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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 and tart berries nestled in a flaky, buttery crust that's foolproof even for beginners. The secret to this pie's success lies in the cornstarch-thickened filling and proper blind baking technique.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
65 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Mixed Berry Pie with a golden lattice crust, revealing glimpses of the deep purple-red filling bubbling through the gaps. Soft natural light highlights the sugar-sprinkled top that glistens with caramelization, while a slice has been removed to showcase the perfect consistency of the berry filling – not too runny, with whole berries still visible. The pie rests on a vintage white ceramic stand against a weathered wooden table, with scattered fresh berries, mint leaves, and a dusting of powdered sugar around the base. A scoop of melting vanilla ice cream beside the cut slice creates a tantalizing temperature contrast.

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">120ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar (helps create tenderness)</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">2 tbsp coarse sugar, for sprinkling</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">700g mixed berries (strawberries, blueberries, raspberries, blackberries)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">60g cornstarch</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1 tbsp lemon zest</li> <li class="ingredients-single-item">¼ tsp ground cinnamon</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 cutter or food processor</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Pie weights or dried beans</li> <li class="equipment-single-item">Baking sheet</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preparing the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter pieces create steam pockets during baking, resulting in those desirable flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water and apple cider vinegar together, then drizzle over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just begins to come together. You may not need all the liquid – stop when the dough holds together when pinched. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. This resting period is crucial as it allows the gluten to relax (preventing a tough crust) and the butter to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling. If using strawberries, hull and quarter them. Leave smaller berries like blueberries whole. In a large bowl, gently toss the berries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. The cornstarch will thicken the juices released by the berries during baking, preventing a soggy bottom crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) and place a baking sheet in the oven to heat up. When ready to assemble, take one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness and about 30cm in diameter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Press it gently into the corners without stretching the dough (which can cause shrinkage). Trim the edges leaving about 2cm overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the berry filling into the crust, mounding slightly in the center. Small gaps between the berries are good – they'll fill with thickened juices during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Roll out the second disc of dough to the same thickness. For a lattice top, cut the dough into 2cm wide strips. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create the lattice pattern. For beginners, you can simply lay the strips in both directions without weaving. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Trim excess dough and fold the bottom crust's overhang over the lattice edges. Crimp decoratively with your fingers or a fork to seal. Brush the top with beaten egg and sprinkle with coarse sugar for a beautiful shine and crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place the pie on the preheated baking sheet (this catches any drips and helps cook the bottom crust). Bake for 20 minutes at 200°C, then reduce temperature to 175°C (350°F) and continue baking for 40-45 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> If the edges are browning too quickly, shield them with aluminum foil or a pie shield. The bubbling is critical – it indicates that the cornstarch has activated and will properly thicken the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is essential for the filling to set properly. Cutting too soon will result in a runny filling. Serve at room temperature or slightly warm with a scoop of vanilla ice 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 Recipe?

This pie features a buttery crust made with flour, cold butter, sugar, salt, and apple cider vinegar. The filling combines strawberries, blueberries, raspberries, and blackberries with sugar, cornstarch, lemon juice and zest, cinnamon, and a pinch of salt.

How to cook Mixed Berry Pie Recipe at home?

Learn how to cook Mixed Berry Pie Recipe by first preparing a flaky crust, then creating a perfectly thickened berry filling. The key steps include properly chilling the dough, using cornstarch to thicken the berry juices, baking at high heat initially to set the crust, then reducing temperature to allow the filling to bubble and activate the thickening agents.

Why does my berry pie filling turn out runny when I slice it?

Runny filling typically occurs when the pie hasn't cooled long enough (at least 4 hours needed) or when insufficient cornstarch was used. Ensure your filling bubbles vigorously during baking, as this activates the cornstarch's thickening properties. Using too many frozen berries can also release excess moisture.

What's the best combination of berries to use in a fruit pie?

The ideal berry combination balances sweet and tart flavours. Try equal parts of blueberries and blackberries (sweet), with raspberries and strawberries (tart). Strawberries release more liquid, so limit them to about 25% of your mix. Adjust based on seasonal availability and ripeness.

Can I use frozen berries instead of fresh ones for my pie?

Yes, frozen berries work excellently for pies! Don't thaw them before using to prevent excess moisture. Add an extra tablespoon of cornstarch to accommodate the additional liquid. The benefit is that frozen berries are often picked at peak ripeness and available year-round.

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If using strawberries, hull and quarter them. Leave smaller berries like blueberries whole. In a large bowl, gently toss the berries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. The cornstarch will thicken the juices released by the berries during baking, preventing a soggy bottom crust." }, { "@type": "HowToStep", "name": "Preheat and Roll Dough", "text": "Preheat your oven to 200°C (400°F) and place a baking sheet in the oven to heat up. When ready to assemble, take one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm thickness and about 30cm in diameter." }, { "@type": "HowToStep", "name": "Line Pie Dish", "text": "Carefully transfer the rolled dough to your pie dish by draping it over your rolling pin. Press it gently into the corners without stretching the dough (which can cause shrinkage). 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I'll be making this again next weekend for a potluck.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Jorgensen", "datePublished": "2023-08-08", "reviewBody": "This was my first time attempting a lattice top and I was nervous, but the detailed instructions made it so approachable! I'm officially a pie-maker now. The apple cider vinegar tip for the crust is genius - created the most tender pastry I've ever made.", "name": "First-Timer Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maya Rodriguez", "datePublished": "2023-07-30", "reviewBody": "The balance of sweet and tart flavors is absolutely perfect! I used frozen berries since fresh weren't available, and it still turned out amazing. Just needed about 10 extra minutes in the oven. Can't wait to try with fresh summer berries!", "name": "Works with Frozen Berries Too", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Cheng Wei", "datePublished": "2023-08-12", "reviewBody": "I made this for a dinner party and my guests immediately requested the recipe! The 4-hour cooling time is absolutely essential - I was tempted to cut it early but waited and was rewarded with perfectly sliceable pieces. The ice cream pairing suggestion is spot on.", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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