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Mixed Berry Pie Recipe
This is a great way to impress folks at your office picnic or family reunion. We love going to the farmers market to pick up the fresh berries for this pie.
Course
Dessert
Cuisine
American
Season
Spring, Summer
Key Ingredient
Blackberry, Blueberry, Raspberry, Strawberry
Diet
Vegetarian
Prep Time
2
hours
hours
Cook Time
1
hour
hour
Total Time
3
hours
hours
Servings
8
slices
Calories
518
kcal
Author
Charity Beth Long
Ingredients
Pie Crust
2¼
cups
all-purpose flour
, plus more for rolling
½
cup
almond flour
3
tablespoons
granulated sugar
14
tablespoons
salted butter
, frozen and cut into pats
1
tablespoon
vinegar
3-6
tablespoons
ice water
, as needed
Filling
2
cups
sliced strawberries
1
cup
blueberries
1
cup
raspberries
1
cup
blackberries
2
tablespoons
salted butter
, cut into small cubes
1
teaspoon
lemon zest
2
tablespoons
lemon juice
1/4
teaspoon
almond extract
⅔
cup
organic sugar
½
cup
AP flour
Egg wash
1
tablespoon
heavy cream
1
egg
1
tablespoon
organic sugar
1
tablespoon
turbinado sugar
Instructions
Pie Crust
In a food processor combine AP flour, almond flour and sugar.
Pulse dry ingredients and add half of the butter and pulse a few times.
Add remaining butter and pulse until the coarse crumbles form.
Add in vinegar, pulse again, and then add ice water a tablespoon at a time, pulsing between each addition of water.
Dough is perfect when it forms large crumbles that hold together when squeezed.
Wrap dough in plastic wrap and refrigerate until firm.
Filling
In a bowl combine all of the filling ingredients and gently stir to combine.
Set aside filling.
Assembly
Generously flour a piece of parchment paper and roll out half of the pie dough.
Line the bottom of pie plate with it and move it to the refrigerator.
Roll out top crust on a piece on the parchment paper.
Cut out flower shapes in the center and transfer crust on the parchment paper to a cookie sheet and refrigerate until firm.
Once both crusts are cold, fill the pie shell with berry filling and top with crust.
Trim excess pie crust and crimp edges.
Using leftover dough, stamp flowers, leaves and bees.
Using a little bit of water, adhere the cutouts to the crust.
Place in the refrigerator to set for at least an hour.
About 20 minutes before baking, turn on oven to 350F to preheat.
Stir together cream and egg in a small bowl.
In another bowl combine sugars.
Brush pie with egg wash and dust with sugar.
Bake pie for 60 minutes, turning pie every 15 minutes for even browning.
Nutrition
Serving:
8
g
|
Calories:
518
kcal
|
Carbohydrates:
61
g
|
Protein:
6
g
|
Fat:
28
g
|
Saturated Fat:
15
g
|
Cholesterol:
84
mg
|
Sodium:
213
mg
|
Potassium:
172
mg
|
Fiber:
4
g
|
Sugar:
29
g
|
Vitamin A:
815
IU
|
Vitamin C:
32.4
mg
|
Calcium:
44
mg
|
Iron:
2.4
mg