Summer Berry Pie
Bursting with the vibrant flavors of seasonal fruit, this Summer Berry Pie is a celebration of all things sweet and tangy. Featuring a buttery, flaky homemade crust and a luscious filling packed with fresh strawberries, blueberries, and raspberries, this recipe is the perfect dessert to showcase summer's bounty. A hint of lemon zest and vanilla extract elevates the natural sweetness of the berries, while a sprinkle of coarse sugar adds a delightful crunch to the golden, egg-washed crust. Whether served warm with a scoop of vanilla ice cream or chilled as a refreshing treat, this pie is a show-stopping finale for any summer gathering. With its irresistible blend of textures and flavors, this classic dessert is bound to become a seasonal favorite. Keywords: Summer Berry Pie, homemade pie crust, fresh berry dessert, seasonal fruit pie, easy summer dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 2 cups Fresh strawberries, hulled and halved
- 1.5 cups Fresh blueberries
- 1 cup Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, and salt for the pie crust.
Cut the cold cubed butter into the dry ingredients using a pastry cutter or a fork until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
Divide the dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the strawberries, blueberries, and raspberries with 3/4 cup sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Gently toss to coat and set aside.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish and trim any overhang to leave about 1 inch.
Pour the berry filling into the pie crust, spreading it evenly.
Roll out the second disc of dough into another 12-inch circle. Place it over the berry filling and trim the overhang to match the bottom crust. Seal the edges by pinching or crimping them together.
Cut 4-5 small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and optionally sprinkle with coarse sugar for added texture and sweetness.
Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie crust shield.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
Serve the Summer Berry Pie on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
3856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 497.0 g | 181% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 219.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 185 mg | 14% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1210 mg | 26% | |
*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.
