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Summer Berry Pie Recipe

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3.9 from 3 reviews

A delightful Summer Berry Pie bursting with fresh blueberries, raspberries, and blackberries encased in a tender buttermilk pie crust. This classic dessert features a sweet, tangy filling thickened with cornstarch and tapioca, finished with a golden, flaky top crust brushed with egg wash and sprinkled with sanding sugar for extra sparkle. Perfectly baked to juicy perfection and best served with a scoop of vanilla ice cream for a refreshing summer treat.

Ingredients

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

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

Finishing

  • 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. Add the cold buttermilk and stir just until a shaggy dough forms. Dump the dough onto a clean surface and use your hands to bring it together, adding more buttermilk by tablespoon increments if necessary, though it's fine if the dough is slightly dry.
  2. Chill the dough: Divide the dough into two equally sized disks. Wrap them tightly in plastic wrap and chill in the refrigerator for at least one hour, or up to three days, to relax the gluten and firm the butter.
  3. Prepare oven and baking sheet: Preheat your oven to 450°F (232°C). Line a sheet pan with parchment paper to catch any juice spills during baking.
  4. Roll out the first crust: On a well-floured surface, unwrap one chilled dough disk and roll it out to about ¼ inch thickness. Transfer it carefully to a pie dish, trim the crust leaving about a ½ inch overhang, then place it back in the fridge until ready to assemble the pie.
  5. Roll out the top crust: Roll out the second chilled dough disk similarly on a floured surface and set it aside to use as the pie's top crust.
  6. Make the filling: In a large bowl, combine the granulated sugar, cornstarch, instant tapioca, lemon zest, and salt. Gently toss the blueberries, raspberries, and blackberries with this mixture until the berries are evenly coated.
  7. Assemble the pie: Pour the berry filling into the chilled bottom crust. Cover with the rolled-out top crust, sealing the edges by pinching them together tightly and crimping to form a decorative fluted pattern. Brush the top crust with the beaten egg and sprinkle with sanding sugar for sparkle. Cut three vents in the center of the pie to allow steam to escape while baking.
  8. Bake the pie: Place the assembled pie on the prepared baking sheet. Bake at 450°F for 10 minutes to set the crust, then reduce the oven temperature to 375°F. Continue baking for 30-40 minutes more, until the crust is golden brown and the filling bubbles. If the crust browns too quickly, tent it loosely with aluminum foil to prevent burning.
  9. Cool and serve: Let the pie cool on a wire rack for about 3 hours or until it reaches room temperature, allowing the filling to fully thicken. Slice and serve with vanilla ice cream if desired for an extra indulgent summer dessert.
  10. Storage: Cover the pie loosely with plastic wrap. Store at room temperature for 24-48 hours or refrigerate for up to 5 days while maintaining best quality.

Notes

  • Using cold butter and buttermilk helps create a flaky, tender crust.
  • Instant tapioca acts as a natural thickener and prevents a runny berry filling.
  • Cooling the pie thoroughly before serving is crucial to ensure the filling sets properly.
  • Sanding sugar adds a beautiful sparkle and slight crunch to the crust but is optional.
  • If the crust edges brown too quickly during baking, cover them with foil to avoid burning.
  • This pie pairs wonderfully with vanilla ice cream or freshly whipped cream.

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