Four Berry Pie Recipe on

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.
Four Berry Pie Recipe on
Four Berry Pie Recipe on

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.

Four Berry Pie Recipe on

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 cut outs 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. Happy Pie & Beer Day!

Four Berry Pie Recipe on

Four Berry Pie Recipe
Serves: serves 8
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
  1. 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
  1. Mix the berries, flour, sugar, lemon juice and zest and salt in a medium bowl.
  2. 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.
  3. 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 top of pie crust with egg wash and sprinkle with sugar.
  4. Refrigerate the pie for 30 minutes.
  5. Place pie on a baking sheet and bake for 40-45 minutes at 400 degrees. Allow pie to rest for about 30 minutes before serving.

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