Summer Mixed Berry Pie Recipe

This mixed berry pie is made with four kinds of berries and a buttery homemade pie crust. It's the ultimate summer pie recipe!

Course Dessert

Cuisine American

Keyword mixed berry pie

Prep Time 25

Cook Time 40

Chill Time 1 30

Total Time 2 35

Servings

Calories 402.18kcal

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

*Berries: 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.

**Sugar: Some readers have said that the filling was too tart for their liking when they used ¼ cup sugar as instructed. When using ripe, in-season berries I prefer to let the berry flavor take center stage so ¼ cup is perfect for me. But if you're using out-of-season berries or simply prefer a sweeter filling, you can add up to 1 cup of sugar (which is what most berry pie recipes call for — adjust the amount of sugar to your liking).

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