Berry Pie
Indulge in the ultimate comfort food with this easy Berry Pie. Loaded with a medley of juicy berries and wrapped in a flaky crust, it's the perfect dessert for any occasion. Serve it warm with homemade whipped cream or a scoop of ice cream for a delightful treat tonight.
Equipment
- 9-inch deep dish pie pan
- Large Pot
Ingredients
- 2 crusts homemade pie crusts or store-bought crusts
- 7.5 cups frozen mixed berries
- 1 cup granulated sugar plus more to taste
- 1/8 teaspoon salt
- 2 teaspoons fresh lemon juice (optional)
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg for egg wash
- 1 tablespoon milk for egg wash
- White sparkling sugar (optional, for topping)
- Vanilla bean ice cream or whipped cream for serving
Instructions
- Prep tip: I like to prepare the two pie crusts and berry filling a day ahead. Refrigerate both until ready to assemble. The colder everything is before baking, the better!
- In a large pot, combine berries straight from freezer, sugar, salt, and lemon juice (if using). Simmer over medium heat until warm and juicy, about 5–10 minutes, stirring gently occasionally.
- Remove 1/3 cup of juice from the pot to a bowl. Add in cornstarch and whisk until fully smooth. Gradually stir this mixture into the simmering berries. Continue stirring gently until it thickens to a jam-like consistency, about 5 minutes.
- Remove from heat. Stir in butter until melted, then add vanilla. Taste and adjust sweetness, adding more sugar if needed. Allow to cool to room temperature.
- Place one pie crust in a 9-inch deep dish pie pan. Pour cooled berry filling into the crust, smoothing in an even layer. Cover with the second crust. Cut steam vents or create a lattice top. Crimp edges to seal.
- Combine egg and milk. Brush over the crust (you won’t use it all) and sprinkle with coarse (or regular) sugar.
- Place the pie on a sheet pan. Bake at 400°F for 40–50 minutes. If crust browns too quickly, cover with a pie shield. Cool on a wire rack for 3–5 hours.
- Enjoy pie with fresh whipped cream or vanilla ice cream.
Notes
- Roll out: On a lightly floured surface, roll the crust into a circle 1–2 inches larger than the pie pan.
- Cut strips: Use a very sharp knife to cut strips of desired width.
- First layer: Place the longest strip in the center. Add shorter strips on either side, spaced evenly.
- Weave: Alternately fold back even and odd-numbered strips. Lay a strip perpendicular across the pie. Unfold the folded strips over this new strip.
- Repeat weaving: Continue weaving until the pie is fully covered.
- Trim and seal: Trim excess dough. Pinch the lattice top and bottom crusts together, crimping the edges.