Mixed Berry Pie
User Reviews
5
Mixed Berry Pie
Description
This Mixed Berry Pie recipe features a filling of three types of fresh berries—blackberries, raspberries, and blueberries—mixed with sugar to add sweetness and cornstarch to thicken the juices released during baking. The mixture is encased between two layers of pie crust, with the bottom crust placed first and brushed with egg wash to create a barrier that helps prevent sogginess.
Chopped unsalted butter is dotted on top of the berry filling before placing the second crust. The pie is glazed with the remaining beaten egg for a richly colored and slightly shiny crust. Baking starts at a high temperature of 425°F with foil shielding the edges to prevent burning, then reduces to 375°F for even cooking and to fully bubble the filling. The pie is cooled completely after baking to allow the filling to set.
The recipe includes instructions for making a buttery, flaky double-crust pie dough from scratch using flour, salt, frozen butter, and ice water, pulsed in a food processor and chilled before rolling out. This homemade crust brings a tender, flaky texture that holds the juicy berry filling well.
Ingredients
- 2 pie crust recipe below
- 1 large egg , beaten
- 1 cup blackberry fresh
- 2 cups raspberries fresh
- 1 1/2 cups blueberries fresh
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter chopped, unsalted
Instructions
- Place the first pie crust in the bottom of the pie plate and brush the pie crust in the pie plate with half the egg.
- Toss the fruit with the sugar and cornstarch until no visible cornstarch is left then pour it in the pie crust and top with the butter.
- Top with the second pie crust, trim excess, brush with the remaining amount of egg.
- Bake at 425 degrees with the edges covered in foil for 15 minutes then reduce to 375 degrees, remove the foil, and bake for an additional 30 minutes before cooling completely.
Notes
- Prepare the double-crust pie dough ahead by combining flour, salt, cold cubed butter, and ice water in a food processor until pea-sized crumbs form.
- Chill the crust dough thoroughly before rolling to ensure a flaky texture.
- Protect pie edges with foil during the initial baking at high temperature to prevent burning.
- Cool the pie completely after baking to let the filling thicken and set properly before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 184mg | 8% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 14mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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