This mixed berry pie is made with four kinds of berries and a buttery homemade pie crust. It's the ultimate summer pie recipe!
Keyword Berry Pie
Prep Time 25minutes
Cook Time 40minutes
Chill Time 1hour30minutes
Total Time 2hours35minutes
For the crust
12tablespoonsunsalted cold buttercut into 1/2 inch chunks
1/2 to 3/4cupice cold water
For the filling
6cupsfresh berries, like strawberries raspberries, blackberries and blueberries, rinsed and stems removed*
Juice and zest of 1/2 lemon
Pinchof kosher salt
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 1/4 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.
*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.