Mixed Berry Pie
This mixed berry pie with blackberries, strawberries and blueberries is the perfect taste of summer berries deliciously baked into a pie! Top with vanilla ice cream and enjoy!
Servings: 6
Calories: 148kcal
Ingredients
- 3 cups ripe strawberries hulled then quartered
- 2 cups blackberries washed
- 1 cup blueberries washed
- 3/4 cup white sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 batch pie crust double crust for a deep dish 9-inch pie
- 1 large egg beaten
- coarse sanding sugar if desired
Instructions
- Prepare your pie crust. Roll it out into two circles and gently place one into the bottom of the pie plate, letting it settle rather than forcing it in. Leave the other chilling in the fridge for the moment.
- Place the prepared berries in a large bowl. Sprinkle the sugar, cornstarch, and salt over them, tossing them well. Lastly, drizzle the lemon juice over them and toss again.
- Gently spoon the berries out of the bowl and into the pie crust, spreading it out evenly.
- Take your top pie crust, lay it over the berries, and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like. Alternatively, you can make a lattice top pie crust like I did. Brush the top of the pie crust with the beaten egg.
- Preheat your oven to 425°F. Place the pie on a parchment-lined baking sheet and put the pie and baking sheet onto the lowest rack of your oven.
- Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 40 minutes, or until the filling is bubbly and the crust is golden brown.
- Check the pie after it's been in the oven for 40 minutes total to see how brown the crust is. If it's going to be too dark by the end of the baking time, cover lightly with aluminum foil for the remainder of the baking time to prevent over-browning.
- Remove and let cool for a few hours so that it sets. Slice and serve with vanilla ice cream.
Notes
- Lightly covering the pie means you lay the foil on top of the pie and let it balance. No need to press it down or fold it around the edges.
Nutrition
Calories: 148kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 101mg | Fiber: 3g | Sugar: 30g | Vitamin A: 116IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 0.4mg