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–+ servings
Berry Pie Recipe

Mixed Berry Pie

iamwinfred
This classic double crust pie is packed with juicy blueberries, strawberries, raspberries, and blackberries. With just enough sugar and lemon to let the fruit shine, it features a flaky, golden crust and a bubbling, jammy filling that everyone will fight over at the table.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

  • 9-inch glass pie dish
  • Pastry blender
  • Rolling Pin
  • Pie crust shield optional, but recommended to prevent over-browning
  • Mixing bowls
  • Plastic wrap
  • Rimmed baking sheet to catch drips
  • Wire rack for cooling

Ingredients
  

  • 2 1/2 cups all-purpose flour 300g
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter 2 sticks, 226g, cubed
  • 6 tablespoons ice water plus more as needed

For the Filling

  • 6 cups mixed fresh berries blueberries, strawberries, raspberries, and blackberries (about 900g), strawberries hulled and sliced
  • 3/4 cup granulated sugar 150g
  • 3 tablespoons quick-cooking tapioca or 1/4 cup (30g) cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • salt a pinch
  • cold butter a few small pieces, optional, for dotting the filling

For the Topping

  • 1 large egg beaten
  • 1 tablespoon milk or cream
  • 2 tablespoons turbinado sugar for sprinkling

Instructions
 

  • Whisk flour, salt, and sugar. Cut in cold butter until coarse crumbs form with pea-sized butter pieces. Add ice water gradually until dough comes together.
  • Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
  • Gently rinse and pat dry the berries. Slice strawberries. Toss berries with sugar, tapioca, lemon juice, zest, cinnamon, and a pinch of salt. Let sit for 15 minutes.
  • Roll one dough disk into a 12-inch circle. Transfer to the pie dish, trim excess leaving a 1-inch overhang, and refrigerate.
  • Pour the filling into the chilled crust, discarding excess liquid. Dot with butter if desired.
  • Roll out the second dough disk. Place over the filling (full or lattice). Trim, fold edges together, and crimp. Cut slits for steam.
  • Brush the pie with egg wash and sprinkle with turbinado sugar. Freeze for 15 minutes.
  • Preheat oven to 425°F. Place pie on a baking sheet. Bake for 20 minutes, then reduce heat to 375°F and bake for 30-35 minutes more until golden and bubbling.
  • Cool on a wire rack for at least 3 hours before slicing. Serve as is or with ice cream.

Notes

  • For the flakiest crust, keep your butter and water ice cold and don't overwork the dough.
  • If using frozen berries, do not thaw them first and add an extra tablespoon of tapioca or cornstarch to account for extra liquid.
  • Let the berry filling rest for 15 minutes before adding to the crust; this helps prevent a watery pie.
  • Chilling the assembled pie before baking helps the crust hold its shape and prevents slumping.
  • Bake the pie on the lower oven rack to ensure a crisp bottom crust.
  • If the edges start browning too quickly, use a pie crust shield or tent with foil.
  • Allow the pie to cool completely for at least 3 hours before cutting so the filling can set properly.
  • Store the cooled pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • You can swap in other berries like blackberries, marionberries, or add peaches for a variation.
  • This pie can be made ahead and frozen baked for up to 3 months.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 310mgPotassium: 150mgFiber: 3gSugar: 22gVitamin A: 6IUVitamin C: 20mgCalcium: 2mgIron: 8mg
Keyword berry pie, double crust pie, fruit pie, mixed berry pie, summer pie
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