Classic Berry Pie
A delightful berry pie that combines fresh berries with a flaky crust for a timeless dessert.
Total
75 min
Servings
8 slices
Level
Medium
Berry pie is a beloved dessert that captures the essence of summer in every bite. Whether you're using fresh berries from a local market or frozen ones from your freezer stash, this pie is sure to please.
The combination of sweet and tart berries nestled in a buttery crust creates a perfect harmony of flavors. It's versatile enough for a picnic or a fancy dinner party.
Baking a berry pie is a rewarding experience, and with a few simple steps, you’ll have a delicious homemade dessert that’s both rustic and beautiful.
01What you'll need
Ingredients
9 items · 8 slices
- 2 cups fresh or frozen mixed berries (such as strawberries, blueberries, raspberries)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 package (14 oz) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
02How to make it
Step-by-step
Preheat the oven
Set your oven to 375°F (190°C) to preheat while you prepare the pie.
Prepare the filling
In a large bowl, combine the berries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the berries are well coated and the mixture is evenly combined.
Roll out the crust
Unroll one pie crust and fit it into a 9-inch pie plate. Press it gently against the bottom and sides. Trim any excess dough hanging over the edges.
Fill the pie
Pour the berry mixture into the prepared pie crust. Dot the filling with small pieces of butter.
Create the top crust
Unroll the second pie crust. You can cover the pie entirely or cut it into strips to create a lattice pattern. Seal the edges by pinching the bottom and top crusts together.
Apply egg wash
Brush the top crust with beaten egg to give it a golden finish. This step adds shine and helps with browning.
Vent the pie
If you covered the pie completely, make a few small slits in the top crust to allow steam to escape during baking.
Bake the pie
Place the pie on a baking sheet to catch any drips and bake for 45 minutes or until the crust is golden brown and the filling is bubbly.
Cool the pie
Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling set properly.
03From our kitchen
Cook's tips
- You can make the pie crust from scratch if you prefer. Just ensure it's chilled before rolling.
- To make ahead, prepare the pie and freeze it unbaked. Bake directly from frozen, adding about 10 minutes to the baking time.
- Store leftover pie covered at room temperature for up to two days or in the refrigerator for up to five days.
Cook's note
Feel free to experiment with different berry combinations based on what's in season.
04Frequently asked
Questions & answers
Can I use frozen berries?
Yes, you can use frozen berries. Just make sure to thaw and drain them well before using.
What if my pie crust is browning too quickly?
Cover the edges of the crust with aluminum foil to prevent over-browning.
How can I tell if my pie is done?
Look for a golden brown crust and bubbling filling. This indicates it's fully baked.
Can I add other fruits?
Certainly! Try adding sliced peaches or apples for a different flavor.
Is there a substitute for cornstarch?
You can use tapioca starch or flour as an alternative thickener.
05Keep cooking
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