Strawberry Blueberry Crumb Pie

Summer / Spring / Bake / Coconut Oil / Dessert / Joy the Baker / Vegetarian /


Fresh fruit pies are the perfect way to celebrate the warm summer months. I love to combine sweet, juicy strawberries with deep, dark blueberries. When combined with a tender crumb topping, this pie is perfect Americana. So juicy and delicious!


Prep time: 1 hour
Cook time: 1 hour minutes
Total time: 2 hours


Yields: 1 pie


For Crust:
1 1/2 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon sea salt
3 ounces (about 1/2 cup) refined solid (not liquid) LouAna® 100% Pure Coconut Oil
8 tablespoons ice water

For Filling:
2 cups fresh blueberries
1 pound strawberries, hulled and sliced in half
1/3 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup cornstarch
Large pinch of salt
2 tablespoons fresh lemon juice

For Topping:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated sugar
Large pinch of salt
6 tablespoons cold coconut oil,
1/2 cup unsweetened coconut flakes, or coarsely chopped pecans


To make the crust, place flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining.

Add ice water a couple of tablespoons at a time, and continue to pulse until dough begins to come together.

Turn dough out onto a cutting board and shape into a disc. Wrap with plastic wrap and refrigerate at least an hour. Roll out dough into a 12- to 13-inch circle, place in the pie dish and crimp edges with fingers or the tines of a fork. Allow to rest in the refrigerator until ready to fill and bake.

To make the filling, in a medium bowl, toss together blueberries, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit. Allow to rest at room temperature while you make the topping.

To make the topping, in a medium bowl (yea… we’re using a lot of medium bowls), whisk together flour, oats, sugar and salt. Add the cold coconut oil chunks, using your fingers, quickly work the oil into the flour mixture until well incorporated. Some oil bits will be the size of peas, and smaller. Add the coconut (or pecans if using) and toss to combine.

To assemble the pie, place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

Remove the rolled out pie shell from the refrigerator. Toss a handful (about 1/2 cup) of the topping mixture into the fruit mixture and toss. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the coconut will burn quickly.

Bake the pie for 20 minutes at 400 degrees F, then reduce the heat to 350 degrees and bake for another 35 to 45 minutes, or until the pie is juicy, bubbling, and golden brown. Remove from the oven and allow to cool for at least 2 hours before serving. This will help the juices mellow and thicken a bit.

Pie is best served just slightly warm with vanilla ice cream. Store covered in the refrigerator.

Strawberry Blueberry Crumb Pie Recipe photo credit: Joy Wilson and Jon Melendez