Description
Mixed berry pie brings a symphony of sweet, tangy flavors that dance across your palate with each heavenly bite. Summer’s bounty nestles between buttery, flaky crust layers, promising a delightful dessert you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients (Fruits):
- 2 cups strawberries (hulled and sliced)
- 1 cup blueberries
- 1 cup raspberries
Pie Crust Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 6 tablespoons ice water
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Sweetening and Binding Ingredients:
- 0.5 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Create the pastry foundation by blending flour, salt, and sugar in a mixing vessel. Incorporate cold butter using a pastry cutter until the mixture resembles coarse crumbs. Drizzle ice water gradually, kneading until the dough coheres. Separate into two portions, encase in plastic wrap, and refrigerate for 60 minutes to firm.
- Gently fold strawberries, blueberries, and raspberries in a spacious mixing bowl. Sprinkle sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Allow the mixture to macerate for 15 minutes, enabling natural fruit juices to emerge.
- Heat the oven to 425F. Unfurl one pastry disc onto a 9-inch pie plate, ensuring complete coverage. Transfer the macerated berry mixture into the pastry shell. Roll the second dough disc, drape over the filling, and crimp edges to seal completely.
- Position the pie on a rimmed baking sheet. Roast at 425F for 15 minutes, then reduce temperature to 350F. Continue baking 30-35 minutes until the crust transforms to a golden amber and filling bubbles slightly.
- Remove from oven and allow pie to rest for 2 hours. This cooling period enables the filling to solidify and intensifies the fruit’s natural flavors. Slice and serve at room temperature.
Notes
- Choose ripe, seasonal mixed berries for maximum flavor and natural sweetness without adding extra sugar.
- Prevent soggy bottom crust by preheating a baking sheet and placing the pie directly on the hot surface during initial baking.
- Cut butter into small, cold cubes for a flakier, more tender pie crust that melts perfectly in your mouth.
- Drain excess liquid from berry mixture to ensure a thick, not runny filling that holds its shape when sliced.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg