Fresh strawberries, raspberries, and blueberries are used in this berry pie along with a delectable handmade pie crust.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch berry pie |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cup shortening, chilled
- 6 tablespoons cold water
- ½ cup white sugar
- 3 tablespoons cornstarch
- 2 cups fresh raspberries
- 1 ½ cups fresh blueberries
- 1 cup fresh strawberries, halved
Instructions
- Make the crust: Combine flour and salt in a large bowl. Cut in cold shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Transfer one dough ball to a lightly floured surface. Roll dough from the center to the edges to form a 12-inch circle. Wrap crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- Make the filling: Mix sugar and cornstarch together in a large bowl. Add raspberries, blueberries, and strawberries; gently toss to coat. Allow fruit mixture to stand for about 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out remaining dough for top crust. Stir berry mixture and pour into the pastry-lined pie plate. Place top crust over filling and trim the edges, leaving a 1/2-inch overhang. Fold top crust under bottom crust, pressing lightly to seal. Crimp the edges and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edges with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and continue to bake until crust is golden and filling is bubbling, about 20 minutes more.
- You can use fresh blackberries instead of raspberries.
- You can use frozen fruit instead of fresh berries; just increase the bake time. Bake pie for 50 minutes, remove the foil, and bake for an additional 40 minutes or until filling is bubbling and pastry is golden brown.
Reviews
So far so good, slight mods along the way. I added corn starch and left some berry juice behind. I do hate digital cook books but I love these! Only good experiences so far 🙂
Love this recipe. Have used it for years. It’s a keeper! I prefer to thaw frozen fruit. Find that it holds together better.
Absolutely delicious!! This is my go-to berry pie recipe!! Used frozen berries and also 1/4 cup cornstarch as other reviewers did. Thank you for such a great recipe!! My family loved it!!
I used blackberries instead of strawberries. So yummy! 4 stars instead of 5 because there is quite a lot of liquid, which was okay for my pie crust but may soak into others and make it soggy. I think the recipe may need more corn starch or a draining step somehow.
I have made this numerous times and it has always been a big hit!!!
This pie was amazing. I have never made a berry pie and wanted to make one for Thanksgiving dinner. I used the crisco classic pie crust recipe for my pie instead of the one in the recipe simply because I am not a expert at pie making and I have used the crisco recipe with success in the past. I read a lot of the reviews before making and did add the additional corn starch and lined the crust with some cornstarch/sugar mixture before putting the berries in as recommended in reviews. I used all fresh fruit… blueberries, strawberries, raspberries and blackberries, 4 1/2 cups total amount. I made my pie the night before so it had plenty of time to set up. The filling set up perfect! My mom is a tough critic and when she had a second piece I knew this recipe was a keeper!
I have made this recipe twice. Based on the reviews I added 34 cup of sugar. It was still a little tart, so next time I used 1 cup. Other changes were that I used 14 cup of clear gel instead of starch and blackberries instead of raspberries.
I have made this pie a couple of times now. I use frozen fruit (Aldi’s Cherry Berry Mix) and store bought frozen deep-dish pie crust (Publix). I keep the friut and bottom crust frozen until the oven is at temperature, I thaw out the top crust beforehand and use the aluminum pie plate as the crust shield (Cut out the bottom so it looks like a ring). After I mix the frozen fruit and dry ingredients, I dump it into the still-frozen bottom pie crust, cover it with the thawed top crust, use a fork to fashion the edge, cover it with the aluminum ring and bake it for 1.5 hours. After 1 hour, I remove the ring. It comes out exceptionally well.
Absolutely delicious, just added a bit of cinnamon and vanilla!
