Summer is here and there’s nothing better than fresh Berry Pie! What kind of berry pies do you make? Do you mix it up or stick to one kind? There are so many amazing berries in season right now. So today I’m sharing an easy Berry Pie recipe that you can actually make with whatever kind of berries you have on hand. I made this specific pie with strawberries, raspberries, and blueberries. But, all you need is 1 pound of fresh berries of your choice to make this delicious and easy summer pie!
I worked with my friends at Organic Valley to create this easy and flexible Berry Pie recipe so you can make all kinds of different berry pies this summer. Organic Valley makes my absolute favorite dairy products and it’s what we use at the bakery as well. Butter is the main star of pie crust, so make sure you’re using the best kind as it truly matters! Get my recipe and tips for this amazing Berry Pie below.
Tips for making the best Berry Pie
• Make sure your butter is cold! Cold butter makes flaky pie crust. It is summer, so it’s warmer outside and of course inside your kitchen. My tips for keeping pie dough cold during this time of year include, measuring your water ahead of time, and placing it in the fridge. Next, chop your butter and add it to the mixing bowl with your flour and sugar. Place the entire bowl in the fridge and leave it there for 15 to 30 minutes. This ensures your butter is truly cold. Then you’re ready to mix up your dough without butter softening on you.
• Pies are a the perfect place to use “not so perfect” fruit. So, if you get some less than desirable fruit at the Farmer’s Market and you’ve eaten all the perfectly plump and juicy strawberries, save the somewhat soft ones for pie!
• I used a mix of strawberries, blueberries, and raspberries – but as long as you have 1 pound of berries you can use whatever berries you want. You can add in blackberries, mulberries, marionberries, or huckleberries.
• For best results, bake your pie in an aluminum pie pan like my favorite USA Pan Pie Pan, find here. If you bake in a ceramic pie pan, it will take much longer to to bake, so make sure to bake longer otherwise the bottom crust could turn out soggy. Full disclosure – I baked this pie in my USA Pan and transferred it for these photos, haha. Trust – the aluminum pan makes a better pie, the ceramic ones are just pretty to look at.
• If you are allergic to eggs and still want a golden brown pie crust, replace the egg wash with 2 tablespoons organic milk and brush the top with milk instead. It still makes a beautiful golden brown pie crust!
• When the pie is ready to go into the oven, place it on a cookie sheet. This will help save your oven incase your pie leaks, that way it leaks onto the cookie sheet and not on your oven rack.
• Make sure to bake your pie until it is golden brown. This may take a little longer depending on your oven, so if it’s not golden brown just set the timer for 5 more minutes and check it again. Pies are pretty forgiving so a few extra minutes until the crust is to your liking is totally fine!
Makes 9-inch pie
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
1 teaspoon organic cane sugar
3/4 cup (170 grams) Organic Valley Salted Butter, cold
1/4 cup plus 3 tablespoons cold water
Extra flour for rolling
113 grams (1/2 cup) organic cane sugar
21 grams (3 tablespoons) organic all purpose flour
1 teaspoon organic cornstarch
1/4 teaspoon fine sea salt
6 ounces (170 grams) organic strawberries, de-stemmed and sliced
5 ounces (142 grams) organic raspberries
5 ounces (142 grams) organic blueberries
1 Organic Valley Large Egg
1 tablespoon water
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture.
Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Preheat the oven to 350°F.
To make the filling: In a large bowl, add the cane sugar, flour, cornstarch and sea salt and whisk together. Add the strawberries, raspberries, and blueberries and fold together with a spatula to coat the berries completely. Set aside.
To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)
Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread evenly.
Gently place the top pie dough on top. Crimp the two together, and then roll the pie crust twice to create an edge that seals the filling in. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Using a pastry brush, brush the dough with the egg wash. Make a vent in the top of the pie using a sharp knife. I like to just make four little vents.
Bake for 1 hour and 15 minutes, or until golden brown.
Store at room temperature for up to 3 days.
High Altitude – Bake at 350°F for 1 hour, or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!