This mixed berry pie is made with four kinds of berries and a buttery homemade pie crust. It’s the ultimate summer pie recipe!
If you live in the great state of Utah, you know that today, the 24th of July, carries nearly the same celebratory weight as the king of patriot days, July 4th. It’s the day Utahns celebrate statehood with parades, fireworks and a nod to the pioneers who walked thousands of miles until they stopped in our little valley and declared, “This is the place!”
Happy Pioneer Day! Or as us heathens who prefer to center all holidays around food prefer to call it, Happy Pie & Beer Day!
I’ll take a slice and a swill of both, please.
After posting my round up of 20 Classic Summer Pies to Love, I got the pie bug. I had the homemade pie fever. I had the lust to bake. So I set myself to task. I armed myself with a summertime selection of fresh berries: strawberries, raspberries, blackberries and blueberries.
Then I turned to my favorite pie crust recipe, which I have come to realize is nearly as soft, sweet and supple as sugar cookie dough. Cookie as a crust? Not officially, but it strikes a resemblance.
There may have been a little inspiration for the cutaway crust thanks to the cover of this magazine. They used a cookie cutter. I used a big mouth straw, and ate the little roundie cutouts as I went.
A double crust pie loaded with fresh berries is nearly as patriotic as parades, firecrackers, and a side of beer with your pie.
What’s in Mixed Berry Pie?
I tried to scale back the amount of sugar I used in the berry pie filling as much as possible. If you’re using fresh, in season berries, you shouldn’t need a lot of extra sugar to sweeten this mixed berry pie.
Besides the juicy berries and little bit of sugar, here’s what you’ll need for this berry pie recipe:
- All-purpose flour
- Unsalted butter
- Kosher salt
- Ice water
- Fresh mixed berries
- Granulated sugar
How to Make Berry Pie
If you’re new to the world of pie making, don’t let the double crust intimidate you. You make the crust in a food processor (simply blitz everything together and pour in ice water until a dough forms), and then let it chill in the fridge for an hour.
Once chilled, cut the dough in half and roll into two large circles. Place one circle of dough into a deep dish pie dish, and poke circles into the remaining piece of dough using a pastry tip or straw.
Mix together the berry pie filling, then pour into the pie plate. Place the top crust onto the pie and crimp the edges as best you can. Brush the top of the pie with an egg wash, then chill for 30 minutes before baking.
Can I Prep This Pie in Advance?
Fruit pies are best within 24 hours of making them, but they can be kept on your counter for a few days before going bad. If you want to make the pie crust ahead of time, the dough can be kept (wrapped in plastic wrap) in the fridge for up to 3 days.
Can I Use Frozen Berries?
Tips for Making Mixed Berry Pie
The butter and water you use for the pie crust must be cold before they’re added to the food processor. Add ice cubes to the water to keep it extra cold. If the butter warms up while you’re making the pie crust, it’ll mess up the texture of the crust once it’s baked and it won’t be as flaky.
Make sure to sort through the fresh berries before making the pie filling, as you don’t want any leaves or tiny stems sneaking their way into this berry pie. Definitely not something you want to bite down on!
Lastly, if the top of your pie begins browning too quickly in the oven, cover it loosely with aluminum foil to keep it from burning.
More of My Best Pie Recipes to Try
- Raspberry Peach Hand Pies
- Skillet Cherry Pie
- Caramel Apple Pie
- German Chocolate Brownie Pie
- Rhubarb and Raspberry Pie
- Key Lime Pie
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Four Berry Pie Recipe
For the crust
- 2 cups all-purpose flour
- 12 tablespoons unsalted cold butter , cut into ½ inch chunks
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- ½ to ¾ cup ice cold water
For the filling
- 6 cups fresh berries , like strawberries raspberries, blackberries and blueberries, rinsed and stems removed*
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- Juice and zest of ½ lemon
- Pinch of kosher salt
- 1 egg
- 1 tablespoon cream
- Caster sugar
For the crust
- Add flour, butter, salt and sugar to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add ¼ cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
For the pie
- Mix the berries, flour, sugar, lemon juice and zest and salt in a medium bowl.
- On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust, covering an area just smaller than the diameter of pie dish.
- Pour the berries into the prepared pie crust. Top with the second, punched out pie crust. Fold edges of top crust under edge of bottom crust and crimp edges.
- Stir together egg and cream, then brush top of pie crust with the egg wash and sprinkle with sugar.
- Refrigerate the pie for 30 minutes.
- Place pie on a baking sheet and bake for 40-45 minutes at 400 degrees F. Allow pie to rest for about 30 minutes before serving.
More Berry Desserts You’ll Love
- Grilled Strawberry Shortcakes with Balsamic Vinegar
- Quick and Easy Raspberry Fool
- Blueberry Oatmeal Bread
- Berry Tart with Lemon Curd Mascarpone
- Grandma’s Peach and Blackberry Cobbler
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