I was looking for a great dessert to make while camping and this was PERFECT! Everyone was so impressed that I made this pie, this is what I did: First of all, I used a pre made pie crust (the kind that come in a roll from the refrigerator section) and I used a large bag of frozen mixed berries, about 4 cups. I let the berries thaw in the fridge for a day and poured off the juice (there was a lot of juice) just before mixing in the sugar and cornstarch, that I had pre measured and mixed up before we left home. Then I just rolled out the crust, placed in metal pie pan, dumped the berry mixture, put on a top crust, pinched the edges and baked at 375ish in a camp stove until the crust was golden brown. It was perfect, not soggy, not burned, didn’t leak, almost looked store bought. And it was fantastic the next day – we had a slice left over and I hid it until I could properly rate it 24 hours later 😉
A very good recipe, but I think the flavor improves with using only 1/3 cup sugar, as well as adding 3/4 tsp. ground cinnamon, about a tsp. of fresh-squeezed lemon juice….otherwise, I would have given it 5 stars ! :o)
Delicious!! Family loved it!! I think the timing is wrong. I cooked as stated but dough was not done – bottom, sides and parts of top. But my family wants me to “practice” more which means make it more!! So I will and work on timing and temperature.
We tried this recipie and modified the berries to be raspberries, blueberries, gooseberries, saskatoon berries and rhubarb. I kept the quantity of fruit equal to recommendations, same sugar and corn starch and the pie turned out to be a big hit. Used my own recipe for pastry, Thank your for posting this to your site for us all to enjoy.
I’m not much of a baker, but a friend gave me a whole bunch of wild raspberries or blackberries, not sure which. I thought I’d try a pie. I had some trouble with the crust. It looked so easy in the. Video. Well, my husband absolutely loved it. He had 2 big pieces with a glass of milk. This was yesterday. Now I have another one in the oven and I mixed apples with berries. It’s starting to smell so good and I can’t wait to see how this one turns out. Thanks for the recipe.
I loved the berry mixture, texture and flavor of this. I did however change it a tad. I did not have cornstarch so I used 3 TBSP tapioca and a TBSP flour. I was not a huge fan of the crust and will use my normal crust next time.
Awesome recipe! I was looking for something to use up some extra berries and came across this gem. Made exactly as written and it was the best berry pie I’ve had. Blue ribbon worthy!!
This pie is delicious.My Nana taught me how to make pies many years ago so I did tweak it. First I used a home made pie crust. I used strawberries blueberries raspberries and blackberries. I don’t measure the berries I just eyeball them. I used about 3/4 cup sugar and about 1/4 cup cornstarch maybe a smidge more and sprinkled some cinnamon into the sugar cornstarch mixture. I didn’t put all the sugar mixture in the berries I saved some to sprinkle on the bottom of the pie crust to prevent sogginess and sprinkled some on top of the berries after I put it in the pie crust as I let the berries sit for about 15 minutes after I mixed the sugar mix in. This allows the juice to be released to prevent a loose pie. When scooping it in the crust don’t put all the juice in the pie otherwise it may not set. I dotted butter on the berries before adding the top crust.. don’t forget to vent it I baked for 20 mins on 425 then Turned the oven down to 375 and baked another 30-40 mins. I let it cool overnight and when we cut into it was set perfectly. If you like a pie on the tart side follow the instructions with the sugar. Other people said they had a cornstarch taste to their pie. Which means it didn’t boil long enough in the oven. When using cornstarch your inside has to boil for around 10-15 minutes for it work correctly. When using cornstarch, 10 minutes prior to the timer going off I always check to see if it’s boiling. Just listen you can hear it if it’s not then add 10 more minut
I used fresh berries and it was the perfect amount of cornstarch! I did add an extra 1/4 cup of sugar due to my blackberries being a little tart.
So delicious and easy to make! I used pre-made pie crusts, but the flavor was still exceptional!
I sliced an extra 1/2 cup of strawberries, put them in a large pot over medium heat, smashed them, added the sugar and cornstarch, and stirred until it became a strawberry gel. After turning off the stove, I mixed the rest of the fruit into the pot to coat them with the strawberry gel before pouring into the pie crust. It was amazing!
The crust was so, so crumbly it hardly held together. I increased the water to about 12 tablespoons so it could actually roll out. For the filling I did as another review suggested and added another table spoon cornstarch and some on the bottom of the crust. I also subbed 1/2 the sugar with powdered sugar and let the berry mixture sit, a lot of excess water came out and I used a slotted spoon to scoop the berries into the pie tin. I think this made for a perfect filing that was not runny at all.