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Mixed Berry Pie
Benchi

Mixed Berry Pie

This Mixed Berry Pie features a flaky, buttery crust filled with a sweet and tart blend of raspberries, blueberries, and blackberries. Perfect for summer gatherings or holiday desserts, this homemade pie is simple, comforting, and irresistibly delicious when served with a scoop of vanilla ice cream or whipped cream.
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Prep Time 30 minutes
Cook Time 55 minutes
cooling time 3 hours 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 541
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup cold unsalted butter (cut into cubes)
  • 1/2 cup ice water
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 2 cups fresh blackberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter (cut into small pieces)
  • Coarse sugar for topping

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Pastry cutter or fork
  • Plastic wrap
  • Rolling Pin
  • 9-inch (23 cm) pie dish
  • Baking sheet
  • Brush
  • Aluminum foil

Method
 

Instructions
  1. In a large bowl, combine flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water while stirring until the dough comes together. Divide into two disks, wrap in plastic, and chill for at least 2 hours.
  3. Preheat the oven to 400°F (200°C). Roll out one dough disk into a 12-inch circle and place it in a greased 9-inch pie dish.
  4. In another bowl, mix raspberries, blueberries, and blackberries with lemon juice, sugar, and cornstarch. Let rest for 10 minutes.
  5. Spoon the berry mixture into the crust, leaving excess liquid behind. Dot the top with small butter pieces.
  6. Roll out the second crust and cover the pie or cut into strips for a lattice design. Seal and crimp the edges.
  7. Brush the top crust with water and sprinkle coarse sugar over it. Place the pie on a baking sheet.
  8. Bake for 25 minutes. Cover the crust edges with foil, reduce oven temperature to 375°F (190°C), and bake another 25–35 minutes until the filling bubbles in the center.
  9. Remove from oven and let cool at room temperature for 3–4 hours before slicing.