Mixed Berry Pie
A sweet, tart fruit pie made with all of your favorite berries!
Prep Time40 minutes mins
Cook Time1 hour hr
Resting Time2 hours hrs
Total Time3 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: berry pie, mixed berry pie, pie, pie crust
Servings: 12 slices
Pie Crust
- 1 ¼ cups (160 g) all-purpose flour
- 1 tbsp (15 g) sugar
- ¼ tsp (~1 g) salt
- ½ cup (115 g) unsalted butter
- 3 tbsp (45 g) ice water
Mixed Berry Filling
- 4 cups (500 g) fresh or frozen mixed berries
- ½ cup (100 g) sugar
- 2 tbsp (30 g) unsalted butter
- zest of ½ lemon
- juice of ½ lemon
- ¼ tsp (~1 g) salt
- 2 tbsp (16 g) cornstarch
- 2 tbsp water
Crumble Topping
- ¼ cup (60 g) unsalted butter melted
- ¼ cup (60 g) brown sugar
- ½ cup (65 g) all-purpose flour
- ½ cup (50 g) rolled oats
- ¼ tsp (~1 g) salt
Pie Crust
In a large bowl, combine the flour, sugar, and salt.
Add the cold, cubed butter. Using your hands, rub the butter into the flour until the butter pieces are small and the mixture feels like coarse sand.
Slowly add in the ice water, mixing until a cohesive dough forms.
Tightly wrap the dough in plastic wrap and allow it to rest in the fridge for about 2 hours.
Roll out the dough and use it to line the pie plate.
Line the pie with parchment paper and fill it with pie weights or dried beans. Blind bake at 350°F for 15 minutes, or until the edges are lightly golden brown. Make the filling and the crumble topping while the pie blind bakes.
Mixed Berry Filling
In a large saucepan, combine the mixed berries, sugar, butter, lemon zest, lemon juice, and salt.
Heat the berry mixture over medium heat until it begins to bubble and the berries start to break down.
In a separate, small bowl, combine the cornstarch and water to form a slurry.
Add the cornstarch slurry to the mixed berry mixture and stir. Cook until the mixture thickens, about 6-8 minutes.
Pour the mixture into the partially baked pie crust and top with the crumble topping.
Crumble Topping
In a small bowl, combine the brown sugar, flour, oats, and salt.
Add the melted butter and stir to form a crumble.
Top the pie with the crumble mixture and bake at 350°F for 45 minutes, or until the crumble topping is golden brown and the berry filling is bubbling.
Allow to cool completely and refrigerate before slicing and serving. Enjoy!