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Mixed Berry Pie Recipe – Blueberry, Blackberry and Strawberry
Mixed Berry Pie Recipe
Summer wouldn’t be complete without Berry Pie and this is my all time favorite berry pie recipe. Not only does it taste out of this world, but its full of antioxidants to help keep you healthy so you can enjoy it and be guilt-free.
This recipe is surprisingly simple and fast. The lemon juice and the lemon zest are the secret ingredients that really bring out the berry flavor.
Crust
9-inch Deep Dish Pie Crust (with top)
1 beaten egg
Filling
2 cups blueberries
1 cup blackberries
1 cup strawberries
1/2 cup sugar
1/4 cup flour
1/8 teaspoon salt
2-3 teaspoon grated lemon peel (I like zest so I put in the 3)
3 Tablespoon lemon juice
1 1/2 Tablespoons butter
Preheat oven to 400 degrees.
Prepare crust in deep dish. Wash and pat dry berries.
Combine berries, sugar, flour, salt, lemon peel, and lemon juice in mixing bowl.
Add berry mixture to pie shell.
Drop butter bits on top.
Add the top crust and seal. You can use any extra dough to decorate top. Cut a couple of slits in top crust.
Take beaten egg and brush it on the top crust to give it a shiny finished look.
Bake on cookie sheet for 20 minutes.
Cover pie with foil and bake for an additional 25 minutes. Crust should be lightly browned and juices should bubble.
Once cooled, serve with ice cream for a memorable dessert experience.
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This looks DELICIOUS! Now I know what else to make with our wild blackberries and blueberries. Will have to buy some strawberries, but yum!!
Wow, I love all kinds of berries so I’m definitely going to try this pie recipe. Thanks for sharing it.
Wow!!! This recipe is the best. It sounds perfect for a summer or spring day. I will definitely try it.
I just made this pie with a few changes. I used 2 cup raspberries a cup of blueberries and a cup of strawberries. It taste so good…it is a little on the watery side though, im not sure if the change in fruit did that but its not horrible. This was my first pie so if anyone wants to let me know how ot make it less watery or juicy let me know!
We are going berry picking this weekend so I was very happy to find this recipe. It sounds incredible. Thanks for sharing.
It needs more flour to adsorb some of the juices. Other than that it was a good pie.
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I made this pie today except I added Cherries instead of the
blackberries. This is a great pie. Thanks
Mmmm! Yummy is the word. Sitting here eating a slice of a similarly made pie a neighbor sent over. I’m going to have to try making this sometime. Though a few people mentioned their version was a bit watery or too juicy and I am wondering if a teaspoon or two of tapioca would help thicken it up without changing the berry taste. My mom always did this when she made blueberry pie and her blueberry pie was the best.
Some have expressed concern about the pie being juicy/watery. This is true if you cut it while still warm. If you let it cool completely it sets up well. You can rewarm it at that point and it will stay firm.
If you are really impatient (as my wife is once she smells the aroma of this pie) you could consider adding some tapioca (small pearl) or some corn starch along with the flour. This will make a thicker filling while still warm from the oven. Note that if cut while still HOT it will still be thin.