Mixed Berry Pie Recipe

I baked a mixed berry pie with a flaky homemade crust that made me question every other dessert I once thought unbeatable.

I am obsessed with the way mixed berries burst into chaos the moment you bite in, juices mingling bright and sharp against the flaky crust I swear by. I love the contrast of sweet blueberries, tart raspberries and deep blackberries in every forkful.

I adore that butter-rich finish that flakes apart and melts almost into the fruit, stealing a little of that shine. But it’s not nostalgia or comfort driving me.

It’s texture and tension, the pop and slip and syrup. Pure fruit loud and proud.

I want another slice right now. Zero regrets, just crumbs and sticky fingertips too.

Ingredients

• Flour: gives the crust structure, plain but it’s the base.
• Plus sugar for crust: light sweetness and better browning.
• Salt for crust: sharpens flavor, makes it taste real.
• Butter cold and cubed: rich, flaky pockets and great mouthfeel.
• Basically shortening: adds extra flake if you want it.
• Ice cold water: keeps dough cold, helps it hold together.
• Egg wash: glossy, pretty golden finish you’ll be proud of.
• Mixed berries: juicy, tangy mix that bursts with color.
• Sugar for filling: tames tartness, makes it feel dessert-y.
• Plus brown sugar: warm caramel notes and deeper sweetness.
• Cornstarch or tapioca: thickens juices so it isn’t runny.
• Lemon juice: bright acid that wakes the whole pie.
• Lemon zest: fresh citrus scent, punchy tiny flavor boost.
• Vanilla: soft warmth, makes the berries taste rounder.
• Salt in filling: balances sweetness, keeps flavors honest.
• Butter bits: little rich pockets, silky finish in every bite.
• Coarse sugar: crunchy sparkles on top, tactile sugary bite.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 1 tablespoon granulated sugar (for crust)
• 1 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter cold and cubed
• 1/4 cup vegetable shortening optional but helps flakiness
• 6 to 8 tablespoons ice cold water, add a tablespoon at a time
• 1 large egg beaten with 1 tablespoon water for egg wash
• 6 cups mixed berries total (about 2 1/2 cups blueberries, 2 cups raspberries, 1 1/2 cups blackberries)
• 3/4 cup granulated sugar (use 1 cup if you like it sweeter)
• 1/4 cup light brown sugar packed optional for depth
• 1/3 cup cornstarch (or 1/2 cup tapioca starch if you prefer)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract optional but nice
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter cut into small bits to dot the filling
• coarse or turbinado sugar for sprinkling on top crust optional

How to Make this

1. Make the crust: in a large bowl whisk together 2 1/2 cups flour, 1 tablespoon sugar and 1 teaspoon salt. Add 1 cup cold cubed butter and 1/4 cup cold vegetable shortening if using, and cut them into the flour with a pastry cutter or two forks until mixture looks like coarse crumbs with pea size bits of butter still visible.

2. Sprinkle in 6 to 8 tablespoons ice cold water, one tablespoon at a time, tossing gently with a fork, until dough just comes together when pressed. Dont add too much water, you want it shaggy not sticky.

3. Divide dough into two discs, flatten, wrap in plastic and chill at least 1 hour or up to 2 days. Cold dough equals flaky crust so dont skip the chill.

4. Meanwhile mix the filling: in a big bowl combine 6 cups mixed berries (about 2 1/2 c blueberries, 2 c raspberries, 1 1/2 c blackberries), 3/4 cup granulated sugar (or 1 cup for sweeter), 1/4 cup packed light brown sugar if using, 1/3 cup cornstarch (or 1/2 cup tapioca starch), 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla if using, and 1/4 teaspoon salt. Gently toss so berries arent crushed; let sit 10 minutes.

5. Preheat oven to 425 F. Roll out one dough disc on a lightly floured surface to fit a 9 inch pie plate, transfer to plate and trim edges leaving about 1/2 inch overhang.

