Homemade Mixed Berry Pie made with blackberries, blueberries, raspberries, and peaches mixed into a buttery and flaky homemade pie crust is the perfect summery dessert.
As many of you know, I worked for several years mastering the perfect Flaky Pie Crust. And no holiday meal would be complete without the perfect slice of homemade pie!
For holiday meals, I always baked several different varieties of pies, so there’s plenty of options. This Triple Berry Pie can be made with fresh or frozen raspberries, blackberries, blueberries, and peaches.
How to make a Lattice Pie Crust:
A lattice pie crust is really simple. Here I’ve used a scalloped pastry wheel.
Step 1: Roll out the pie crust on a lightly floured work surface.
Step 2: Cut the pie crust into strips using a small pizza cutter or pastry wheel. (nothing says they have to be exactly the same size)
Step 3: Place 3 to 5 strips of pie dough going one direction. Place the longest strip in the middle of your pie. Then slightly shorter strips on either side.
Step 4: Pull back every other piece, slightly.
Step 5: Then place one strip of pie dough the opposite way. Repeat this process and weave the crust until the entire pie is covered.
Step 6: Use kitchen shears to trim the edges of the pie dough strips.
Step 7: Roll under the strips of pie dough and use your fingers to crimp all around the edge of the pie.
How to Thicken Pie Filling:
Use either instant tapioca, tapioca flour, cornstarch, cornstarch flour to thicken blackberry pie filling. Simply mix tapioca granules with the berries and sugar before baking.
Keep your pie crust ice cold and do not overwork it. This will help you achieve that flaky crust. If it warms up too much while you are working with it, simply plop the entire pie in the fridge and the bag of pie dough in the freezer for a quick chill. Then you can continue to work on creating your masterpiece.
Mixed Berry Pie
- 2 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter cold
- 4 ounces cream cheese cold
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- Ice water
Mixed Berry Pie
- 5 large peaches pitted, peeled and sliced
- 2 cups blueberries
- 2 cup blackberries
- 1 cup raspberries
- 1/2 cup instant tapioca
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- In a large bowl, mix together flour, sugar, and salt. Cut up the cold butter and cream cheese into smaller pieces and toss them in the flour mixture. Using a pastry cutter or two forks, cut in the butter and cream cheese until you have pieces the size of peas.
- Add ice cubes to a liquid measuring cup and then cold water. Add a little water at a time, and gently toss the mixture around until it will stay together in your hand. As it clumps together, pull the dough out and place into a large zip-style bag. Refrigerate the dough for a minimum of 2 hours or overnight.
Mixed Berry Pie
- Place the fruit, sugar, tapioca and lemon juice into a large bowl. Gently toss with a spoon and set aside.
- Divide the dough into two equal pieces. Roll out one half on a floured surface. Fold it into quarters to safely lift and place into a 9-inch pie dish. Trim any excess of pie dough with kitchen shears. Pour the fruit mixture into the pie shell.
- Roll out the remaining half and cut into strips using either a pastry roller, small pizza cutter or sharp knife. Place 3 to 5 strips of pie dough going one direction. Pull back every other piece, slightly. Then place one strip of pie dough the opposite way. Continue to do this and weave the crust until the entire pie is covered. Lightly brush the entire pie with an egg wash and sprinkle with granulated sugar.
- Bake in a preheated 400 degree F oven for about 60 to 70 minutes. Or until the crust is golden brown and the fruit is bubbling. Let the pie cool completely before slicing.
Mixed Berry Pie:Place the entire pie on a half sheet pan lined with parchment paper. This will catch any juices that drip and make cleanup a breeze! Make your pie crust the night before. Place into a large freezer zip-style bag and plop in the fridge overnight. This helps make the pie preparation super easy. Rotate your pie half way through baking. To prevent your pie crust from burning. Use a piece of aluminum foil with a slice cut into the middle of it. If your pie crust is browned nicely, but your filling still needs to cook further. Place the aluminum foil over top your pie. The slice you cut out will help steam to escape and therefore your pie crust will stay flaky.
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