The scent of bubbling fruit and baking pastry fills the kitchen whenever I prepare this dessert. It signals the arrival of warmer days and long afternoons spent with family.
Making a homemade Berry Pie feels like a special event, yet the process remains straightforward and rewarding.
What Makes This Berry Pie a Keeper
The contrast between the tender, crisp pastry and the jammy fruit filling creates an incredible texture. You get a burst of natural sweetness in every single bite without it being overpowering.
I appreciate how this recipe adapts to whatever fresh or frozen fruit sits in your freezer or fridge.
This Berry Pie holds its shape beautifully when sliced, avoiding the dreaded soggy bottom that often plagues fruit desserts.
I love serving this sweet finish after a hearty meal like my Zesty Spinach Dal Recipe. If you want another comforting option for dinner, the Savory Roasted Tomato Soup Recipe is a must-try.
Everything You Need for Berry Pie
Here are the pantry staples and fresh items required for this recipe:
- Unsalted butter: Needs to be very cold to create those distinct, flaky layers in the crust.
- Granulated sugar: Sweetens both the berry filling and the dough just enough to enhance the natural flavors.
- Mixed berries: A blend of raspberries, blueberries, and blackberries works best for a complex taste.
- All-purpose flour: Forms the structure of the pastry dough and helps thicken the fruit juices.
- Cornstarch: Essential for binding the liquid so the slice holds together neatly on the plate.
- Lemon juice: Brightens the overall flavor profile and cuts through the sweetness of the fruit.
- Salt: Balances the sugars and brings out the buttery notes of the crust.
- Egg: Used for an egg wash to give the top crust a shiny, professional-looking golden finish.
- Ice water: Binds the dough together without melting the butter fat, ensuring a tender crumb.
My Method for Perfect Berry Pie
Let’s get cooking!
- Prepare the dough: I mix the flour, sugar, and salt in a large bowl before cutting in the cold butter cubes until the mixture resembles coarse crumbs. I slowly drizzle in ice water, stirring gently until the dough just holds together when pinched, then divide it into two disks and chill them for at least an hour.
- Make the filling: While the dough chills, I toss the rinsed and dried berries with sugar, cornstarch, lemon juice, and a pinch of salt in a large mixing bowl. I let this mixture sit for about fifteen minutes so the fruit releases some juices and the thickener begins to dissolve evenly.
- Roll the bottom crust: I take one dough disk from the fridge and roll it out on a lightly floured surface until it is roughly twelve inches in diameter. I carefully transfer this circle to my pie plate, pressing it gently into the bottom and sides without stretching the pastry.
- Assemble the pie: I pour the prepared berry mixture into the unbaked shell, mounding it slightly in the center to account for settling during baking. I scatter small cubes of butter over the fruit filling to add richness and help the sauce become glossy.
- Add the top crust: I roll out the second disk of dough and drape it over the fruit, or cut it into strips to weave a lattice pattern for a decorative look. I trim the excess dough, crimp the edges tightly to seal, and cut vents in the top if using a solid sheet of pastry.
- Bake until golden: I brush the top crust with a beaten egg and sprinkle it with coarse sugar before placing the Berry Pie in the oven at 400°F for twenty minutes. I then reduce the heat to 375°F and continue baking for another forty to fifty minutes until the filling bubbles aggressively in the center.
- Cool completely: I remove the dessert from the oven and place it on a wire rack to cool for at least three to four hours. This resting period is crucial because it allows the fruit filling to set properly before you attempt to slice it.
Pro Tips for Berry Pie
Keeping your ingredients cold ensures the crust remains flaky and tender rather than tough.
If the edges of the Berry Pie start browning too quickly, cover them with a foil ring or shield.
Placing a baking sheet on the rack below the dish catches any drips and keeps your oven clean.
How to Serve This Berry Pie
I prefer slicing this dessert once it has fully cooled to room temperature for the cleanest cuts.
A scoop of vanilla bean ice cream melting over a warm slice creates the ultimate texture contrast.
Join me on Pinterest for more home-cooked inspiration and seasonal baking ideas.
Print
Berry Pie Recipe
- Total Time: 5 hr 45 min
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A classic homemade berry pie featuring a flaky, buttery crust and a sweet-tart filling made from fresh summer berries. Perfect for family gatherings.
Ingredients
- 150g granulated sugar
- 45ml cornstarch
- 700g mixed berries (fresh or frozen)
- 300g all-purpose flour
- 15ml lemon juice
- 225g unsalted butter, cold and cubed
- 5g salt
- 1 large egg (for wash)
- 80ml ice water
- 15g butter (for dotting filling)
Instructions
- I mix the flour, sugar, and salt in a large bowl before cutting in the cold butter cubes until the mixture resembles coarse crumbs. I slowly drizzle in ice water, stirring gently until the dough just holds together when pinched, then divide it into two disks and chill them for at least an hour.
- While the dough chills, I toss the rinsed and dried berries with sugar, cornstarch, lemon juice, and a pinch of salt in a large mixing bowl. I let this mixture sit for about fifteen minutes so the fruit releases some juices and the thickener begins to dissolve evenly.
- I take one dough disk from the fridge and roll it out on a lightly floured surface until it is roughly twelve inches in diameter. I carefully transfer this circle to my pie plate, pressing it gently into the bottom and sides without stretching the pastry.
- I pour the prepared berry mixture into the unbaked shell, mounding it slightly in the center to account for settling during baking. I scatter small cubes of butter over the fruit filling to add richness and help the sauce become glossy.
- I roll out the second disk of dough and drape it over the fruit, or cut it into strips to weave a lattice pattern for a decorative look. I trim the excess dough, crimp the edges tightly to seal, and cut vents in the top if using a solid sheet of pastry.
- I brush the top crust with a beaten egg and sprinkle it with coarse sugar before placing the pie in the oven at 400°F for twenty minutes. I then reduce the heat to 375°F and continue baking for another forty to fifty minutes until the filling bubbles aggressively in the center.
- I remove the dessert from the oven and place it on a wire rack to cool for at least three to four hours. This resting period is crucial because it allows the fruit filling to set properly before you attempt to slice it.
Notes
If using frozen berries, do not thaw them beforehand, but you may need to bake the pie for an additional 5-10 minutes. Ensure the filling bubbles in the center to guarantee the cornstarch activates.
- Prep Time: 40 min
- Cooling Time: 4 hr
- Cook Time: 1 hr 5 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: berry pie recipe, mixed berry pie, homemade pie crust, summer dessert, fruit pie