6. Spoon berry filling into crust, distributing juices, dot with 2 tablespoons small bits of butter. Roll out second disc and either top whole or cut into strips for a lattice, then crimp edges to seal and trim excess. Make several vents if using a whole top crust.

7. Brush top crust with 1 large egg beaten with 1 tablespoon water for egg wash, sprinkle coarse or turbinado sugar if desired. Chill pie 15 minutes in fridge while oven finishes preheating to help crust hold shape.

8. Bake at 425 F for 20 minutes to jump start browning, then reduce oven to 375 F and bake another 30 to 40 minutes until filling is bubbling and crust is golden. If edges brown too fast, cover them with foil.

9. Remove pie to a wire rack and let cool at least 2 to 3 hours so filling sets; cutting too soon makes it runny. If you used tapioca it will set a tad faster than cornstarch.

10. Serve warm or room temp, plain or with ice cream. Leftovers keep covered in the fridge for up to 3 days, and you can rewarm slices briefly in a 300 F oven.

Equipment Needed

1. Large mixing bowl — for the crust and the berry filling
2. Pastry cutter or two forks to cut butter into the flour
3. Measuring cups and spoons (including a tablespoon and 1/3 cup)
4. Rolling pin and lightly floured surface for rolling dough
5. 9 inch pie plate (metal or glass)
6. Pastry brush for egg wash
7. Bench scraper or sharp knife to divide, trim and cut lattice strips
8. Wire rack and a rimmed baking sheet to catch drips in the oven
9. Plastic wrap to chill the dough
10. Oven (preheated to 425 F then reduced to 375 F)

FAQ

Mixed Berry Pie Recipe Substitutions and Variations

• All purpose flour (crust): swap for pastry flour for a more tender crust, or use a 1 to 1 gluten free blend if you need GF. Whole wheat pastry can be used for up to half the flour for nuttier flavor, but the crust will be a bit denser.
• Cold unsalted butter: replace with chilled lard for extra flakiness, or use full amount of vegetable shortening if you want a neutral flavor and super flaky layers. If you only have salted butter, reduce added salt in the dough.
• Cornstarch (filling): use tapioca starch (about 1/2 cup) for a clearer, glossy filling, or arrowroot in equal amount for a nice shine. All purpose flour can work too but needs a little more and gives a slightly cloudy, thicker filling.
• Egg wash: brush with milk or heavy cream if you prefer no egg, or use a mixture of milk and a pinch of sugar to get a light glaze. Vegans can use a thin slurry of non dairy milk plus a little melted coconut oil for browning.

Pro Tips

– Keep everything as cold as you can. Cold butter and water give you flaky layers, so work fast, chill the dough whenever it starts to soften and if your kitchen is warm, pop the rolled crust in the fridge for 10 minutes before filling it.

– Don’t overmix the filling. Gently toss the berries with the sugar and starch so they keep their shape. Overworking them makes juice and a soggy bottom, and you want some whole berries for texture.

– Use a baking sheet under the pie. Berries will bubble over, and the sheet catches drips so you don’t have a burnt mess in the oven and it makes cleanup way easier.

– If the edges brown too fast, tent them with foil early, not later. Covering them after they’ve already burned won’t help much. You can also brush the crust edge with a bit of egg wash right before baking for even color.

– Let the pie cool at least 2 hours before slicing. It’s hard to wait, i know, but the filling needs time to set so slices aren’t runny. If you used tapioca, it will thicken a bit faster than cornstarch, but still give it time.

Mixed Berry Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I baked a mixed berry pie with a flaky homemade crust that made me question every other dessert I once thought unbeatable.

