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
Scale
- 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