There’s just something magical about a Berry Pie—the way the crust turns golden and flaky, the irresistible aroma that fills your kitchen, and those sweet, jewel-toned berries bubbling up underneath. This pie is a celebration of summer’s best flavors, but it’s comforting and delicious year-round. I’ve made this recipe countless times for family gatherings, potlucks, and quiet weekends at home, and it never fails to charm. If you’re in search of a beautifully rustic, fruit-packed dessert that’s both nostalgic and show-stopping, Berry Pie is simply unbeatable.

Ingredients You’ll Need

Remarkably, Berry Pie calls for ingredients you likely have on hand, but each one plays a crucial part: flour and shortening for that tender, flaky crust, a mix of sweet and tart berries for a filling that’s bursting with flavor, and just the right touch of sugar for balance. Even the splash of apple and dash of vinegar have their secret superpowers! Here’s what you’ll need and why:

All-purpose flour: The backbone of the crust, it gives your pie structure and that perfect crumb.
Water: Cold water helps bring the dough together without making it tough; essential for the delicate texture.
Cider vinegar: Just a splash helps the crust stay ultra-tender and easy to work with.
Powdered sugar: Adds a subtle sweetness to the crust, making every bite more memorable.
Salt: Enhances the flavors and balances the sweetness—don’t skip it!
Vegetable shortening: The secret to a tender and flaky pie crust; use cold shortening for best results.
Fresh or frozen berries: Feel free to use your favorites—blueberries, strawberries, blackberries, or a medley work beautifully.
Finely diced apple: Adds natural sweetness and helps the filling set without being runny.
Fresh lemon juice: Brings brightness and intensifies the berry flavor.
Sugar: Sweetens the fruit filling, highlighting the berries’ natural tartness.
Cornstarch: Thickens the filling so perfect slices don’t ooze all over your plate.
Fresh raspberries: A final flourish—layered on top for bold color and a pop of tart flavor right before baking.
Water (for egg wash): Thins the egg white ever so slightly, giving a beautiful shine to your crust.
Egg white: Helps achieve that tempting golden finish on top—crucial for curb appeal!
Baking spray: Ensures your finished Berry Pie lifts easily from the pan in perfect, photo-worthy slices.

How to Make Berry Pie

Step 1: Make the Double Pie Crust

Every great Berry Pie starts with a great crust. You want it flaky, tender, and melt-in-your-mouth—but it shouldn’t steal the spotlight from the gorgeous filling. This recipe doubles up on crust, giving you one for the base and one for the golden top. Take your time and keep everything cold for best results!

Step 2: Mix Water, Flour, and Vinegar

Begin by whisking together 1/4 cup of the flour, 3 tablespoons of water, and 1/2 teaspoon of cider vinegar in a small bowl. This mixture kickstarts the dough’s hydration and ensures your crust will turn out tender rather than tough. Don’t worry if it looks a little loose at first—it’ll come together soon.

Step 3: Mix the Dry Ingredients

Next, combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender (or your fingers if you don’t have one), cut in 1/4 cup vegetable shortening until everything looks shaggy and crumbly—think coarse meal, not blended smooth. This is when the magic starts for flaky layers.

Step 4: Combine to Make the Dough

Pour your flour-water-vinegar mixture over the dry, crumbly ingredients. Using a fork, gently mix until everything is just moistened and starting to hold together. This is your cue to stop mixing—overworking here can lead to a tough crust.

Step 5: Roll Out the Pie Dough

Turn the dough onto a large piece of plastic wrap and gently form it into a 4-inch circle. Top it with another piece of plastic wrap and use a rolling pin to shape it into a 12-inch circle. This method keeps the mess minimal and the texture delicate. Pop your rolled dough, still wrapped, into the freezer for 10 minutes to chill. That means flakier crust later!

Step 6: Make the Second Pie Crust

Repeat the above steps to prepare your top crust. It’s easier than it sounds once you get into the rhythm, and you’ll be glad when both crusts are ready to go at assembly time.

Step 7: Prep for Baking

Set your oven to 350ºF and let it preheat. This is also a great time to pull out your pie plate and spray it lightly with baking spray. A prepared pan means the finished Berry Pie slices won’t stick—always a win!

Step 8: Mix the Filling Ingredients

In a large bowl, combine your berries (fresh or thawed if frozen), diced apple, and a splash of lemon juice. Toss them together so everything gets a little of that citrusy brightness. Then, stir in the sugar, cornstarch, and salt. Fold in 1 ½ cups of fresh raspberries for extra texture and vibrancy. This mix will turn syrupy as it bakes—dreamy!

Step 9: Prepare the Bottom Pie Crust

Remove both chilled dough disks from the freezer and let them warm slightly, just until they’re flexible enough to work with. Press one dough circle gently into your prepared pie plate, molding it to the bottom and sides without stretching it thin. Those edges are your pie’s support.

Step 10: Fill the Crust

Spoon the berry-apple filling right into the crust, piling it nice and high. Dot the top with the remaining raspberries—they’ll look beautiful peeking through the vented crust after baking.

Step 11: Add the Top Crust

Lay the second dough circle over the filled pie, trimming and fluting the edges together for a pretty, sealed finish. If you feel fancy, cut little vents or slits in the crust to let steam escape. This helps the filling thicken and gives that classic Berry Pie look.

Step 12: Add an Egg Wash

Whisk the egg white with a teaspoon of water and brush it lightly over the top crust and fluted edges. This step ensures your Berry Pie emerges from the oven with a glossy, golden top that’s totally irresistible.

