Mixed Berry Pie Recipe

5 12 10
Mixed Berry Pie Recipe
Mixed Berry Pie Recipe photo by Taste of Home
Publisher Photo

Mixed Berry Pie Recipe

Read Reviews
5 12 10
Publisher Photo
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 55 min. + cooling

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

Directions

In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Mixed Berry Pie in Taste of Home Special Interest Publications 2013

Nutritional Facts

1 piece: 510 calories, 26g fat (16g saturated fat), 68mg cholesterol, 275mg sodium, 66g carbohydrate (30g sugars, 4g fiber), 5g protein.

  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  3. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
  5. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Mixed Berry Pie in Taste of Home Special Interest Publications 2013

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Reviews forMixed Berry Pie

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Andrea User ID: 9306589 277230
Reviewed Nov. 4, 2017

"Mine came out really runny but the flavor was on point! I think next time I’ll follow Christopher’s adaptations."

MY REVIEW
Alice User ID: 9229627 270125
Reviewed Jul. 30, 2017

"This is by far one of the best pie recipes I've made! I like to do my own adjustments to it by adding in unlisted fruits and berries but no matter what I make, everyone loves it and asks for more. It's very easy to make, I love it."

MY REVIEW
Christopher User ID: 9167660 265926
Reviewed May. 13, 2017

"This pie is excellent! Before my first attempt, I read the reviews and made some slight adjustments to this recipe. I added a teaspoon of sugar to the crust to sweeten it just a bit. I also added 3 tbsp of corn starch to the 1/4 cup, cut the water back to 3.5 to 4 tbsp, and cut out both the lemon juice and the butter at the end. It turned out perfect. Flaky crust and thick filling. This will definitely be my go-to summer pie recipe!"

MY REVIEW
kgecha User ID: 2595956 248451
Reviewed May. 21, 2016

"This is now my "go to" pie recipe and I have used several different combinations of berries. All were a big hit!"

MY REVIEW
lhilbert User ID: 8657211 239131
Reviewed Dec. 10, 2015

"I can't comment on the crust because I use my own recipe, but this pie is super tasty. Only problem is, it is way too watery. I thought I would be ok using fresh berries instead of frozen, but sadly no. I would recommend sprinkling flour in the berries once they're mixed. Maybe 1/2 cup. Otherwise, really tasty. I also added a bit more lemon juice, but that was a personal preference as it was a bit too sweet for my taste."

MY REVIEW
jenzmom User ID: 5655224 227304
Reviewed Jun. 1, 2015

"This pie is delicious. I did cheat and use a pre made crust. You can also alter the amount of different berries if you have more than one or the other. I even added a little extra. Made a second one and froze prior to baking."

MY REVIEW
ellebee0 User ID: 8188062 216251
Reviewed Dec. 28, 2014

"Yum. This pie is delicious. The cinnamon adds a nice undertone. Mine was not as pretty because my pie plate was too deep so use a regular one"

MY REVIEW
pam2310 User ID: 4231098 121410
Reviewed Jul. 10, 2014

"This is so delicous!!!!!!"

MY REVIEW
CassCig User ID: 6707224 153335
Reviewed Oct. 2, 2013

"IT turned out amazing. It was just very liquidated. Any tips on how to make it ticker"

MY REVIEW
[email protected] User ID: 1474219 184840
Reviewed Jul. 28, 2013

"I had about 1 1/2 cups crushed berries left over from making jam. So, I used the liquid from there instead of water. I added the whole berries to these crushed berries, then followed the recipe as directed. If you like berries, this is one recipe to try and keep!"

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