This mixed berry pie is made with four kinds of berries and a buttery homemade pie crust. It’s the ultimate summer pie recipe!
If you live in the great state of Utah, you know that today, the 24th of July, carries nearly the same celebratory weight as the king of patriot days, July 4th. It’s the day Utahns celebrate statehood with parades, fireworks and a nod to the pioneers who walked thousands of miles until they stopped in our little valley and declared, “This is the place!”
Happy Pioneer Day! Or as us heathens who prefer to center all holidays around food prefer to call it, Happy Pie & Beer Day!
I’ll take a slice and a swill of both, please.
After posting my round up of 20 Classic Summer Pies to Love, I got the pie bug. I had the homemade pie fever. I had the lust to bake. So I set myself to task. I armed myself with a summertime selection of fresh berries: strawberries, raspberries, blackberries and blueberries.
Then I turned to my favorite pie crust recipe, which I have come to realize is nearly as soft, sweet and supple as sugar cookie dough. Cookie as a crust? Not officially, but it strikes a resemblance.
There may have been a little inspiration for the cutaway crust thanks to the cover of this magazine. They used a cookie cutter. I used a big mouth straw, and ate the little roundie cutouts as I went.
A double crust pie loaded with fresh berries is nearly as patriotic as parades, firecrackers, and a side of beer with your pie.
What’s in Mixed Berry Pie?
I tried to scale back the amount of sugar I used in the berry pie filling as much as possible. If you’re using fresh, in season berries, you shouldn’t need a lot of extra sugar to sweeten this mixed berry pie.
Besides the juicy berries and little bit of sugar, here’s what you’ll need for this berry pie recipe:
- All-purpose flour
- Unsalted butter
- Kosher salt
- Sugar
- Ice water
- Fresh mixed berries
- Granulated sugar
- Lemon
- Egg
- Cream
How to Make Berry Pie
If you’re new to the world of pie making, don’t let the double crust intimidate you. You make the crust in a food processor (simply blitz everything together and pour in ice water until a dough forms), and then let it chill in the fridge for an hour.
Once chilled, cut the dough in half and roll into two large circles. Place one circle of dough into a deep dish pie dish, and poke circles into the remaining piece of dough using a pastry tip or straw.
Mix together the berry pie filling, then pour into the pie plate. Place the top crust onto the pie and crimp the edges as best you can. Brush the top of the pie with an egg wash, then chill for 30 minutes before baking.
Can I Prep This Pie in Advance?
Fruit pies are best within 24 hours of making them, but they can be kept on your counter for a few days before going bad. If you want to make the pie crust ahead of time, the dough can be kept (wrapped in plastic wrap) in the fridge for up to 3 days.
Can I Use Frozen Berries?
Tips for Making Mixed Berry Pie
The butter and water you use for the pie crust must be cold before they’re added to the food processor. Add ice cubes to the water to keep it extra cold. If the butter warms up while you’re making the pie crust, it’ll mess up the texture of the crust once it’s baked and it won’t be as flaky.
Make sure to sort through the fresh berries before making the pie filling, as you don’t want any leaves or tiny stems sneaking their way into this berry pie. Definitely not something you want to bite down on!
Lastly, if the top of your pie begins browning too quickly in the oven, cover it loosely with aluminum foil to keep it from burning.
More of My Best Pie Recipes to Try
- Raspberry Peach Hand Pies
- Skillet Cherry Pie
- Caramel Apple Pie
- German Chocolate Brownie Pie
- Rhubarb and Raspberry Pie
- Key Lime Pie
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Four Berry Pie Recipe
Ingredients
For the crust
- 2 cups all-purpose flour
- 12 tablespoons unsalted cold butter , cut into ½ inch chunks
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- ½ to ¾ cup ice cold water
For the filling
- 6 cups fresh berries , like strawberries raspberries, blackberries and blueberries, rinsed and stems removed*
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- Juice and zest of ½ lemon
- Pinch of kosher salt
- 1 egg
- 1 tablespoon cream
- Caster sugar
Instructions
For the crust
- Add flour, butter, salt and sugar to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add ¼ cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
For the pie
- Mix the berries, flour, sugar, lemon juice and zest and salt in a medium bowl.
- On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust, covering an area just smaller than the diameter of pie dish.
- Pour the berries into the prepared pie crust. Top with the second, punched out pie crust. Fold edges of top crust under edge of bottom crust and crimp edges.
- Stir together egg and cream, then brush top of pie crust with the egg wash and sprinkle with sugar.
- Refrigerate the pie for 30 minutes.
