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
Ingredients
2x Pie Dough (ingredients for 1x)
- 1 ½ cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- ¼ rounded teaspoon kosher salt
- 5 ounce unsalted butter - cold
- 3 tablespoon cold water
- Extra flour for rolling
Pie Filling
- 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
- ½ cup cornstarch
Egg Wash
- 1 large egg
- 1 tablespoon of cream or milk
- Extra turbinado sugar for crust
Instructions
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 ¼ cup of sugar and the lemon juice in a large bowl and macerate for an hour.
Prepare crust
- 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 ⅛” - ¼” 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.
Nutrition
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I made this pie for my family’s 4th of July cookout. It was amazing! It came out perfectly. It was not at all runny and the bottom crust was crispy, not soggy. The flavor was magnificent and the presentation was beautiful with the stars for the top crust.
Thank you for the recipe. It was a huge hit with my family. I will definitely make it again!’
Thanks April! So glad to hear your family loves it 🙂
Delicious! However, the crust was a bit undercooked… I recommend putting the crust in the pan without the fruit in it to bake for about 8-10 minutes before.
Followed your recipe exactly as written and it came out just perfect! My husband loved it. We used whipped cream instead of ice cream. Incredibly tasty for sure.
Do I need the pie wait for the bottom crust to bake it before I put the fruit in, My daughter wants me to make sheet pie for her wedding I’ve never done it before
OK that was pie weights, my phone and changes the words
Hi Gina, for this pie, the recipe does not call for blind baking the crust. But if you were to blind bake the crust, yes you will need pie weight. See this post for more details.
Hi there!
I made this pie and it turned out great! I have to admit though, I used a ready to use pie crust (not frozen). I followed the directions as written. The only thing that I did differently was I added a bit of sparkling sugar to the top of my pie before baking. When serving, I sprinkled some powdered sugar on top of the pie, if people opted out of the vanilla ice cream!
Thank you for sharing your recipe, it was a big hit!
Nothing wrong with ready to use pie crust! I’m glad it turned out great and everyone enjoyed it! I would certainly opt for the vanilla ice cream 🙂
Great recipe. I like the method of basting the crust with egg white before filling. The bottom crust baked beautifully. I used quick tapioca instead of cornstarch, I like it better in berry pies. And I did flowers instead of stars. Wish I could add a photo. @WildWildWhisk #WildWildWhisk
The pie came out really well!
I used frozen strawberries, and macerated the mix for 2 hours – so it was not runny at all!
Tastes good but very watery. I drained the fruit and used corn starch exactly as recipe stated. Ended up serving in bowls with Vanilla icecream so still a tasty dessert.
Hi Mona, I’m sorry it turned out watery. I’m not sure why that is, some readers had such success with it and some had the same results as you. I’m glad it was still tasty.
Delicious! I used the full half cup of corn starch after mascerating the fruit for a full hour and draining as recipe recommended. Resulting in a nice, firm pie. Not at all runny. Used a crumble Topping. This is a massive pie. Slightly tart. I did not want to overpower the more subtle fruit taste with sugar. Will make again, for sure.
Thank you Marci! The crumble topping sounds buttery and delicious!
It was a soupy mess. I think the crust needs to be blind baked first and the berries cooked with the cornstarch.
Amazing pie! The crust turned out so well, and you are right, that egg white wash kept the bottom crust crisp and flaky. I will use that trick with all the pies I bake from now on. Thank you!
Thanks Samina! So glad to hear you enjoy the pie and that egg white trick works for you 🙂
For blind baking the crust before adding fruit I guess you would use the egg wash and pie weights
The pie was a disaster. It tasted great but inside there was a soupy mess of fruit.
Did you strain the juice after letting the berries macerated?
Did you strain the juice and discard after macerating the berries?
Hi! I made your pie recipe this weekend and it was so easy to follow and make. It turned out beautiful and delicious. Thank you! Will try another recipe of yours!
Thank you! I’m happy to hear the recipe was easy to follow 🙂
I made your Mixed Berry Pie for Memorial Day. Wow!!! Really delicious. The dough was different than I usually make. A sweet dough with a cookie like texture. It went very well with the fruit. Thanks so much!
Thanks so much Karen!! I’m glad you liked it 🙂
Delicious. Since I’m lazy, I made only enough dough for 1 crust and turned it into a crostata. I only had white sugar (too lazy to google turbinado sugar). Half a cup of starch seemed like a lot but those berries needed it for all their liquid. All in all – def a keeper. I will tag your blog in my picture
Great idea to make it into a crostata! And yes berries have a lot of juice so the amount of starch might seem staggering but definitely needed!
I just found your recipe and I’m anxious to try it! But, with the quarantine all I have is frozen berries. Do you think that would work? Thanks for posting this!
Yes, frozen berries will work, you may need to use more cornstarch to thicken the filling because frozen fruits will release more water. I don’t have an exact idea how much, but a wild guess might be 2 tbsp to 1/4 cup…
Can you use white sugar?
Yes
How many days will this pie keep for if I want to make it ahead for an event? or should it be served as soon as it’s cooled?
Hi Maddie, this pie should keep 3-5 days in the fridge. It doesn’t have to be served right away, you can serve it cold if you make it ahead or warm it back up in the oven or microwave if you prefer it warm.
This was an amazing pie!!
Thank you Sandy! So glad to hear you like it 🙂
This pie is amazing. I love all the fresh fruit and the nod to July 4th. Yum
My stars did not hold together. They melted into a messy star crust. What did I do wrong? The pie was delicious!
Oh no, I’m so sorry that happened, perhaps freeze the stars next time, if frozen they would keep their shape better. They should be well refrigerated or frozen before putting on top of the pie.
can this be refrigerated and eaten cold (on these hot days)?
Absolutely!