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Mixed Berry Pie with Homemade Crust

5 from 8 votes
Make a strawberry, blackberry, raspberry and blueberry pie with a homemade crust. It's perfect for spring.
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Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course: Dessert
Ingredients Method

Ingredients
  

Pie Crust
  • 2 1/2 cups all-purpose flour plus extra for rolling
  • 1 cup 2 sticks unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water
Berry Filling
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 1 cup fresh blackberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/3 cup water
  • 1/2 tsp ground cinnamon
  • 1/2 medium lemon

Method
 

Pie Crust
  1. Combine flour, salt and sugar in a Kitchen Aid Stand Mixer
  2. Add butter and pulse 6 to 8 times using the dough hook on the slowest speed, until mixture resembles coarse meal, with pea size pieces of butter
  3. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together
  4. Remove dough from the Kitchen Aid and knead the dough and form two disks
  5. Wrap each disk in plastic wrap and refrigerate at least 2 hours
  6. Remove one disk from the refrigerator and let it sit at room temperature for 5-10 minutes in order to soften to make rolling out a bit easier
  7. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick
  8. Carefully place the dough onto a 9-inch pie plate and gently press the pie dough down so that it lines the bottom and sides of the pie plate
  9. Trim the dough with kitchen scissors
  10. Preheat oven to 350°
  11. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell
  12. Fill with pie weights and bake until edges of crust begin to turn gold, about 15 minutes
  13. Transfer to a wire rack, and let cool
Berry Filling
  1. In a large saucepan, combine water, sugar, salt and berries and cook until thickened, 5-10 minutes
  2. Mix the berry mixture and if the mixture has too much liquid, add cornstarch slurry
  3. Then add the lemon juice
Combine Filling and Crust
  1. Add the filling to the pie crust
  2. Remove the second pie crust from the fridge and soften for 10-15 minutes
  3. Roll the pie crust and use a pizza cutter to strips
  4. Layer the strips, using the longest strip in the center and alter them until a lattice is formed
  5. Bake at 350° for 30 minutes