Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Mixed berry pie with crumb topping in pie dish on cooling rack.

Mixed Berry Pie

  • Author: Maria
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 9 inch pie 1x
  • Category: Pies

Description

Mixed Berry Pie is made with a combination of fresh blueberries, blackberries, and strawberries that’s baked into a delicious all-butter pie crust.  This pie is topped with a crumb topping for a beautiful presentation that will complement any summer gathering.


Scale

Ingredients

For the crust

For the crumb topping

  • 140 g (1 cup) all-purpose flour
  • 147 g (2/3 cup) brown sugar
  • pinch of salt
  • 113 g (1/2 cup) cold unsalted butter, cubed

For the filling

  • 420 g (2 1/2 cups) fresh blackberries
  • 420 g (2 1/2 cups) fresh blueberries
  • 420 g (2 1/2 cups) fresh strawberries, sliced
  • 110 g (1/2 cup) granulated sugar
  • 27 g (1/4 cup) cornstarch
  • 4 g (1 teaspoon) pure vanilla extract
  • 30 g (2 tablespoons) fresh lemon juice
  • zest of 1 lemon

Instructions

For the crust

  1. Prepare the all-butter pie crust recipe.  Flatten the dough into a 1-inch round disc.  Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Preheat oven to 400°F/204°C.  Line a baking sheet pan with parchment paper.  Set aside.
  3. Roll out the dough to fit a 9-inch pie dish.  Carefully transfer the dough and fit to the bottom and sides of the dish by carefully lowering the dough into the dish and allowing the dough to fall into place.  Leave a 1-inch border and trim the rest of the dough using a pair of kitchen shears or a knife.  Crimp the edges.   Refrigerate the crust while preparing the crumb topping and filling.

For the crumb topping

  1. In a medium bowl whisk together the flour, brown sugar, and salt.
  2. Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Work the ingredients until your butter is pea-sized.  Do not overwork the butter or allow it to get too warm.

For the filling

  1. In a large bowl, add all the berries, sugar, cornstarch, vanilla, lemon juice, and the lemon zest.  Gently mix the filling, without crushing the berries, until evenly combined.
  2. Pour the filling into the prepared pie crust and sprinkle the crumb topping to cover the fruit.
  3. Place the pie on the baking sheet pan and bake at 400°F/204°C for 20 minutes then reduce oven to 375°F/190°C for an additional 30 minutes or until pie is browned and bubbly.
  4. Allow the pie to completely cool before slicing and serving.

Notes

Make-Ahead:  You can make your pie dough up to 3 days in advance or freeze up to 3 months.  Tightly cover with plastic wrap to store in the refrigerator.  If freezing, allow the dough to thaw overnight in the refrigerator.  Additionally, you make the crumb topping up to 3 days in advance or freeze up to 3 months.  Store in an air-tight container or freezer bag.  When ready to use thaw overnight in the refrigerator.