Everyone loves a Berry Pie! The berries are fresh and it’s a simple way to enjoy the summer flavors! It’s the perfect dessert for your next summer BBQ!
It’s the Fourth of July guys!!!!!! Well it is for me right now. I don’t know when future you is going to find this recipe and read it but if it’s not the Fourth don’t worry this pie will still taste amazing!!! I’ll let you in on a little secret… I love pie!! OK, well that may not be Earth shattering but it wasn’t always the case. As a kids I would eat the blueberry pie my mom made ever Thanksgiving and Christmas but I would only eat the filling. I wasn’t into pie crust. As I got older my appreciation has grown into a love of crust. I also realize that we didn’t grow up eating store bought pie. It was always homemade and so is my Berry Pie.
I think sometimes the pie crust intimidates people and they stay away from this dessert but once you make one a few times you will see just how easy it is and never want to go back! A store bought pie can’t compare to the flavor of a fresh homemade pie! The crust is super flaky and crispy while the filling can be whatever you want! I made this pie a lattice pie. It screams berry pie to me so I had to. I forgot to get pictures of that but Elise over at Simply Recipes has a great photo tutorial if you need help with your lattice.
In Oregon we have an abundance of fresh berries. Blackberries grow wild like weeds EVERYWHERE! It’s heaven in summer! Berries and peaches are my favorite foods of summer. I have a peach and raspberry galette coming to the blog later this month that is to die for!!! Anyway Berry Pie! What better way to celebrate the Fourth and the delicious flavors of summer than with a Berry Pie! It’s just so American, right?! We love our pie in America!
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 cup butter, diced and frozen
- 6-8 tbsp ice water
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 cup strawberries
- 2 cups blackberries
- 1 1/2 cup blueberries
- 1 tsp lemon zest
- 2 tsp butter, diced
- Using a food processor, pulse the flour and salt together
- add in the butter and pulse until it forms little pea-sized crumbs
- slowly add in the water a tbsp at a time until the dough can be squeezed into a ball
- pour onto a lightly floured counter and then press together into a disk
- cut the dough in half and reshape each half into a disk
- cover with plastic wrap and place in the refrigerator for 1 hour
- in a bowl combine the sugar and cornstarch
- top with the berries and lemon zest then gently toss. (I use my clean hands so that I don't damage the berries)
- Let this stand for 15 minutes
- place a baking sheet in the oven and preheat to 375 degrees F
- while the oven preheats and the berries sit
- roll out one of the pie crust dough disks to about 12 inches and about 1/8th of an inch
- carefully place the pie dough into a 9 inch pie plate so that the pie dough hangs over the edges
- fill with the berry filling and place the butter around the top of the berries, set aside
- roll out the second disk of pie crust to the same dimensions
- using a pizza cutter or sharp knife cut into 1/2 inch strips
- using the cut strips form a lattice top on the pie. (See notes for help)
- place in oven for 25 minutes
- remove and carefully wrap the edges in foil to prevent burning
- place back in the oven to bake for 25-30 minutes, until bubbly
- remove from oven and allow to cool slightly before eating!