Blueberry Filling

Wash both kinds of berries, then hull and cut the strawberries into pieces about the same size as the blueberries. In a small bowl, combine the sugar, cornstarch, salt, and cinnamon. Stir them together until everything is well distributed.

Place the berries in a pot and sprinkle the sugar mixture over the top of it. Squeeze the lemon juice into the pot and stir it all together.

Cook the berries over medium low heat, allowing it to simmer and bubble around the edges. As the berries cook down, they will burst and release juice, which will be thickened by the cornstarch. This will take about 8-10 minutes, then remove it from the heat.

Allow the berries to cool completely. You can leave the mixture in the pot, or you can pour it into a pan to cool more quickly.

Mixing the Crumble Topping

In a small bowl, melt the butter. Stir in the flour, brown and white sugars, and cinnamon. The mixture should be soft and and a bit dough-like. Break it into small bits and spread them evenly over the top of the fruit filling.

Assembling the Pie

Remove the prepared pie crust from the refrigerator and spoon the berry filling into the crust. Using your fingers, crumble the topping over the berries to cover them.

Baking the Pie

Preheat your oven to 425°F/220°C with a rack placed in the center of the oven. Bake it for 20 minutes, then turn the temperature down to 350°F/180°C. Bake the pie for another 40-45 minutes. The crust should be a dark golden brown. You can cover the top with foil if it starts to get darker than you want it to be.

When it has finished baking, remove the pie from the oven and allow it to cool to room temperature.

Serving Strawberry Blueberry Pie

This pie can be served warm or cold. It can be served with a scoop of vanilla ice cream, whipped cream, or with creme anglaise.

Store the pie, covered, on the counter for 2-3 days. You can keep it in the refrigerator for about 5 days, but note that the longer you keep it the softer the crust and topping will be.