Baking & Pastry > Pies & Tarts > Fruit Pies > Berry Pie Recipe (Mixed)

Classic Mixed Berry Pie

Indulge in the vibrant flavors of summer with this classic mixed berry pie. A flaky, buttery crust filled with a medley of juicy berries makes for a truly irresistible dessert. This recipe is perfect for using fresh, seasonal berries or a combination of fresh and frozen.

Prep Time
45 minutes
Cook Time
50-60 minutes
Servings
8
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 tablespoon Granulated sugar
  • 1 cup (2 sticks) Cold unsalted butter, cut into cubes
  • 6-8 tablespoons Ice water
  • 6 cups Mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 3/4 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1 tablespoon Lemon juice
  • 2 tablespoons Butter, cut into small pieces
  • 1 Egg
  • 1 tablespoon Milk or cream
  • 1 tablespoon Coarse sugar, for sprinkling

Making the Pie Crust

In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Berry Filling

In a large bowl, gently combine the mixed berries, sugar, cornstarch, and lemon juice. Toss to coat evenly. Let the mixture sit for 15 minutes to allow the berries to release their juices.

Assembling the Pie

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Pour the berry filling into the pie crust. Dot the top of the filling with small pieces of butter. Roll out the remaining dough and cut into strips for a lattice top, or use it to create a full top crust, cutting vents to allow steam to escape.

Baking the Pie

In a small bowl, whisk together the egg and milk or cream. Brush the egg wash over the crust and sprinkle with coarse sugar. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil. Let the pie cool completely before serving.

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FAQ

  • Can I use frozen berries?

    Yes, you can use frozen berries. Do not thaw them before using. You may need to increase the baking time slightly.

  • How do I prevent the bottom crust from getting soggy?

    Blind baking the bottom crust for about 15 minutes before adding the filling can help prevent a soggy bottom crust.

  • How long can I store the pie?

    The pie can be stored in the refrigerator for up to 3 days.