Description
A delightful pie filled with a mix of fresh blueberries, raspberries, and blackberries, encased in a flaky, buttery crust.
Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1/3 tsp salt
- 1 cup unsalted butter (plus 2 tbsp, cold)
- ¼ cup ice-cold water (plus 2 tbsp)
- 3 cups blueberries
- 3 cups raspberries
- 2 cups blackberries
- ¾ cup white granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Zest from 1 large orange
- 1 beaten egg (for egg wash)
- Sugar sprinkles (optional)
Instructions
- Prepare the Pie Dough: In a large mixing bowl, combine the flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Slowly add ice-cold water, mixing gently until the dough holds together. Shape it into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Make the Berry Filling: In another bowl, gently combine blueberries, raspberries, blackberries, sugar, cornstarch, additional flour, lemon juice, orange zest, and vanilla extract. Toss together, then let sit for about 10 minutes.
- Preheat the Oven: Set your oven to 425°F (220°C).
- Fill and Top Your Pie: Pour the berry mixture into the crust, spread it evenly, roll out the second half of the dough over the filling, crimp edges, cut slits in the top, and brush with beaten egg.
- Bake the Pie: Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 30-40 minutes. Let cool for at least 2 hours before slicing.
Notes
For extra flavor, consider adding a sprinkle of cinnamon or nutmeg to the filling. To avoid a soggy bottom crust, pre-bake the crust for 8-10 minutes before adding the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg