Get your fruit fix in with this Mixed Berry Pie! This recipe is super simple and made with premade pie crusts and loads of fresh raspberries and blackberries!
So if you can’t tell, I’m in a little bit of a fruit kick. Last week I made a gorgeous Peach Raspberry Pie and now this week I’m making another pie, but this time I’m making a raspberry and blackberry filled Mixed Berry Pie.
I swear next week I won’t make another pie. Resist the urge, self!
I’ve just been loving fresh fruit and since I discovered I’d yet to make a fruit pie for my blog (until last week), it’s all I’ve been able to think about! I spend my days just dreaming up different kinds of pie. Yes, this is my life these days.
AND I may also be having a little bloggers breakdown knowing that all of this amazing fresh produce will be leaving me in a few weeks. So I definitely need to get my fix in while I can!
So enough about me, let’s talk pie. Mixed Berry Pie.
As you see above, this pie is made with loads of fresh raspberries and blackberries. The pie really lets these ingredients shine, just adding simple ingredients in to help thicken the pie and sweeten it some more. This Mixed Berry Pie comes out nice and thick and gooey. To me, I like nice hearty pies and not really loose watery ones. I love how the juice thickens with the flour and becomes a nice thick syrup. It is perfect for clearing off your plate and nibbling on the crust with!
This recipe is also very similar to the Peach Raspberry Pie I posted last week. Why? Because if it ain’t broke, don’t fix it. I was so happy with how that pie came out and I think I’ve found the perfect formula for a nice, thick pie that isn’t a major sugar rush.
Enjoy this dessert and many others with fresh fruit!
- Cooking spray
- 2 9" pie crusts
- ¾ cup white granulated sugar
- 7 tbs all purpose flour
- 3 cups fresh blackberries
- 2 cups fresh raspberries
- 1 egg, beaten
- 1 tsp white granulated sugar
- Preheat oven to 400F. Grease a 9" round baking dish. Unroll one pie crust and place it in the bottom of the baking dish, gently pressing in the dough so it touches all sides. Set aside.
- In a medium bowl, whisk together ¾ cup sugar and 6 tbs flour. Add raspberries and blackberries to the bowl and gently stir to combine. Pour fruit mixture into the prepared pie crust.
- Next, unroll second pie crust onto a lightly floured surface using remaining 1 tbs flour and cut into 1" thick strips. Starting on one end and gradually moving to the other, weave pie crust strips to create lattice top (instead of doing lattice strips you could also leave the second pie crust as is and set it on top of the pie whole, cutting three or four slits in the top for steam). Gently press ends of strips into base crust (if crust isn't sticking, wet your hands and then try pressing the dough together).
- In a small bowl, whisk egg. Gently brush egg over the crust, then sprinkle remaining 1 tsp sugar on top.
- Place pie in the preheated oven and bake for 40 to 45 minutes. If crust is browning too quickly, cover browned crust with a piece of aluminum foil.
- Once baked, allow to sit 1 to 2 hours to cool before serving. Store in the refrigerator.
Peach Raspberry Pie