Description
A delightful mixed berry pie featuring a medley of fresh blueberries, raspberries, and blackberries in a flaky crust.
Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1/3 tsp salt
- 1 cup unsalted butter (plus 2 tbsp)
- ¼ cup ice-cold water (plus 2 tbsp)
- 3 cups blueberries
- 3 cups raspberries
- 2 cups blackberries
- ¾ cup white granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Zest from 1 large orange
- 1 beaten egg (for egg wash)
- Sugar sprinkles (optional)
Instructions
- Combine flour and salt in a large bowl, then cut in cold butter until resembling coarse crumbs.
- Gradually mix in ice-cold water until the dough holds together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In another bowl, combine fresh berries, sugar, cornstarch, additional flour, lemon juice, orange zest, and vanilla extract. Gently toss to combine.
- Preheat your oven to 425°F (220°C).
- Roll out half of the chilled dough into a circle and place in a pie dish, pressing gently into the edges.
- Pour the berry filling into the crust, spreading it evenly.
- Roll out the second half of the dough and place over the filling. Cut slits to allow steam to escape.
- Brush the top crust with beaten egg and sprinkle sugar over it.
- Bake for 20 minutes at 425°F (220°C), then reduce to 350°F (175°C) and continue baking for 30-40 minutes.
- Remove the pie from the oven and let it cool for at least 2 hours before slicing.
Notes
Ensure butter and water are cold for the flakiest crust. Cool the pie completely before slicing to avoid runny filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg