Mixed Berry Pie Recipe

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This mixed berry pie is made from scratch with simple ingredients. A delicious berry pie filling is baked between two layers of homemade buttery pie crust for a delicious dessert perfect for any occasion.

Prep Time20

Cook Time1

Cooling3

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $10

Equipment

Ingredients

Double All Butter Pie Crust

2 ½ cups all-purpose flour
1 teaspoon sea salt
2 Tablespoons granulated sugar
1 cup salted butter
½ cup ice water

Mixed Berry Filling

3 pounds mixed berries* (6 cups of berries)
¾ cup granulated sugar
2 Tablespoons all-purpose flour
¼ cup cornstarch
¼ teaspoon cinnamon
¼ teaspoon sea salt
1 teaspoon lemon juice
1 teaspoon pure vanilla extract

Egg Wash:

1 large egg yolk
1 Tablespoon whole milk

US Customary - Metric

Instructions

Make the Pie Crust:

Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.
Add butter and ice-cold water and pulse until the dough just holds together when pinched.
Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to 2 days, before using.

Make the Berry Filling

In the last 10 minutes of chilling time, make the filling.
In a small bowl mix together granulated sugar, flour, cinnamon, and sea salt set aside.
In a large bowl mix together the berries, lemon juice and vanilla. Add the dry mixture to the berries and gently stir to combine.

Assemble the Berry Pie

Preheat oven to 350 degrees F.
Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
Transfer to 9” round pie plate.
Repeat with the rest of the dough and form into your desired top shape (lattice, solid sheet with an “X” cut in the center, etc.). Set aside.
Pour the berry filling into the bottom pie crust. Then place the top crust and on the top of the filling. Pinch the sides together.
In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.

Bake & Cool

Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. (Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
Bake the mixed berry pie in the preheated oven on the lower rack for 60-70 minutes, or until the filling begins to bubble and the crust/top is lightly browned.
Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.

Video

Notes

* 3 pounds mixed berries = 6 cups of berries, 48 oz berries, or 1,359 grams.

Ingredient Substitutions/Notes

Pie crust. I suggest making a homemade flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
Mixed berries. Choose your favorite berries. The amount needs to equal 3 pounds, or 6 cups of berries. Suggestions include: raspberries, blueberries, strawberries, blackberries, etc. If using frozen mixed berries, thaw them in a colander to drain off excess water before proceeding with the recipe.
Granulated sugar. white or organic cane sugar both work well. You can use light brown sugar if you prefer.
Flour/Cornstarch. I use a combination of flour and cornstarch to thicken the pie. You can use all flour or all cornstarch if you'd prefer.
Egg wash is optional but recommended for a golden-brown, shiny top.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.

Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.

Nutrition