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5 from 3 votes

Mixed Berry Pie

Buttery, flaky, sweet; you'll want seconds of this Mixed Berry Pie! That homemade all-butter pie crust, packed to the brim with lemon-spike berries and topped with turbinado sugar. You'll out-do the local bakery! The secret? Simple, fresh ingredients and my tried-and-true flakey pie crust paired with pro-tips.
Prep Time10 minutes
Cook Time40 minutes
Resting time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: mixed berries, mixed berry pie, pie, pie crust
Servings: 8
Calories: 514kcal
Author: Nicole Beaulieu

Ingredients

Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt or to taste
  • 1 tbsp granulated sugar or to taste
  • 1 cup butter cold, cut into 1/2" cubes
  • 6-10 tbsp water ice cold

Berry Filling

  • 5 cups berries I used strawberries, raspberries, blackberries, and blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp butter cut into small pieces

Instructions

Pie Crust

  • Add the flour, salt, and sugar to your food processor. Pulse a few times to blend everything together. Add the butter and continue to pulse until the cubes turn into pea-sized pieces. Drizzle 6 tbsp of water over the flour and butter mixture in the food processor. Pulse until chunky, coarse, and crumbly.
  • Turn the mixture out onto a clean surface. Continue to add water, 1-2 tbsp at a time, until the dough comes together. Split the dough in half and form into 2 disks, wrap them well with plastic wrap, and transfer to the fridge for 2 hours.
  • Unwrap one of the disks (leaving the other one in the fridge), and place it on a lightly floured surface. Roll it out, carefully, keeping the circular shape, until it's about 1/8" thick. Place it over a 9" pie dish and trim the edges with a sharp knife.

Berry Filling

  • Preheat the oven to 400F. Toss the berries with the sugar, cornstarch, lemon juice. and lemon zest. Spoon the mixture into the prepared pie crust. Dot the top of the berries with the small pieces of butter.
  • Unwrap and roll out the other disk of pie crust. You can place it directly over top of the berries, or try a design like the lattice style in the photos. Optional: Brush the top of the pie crust with egg wash and sprinkle with turbinado sugar.
  • Bake for 40-50 minutes, or until the pie crust is golden brown. Let the pie cool fully to room temperature, then transfer to the fridge for at least 2 hours. Ideally overnight. Slice and serve.

Notes

How to create a lattice-style pie crust top: 
  1. Roll the pie dough on a floured surface to about 1/8" in thickness. The diameter should be slightly larger than the pie plate. Use a sharp knife or a pizza cutter to slice strips from the dough. I sliced mine just under 1"/2 cm, but yours can be any thinness or thickness you'd like.
  2. Grab strands of pie dough, matching the lengths of dough with the length needed for the pie plate, and place over the top of the pie, with as much or little space as you want.
  3. Still matching strands of dough to the pie plate, start to weave the lattice. Weave by folding back every other strand already on the pie, and placing a new strand down at a 90-degree angle. Bring the folded strands back down over the new strand. Fold back every other strand that hadn't been folded back before, and place a new strand. Repeat until the top of the pie is covered.
  4. Trim any excess dough from the edges and pinch the strands into the edge of the crust. You can leave them like that, or pinch everything together to create your desired design on the crust.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition

Calories: 514kcal | Carbohydrates: 66g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 521mg | Potassium: 105mg | Fiber: 4g | Sugar: 29g | Vitamin A: 841IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg