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The Ultimate Mixed Berry Pie with Flaky All-Butter Crust

Close-up of a freshly baked berry pie with a lattice crust, showing the deep red, juicy filling spilling out slightly.
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A recipe for a classic mixed berry pie featuring a sweet-tart filling that sets perfectly and a rich, flaky all-butter crust. Includes instructions for a full top or lattice crust.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, raspberries, blueberries), fresh or frozen (do not thaw if frozen)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. The cornstarch helps prevent a runny filling. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the top crust.
  4. Add Filling: Pour the berry mixture into the chilled bottom crust.
  5. Prepare the Top Crust: Roll out the second disk of dough. You can either place it over the filling for a full top crust (cut several vents for steam release) or cut the dough into strips to create a lattice top.
  6. Seal and Crimp: Trim the top crust overhang to match the bottom. Fold the edges under and crimp them decoratively.
  7. Chill and Bake: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  8. Bake: Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This cooling time is essential for the filling to set properly.

Notes

  • For the flakiest crust, keep all ingredients, especially the butter and water, very cold.
  • If using frozen berries, do not thaw them first; this prevents the berries from releasing too much liquid before baking.
  • If you prefer a crumble topping instead of a double crust, use 1 1/2 cups flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 cup rolled oats mixed until crumbly.

Nutrition

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