Berry pie is the epitome of a sweet slice of summer bliss. Imagine savoring a warm, homemade dessert that bursts with the juicy flavors of seasonal fruits. Whether you’re reminiscing about summer picnics or simply craving a delicious treat, this recipe is perfect for you. Let’s dive into the ultimate berry pie recipe that’s sure to become a family favorite. This recipe is perfect for anyone who loves the traditional taste of a fruit-filled, sweet, and slightly tart dessert. It’s great because it’s versatile, allowing you to play with different berries and create a pie that’s uniquely yours.
| Yields | Prep. Time | Cook Time | Total Time | Cal/serv |
|---|---|---|---|---|
| 8 slices | 30 minutes | 1 hour | 1 hour 30 minutes | 320 |
Ingredients
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
- 2 pie crusts (homemade or store-bought)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the blueberries, raspberries, strawberries, and blackberries.
- Add the granulated sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and ground nutmeg. Gently toss everything together until the berries are well coated.
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
- Pour the berry filling into the prepared pie crust. Dot the filling with small pieces of butter.
- Roll out the second pie crust and place it over the berry filling. Trim the edges, and crimp them together to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with coarse sugar, if using.
- Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool completely on a wire rack before slicing and serving. Enjoy with a dollop of whipped cream if desired!
Tips and Tricks for the Perfect Berry Pie
- Tip: Use a mixture of fresh berries for the best flavor. Frozen berries can be used, but make sure to thaw and drain them well.
- Shortcut: If you’re short on time, a store-bought pie crust works just fine.
- Variations: Swap out the berries for other seasonal fruits like cherries or peaches.
Kitchen Equipment
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Measuring cups and spoons
- Pastry brush
- Wire rack
How to Store Leftovers
Leftover berry pie can be stored in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. You can also freeze the pie for up to 3 months. To thaw, place it in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 20 minutes.
Food and Drink Pairings
A slice of berry pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a beverage, consider serving it with a chilled glass of lemonade, iced tea, or a light, fruity wine like a Moscato or Riesling.
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FAQs
Q: How do you make a berry pie not soggy?
A: To prevent a berry pie from becoming soggy, make sure to use a thickening agent like cornstarch in the filling. Additionally, you can blind bake the bottom crust before adding the filling to ensure it stays crispy.
Q: How do you keep a berry pie from being runny?
A: To keep a berry pie from being runny, it’s essential to use enough cornstarch or another thickener in the filling. Allow the pie to cool completely before slicing, as the filling will set as it cools.
Q: How to thicken a berry pie?
A: To thicken a berry pie, use cornstarch or tapioca as a thickening agent. Mix it with the sugar and berries before baking. This helps absorb the juices and creates a thicker filling.
Q: Should you blind bake a berry pie?
A: Blind baking can help prevent a soggy bottom crust, especially if you’re using a particularly juicy berry filling. To blind bake, pre-bake the crust for 10-15 minutes before adding the filling.
Watch this video for a visual guide on making a mixed berry pie with a homemade pie crust!
Image source: Pixabay
Image source: Flickr
