Very Berry Pie

Very Berry Pie

I love to make mixed berry pies and one time I made this recipe for my friend’s birthday. Well, he’s never forgotten and now every time we get together, he hints about a berry pie. Since it’s not always berry season, you can make this recipe with frozen or fresh berries!


1 recipe pie crust (below)
1 recipe crumb topping (below
8-10 cups berries (I use a combination of blackberries, blueberries and raspberries, but ollalberries, or boysenberries work fine, too!)
3/4 cup brown sugar
1/2-2/3 cup flour, (depending upon how juicy the fruit apperars to be … use a little more if fruit is extra-juicy!)
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
Juice of 1/2 lemon


Place washed berries in a large bowl. Mix all dries and gently toss with berries. Sprinkle with lemon juice and toss again. Dump into a prepared, unbaked 10-inch pie shell and pat crumb topping over entire top of berries. Bake at 400 degrees F for 45 minutes, or until crust and topping are browned and berries are bubbly. Serve with a dollop of whipped cream, vanilla ice cream or frozen yogurt.

Pie Crust
2 cups all purpose flour
1/2 teaspoon sea salt
1 1/2 cubes unsalted butter, chilled and cut into small pieces
2 teaspoons cider vinegar
1/2-1/3 cup ice water

Mix flour and salt in a large bowl. With a pastry cutter, or fingers, crumble butter into flour until well integrated. Sprinkle cider vinegar over mixture and stir in well with a fork. Add ice-cold water, a little at a time and blend with fork until dough is moist enough to roll into a ball, but not too wet. Roll into one large ball for the pie crust and a smaller ball to use for patching your crust, or cinnamon roll-ups for snacking! Roll large ball into a 12-inch circle to make pie crust for the 10-inch pie shell. Place in pie dish, and flute or crimp edges.

Crumb Topping

1 cube chilled butter, cut into small pieces
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom

In a medium bowl, mix all dries. With finger tips, or a pastry cutter, cut butter into dries until crumbly and well-integrated. Pat on top of fruit in unbaked pie shell.

RSS feed for comments on this post. TrackBack URI

Leave a Reply