Pin

Servings

8

servings

Calories

623

kcal

Equipment: 1. Large mixing bowl — for the crust and the berry filling
2. Pastry cutter or two forks to cut butter into the flour
3. Measuring cups and spoons (including a tablespoon and 1/3 cup)
4. Rolling pin and lightly floured surface for rolling dough
5. 9 inch pie plate (metal or glass)
6. Pastry brush for egg wash
7. Bench scraper or sharp knife to divide, trim and cut lattice strips
8. Wire rack and a rimmed baking sheet to catch drips in the oven
9. Plastic wrap to chill the dough
10. Oven (preheated to 425 F then reduced to 375 F)

Ingredients

• 2 1/2 cups all purpose flour

• 1 tablespoon granulated sugar (for crust)

• 1 teaspoon fine salt

• 1 cup (2 sticks) unsalted butter cold and cubed

• 1/4 cup vegetable shortening optional but helps flakiness

• 6 to 8 tablespoons ice cold water, add a tablespoon at a time

• 1 large egg beaten with 1 tablespoon water for egg wash

• 6 cups mixed berries total (about 2 1/2 cups blueberries, 2 cups raspberries, 1 1/2 cups blackberries)

• 3/4 cup granulated sugar (use 1 cup if you like it sweeter)

• 1/4 cup light brown sugar packed optional for depth

• 1/3 cup cornstarch (or 1/2 cup tapioca starch if you prefer)

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon pure vanilla extract optional but nice

• 1/4 teaspoon fine salt

• 2 tablespoons unsalted butter cut into small bits to dot the filling

• coarse or turbinado sugar for sprinkling on top crust optional

Directions

• Make the crust: in a large bowl whisk together 2 1/2 cups flour, 1 tablespoon sugar and 1 teaspoon salt. Add 1 cup cold cubed butter and 1/4 cup cold vegetable shortening if using, and cut them into the flour with a pastry cutter or two forks until mixture looks like coarse crumbs with pea size bits of butter still visible.
• Sprinkle in 6 to 8 tablespoons ice cold water, one tablespoon at a time, tossing gently with a fork, until dough just comes together when pressed. Dont add too much water, you want it shaggy not sticky.
• Divide dough into two discs, flatten, wrap in plastic and chill at least 1 hour or up to 2 days. Cold dough equals flaky crust so dont skip the chill.
• Meanwhile mix the filling: in a big bowl combine 6 cups mixed berries (about 2 1/2 c blueberries, 2 c raspberries, 1 1/2 c blackberries), 3/4 cup granulated sugar (or 1 cup for sweeter), 1/4 cup packed light brown sugar if using, 1/3 cup cornstarch (or 1/2 cup tapioca starch), 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla if using, and 1/4 teaspoon salt. Gently toss so berries arent crushed; let sit 10 minutes.
• Preheat oven to 425 F. Roll out one dough disc on a lightly floured surface to fit a 9 inch pie plate, transfer to plate and trim edges leaving about 1/2 inch overhang.
• Spoon berry filling into crust, distributing juices, dot with 2 tablespoons small bits of butter. Roll out second disc and either top whole or cut into strips for a lattice, then crimp edges to seal and trim excess. Make several vents if using a whole top crust.
• Brush top crust with 1 large egg beaten with 1 tablespoon water for egg wash, sprinkle coarse or turbinado sugar if desired. Chill pie 15 minutes in fridge while oven finishes preheating to help crust hold shape.
• Bake at 425 F for 20 minutes to jump start browning, then reduce oven to 375 F and bake another 30 to 40 minutes until filling is bubbling and crust is golden. If edges brown too fast, cover them with foil.
• Remove pie to a wire rack and let cool at least 2 to 3 hours so filling sets; cutting too soon makes it runny. If you used tapioca it will set a tad faster than cornstarch.
• Serve warm or room temp, plain or with ice cream. Leftovers keep covered in the fridge for up to 3 days, and you can rewarm slices briefly in a 300 F oven.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 225g
• Total number of serves: 8
• Calories: 623kcal
• Fat: 34.1g
• Saturated Fat: 18.1g
• Trans Fat: 0.44g
• Polyunsaturated: 2.5g
• Monounsaturated: 7.5g
• Cholesterol: 91.5mg
• Sodium: 360mg
• Potassium: 150mg
• Carbohydrates: 72.7g
• Fiber: 7.5g
• Sugar: 32g
• Protein: 5.8g
• Vitamin A: 235IU
• Vitamin C: 33.6mg
• Calcium: 50mg
• Iron: 0.56mg