One of my favorite things to make in the whole world is mixed berry pie! What could be better than a bounty of beautifully fresh fruit, like strawberries, blueberries, blackberries, and raspberries all baked up in a buttery crust and finished off with an easy crumb topping? This is the ultimate summer pie and I’m loving every bite.
Hey, I just noticed this is the Week of Blueberries!
I have clearly been on a blueberry kick lately and can’t seem make enough tasty recipes involving the blue fruit. Sunday I made Blueberry Vinaigrette. Tuesday was the day for Blueberry Spinach Salad. And now it’s time to share my Blueberry (with lots of help from other berries) Pie!
In the winter buying berries is an occasional treat, and often disappointing since those strawberries and blueberries traveled very far to arrive in my local market. In fact most of the berries I eat in the winter are frozen! Frozen berries are very much not the same, but at least they were picked ripe and haven’t been slowly losing any flavor they started with during their trip to me.
This means that once the weather gets warm enough that the berries in the store are actually tasty, or even better – local, I go nuts! Give me all the berries! And then I’ll mix those berries up and make pie. Everything is better with pie. 🙂
While my husband’s favorite pie is my deep dish apple pie (every birthday and anniversary!), I am partial to summer fruit pies. Maybe it’s because apples are tasty and available for much of year, while berries are not. Or maybe it’s because berries are the perfect food. In competition with dark chocolate.
Yep, I’m not fooling around here. I love berries! Though maybe a black bottomed berry pie next time…hmmm, that’s something to think about. I might need to do some more baking and test it out.
While I love berries all the ways, I especially love berry pies and berry tarts. There is something about a flaky, buttery crust and juicy, sweet berries that I can’t resist.
When I’m in the mood to get a little fancy I make individual mascarpone fruit tarts. But when I want down home, country cooking? Then I want a mixed berry pie! And for some reason, I always go for a crumb topping. Strawberry rhubarb pie needs a lattice crust on top. Apple pie usually gets two crusts. And berry pies get streusel. I don’t make the rules; I just follow them. 🙂
Okay, I do make the rules since I’m the one doing the cooking, and that’s the way I like it!
With this pie, you are going to want to have at least three types of berries on hand. I go for mostly blueberries and strawberries with smaller amounts of blackberries and raspberries, mainly because blueberries and strawberries are less expensive and more available.
Also, I generally use arrowroot powder to thicken my berry pies. I find the flavor to be cleaner and it really does a great job thickening without losing its oomph when confronted with acids. Arrowroot is generally available these days in the markets around me, but I have been known to order it when I can’t find it.
As for the crust? I totally use my no fail, perfectly flaky, awesome easy pie crust! It is seriously the easiest, flakiest, best pie crust I’ve ever made.
Once you have the crust in hand, the pie goes together quick. That’s one advantage to cooking with berries – other than strawberries all you need a little wash and check for bad berries and you’re all done, and strawberries are almost as simple.
So, get to your market because it’s time to make a mixed berry pie! Your taste buds will thank you.
– Happy Pie Making, Annemarie
- 1 9-inch pie crust
- 1/4 cup packed light brown sugar
- 1/4 cup pecans
- 4 tbsp (2 oz, 1/4 cup) unsalted butter
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 tsp table salt
- 2 tbsp granulated sugar
- 2-3 tbsp arrowroot powder, or cornstarch
- 2 tbsp orange liqueur, such as Grand Marnier
- 6 cups mixed berries
- 1/4 tsp table salt
Preheat the oven to 375F.
Roll out the pie crust and fit it into the pie pan. Put the pie pan into the freezer for about 20 minutes.
Make the topping. In the bowl of food processor, blend together all the topping ingredients until you get moist clumps of crumble. Put the topping in the refrigerator until you are ready to use it.
In a large bowl, mix together all the filling ingredients. Pour them into the pie pan and crumble the topping evenly over the pie.
Bake the pie until the crust and topping are golden brown and the filling is bubbling, 50-55 minutes. Let cool completely before serving. If you want clean cut slices, put the pie in the refrigerator until well chilled.
- I used 2 cups blueberries, 2 cups sliced strawberries, 1 cup raspberries, and 1 cup blackberries.
- The pie crust is my easy pie crust.