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Mixed Berry Pie Recipe

Mixed Berry Pie

iamwinfred
This homemade Mixed Berry Pie brings together blueberries, blackberries, raspberries, and strawberries in a flaky, buttery lattice crust. The combination of sweet and tart berries creates a perfectly balanced filling, while the golden lattice top makes this dessert a true showstopper. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled the next day, this pie is a summer favorite that never disappoints.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9 inch ceramic pie dish Heats evenly for a well-baked bottom crust
  • Rolling Pin French rolling pin recommended for better control
  • Pastry cutter Stainless steel for cutting butter into flour
  • Pastry brush For applying egg wash
  • Pie crust shield Adjustable silicone shield to prevent burnt edges
  • Large mixing bowls
  • Measuring cups and spoons
  • Cooling rack
  • Rimmed baking sheet To catch drips during baking
  • Knife or pastry wheel For cutting lattice strips

Ingredients
  

For the pie crust:

  • 2 1/2 cups all-purpose flour 300g
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter 226g, cold and cut into cubes
  • 6 tablespoons ice water 6-8 tablespoons, as needed

For the berry filling:

  • 2 cups fresh blueberries 280g
  • 2 cups fresh blackberries 280g
  • 2 cups fresh raspberries 240g
  • 2 cups fresh strawberries 300g, hulled and quartered
  • 3/4 cup granulated sugar 150g
  • 1/3 cup cornstarch 40g
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon optional
  • 1 pinch salt
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 large egg for egg wash
  • 1 tablespoon coarse sugar for topping

Instructions
 

  • Make the pie dough: Whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water 1 tablespoon at a time until dough clumps together. Divide into two disks.
  • Chill the dough: Wrap each disk in plastic wrap and refrigerate for at least 1 hour to firm the butter and relax the gluten.
  • Prepare the berry filling: Gently combine all berries in a large bowl. Add sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Toss gently to coat and let rest for 15-20 minutes.
  • Roll out the bottom crust: Preheat oven to 425°F. Roll one dough disk into a 12-inch circle and transfer to a 9-inch pie dish. Trim excess dough to 1-inch overhang and refrigerate.
  • Assemble the pie: Stir the filling and pour into the chilled crust, mounding slightly in the center. Dot with butter pieces.
  • Create the lattice top: Roll the second dough disk and cut into 1-inch strips. Weave strips over and under to form a lattice pattern. Trim and crimp the edges to seal.
  • Add egg wash and chill: Brush the lattice with egg wash and sprinkle with coarse sugar. Freeze for 15 minutes before baking.
  • Bake the pie: Place on a rimmed baking sheet and bake at 425°F for 20 minutes. Reduce temperature to 375°F and bake 35-40 minutes more until golden and bubbling.
  • Cool and set: Transfer to a cooling rack and let cool for at least 3 hours before slicing to allow the filling to set properly.

Notes

  • Keep butter and water as cold as possible for the flakiest crust.
  • Don't skip the 15-20 minute resting time for the filling to prevent a soggy bottom crust.
  • Use a glass or ceramic pie dish for even heating and to check that the bottom crust is fully baked.
  • Bake the pie on the lowest oven rack for a crispier bottom crust.
  • If using frozen berries, do not thaw them first. Just add 10-15 minutes to the baking time.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze whole or in slices, wrapped tightly, for up to 3 months.
  • Reheat individual slices in the microwave for 20-30 seconds or warm a whole pie at 300°F for 15 minutes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 4gSugar: 20gVitamin A: 8IUVitamin C: 25mgCalcium: 2mgIron: 6mg
Keyword fresh berry dessert, homemade fruit pie, lattice pie crust, mixed berry pie, summer berry pie
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