Mixed Berry Pie


For pie dough:

1-2/3 cups all-purpose flour 1 Tbsp. sugar 14 Tbsp. cold unsalted butter (1-3/4 sticks) 2 Tbsp. ice water

For pie:

7 cups (3-1/2 pints) fresh berries (use berries of your choice, except strawberries) 3/4 cup sugar 1/4 cup brown sugar 2 tsp. grated lemon zest 1 tsp. vanilla 3 Tbsp. flour


For pie dough:

Combine flour and sugar. Cut butter into small pieces and mix into flour. Add cold water to form a ball. Be careful not to overmix or dough will be tough. Wrap ball in plastic wrap and refrigerate for 30 minutes. Roll the dough on a lightly floured surface to specified thickness. For pie shell, 1/4-inch thick. Place dough in pie pan and roll top.

For pie:

Combine 3-1/2 cups fresh berries, sugar, brown sugar, lemon zest, vanilla and flour in medium saucepan. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes. Remove from heat and add the remaining fruit. Spoon into prepared pie shell. Brush the overhanging dough with a little egg wash and place top crust onto the pie. Crimp the edges and brush with egg wash, sprinkle with sugar and bake in 375-degree oven for about 50 to 55 minutes. Let cool for 30 minutes and serve with vanilla ice cream.

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