Mixed Berry Pie
This Mixed Berry Pie with the most delicious homemade pie crust is my new favorite summer dessert! It’s not overly sweet and you can use whatever type of berries or fruit that you have on hand. My favorite type of pie!
The first two times I made this pie, I used fresh strawberries, blueberries and blackberries and the last time I made it, I used a bag of frozen berries (raspberries, blueberries and blackberries). It’s delicious any way you make it!
The pie crust is made using a pastry cutter found here! This is what I use to make scones, biscuits and pie crusts. Homemade pie crust can seem intimidating but it’s pretty simple if you follow these steps:
Start by combining cold water with vinegar and place this in the freezer to get super cold while you prep the other ingredients. Cold ingredients are CRUCIAL to this crust!
In a large bowl, whisk together the flour, cornstarch, sugar and salt.
Add the COLD cubed butter and use a pastry cutter to cut the butter into the flour mixture until it resembles small peas. This will take several minutes and is a bit of an arm workout.
Slowly add in the cold water, continuing to cut the dough with the pastry cutter until it begins to come together and form a shaggy dough. It will be dry but will hold together when you press it together in your fingers.
Pour dough onto a floured surface and begin to gently knead it until it comes together. Separate the dough into 2 balls and form them into disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. You can also refrigerate up to 1 week or freeze for up to 3 months. If you’re refrigerating for more than 1 hour, let the dough sit on the counter for 10-15 minutes to soften up a bit.
Roll out on a lightly floured surface, using more flour as needed so it doens’t stick to the counter or rolling pin. Roll into a 12” circle (it doesn’t have to be perfect at all). Transfer to your buttered pie dish, fill with the berry mixture and top with the second pie crust (lattice).
I hope you make this pie all summer long and love it! Happy baking!
Mixed Berry Pie
Ingredients:
- 1 cup ice cold water
- 2 teaspoons white or apple cider vinegar
- 3 3/4 cups all-purpose flour
- 4 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 3 sticks (1 1/2 cups) unsalted butter, cold and cut into cubes
- 7 cups fresh or frozen berries (blueberries, raspberries, blackberries)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 large egg+ 1 tablespoon water for egg wash
- Course or regular sugar for sprinkling
Instructions:
How to cook Mixed Berry Pie
- In a glass measuring cup, combine the cold water with vinegar and place in the freezer to get super cold while you prep the rest of the ingredients.
- In a large bowl, whisk together the flour, cornstarch, sugar and salt until combined.
- Remove 3 sticks of butter from the fridge and slice it into cubes, add it to the flour mixture and toss so that the butter is coated in flour. Using a pastry cutter, cut the butter into the flour until it resembles small peas (this should take several minutes).
- Slowly add in the cold water and continue cutting the butter and flour until all the water is added and the dough is shaggy but holds together when you press it. If it's too dry, add 1-2 tablespoons of cold water.
- Pour the dough onto a floured surface and gently knead it several times until it begins to come together. Don't overwork the dough. Separate the dough and form 2 disks. Wrap each disk in plastic wrap and set it in the refrigerator to chill for at least one hour.
- While the crust is cooling, combine the berries, sugar, lemon juice and lemon zest in a large saucepan. Cook over medium heat for 10 minutes or until juicy, stirring occasionally.
- Spoon out 1/2 cup of the juice and add it to a small bowl with the cornstarch and stir to combine. Slowly add the cornstarch mixture back into the berries and stir until thickened, about 5 minutes. Remove from heat and add in the butter, stirring until it's melted. Let the berries cool for at least 20 minutes or until the dough is ready to roll out.
- Preheat oven to 400°F and butter your pie dish. Set aside.
- Once the dough has chilled, remove one disk from the refrigerator and roll it out on a lightly floured surface into a large circle. You want the circle to be 1-2 inches larger than your pie dish. Carefully transfer the dough onto the buttered pie dish.
- Pour the cooled berry mixture into the pie crust and set aside.
- Roll out the second dough on a lightly floured surface until it's a 12 inch circle, adding more flour on top if it sticks to your rolling pin. Using a measuring tape or ruler, mark 1 inch lines on the dough and cut it into strips. You will need 10, 1" strips.
- To make the lattice top, lay 5 strips vertically and evenly spaced on the filled pie. Fold every other strip back all the way until they're almost falling off the pie. Lay one of the other 5 unused strips perpendicular on the end and then unfold the 3 vertical strips back. Fold the other 2 strips back and lay another unused strip on it, repeating until all the strips are weaved together.
- Fold the excess dough hanging on the edge over and pinch it with the other crust. Use your fingers to crimp the dough if you like.
- In a small bowl, whisk together 1 large egg with 1 tablespoon of water and use a pastry brush to brush on the dough. Sprinkle with sugar.
- Bake for 25 minutes and then place a piece of aluminum foil on top and bake for another 20 minutes or until the crust is golden brown (40-45 minutes total).
- Remove from oven and serve warm with vanilla ice cream! Store in the refrigerator.