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Pioneer Woman Mixed Berry Pie

Pioneer Woman Mixed Berry Pie - recipe card
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A luscious, lattice-topped pie bursting with juicy mixed berries in a perfectly sweet-tart filling. The buttery, flaky crust and glossy fruit make this a stunning summer dessert that tastes as good as it looks.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for rolling, 12.5 oz
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice water, plus more as needed
  • 1 tablespoon lemon juice
  • 3 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries), hulled and halved if large
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar (like turbinado), for sprinkling

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle the lemon juice and most of the ice water over the mixture, then stir with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed, until the dough holds together when squeezed.
  2. Turn the dough out onto a lightly floured surface. Divide it into two disks, one slightly larger than the other. Wrap each in plastic wrap and refrigerate for at least 1 hour, or overnight. The dough needs to chill to relax the gluten and keep the butter firm for a flaky crust.
  3. Preheat the oven to 375°F (190°C). Place a baking sheet on the bottom rack to catch any drips.
  4. On a lightly floured surface, roll the larger dough disk into a 12-inch circle, about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim the overhang to about 1/2 inch and crimp the edges. Refrigerate the crust while you prepare the filling.
  5. In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon zest, and cinnamon (if using). Stir gently to coat the berries evenly. Let the mixture sit for 5-10 minutes to allow the sugar and cornstarch to dissolve and the berries to release some juices.
  6. Roll the second dough disk into a 10-inch circle and cut into 1-inch-wide strips for the lattice top. You can also use a lattice cutter or simply cut strips with a knife.
  7. Pour the berry filling into the chilled crust, mounding it slightly in the center.
  8. Create the lattice: Place half of the strips vertically across the pie, spaced about 1 inch apart. Fold back every other strip and lay a horizontal strip across, then unfold the folded strips. Repeat with the remaining strips to create a woven lattice. Trim the ends and press them into the edge of the crust.
  9. In a small bowl, whisk the egg with the water to make an egg wash. Brush the lattice strips and the crimped edge with the egg wash, then sprinkle with coarse sugar.
  10. Place the pie on the middle rack of the oven, with the baking sheet on the rack below to catch drips. Bake for 20 minutes at 375°F (190°C). Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling thickly through the vents. If the edges start to over-brown, tent them with aluminum foil.
  11. Remove the pie from the oven and cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set so it doesn’t run out when you cut it.
  12. Slice and serve as is or with vanilla ice cream or whipped cream. The pie is best enjoyed the day it’s baked, but leftovers can be stored covered at room temperature for up to 2 days.

Notes

Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap the fully baked and cooled pie tightly in plastic wrap and then foil, and freeze for up to 2 months. To serve, thaw in the refrigerator overnight and let come to room temperature before slicing, or reheat slices in a 300°F (150°C) oven for 10 minutes.

Nutrition

Keywords: mixed berry pie, berry pie recipe, Pioneer Woman, summer berry pie, lattice pie, fresh berries, pie recipe, dessert pie, homemade pie, baking, fruit pie, American dessert

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