Mountain Berry Pie
Experience the rustic charm and irresistible flavors of Mountain Berry Pie, a celebration of nature's finest bounty. This homemade dessert combines a buttery, flaky crust with a vibrant filling of blueberries, raspberries, and blackberries, sweetened just right and infused with a hint of lemon and vanilla for a burst of brightness. Perfect for gatherings or a cozy afternoon treat, this pie is crowned with a golden lattice or solid crust brushed with egg wash for bakery-quality appeal. With its combination of juicy berries and tender crust, Mountain Berry Pie is the ultimate seasonal dessert that pairs beautifully with whipped cream or vanilla ice cream. Easy to prepare yet stunningly impressive, it's a must-try for any fruit pie lover.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 3 tablespoons granulated sugar
- 0.5 teaspoons salt
- 6 tablespoons cold water
- 2 cups blueberries
- 1 cup raspberries
- 1 cup blackberries
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 whole egg
- 1 tablespoon water (for egg wash)
Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Slowly add cold water, a tablespoon at a time, stirring with a fork until the dough begins to clump together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In another large bowl, combine the blueberries, raspberries, and blackberries. Add the sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until the berries are evenly coated.
On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
Pour the berry mixture into the prepared pie crust, spreading it out evenly.
Roll out the second disk of dough into a 12-inch circle. Place it over the berries or cut it into strips to create a lattice top. If using a solid top crust, cut several small slits to let steam escape.
Trim any excess dough around the edges, then crimp the edges of the crust together to seal.
In a small bowl, beat the egg with 1 tablespoon of water. Brush this egg wash over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.
Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 28.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
