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Classic Mixed Berry Deep-Dish Pie

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A nostalgic and comforting mixed berry deep-dish pie with a flaky buttery crust and a sweet-tart berry filling, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup frozen blackberries, thawed and drained
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter (to dot over filling)
  • 1 egg, beaten (optional, for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and cut into flour mixture using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle 6 tablespoons ice water over mixture, stirring gently. Add more water one tablespoon at a time until dough holds together when pressed. Shape dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  3. In a medium bowl, combine strawberries, blueberries, raspberries, and blackberries. Stir in sugar, cornstarch, lemon juice, and vanilla extract. Toss until berries are evenly coated.
  4. Lightly flour work surface and rolling pin. Roll one dough disc into a 12-inch circle about ⅛ inch thick. Transfer to 9-inch deep-dish pie pan, pressing into corners. Trim excess dough leaving about ½ inch overhang.
  5. Pour berry filling into crust and dot with 1 tablespoon unsalted butter cut into small pieces.
  6. Roll out second dough disc into a 12-inch circle. Place whole as a lid or cut into strips for lattice. Lay over filling and seal edges by folding top crust under bottom crust edge and crimping.
  7. Brush top crust with beaten egg and sprinkle with coarse sugar. Cut slits in top crust if using whole lid to allow steam to escape.
  8. Place pie on baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 35-40 minutes until crust is golden and filling is bubbly. Cover edges with foil if browning too fast.
  9. Cool pie on wire rack for at least 2 hours before serving to allow filling to set.

Notes

Keep butter and water ice cold for a flaky crust. Chill dough discs before rolling to prevent shrinking. Drain frozen berries well to avoid soggy crust. Use egg wash for golden crust and tent edges with foil if browning too fast. Cool pie for at least 2 hours before slicing.

Nutrition

Keywords: mixed berry pie, deep-dish pie, flaky crust, homemade pie, berry dessert, summer pie, easy pie recipe

Find it online: https://leilameals.com/classic-mixed-berry-deep-dish-pie-recipe-easy-homemade-flaky-crust-guide/