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Ultimate Mixed Berry Pie with Flaky All-Butter Crust

A thick slice of homemade berry pie showing a rich, dark purple filling and flaky, golden-brown top crust.
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Bake the best homemade berry pie featuring a mix of sweet and tart berries, a perfectly flaky all-butter crust, and a thick, sliceable filling. This recipe works great with fresh or frozen fruit.

Ingredients

Scale
  • 1 recipe for Flaky All-Butter Pie Crust (for double crust)
  • 3 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1/2 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch or tapioca starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare your double batch of flaky all-butter pie crust dough. Chill both bottom and top crusts while you prepare the filling.
  2. Preheat your oven to 425°F (220°C). If using frozen berries, do not thaw them first.
  3. In a large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the berries are evenly coated. This mixture will thicken during baking.
  4. Roll out the bottom crust and carefully place it into a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
  5. Pour the berry filling into the crust. Distribute the fruit evenly.
  6. Roll out the top crust. You can cut vents or create a lattice top for visual appeal and steam release. Place the top crust over the filling.
  7. Crimp the edges of the top and bottom crusts together to seal. Trim excess dough.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes.
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is visibly bubbling thickly through the vents. If the edges brown too quickly, cover them with foil strips.
  11. Let the pie cool completely on a wire rack for at least 4 hours before slicing. This cooling time is essential for the filling to set and become sliceable.
  12. Serve slices warm or at room temperature, perhaps alongside a scoop of vanilla ice cream.

Notes

  • For an extra flaky crust, keep all ingredients, including your hands and the bowl, cold during preparation.
  • If you are planning your weekly meals, this pie is a great addition to your meal planning schedule for weekend treats.
  • If you prefer a crumb topping instead of a full top crust, use 1 1/2 cups of your favorite streusel topping recipe.

Nutrition

Find it online: https://kitchenuser.net/ultimate-mixed-berry-pie-flaky-crust/