Mixed Berry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">60-90ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">700g mixed berries (raspberries, blackberries, blueberries, strawberries)</li><li class="ingredients-single-item">100-150g granulated sugar (adjust based on berry sweetness)</li><li class="ingredients-single-item">3 tbsp cornstarch (cornflour)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp ground cinnamon (optional)</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Aluminium foil or pie shield</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry dough: In a large bowl, whisk together 300g flour, 1 tbsp sugar, and 1 tsp salt. Add the 225g cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying butter sizes create pockets of steam during baking, resulting in those coveted flaky layers. Drizzle in ice-cold water, starting with 60ml, mixing gently with a fork until the dough just begins to come together. Add more water only if needed – a slightly shaggy dough is perfect as it means you haven't overworked it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period is crucial as it relaxes the gluten (preventing a tough crust) and firms up the butter (ensuring flakiness).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the filling: If using strawberries, hull and quarter them. Keep blueberries whole, and halve any large blackberries. In a large bowl, gently toss all berries with sugar, cornstarch, lemon juice, zest, cinnamon (if using), and salt. The cornstarch will thicken the juices as the pie bakes, while the lemon brightens the flavors and helps the filling set properly. Let the mixture sit for 15 minutes to allow the berries to release some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third. Place a baking sheet on the rack to preheat (this helps crisp the bottom crust).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the first disc of dough on a lightly floured surface to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Gently transfer to your pie dish by draping it over your rolling pin. Press it gently into the corners without stretching, and leave a slight overhang. Refrigerate while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the lattice top: Roll the second disc into a similar-sized circle. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips. Remove the bottom crust from the refrigerator and pour in the berry filling, mounding slightly in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Create the lattice pattern: Lay half your strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place one strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Now fold back the alternate strips and lay another perpendicular strip. Continue this weaving process until you've covered the entire pie. This technique creates a beautiful lattice that allows steam to escape during baking, preventing a soggy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Trim excess dough to a 2.5cm (1-inch) overhang, then fold and crimp the edges decoratively. Brush the lattice and edges with beaten egg wash (this creates that beautiful golden shine) and sprinkle with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and bake for an additional 35-40 minutes until the crust is deep golden brown and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, shield them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>The most challenging part: cooling! Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This patience is rewarded with a perfectly set filling that won't run all over your plate. The cooling time allows the natural pectin in the berries and the cornstarch to properly gel. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.</li></ol>