- Place pie on a baking sheet and bake for 40-45 minutes at 400 degrees F. Allow pie to rest for about 30 minutes before serving.
Notes
Nutrition
More Berry Desserts You’ll Love
- Grilled Strawberry Shortcakes with Balsamic Vinegar
- Quick and Easy Raspberry Fool
- Blueberry Oatmeal Bread
- Berry Tart with Lemon Curd Mascarpone
- Grandma’s Peach and Blackberry Cobbler
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Very good pie, but i think the amount of sugar is too little, a little tart for me. Next time, I’ll double up on the sugar.
Glad you made it Matt. The sweetness definitely is a personal preference, so glad to hear you’ll make it work for you.
To tart, needed more sugar. We are in November though so the berries might not be at optimum. Going to try again but upping the sugar to 1/2?? or just under 1/2.
You’re right Donna, it probably depends on the sweetness of your berries. Yes, you can add more sugar.
I add that fifth berry: cranberries, for that special extra kick!
your blog is the best,thanks
nice blog
If I don’t have time for the homemade crust, would using a ready to bake one work?
Amazing job admin thanks for this
what a great job
such a nice sweets thanx
very nice picture,,, thanks for sharing
How many grams is 12 tbs of butter?
Love what you did to the top crust!
It keeps dough from shrinking, Vickie.
What size pie? 9 inch?
Never heard of putting pie in frig for 30 min after its assembled. What does this do?
Beautiful pie, must be delicious. I love berry pie, I can make it all summer long :)
I tried this and it needed more sugar than a quarter cup, either that or if I made it again I would do a crumb topping.
I felt it needed more sugar, also. Put 1/2 cup.
Can this pie be made in advance and frozen and for how long? Thanks!
can you use frozen berries
Yes, also wondering: could I use frozen berries?
Hi Susan, I haven’t tried it with frozen berries before so I can’t say what the results would be.
How much lemon juice and zest you use for the crust ?
You mention lemon juice and zest only for filling.
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About to make this pie but I’m wondering if you do, in fact, add the lemon to the pie dough. You mention it in the directions, but it’s not listed in the ingredients for the dough. Thanks…can’t wait to make it!
Is the recipe above for the crust (2C flour) for a single crust or a double crust pie?
Its for a double crust.
Gorgeous! This pie looks SO delicious, berries are my favorites!
Can I make the pie crust the night before or how many days ahead can the pie crust be made before using? Thanks.
Sure, and it will keep for 3 days in the fridge.
HOLY COW! I need a piece right now! With a scoop of Blue Bell on the side! WOW!
A perfect way to celebrate pie and beer day!
I’m crushing on this! A variety of berries in my pie is definitely my favorite way to go.
Pinning!
Have an awesome week Heidi!
This definitely looks like one of the best berry pies (or pie in general) that I’ve ever seen! And I would make this assuming the cream is for the egg wash). :)
I too was wondering what to do with the cream?
I have 5 gallons of blueberries freshly picked. I am going to make this using one berry, for now.. What I don’t understand ; what do you do with the 1 TBL of cream? Does it go into the filling, or ontop of pie when eating?? gonna try it w/o cream first time…LOL
The cream if for the egg wash that you brush on the crust. ;-)
*** IS for the egg wash ….
I was wondering the same thing and what is the egg for?
Made a millon pies. It’s late. I put the egg and the cream in the pie. And of course was saying huh that’s weird. I never made a berry piece egg and cream. Do y’all think it will be all right? It’s late. But I’d like your know. Probably be fine. It’s not like it was six eggs and a cup of cream. Thank God
It gets brushed over the pie crust before baking.
Yes please to 4 berries, gorgeous pie!
OMG this pie is perfect!!!
Pie looks beautiful! I love that you ate the little cut-outs as you went. Too funny!
I have a hard time with pie dough – but your description of “soft, sweet and supple as sugar cookie dough” has me sold. Will be trying this pie soon. Lovely pictures!
What a gorgeous pie!
This is the perfect pie for berry indecisive people. It suits everyone’s tastes :)
The more berries, the better in my opinion! This pie looks great!
Wow I’ve had blueberry pie before. I’ve had strawberry. I’ve had raspberry. And yes I’ve even had blackberry but never all in the same pie!.. Why not I love them all so let’s put them together. Once I pick all the berries, we’ll be making this!
This pie is beautiful and now I think I have the pie bug too!
Heidi this is a gorgeous pie!! The crust with the little holes on top is just adorable. I wish I could have a big slice! Pinned :)
Looks so delicious Heidi! Love all the berries bursting out!
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