Flaky homemade pie crust filled with a mix of juicy strawberries and blueberries makes this Mixed Berry Pie a delicious summer dessert to serve at any get together or backyard barbecue. Add a scoop of ice cream on top for an even sweeter night cap.
Kids are going back to school and summer will soon be over. But before the season comes to an end, we still have enough time to enjoy a delicious summer Mixed Berry Pie. I originally wanted to make this pie for you for July 4th. But testing took a bit longer than I expected. And finally, I’m happy with how the filling turns out, and one that is not watery.
How to Make Mixed Berry Pie
As usual, I start with my All-Butter Pie Crust. This will be a 2-crust pie, so be prepared to play with lots of flour. I always make the pie crust in batch, so one at a time instead of mixing the ingredient for both pie crusts together in the food processor. I think the dough consistency is better this way. I wanted stars for the top crust, but you can make it simple by using the whole sheet of dough and just cut slits for the steam, or make it even fancier by going lattice.
How to Get Perfectly Thicken Filling
The main ingredients, strawberries and blueberries, are flavored with lemon zest for a little zing. The trick to getting the filling to stayed together and not watery is to get as much juice out of the berries by macerating them for at least an hour first, then discard this juice. You won’t lose any flavor, I promise, there are still lost of juices in there. Then add enough cornstarch to thicken the filling and the rest of the juices left while baking.
No More Soggy Bottom Crust
A trick to prevent soggy bottom crust is to brush a little bit of egg white on the bottom crust before adding the filling. The protein in the egg white will form a moisture barrier between the crust and the filling and offer a layer of protection. This is especially useful for very juicy fruit filling like this Mixed Berry Pie.
Now all you have to do is bake to golden perfection. The hardest part of this recipe is waiting until the pie is cooled completely be slicing open all that juicy goodness, slapping on a scoop of vanilla bean ice cream and just enjoy this delicious hard work.
More Delicious Summer Berry Pies
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Mixed Berry Pie
2x Pie Dough (ingredients for 1x)
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 3 tablespoon cold water
- Extra flour for rolling
- 2 lb of strawberry (6 cup)
- 10 oz of blueberry (2 cup)
- 1 cup turbinado sugar - divided
- 2 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon of cream or milk
- Extra turbinado sugar for crust
Make the dough
- Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Repeat the steps above for the second pie dough recipe to be used for the top crust.
Prepare the Filling
- Wash and hull the strawberries; cut into quarters or eights if they are really large.
- Wash the blueberries.
- Combine the berries with 1/4 cup of sugar and the lemon juice in a large bowl and macerate for an hour.
- Take 1 disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
- Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
- Meanwhile, take the other disk of pie dough out and roll out to between 1/8” - 1/4” thick. Cut out about 20 - 3” star shapes. Place them on a plate or small baking sheet and keep refrigerated until ready to use.
Assemble and Bake
- Preheat the oven to 400°F.
- When the filling has been macerated for an hour, strain the juice and discard.
- Combine the rest of the sugar with lemon zest and cornstarch and mix with the berries.
- Take the bottom crust in the pie dish out of the freezer and pierce the bottoms and side with a fork.
- Separate the egg yolk and egg white; beat the egg white with a fork an brush egg white on the bottom crust.
- Add the berries filling to the crust and place the star shape crust on top to form a top crust.
- Add the egg yolk back in with the egg white along with a tablespoon of cream or milk, beat to make egg wash.
- Brush egg wash all over the top crust, and sprinkle turbinado generously.
- Tear long strips of foil and wrap the pie dish to cover the outer crust, bake 40 mins with pie crust shield, then 10 - 15 mins without pie crust shield to allow the entire crust to brown.
- Remove from the oven and allow to cool completely before slicing open.
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