If you are short on time use a store-bought graham cracker crust.

Source: Parents Magazine


Recipe Summary test

30 mins
8 hrs


For the Crust
For the Filling


Instructions Checklist
  • 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.

Nutrition Facts

273 calories; fat 10g; saturated fat 5g; carbohydrates 46g; insoluble fiber 3g; sugars 28g; protein 2g; sodium 159mg; calcium 76mg; iron 1mg.