Mixed Berry Pie

🕒 Prep: 30 min
🔥 Cook: 50 min
🍽 Serves: 8
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If you're craving something both sweet and tangy, this Mixed Berry Pie is your answer. With its vibrant filling and flaky crust, it's the perfect dessert to celebrate berry season. Let's dive into how you can make this delightful pie come together in your kitchen.

Ingredients for Mixed Berry Pie

The heart of this pie is, of course, the berries. Strawberries add a juicy sweetness, while blueberries bring in a mild tartness. Raspberries round out the flavor with their distinct tang. Granulated sugar sweetens the deal, and cornstarch thickens the filling to perfection. A splash of lemon juice brightens the flavors, and a hint of vanilla extract adds warmth. Lastly, a pinch of salt enhances all the flavors.

Tips & Tricks

  • Ensure the berries are dry before mixing; excess moisture can prevent proper thickening.
  • For a flakier crust, chill it before rolling out and keep your butter cold.
  • Use a pie shield or foil to cover the crust edges if they brown too quickly during baking.

Serving Suggestions

Serve your Mixed Berry Pie slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For an added treat, a drizzle of berry coulis over the top elevates the presentation and flavor. It's also delightful with a side of fresh mint for a refreshing finish.

Frequently Asked Questions

Can I use frozen berries?
Yes, but thaw them completely and drain any excess liquid to avoid a soggy pie.
How do I store leftovers?
Cover and refrigerate the pie for up to 3 days. Reheat it in a warm oven for best results.
Is it necessary to use egg wash?
While not mandatory, egg wash gives the crust a beautiful golden color and helps sugar adhere better.

Mixed Berry Pie Recipe Walkthrough

First, preheat your oven to 400 degrees Fahrenheit so it's ready for the pie. In a large bowl, combine your strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir them gently until the berries are well coated and everything's mixed. This will be the delicious filling for your pie.

Next, roll out half of your pie crust and carefully lay it inside a 9-inch pie pan, ensuring it covers the bottom and sides. Pour the berry mixture into this crust, spreading it out evenly. Dot the top with small pieces of butter — this will help create a rich, glossy finish as it bakes.

Now, roll out the second half of the pie crust. You can simply cover the pie with this or take an extra step to create a beautiful lattice design. If you opt for the lattice, slice the crust into strips and weave them over the filling. Brush the top with beaten egg to give the crust a golden sheen as it bakes, and sprinkle some coarse sugar on top if you like a bit of extra crunch.

Place the pie on a baking sheet to catch any potential drips and pop it into the oven. Bake for 45-50 minutes, or until the crust turns a lovely golden brown and the filling bubbles up nicely. Once done, let it cool on a wire rack for at least 2 hours to set the filling.

Why You'll Love This Recipe

  • Packs an irresistible trio of strawberries, blueberries, and raspberries.
  • Easy to make with either store-bought or homemade crust.
  • Perfect balance of sweetness and tartness.
  • The buttery, flaky crust is a crowd-pleaser.

Ingredients

1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp vanilla extract
1/4 tsp salt
1 double pie crust (store-bought or homemade)
1 tbsp butter, cut into small pieces
1 egg, beaten, for egg wash
1 tbsp coarse sugar (optional)

Step-by-step Instructions

1. Preheat your oven to 400 degrees Fahrenheit.
2. In a large bowl, mix the strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, vanilla extract, and salt until the berries are well coated.
3. Roll out half of the pie crust and line a 9-inch pie pan with it.
4. Pour the berry mixture into the crust, making sure it is evenly distributed.
5. Dot the mixture with small pieces of butter.
6. Roll out the remaining pie crust to cover the pie. Use it whole or create a lattice design if preferred.
7. Brush the top crust with beaten egg and sprinkle with coarse sugar, if using.
8. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool on a wire rack for at least 2 hours before serving.

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