Very Berry Pie
Bursting with the vibrant flavors of summer, this Very Berry Pie is a delightful celebration of nature’s sweetest fruits. Packed with a medley of fresh strawberries, blueberries, raspberries, and blackberries, this luscious dessert is nestled in a golden, buttery homemade crust that’s both flaky and tender. A touch of lemon juice and zest enhances the berries’ natural tartness, while a hint of vanilla adds warmth to every bite. Whether you choose a classic lattice or a simple solid crust, the pie is brushed with an egg wash and optionally sprinkled with coarse sugar for a dazzling finish. Perfectly balanced between sweet and tangy, this show-stopping berry pie is ideal for holidays, picnics, or any time you’re craving a taste of summer. Serve it warm with a scoop of vanilla ice cream for an irresistible treat! This recipe is easy to follow and makes enough to serve 8, so get ready to impress your family and friends with this quintessential homemade dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar (for crust)
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough.
Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the mixed berries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir gently until the berries are evenly coated.
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, letting the excess dough hang over the edges.
Pour the berry mixture into the prepared pie crust, spreading it evenly.
Roll out the second dough disc into another 12-inch circle. Optionally, cut it into strips to make a lattice top or leave it whole for a solid top crust.
If making a lattice, weave the strips over the filling. If using a solid crust, place it over the filling and cut small slits for steam to escape.
Trim and crimp the edges of the pie to seal the top and bottom crusts together.
Brush the top crust with the beaten egg to create a golden finish. Sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any spills, and bake in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
4415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 614.3 g | 223% | |
| Dietary Fiber | 69.8 g | 249% | |
| Total Sugars | 291.5 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 432 mg | 33% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2306 mg | 49% | |
*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.
