This mixed berry pie is made with four kinds of berries and a homemade all-butter pie crust. It’s the ultimate summer pie recipe!
This Is My Favorite Way to Use Up Ripe Berries in the Summer
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.
To celebrate, I made my favorite mixed berry pie, which blends four kinds of fresh berries with just enough sugar and lemon zest to macerate the fruit and give the filling a jammy texture without compromising the naturally sweet-tart flavors going on.
A double crust pie loaded with fresh berries is nearly as patriotic as parades, firecrackers, and a side of beer with your pie, in my opinion!
Enjoy!
A Few Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- My favorite pie crust recipe — This is a double crust pie (the top crust locks in steam to make the berries go soft and jammy). My favorite pie crust is nearly as soft, sweet, and supple as sugar cookie dough. If you don’t have the time to prep and chill the pie dough, feel free to use store-bought pie crust.
- Fresh mixed berries — I used a blend of strawberries, blackberries, raspberries, and blueberries but you can mix and match the fruit to your liking. 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 your pie.
- Granulated sugar — 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 your pie.
- All-purpose flour — I prefer tossing the berries with a little flour rather than cornstarch to avoid making the filling gummy.
- Unsalted butter — The butter must be cold before it’s added to the food processor.
- Lemon — A squeeze of lemon juice and a little zest brightens the flavor of the filling and brings it together.
How to Make a Mixed Berry Pie (with Tips!)
- Make the pie dough. 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.
Heidi’s Tip: Add ice cubes to the water to keep the butter 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.
- Roll out and shape the pie dough. 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.
- Assemble the pie. 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.
- Chill before baking. Just 30 minutes in the fridge firms up the butter, ensuring maximum flakiness and preventing shrinkage in the oven.
- Bake. You’ll know your summer berry pie is done when the crust is golden brown and the filling is bubbling. If the top of your pie begins browning too quickly in the oven, cover it loosely with aluminum foil to keep it from burning.
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.
Summer Mixed Berry Pie Recipe
Ingredients
For the crust
- 2 cups all-purpose flour
- 12 tablespoons cold unsalted butter , cut into ½ inch chunks
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ to ¾ cup ice cold water
For the filling
- 6 cups fresh berries* , rinsed and stems removed ((like strawberries raspberries, blackberries and blueberries)
- ½ cup all-purpose flour
- ¼ cup granulated sugar**
- Juice and zest of ½ lemon
- Pinch of kosher salt
For the egg wash
- 1 egg
- 1 tablespoon heavy cream
- Caster sugar , for sprinkling on top
Instructions
- Make the pie dough. Add flour, butter, salt and sugar to the bowl of a food processor and pulse 4-5 times until butter is the size 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.2 cups all-purpose flour, 12 tablespoons cold unsalted butter, 1 teaspoon kosher salt, 2 tablespoons granulated sugar, ½ to ¾ cup ice cold water
- Chill for 1 hour. Turn out mixture onto 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.
- Make the pie filling. Mix the berries, flour, sugar, lemon juice and zest and salt in a medium bowl.6 cups fresh berries*, ½ cup all-purpose flour, ¼ cup granulated sugar**, Juice and zest of ½ lemon, Pinch of kosher salt
- Shape the pie crust. 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.
- Assemble the pie. 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.
- Brush the top with egg wash. Stir together egg and cream, then brush top of pie crust with the egg wash and sprinkle with sugar.
- Refrigerate for 30 minutes. This prevents the pie crust from shrinking in the oven and preserves those gorgeous edges.
- Bake. Place pie on a baking sheet and bake for 40-45 minutes at 400ºF. Allow pie to rest for about 30 minutes before serving.
Notes
Nutrition
FAQs
Fruit pies are best within 24 hours of making them, but they can be kept on your counter for 2 days before needing to be refrigerated.
For sure! Let the pie cool completely to room temperature after baking, then wrap it tightly in plastic wrap and then foil. It will last up to 2 months in the freezer and should be thawed in the fridge overnight when ready to enjoy.
I don’t recommend assembling the entire pie ahead of time because the juices from the berry filling will start to seep into the crust and make it soggy. However, you’re welcome to make the pie dough ahead of time; it can be kept (wrapped in plastic wrap) in the fridge for up to 3 days.
I haven’t made this mixed berry pie recipe using frozen berries, so I’m not sure if they would work for this particular pie.
Chilling the assemble pie before baking it firms up the butter in the crust, which makes for super flaky layers. The brief chill time also prevents the crust from shrinking as it bakes.
More Easy Pie Recipes You’ll Love
More Summer Berry Desserts You’ll Love
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Matt Shepard
Very good pie, but i think the amount of sugar is too little, a little tart for me. Next time, I’ll double up on the sugar.
Glad you made it Matt. The sweetness definitely is a personal preference, so glad to hear you’ll make it work for you.
Donna Jacoby
To tart, needed more sugar. We are in November though so the berries might not be at optimum. Going to try again but upping the sugar to 1/2?? or just under 1/2.
You’re right Donna, it probably depends on the sweetness of your berries. Yes, you can add more sugar.
Hyacinth Jones
I add that fifth berry: cranberries, for that special extra kick!
کورین
your blog is the best,thanks
سنگ کورين
nice blog
Marie
If I don’t have time for the homemade crust, would using a ready to bake one work?
LG USB Drivers
Amazing job admin thanks for this
کورین
what a great job
corian
such a nice sweets thanx
car and driver
very nice picture,,, thanks for sharing
Jayne
How many grams is 12 tbs of butter?
Susa
Love what you did to the top crust!
Susa
It keeps dough from shrinking, Vickie.
What size pie? 9 inch?
Vickie Decker
Never heard of putting pie in frig for 30 min after its assembled. What does this do?
automatyka_domowa
Beautiful pie, must be delicious. I love berry pie, I can make it all summer long :)
Kt
I tried this and it needed more sugar than a quarter cup, either that or if I made it again I would do a crumb topping.
babara
I felt it needed more sugar, also. Put 1/2 cup.