Print

Summer Berry Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

A delightful Summer Berry Pie featuring a flaky buttermilk pie crust filled with a vibrant mixture of blueberries, raspberries, and blackberries. This pie balances sweet and tart flavors with a luscious, thickened filling that is perfect for any warm-weather gathering. Serve it warm or at room temperature, optionally topped with vanilla ice cream for an extra indulgence.

Ingredients

For the Buttermilk Pie Crust

  • 2 ½ cups all-purpose flour
  • 1 cup cold butter, cut into 1-inch pieces
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup cold buttermilk, well-shaken

For the Berry Filling

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons instant/minute tapioca or tapioca flour
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • 3 cups blueberries
  • 2 cups raspberries
  • 2 cups blackberries

For Assembly and Topping

  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons sanding sugar (optional topping)
  • Vanilla ice cream (for serving, optional)

Instructions

  1. Make the Buttermilk Pie Crust: In a large bowl, stir together the flour, sugar, and salt. Add the cold butter pieces and cut them into the dry ingredients using a pastry blender or knife until the mixture resembles peas in size.
  2. Form the Dough: Add the cold buttermilk and stir to create a shaggy dough. Transfer the dough onto a clean surface and gently bring it together with your hands. If necessary, add more buttermilk one tablespoon at a time, but a slightly dry dough is acceptable.
  3. Chill the Dough: Divide the dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for at least one hour or up to three days to firm up.
  4. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 450°F (232°C). Line a sheet pan with parchment paper to catch any juices that might spill during baking.
  5. Roll Out Bottom Crust: Unwrap one chilled dough disk and roll it out on a well-floured surface to about ¼ inch thickness. Transfer it to a pie dish, trim the edges leaving about a ½ inch overhang, and chill until ready to fill.
  6. Roll Out Top Crust: Roll out the second disk similarly and set aside on the counter for topping the pie later.
  7. Prepare the Filling: In a bowl, combine the sugar, cornstarch, instant tapioca, lemon zest, and salt. Gently toss in the blueberries, raspberries, and blackberries to coat evenly.
  8. Assemble the Pie: Pour the berry filling into the chilled bottom crust. Cover with the second crust, pinch the edges tightly to seal, and crimp into a fluted pattern for a decorative edge.
  9. Apply Egg Wash and Vents: Brush the top crust with the beaten egg and sprinkle with sanding sugar if using. Cut three small vents in the center of the crust to allow steam to escape during baking.
  10. Bake the Pie: Place the pie on the prepared baking sheet and bake at 450°F for 10 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 40 minutes until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover it loosely with foil to prevent burning.
  11. Cool the Pie: Allow the pie to cool for at least 3 hours or until it reaches room temperature, ensuring the filling has thickened properly before slicing.
  12. Serve and Store: Slice and serve the pie as is or topped with vanilla ice cream for a perfect treat. Store the pie covered at room temperature for up to 24-48 hours or refrigerated for up to 5 days.

Notes

  • Chilling the dough makes it easier to roll out and results in a flakier crust.
  • Using instant tapioca helps thicken the filling without making it gummy.
  • Adjust the amount of sugar in the filling depending on the tartness of your berries.
  • Cutting vents in the top crust is important to allow steam to escape and avoid soggy crust.
  • Letting the pie cool completely ensures the filling sets properly for cleaner slices.
  • Sanding sugar adds an optional sparkly, crunchy topping to the crust.
  • Store leftovers covered to maintain freshness, and warming slices slightly before serving enhances flavors.

Find it online: https://cozyplatter.com/summer-berry-pie-recipe-2/