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Four Berry Pie Recipe
4.1 from 132 votes

Four Berry Pie Recipe

Four Berry Pie combines fresh strawberries, raspberries, blackberries, and blueberries with a lightly sweetened, flour-thickened filling inside a homemade double crust. The crust is tender and flaky, enhanced by cold butter and a touch of sugar, topped with a second crust punched with decorative holes for steam release.

Prep Time
25 mins
Cook Time
40 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 35 mins
Servings: 8
Calories: 40218 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust
  • 2 cups all-purpose flour
  • 12 tablespoons butter cut into ½ inch chunks, unsalted, cold
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar
  • ½ to ¾ cup water ice cold
For the filling
  • 6 cups fresh berries , like strawberries raspberries, blackberries and blueberries, rinsed and stems removed*
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • lemon juice and zest of ½ lemon
  • Pinch kosher salt
  • 1 egg
  • 1 tablespoon cream
  • caster sugar

Instructions

For the crust
    Cup of Yum
  1. Add flour, butter, salt and sugar to the bowl of a food processor and pulse 4-5 times until butter is the sized of small peas. Do not over mix, add ¼ cup iced water and pulse on and off until pastry is just combined. Add more water 1 tablespoon at a time until dough comes together when pressed. Put out mixture on a floured surface. Knead a few times and form a ball, divide into two discs and wrap in plastic wrap for 1 hour or until ready to use.
For the pie
  1. Mix the berries, flour, sugar, lemon juice and zest and salt in a medium bowl.
  2. On a lightly floured surface, roll out each piece of dough into a circle about 12 inches in diameter. Place one crust in a deep dish pie pan with excess pastry hanging over the sides of the pan. Using a ¾”-diameter pastry tip or a wide straw, punch out holes in the remaining crust, covering an area just smaller than the diameter of pie dish.
  3. Pour the berries into the prepared pie crust. Top with the second, punched out pie crust. Fold edges of top crust under edge of bottom crust and crimp edges.
  4. Stir together egg and cream, then brush top of pie crust with the egg wash and sprinkle with sugar.
  5. Refrigerate the pie for 30 minutes.
  6. Place pie on a baking sheet and bake for 40-45 minutes at 400 degrees F. Allow pie to rest for about 30 minutes before serving.

Notes

  • Use fresh berries and remove stems for optimal texture and flavor; frozen berries may not yield the same results.
  • Chilling the dough before rolling and handling gently helps keep the crust flaky.

Nutrition Information

Calories 402.18kcal (20%) Carbohydrates 53.31g (18%) Protein 5.43g (11%) Fat 19.38g (30%) Saturated Fat 11.51g (58%) Cholesterol 68.18mg (23%) Sodium 304.33mg (13%) Potassium 117.2mg (2%) Fiber 4.19g (17%) Sugar 19.2g (38%) Vitamin A 635.53IU (13%) Vitamin C 2.91mg (3%) Calcium 22.11mg (2%) Iron 2.12mg (12%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 40218

% Daily Value*

Calories 402.18kcal 20%
Carbohydrates 53.31g 18%
Protein 5.43g 11%
Fat 19.38g 30%
Saturated Fat 11.51g 58%
Cholesterol 68.18mg 23%
Sodium 304.33mg 13%
Potassium 117.2mg 2%
Fiber 4.19g 17%
Sugar 19.2g 38%
Vitamin A 635.53IU 13%
Vitamin C 2.91mg 3%
Calcium 22.11mg 2%
Iron 2.12mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.