If you are short on time use a store-bought graham cracker crust.
Preheat the oven to 350°. Butter a 10-inch pie plate. In a medium bowl combine the crust ingredients. Press into the pie plate and bake for 7-9 minutes. Allow to cool.
In a small bowl, whisk together the cornstarch and orange juice and set aside. In a medium saucepan, bring the blueberries, sugar, ginger, lemon zest and juice to a boil over medium heat. Stir in the cornstarch mixture and cook 2 minutes, stirring constantly. The mixture will thicken. Remove from heat and stir in the 3 cups of strawberries, the butter and vanilla extract.
Pour the fruit filling into the partially baked pie crust. Refrigerate for at least 6-8 hours or up to one day before serving. If desired, sprinkle with graham cracker crumbs. Serve each slice with a dollop of whipped cream, frozen yogurt or ice cream.