Mixed Berry Pie Recipe

Name: Mixed Berry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie dough (page 230); 2 cups (13 ounces/360 g) hulled and sliced strawberries; 2 cups (10 ounces/270 g) blueberries; 2 cups (10 ounces/270 g) blackberries; 1/2 cup (100 g) sugar; 2 tablespoons (20 g) tapioca flour or cornstarch; 1 tablespoon freshly squeezed lemon juice or kirsch; 1 large egg yolk; 1 teaspoon whole milk or cream; 1 tablespoon coarse-crystal or granulated sugar

Servings: persons

1
Preheat the oven to 400F (200C).
2
Lightly flour a work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
3
Drape it into a 9-inch (23-cm) pie plate.
4
Trim away the excess dough, leaving a slight overhang.
5
In a large bowl, gently mix the berries with the 1/2 cup (100 g) sugar, tapioca flour or cornstarch, and lemon juice or kirsch.
6
Transfer the berry mixture to the dough-lined pie plate and distribute in an even layer.
7
Roll out the second dough disk into a 14-inch (36-cm) circle.
8
Moisten the exposed edges of the dough in the pie plate with water, then drape the second dough circle over the top.
9
Working all the way around the pie, tuck the upper dough edges under the lower dough edges and crimp to seal.
10
In a small bowl, whisk together the egg yolk and milk or cream.
11
Brush the top crust generously with the egg wash and sprinkle with the 1 tablespoon coarse-crystal or granulated sugar.
12
Pierce the top crust with a paring knife in 6 places.
13
Bake until the top crust is browned and the filling juices are thick and bubbling, 50 to 60 minutes.
14
If the crust is browning too quickly, loosely drape a sheet of aluminum foil over the top during baking.
15
Let the pie cool for about 1 hour before serving.
16
The pie is lovely with Vanilla Ice Cream (page 143) or Frozen Sour Cream (page 173).
17
Have a sheet of foil on the lower rack in the oven during baking to help catch any dripping juices.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Pie dough (page 230), 2 cups (13 ounces/360 g) hulled and sliced strawberries, 2 cups (10 ounces/270 g) blueberries, 2 cups (10 ounces/270 g) blackberries, and more.

Yes, Mixed Berry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Berry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions