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Ultimate Mixed Berry Pie with Flaky Crust and Foolproof Filling

Close-up of a thick slice of berry pie showing juicy red filling and a golden, sugared lattice crust.
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Make the best berry pie you have ever tasted. This recipe delivers a truly flaky, all-butter crust and a perfectly set mixed berry filling that never runs, working well with both fresh and frozen berries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Berry Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss lightly until the berries are evenly coated. The cornstarch is key to achieving a perfectly set fruit filling. Let the mixture sit for 15 minutes while you roll out the dough.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the berry mixture into the bottom crust. Dot the top of the filling with a few small pieces of leftover butter if desired for richness.
  5. Top the Pie: Roll out the second dough disk. You can create a full top crust or cut strips to make a lattice top for a beautiful presentation. Place the top crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  6. Bake: Brush the top crust lightly with the egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is visibly bubbling thickly.
  7. Cool Completely: This step is crucial for a no runny berry pie filling. Let the berry pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • If using frozen berries, do not thaw them first. You may need to add 5-10 minutes to the total baking time.
  • For an extra flaky pie crust tutorial, ensure your butter remains very cold throughout the mixing process.
  • This recipe works well as a classic double crust berry pie or you can substitute the top crust with a crumble topping made from oats, flour, butter, and brown sugar.

Nutrition

Find it online: https://gourmetgaze.com/ultimate-mixed-berry-pie-flaky-crust/