Mixed Berry Pie
Chill: 1 hr 30 mins
2 hrs 45 mins
This mixed berry pie is made with blueberries, blackberries, strawberries and raspberries with a buttery lattice crust!
2 1⁄2 cups all-purpose flour more for rolling
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter very cold, cut into small cubes
4-8 tablespoons ice water
1⁄2 cup granulated sugar
1⁄4 cup light brown sugar
3 tablespoons cornstarch
2 cups blueberries fresh
1 cup blackberries fresh
1 cup strawberries fresh
1 cup raspberries fresh
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pinch of salt
EGG WASH FOR CRUST
1 egg white beaten with fork
In a food processor, pulse flour, salt and sugar together. Add pieces of cold butter and pulse until the mixture begins to form a dough. If it's crumbly, add 1 tablespoon of ice water at a time until dough fully forms. (I used 4 tablespoons).
Separate evenly into two balls, flatten and cover discs with plastic wrap. Refrigerate a minimum of 1 hour. While dough is chilling...
Combine sugar, brown sugar, cornstarch and cinnamon in a small bowl. Set aside.
In a large bowl, gently stir together berries, lemon zest, lemon juice and vanilla. Add sugar mixture in with berry mixture. Stir until combined. Be careful not to smash the berries. Allow the berries to marinate for 30 minutes.
PIE ASSEMBLY & BAKE
Unwrap one disc of chilled dough, roll into a circle to fit your pie pan. Press with fingers to fit. Only poke holes into the bottom, or use pie weights, if pre-baking the crust. I did not pre-bake.
Put pan back into the refrigerator for 15 minutes while rolling out second disc to create lattice.
Preheat oven to 400 degrees F. Place baking rack in lower thirds of the oven. Roll out second disc of dough. Cut into 1-inch strips.
Pull chilled pie dish from refrigerator and pour in berry mixture. Form a lattice over the top. You may do this free-hand or create it on the back of a sheet pan then slide it on top of the pie dish. See my blog post for photo.
Or, you may skip the lattice and place the rolled, circular dough over the top. Pinch the edges then cut a few holes in the top to release steam while baking.
Brush crust with egg wash then sprinkle top with sugar. Bake for 45 – 55 minutes. Check pie at the 25 minute mark. If crust is browning too fast, cover with a piece of foil.
Once baked, remove from oven and cool on a wire rack for at least 3 hours. Store at room temperature for 2 days, refrigerate for up to 4 days. Freeze for up to 4 months.
USING FROZEN BERRIES: If using frozen berries, add an extra 1⁄4 teaspoon of cornstarch per cup of berries to absorb the liquid produced while thawing. Also add an extra 10 – 15 minutes of baking time.
FREEZING PIE: Place uncovered pie in freezer until frozen solid. Wrap in plastic to prevent freezer burn and playback into the freezer for up to 4 months.
UNFREEZING PIE: Thaw pie at room temperature for 1 hour then reheat at 375 degrees F. for about 30 minutes to fully warm.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.