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The Ultimate Mixed Berry Pie with Flaky All-Butter Crust

Close-up of a juicy slice of berry pie showing a thick, vibrant filling and flaky golden crust.
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Make this classic mixed berry pie using fresh or frozen berries. This recipe features a rich, flaky all-butter crust and a sweet-tart filling guaranteed not to be runny.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water (plus 1–2 tablespoons more if needed)
  • 6 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (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. 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.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. The cornstarch is key to preventing a runny filling. Toss gently to coat the berries evenly. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the top crust.
  4. Fill the Pie: Pour the berry mixture into the chilled bottom crust. Distribute the berries evenly.
  5. Create the Top Crust: Roll out the second disk of dough. You can either cut vents in the center for a full top crust or cut the dough into strips for a lattice top. If making a lattice, weave the strips over the filling.
  6. Seal and Crimp: Trim the top crust overhang to match the bottom. Fold the top edge under the bottom edge and crimp the edges decoratively using your fingers or a fork.
  7. Chill and Bake: Brush the top crust with the egg wash and sprinkle with coarse sugar. Chill the assembled pie in the refrigerator for 20 minutes before baking. Preheat your oven to 400°F (200°C).
  8. Bake: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. 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. If the edges brown too quickly, cover them loosely with foil.
  9. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This cooling time allows the cornstarch to fully set the juices, preventing a soupy slice.

Notes

  • If using frozen berries, do not thaw them first. Mix them directly into the sugar and cornstarch mixture. You may need to add 5-10 minutes to the total bake time.
  • For an extra flaky crust, keep all butter and water extremely cold throughout the mixing process.
  • If you are interested in structured eating plans, consider looking into meal planning services to help organize your week.

Nutrition

Find it online: https://www.purecookingjoy.com/ultimate-mixed-berry-pie-recipe/

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