mixed berry pie recipe
The Best mixed berry pie recipe
The key with this pie is that it’s flexible enough to use whatever berries are in season—strawberries, blueberries, raspberries, or even a mix of all three—so you can adjust it to what’s available. It’s also a great way to use up any extra fruit you might have from the market or garden. And honestly, the health perks don’t hurt. Berries are packed with fiber and antioxidants, and the crust is usually made with whole wheat or oats if you want to boost the nutrition even more. It’s a dish that’s satisfying, easy to share, and just feels right for any occasion—whether it’s a weekend brunch or a cozy dinner after a long day.
Classic Mixed Berry Pie with Homemade Crust
A bright, tangy pie filled with a medley of seasonal berries, topped with a buttery crust that’s perfect for summer picnics or cozy afternoons. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- 1 ¼ cups ice water
- 4 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp lemon juice
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp unsalted butter, melted
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. -
2
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide dough into two equal portions, flatten each into a disk, and wrap in plastic. Chill for 30 minutes. -
3
Preheat oven again to 375°F. Roll out one dough disc to fit a 9-inch pie dish. Crimp the edges with a fork or your fingers, then transfer to the dish. Chill while you prepare the filling. -
4
In a saucepan, combine berries, lemon juice, sugar, and cornstarch. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Remove from heat and stir in melted butter. -
5
Roll out the second dough disc and place it on top of the pie. Trim any excess, then crimp the edges. Cut a few slits in the top crust to let steam escape. -
6
Bake for 40–45 minutes, or until the crust is golden and the filling bubbles. Let cool for at least 2 hours before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mixed Berry Pie with Homemade Crust Works
❓ Frequently Asked Questions About Mixed Berry Pie with Crust
How do I adjust the sweetness if my berries are tart?
Use a slightly smaller amount of sugar—start with half the recipe and taste as you go. If the berries are very tart, add just 1–2 tablespoons of sugar at a time while stirring. A touch of lemon juice also helps balance tartness without overpowering the flavor.
Can I use frozen berries for this pie?
Yes, but thaw them first and drain any excess liquid. Frozen berries can make the filling too watery, so adjust the sugar slightly if needed. If using a mix of fresh and frozen, thaw the frozen berries completely before combining.
What if my crust doesn’t puff when baking?
A flat or uneven crust is normal—it’s not a sign of failure. Pre-bake the crust for 5–7 minutes at 375°F (190°C) to firm it up before adding the filling. If it’s too soft, cover the edges with foil during baking to prevent burning while the center cooks.
How long should I bake the pie for?
Bake until the filling bubbles and the crust is golden brown, usually 45–55 minutes. Check by inserting a toothpick—it should come out clean. If the edges brown too quickly, tent with foil for the last 10 minutes.
Can I make this pie ahead of time?
Yes, assemble the pie (with or without the crust) and refrigerate for up to 24 hours. Bake directly from the fridge at 350°F (175°C) for 15–20 minutes longer than the recipe suggests. Let it cool before serving to avoid a soggy bottom.
