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Mixed Berry Pie Recipe

Mixed Berry Pie Recipe

Learn how to make the best homemade Mixed Berry Pie with this easy baking recipe. A perfect balance of sweet-tart berries encased in a buttery, flaky crust that's foolproof even for beginners. Master the art of creating a beautiful lattice top and achieving the perfect filling consistency every time.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Mixed Berry Pie with a lattice top crust showing bubbling berry filling peeking through the gaps. The pie sits on a vintage ceramic pie plate against a rustic wooden table, with soft natural light highlighting the sugar-sparkled crust. A cross-section view reveals perfectly set layers of glistening blueberries, blackberries, strawberries, and raspberries, their vibrant colors creating striking contrast against the flaky, butter-rich crust. Several whole berries and a sprig of mint are artfully scattered nearby, while a scoop of melting vanilla ice cream slides down one slice, catching the warm afternoon light.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

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

What ingredients are used in Mixed Berry Pie?

This classic pie requires all-purpose flour, unsalted butter, sugar, salt, ice water, and an egg wash for the crust. The filling combines raspberries, blackberries, blueberries, strawberries, sugar, cornstarch, lemon juice, zest, and optional cinnamon.

How to cook Mixed Berry Pie at home?

Learn how to cook Mixed Berry Pie by making a flaky pastry with cold butter, then preparing a berry filling with the perfect cornstarch ratio. Create a woven lattice top, bake at 200°C for 20 minutes, then reduce to 180°C for 35-40 minutes until golden and bubbling. The crucial final step is allowing it to cool completely for 3 hours for properly set filling.

How do I prevent a soggy bottom on my fruit pie?

Prevent soggy bottoms by preheating a baking sheet in the oven and placing your pie directly on it - this helps crisp the base quickly. Also, ensure your filling isn't too wet by using the right amount of cornstarch and allowing berries to release some juices before baking.

What's the secret to creating a perfect lattice pastry top?

The perfect lattice starts with well-chilled dough cut into even strips. Begin by laying parallel strips, then fold back alternating ones to weave perpendicular strips through. Work quickly to keep the butter cold, and finish with egg wash for golden colour and coarse sugar for sparkle.

Can I use frozen berries for a homemade fruit pie?

Absolutely! Frozen berries work wonderfully in pies. Don't thaw them first - use directly from frozen and add an extra tablespoon of cornstarch to account for additional moisture. You may need to extend the baking time by 5-10 minutes to ensure the filling sets properly.

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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." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "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)." }, { "@type": "HowToStep", "name": "Roll bottom crust", "text": "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. 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The detailed instructions for the lattice top were so helpful - I finally got it right! The cornstarch ratio was perfect and prevented any soggy bottom. My whole family raved about it.", "name": "Best Berry Pie Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-04-10", "reviewBody": "I'm shocked at how well this turned out for my first attempt at a lattice pie! The detailed instructions made it foolproof. The filling was the perfect consistency - not too runny, not too firm. I'll definitely be making this again for summer gatherings.", "name": "Perfect First-Time Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-20", "reviewBody": "This recipe is worth every minute of preparation! The butter-rich crust paired with the juicy berry filling is simply divine. I appreciated the tip about cooling completely - it really does make a difference in how the slices hold together. A new family favorite!", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden O'Connor", "datePublished": "2024-04-12", "reviewBody": "I've always struggled with soggy bottom pies but not with this recipe! The preheated baking sheet trick works wonders. The berries retained their shape and the filling set perfectly. I added a touch more cinnamon and it was absolutely delicious with vanilla ice cream.", "name": "No More Soggy Bottoms", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/mixed-berry-pie-recipe" }
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