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Mixed Berry Cream Pie Recipe

Mixed Berry Cream Pie Recipe

Learn how to make the best homemade Mixed Berry Cream Pie with this easy baking recipe! A buttery shortcrust pastry filled with silky vanilla cream and topped with fresh, seasonal berries. Perfect for summer gatherings or special occasions when you want a showstopping dessert that's surprisingly simple to prepare.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
Overhead shot of a Mixed Berry Cream Pie with its golden, crimped crust framing a smooth vanilla cream filling, adorned with a spectacular array of glistening berries—ruby strawberries, indigo blueberries, and deep purple blackberries arranged in concentric circles. Soft natural light streams across the scene, highlighting the berry's natural sheen and the delicate dusting of powdered sugar. The pie rests on a weathered wooden cake stand, surrounded by scattered fresh berries and mint leaves, with a silver cake server positioned nearby. A slice has been removed, revealing the perfect layers of crisp pastry, silky cream filling, and fruit topping, inviting viewers to imagine the contrasting textures and vibrant flavors.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the Cream Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla bean, split and scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">30g unsalted butter, at room temperature</li><li class="ingredients-single-item">For the Berry Topping:</li><li class="ingredients-single-item">200g fresh strawberries, hulled and halved</li><li class="ingredients-single-item">125g fresh blueberries</li><li class="ingredients-single-item">125g fresh raspberries</li><li class="ingredients-single-item">100g fresh blackberries</li><li class="ingredients-single-item">60ml clear fruit jam (apricot or apple)</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Fresh mint leaves for garnish (optional)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust. In a food processor (or by hand using a pastry cutter), combine the flour, sugar, and salt. Pulse briefly to mix. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized pieces of butter remaining - these butter pieces are crucial for a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice water, pulsing just until the dough begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough (overworking develops gluten, resulting in a tough crust).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a lightly floured surface into a circle about 3mm thick and large enough to fit your tart pan. Carefully transfer to the pan, pressing it gently into the corners. Trim any excess dough, leaving a small overhang to account for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the bottom of the crust with a fork (this prevents bubbling), line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes until golden brown. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust cools, prepare the cream filling. In a medium saucepan, heat the milk with half the sugar and the vanilla bean (if using) until steaming but not boiling. Meanwhile, in a bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth and pale yellow.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Temper the egg mixture by slowly pouring about 1/3 of the hot milk into the eggs while whisking constantly (this prevents the eggs from scrambling). Pour this mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Continue cooking for another minute, then remove from heat. If using vanilla extract instead of a bean, stir it in now. Add the butter in small pieces, stirring until completely melted and incorporated. The butter adds richness and gives the pastry cream a silky finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Strain the cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to assemble, whisk the chilled cream until smooth, then spread it evenly into the cooled tart shell. Arrange the mixed berries decoratively on top, starting from the outside and working your way in. You can create patterns, concentric circles, or simply pile them artfully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Heat the fruit jam with water in a small saucepan until liquified. If necessary, strain to remove any fruit chunks. While still warm, gently brush this glaze over the berries with a pastry brush. This adds shine and helps preserve the freshness of the berries.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the assembled pie for at least 30 minutes before serving to allow everything to set. Just before serving, you may garnish with fresh mint leaves and dust with powdered sugar if desired. This pie is best enjoyed on the day it's assembled, but will keep refrigerated for up to 2 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mixed Berry Cream Pie?

This pie requires all-purpose flour, butter, sugar, eggs, milk, vanilla, cornstarch, and fresh berries (strawberries, blueberries, raspberries, blackberries). You'll also need fruit jam for the glaze and optional mint leaves and powdered sugar for garnish.

How to cook Mixed Berry Cream Pie at home?

Learn how to cook Mixed Berry Cream Pie by first blind baking a buttery shortcrust pastry until golden. Then prepare a silky vanilla pastry cream that needs to be chilled before assembling. The pie is completed with a decorative arrangement of fresh berries glazed with warmed fruit jam for a professional finish.

Can I make this cream pie in advance for a dinner party?

Yes, you can prepare components ahead of time. Make the crust and pastry cream a day before, then assemble up to 4 hours before serving. For best results, only glaze the berries shortly before serving to maintain their fresh appearance and prevent the crust from softening.

What's the secret to achieving a silky smooth pastry cream filling?

The key is proper tempering of eggs (slowly adding hot milk while whisking), constant stirring to prevent lumps, and straining the finished cream through a fine-mesh sieve. Adding butter at the end provides richness, while pressing cling film directly onto the surface prevents skin formation.

Which berries work best for a stunning fruit tart presentation?

Choose firm, fresh berries with vibrant colours and varied sizes. Strawberries, blueberries, blackberries and raspberries offer beautiful contrast. For visual impact, arrange larger berries (halved strawberries) around the edge and fill in with smaller varieties in concentric circles.

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This adds shine and helps preserve the freshness of the berries." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "Refrigerate the assembled pie for at least 30 minutes before serving to allow everything to set. Just before serving, you may garnish with fresh mint leaves and dust with powdered sugar if desired. This pie is best enjoyed on the day it's assembled, but will keep refrigerated for up to 2 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-06-15", "reviewBody": "Perfectly balanced sweetness! The pastry cream is silky smooth and the berries add just the right amount of tartness. My family couldn't get enough of this gorgeous pie.", "name": "Summer Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Chen Wei", "datePublished": "2024-06-18", "reviewBody": "Guests asked for seconds immediately! The contrast between the creamy filling and fresh berries is divine. The recipe was easy to follow despite seeming complicated at first.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annika Johansson", "datePublished": "2024-06-12", "reviewBody": "Best summer dessert I've ever attempted! The detailed instructions made it foolproof, and the pastry turned out perfectly flaky. Will definitely make this again for our midsummer celebration.", "name": "Foolproof Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Patel", "datePublished": "2024-06-09", "reviewBody": "The berries stayed fresh for days with that clever jam glaze technique! This pie was a showstopper at our family gathering and everyone thought I had bought it from a fancy bakery.", "name": "Professional Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriela Mendoza", "datePublished": "2024-06-05", "reviewBody": "Worth every minute of preparation! The cream filling is silky smooth perfection, and I love how the recipe balances sweet and tart flavors. My new go-to impressive dessert that looks like it took twice the effort!", "name": "Restaurant Quality Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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