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Ultimate Mixed Berry Pie with Flaky All-Butter Crust

A close-up of a juicy slice of berry pie with a golden lattice crust, glistening with filling.
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Bake this mixed berry pie using fresh or frozen berries for a sliceable dessert with a thick, non-runny filling and a flaky, buttery crust. This recipe works well year-round.

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)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. 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, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until the berries are evenly coated. The cornstarch will thicken the juices during baking.
  4. Preheat your oven to 400°F (200°C).
  5. Roll out one disk of dough and fit it into a 9-inch pie plate. Trim the edges.
  6. Pour the berry filling into the bottom crust.
  7. Roll out the second disk of dough. Cut strips to create a lattice top design over the filling, or place the full top crust over the filling, cutting vents for steam release. Crimp and seal the edges.
  8. Brush the top crust or lattice with the beaten egg wash and sprinkle with coarse sugar.
  9. Bake for 20 minutes at 400°F (200°C). 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 bubbling thickly.
  10. Cool the pie completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set and prevent runniness.

Notes

  • If using frozen berries, do not thaw them before mixing with the sugar and cornstarch. You may need to add 5-10 minutes to the total bake time.
  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If the crust edges start browning too quickly, cover them loosely with aluminum foil during the last 20 minutes of baking.

Nutrition

Find it online: https://cookingzenith.com/best-berry-pie-recipe-flaky-crust/