Description
Summer nights get sweeter with Mixed Berry Pie, where ripe berries dance inside a buttery, flaky crust that whispers homemade comfort. Grab your rolling pin and fresh seasonal berries for a dessert that connects family and friends around the table.
Ingredients
Scale
Main Ingredients:
- 4 cups mixed berries
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
- ½ cup vegetable shortening
Filling Ingredients:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon ground cinnamon
Finishing Ingredients:
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 6–8 tablespoons ice water
- Turbinado sugar
Instructions
- Mix 2 ½ cups flour and 1 teaspoon salt in a large bowl, creating a soft, powdery base for your pie crust.
- Incorporate 1 cup very cold, cubed butter and ½ cup cold shortening into the flour mixture using your fingertips until it looks like rough, uneven crumbs.
- Drizzle 6-8 tablespoons ice water into the dough, gently blending until the mixture barely holds together without crumbling.
- Split the dough into two equal portions, shape each into a flat disc, and wrap with plastic. Refrigerate for 2 hours to let the gluten relax.
- Combine 4 cups mixed berries with ¾ cup sugar in a bowl, allowing the fruit to macerate and release its natural juices for 15-20 minutes.
- Fold ¼ cup cornstarch, 1 tablespoon lemon juice, ½ teaspoon lemon zest, and a pinch of cinnamon into the berry mixture.
- Scatter 2 tablespoons small butter pieces across the top of the berry filling for extra richness.
- Position a baking sheet on the lower oven rack and preheat to 400F.
- Roll one dough disc into a 12-inch circle and drape carefully into a 9-inch pie plate, trimming excess edges.
- Pour the berry mixture evenly into the prepared crust, spreading to create a smooth surface.
- Transform the second dough disc into a 12-inch circle and lay gently over the filling, sealing the edges with a decorative crimp.
- Slice 4-5 vents across the top crust to allow steam to escape during baking.
- Whisk 1 egg with 1 tablespoon milk and brush delicately over the entire top crust.
- Dust the surface with turbinado sugar for a sparkling, crisp finish.
- Bake at 400F for 45-55 minutes until the crust turns golden and the filling bubbles vigorously. Protect with foil if browning too quickly.
- Rest the pie on a wire rack for complete cooling, allowing the filling to set before slicing.
Notes
- Keep butter and shortening extremely cold to ensure a flaky, tender crust that doesn’t become tough or chewy.
- Allow the dough to rest in the refrigerator for at least two hours, which helps the gluten relax and prevents shrinkage during baking.
- Mix berries gently to avoid breaking them, preserving their shape and preventing a mushy filling that can make your crust soggy.
- Use a baking sheet under the pie to catch any drips and help the bottom crust cook evenly, preventing a soggy bottom that can ruin the texture.
- Prep Time: 2 hours 20 minutes
- Cook Time: 45-55 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 323 kcal
- Sugar: 20 g
- Sodium: 151 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 41 mg