Step 13: Bake

Pop your pie into the preheated oven and bake for 50 to 55 minutes, or until the crust is golden brown and the filling bubbles through the slits. Every oven is different, so keep an eye on it for those final, crucial minutes—golden and bubbling is the goal.

Step 14: Cool and Serve

Remove your Berry Pie from the oven and let it cool completely on a wire rack. This patience pays off: letting the pie set ensures every slice holds together, with vibrant, jewel-toned filling and that satisfying crunch from the crust.

How to Serve Berry Pie

Garnishes

Your Berry Pie will look stunning right out of the oven, but a little garnish takes it over the top! Try a dusting of powdered sugar, a dollop of freshly whipped cream, or a scoop of classic vanilla ice cream for a cool contrast. A few extra fresh berries on top add color and a pretty touch that nods to the pie’s filling.

Side Dishes

This classic dessert shines alongside simple sides so the flavors stand front and center. Offer hot coffee or a fruity iced tea, and maybe a crisp, lightly dressed green salad if you’re serving Berry Pie after a big meal. For a brunch treat, pair with quiche or egg bakes.

Creative Ways to Present

For special occasions, serve individual slices on patterned plates and drizzle with a little berry coulis. Or, bake your Berry Pie in mini tart pans for charming, single-serve treats. At summer picnics, let everyone top their slice with a scoop of homemade ice cream and a sprig of mint for a make-your-own sundae vibe!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep your Berry Pie covered at room temperature for up to two days. After that, refrigerate tightly wrapped slices for another two to three days. Just be sure to let the pie cool completely before covering to prevent the crust from getting soggy.

Freezing

Berry Pie freezes beautifully! Once completely cooled, wrap slices (or the whole pie) tightly in foil and then in a freezer-safe bag. It’ll keep for up to three months—thaw overnight in the fridge before serving. This also makes it perfect for holiday prep or gifting to friends.

Reheating

Warm your pie or slices gently in a 300ºF oven until the crust crisps and the filling is heated through, about 10 to 15 minutes. You can also zap individual slices in the microwave for about 30 seconds, but the oven maintains that crave-worthy crunchy crust.

FAQs

Can I use all frozen berries instead of fresh?

Absolutely! Just be sure to thaw and drain them well before mixing into your filling. This prevents excess juices from making the pie soggy and ensures all the flavors stay bright and pronounced.

What kind of apple is best for the filling?

Firm, tart apples like Granny Smith or Honeycrisp work beautifully. They won’t turn to mush during baking and add a subtle, crisp sweetness that pairs perfectly with the berries.

How do I prevent a soggy bottom crust?

Chilling the pie dough, using a hot oven, and avoiding overfilling are all key! Sprinkling a little cornstarch or fine breadcrumbs on the bottom crust before adding the filling can help absorb extra juice as well.

Can I make the pie crust in advance?

Yes, you can! Prepare and roll out the dough, then wrap it tightly in plastic and refrigerate for up to three days or freeze for up to two months. Let it thaw (if frozen) and warm slightly before assembling your Berry Pie.

Is it possible to make Berry Pie vegan?

Definitely: simply swap in vegan shortening or margarine for the crust and use a plant-based milk for the egg wash. The filling is already vegan as long as your sugar is, too. No one will miss the dairy or eggs!

Final Thoughts

If you love fruit desserts that are both homey and impressive, I truly hope you give this Berry Pie a whirl. There’s nothing like pulling a bubbling, golden pie from the oven—and sharing the results with friends and family makes it all the sweeter. Happy baking, and let me know how your Berry Pie turns out!

Berry Pie Recipe

★★★★★

4.8 from 16 reviews

Author: Noah
Total Time: 1 hour 25 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

Print Recipe

Description

This Berry Pie recipe is a delightful combination of fresh berries and apples in a flaky, homemade crust. Perfect for any occasion, this pie is sure to impress your family and friends.

Instructions

Make the Double Pie Crust: Mix water with flour and vinegar. Combine 1/4 cup flour, 3 tablespoons water, and 1/2 teaspoon vinegar with a whisk until well blended.
Mix the dry ingredients: In a bowl, combine 3/4 cups flour, 1 tablespoon powdered sugar, and 1/4 teaspoon salt; cut in 1/4-cup shortening with a pastry blender until the mixture resembles coarse meal.
Combine to make the dough: Add the water mixture and toss with a fork until the flour mixture is moist.
Roll out the pie dough: Turn the dough onto plastic wrap and press it into a 4-inch circle. Cover with another piece of plastic wrap and roll out the dough into a 12-inch circle between the two sheets. Freeze for 10 minutes.
Make the second pie crust following the directions above.
Fill and Bake the Pie:
Prep: Preheat the oven to 350ºF.
Mix the filling ingredients: Combine berries, apple, and lemon juice in a large bowl. Add sugar, cornstarch, and salt; toss to combine. Add 1 1/2 cups raspberries and mix to combine.
Prepare the bottom pie crust: Remove the prepared pie crusts from the freezer and let them stand for 1 to 2 minutes, or until pliable. Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Gently press the dough against the bottom and sides of the pan.
Fill the crust: Add the prepared berry mixture to the pie dough. Arrange remaining raspberries over the top of the berry mixture.
Add the top crust: Top with the second pie dough over the mixture and flute decoratively. Using a knife, make a few 1-1/2 inch slits on the top crust; optional. Set aside.
Add an egg wash: In a small mixing bowl, combine water and egg white; whisk until combined. Brush the pie dough and edges with the egg mixture.
Bake: Bake for 50 to 55 minutes, or until the crust is golden and the filling is bubbly.
Cool and serve: Remove from the oven and cool the pie completely on a wire rack before slicing.

Prep Time: 30 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: Berry Pie, Homemade Pie, Fruit Pie