This is a showstopping Mixed Berry Pie in a latticed crust! It uses four types of berries in a thick, rich berry filling that is perfectly tart and sweet!
Note: You can also use a store-bought pie crust, just be sure you have enough for a bottom crust and a top crust. For the pictures, I made the recipe for my All Butter Pie Crust with the stand-mixer method.
Whisk together pastry flour, salt and sugar.
Using your stand mixer, cut the butter into the flour mixture. Do this until the butter is broken down into slightly larger than pea-sized pieces.
Slowly begin to add your ice water to the mixer’s large bowl one tablespoon at a time. Gently mix the flour until it is crumbly. Be careful not to add more water than you need, because you do not want to over-hydrate the dough or over-develop the gluten.
When your dough is shaggy, which means it looks like shards or strands of pastry, and there is still some loose flour, turn out your dough from the mixer onto a lightly floured surface. Work the dough together by gathering it and pressing it away from you with the heel of your hand. Do this JUST until it comes together. If it is crumbling, then dip your hand in a little ice water and pat it on the pastry dough. Seriously, that’s it. Remember the gluten!
Divide the dough in half and press each half into a disk. Wrap in plastic wrap and chill for 2 hours or overnight. If you chill your dough overnight, you will need to let it rest a bit before rolling it out or it will be too cold. If your dough is too cold when you are rolling it, it will crack.
Pre-cook the filling:
In a pot, combine all filling ingredients. Cook the filling slowly over low heat until the berries begin to break down. You want to cook it until the tapioca flour is absorbed and no longer visible. This should take at least 15 minutes.
Turn up the heat and boil the mixture for one minute to begin activating the tapioca.
Pour the cooked filling out onto a baking sheet lined with plastic wrap or parchment paper. Cover the filling and let it cool completely in the refrigerator.
Assemble and bake the pie:
Roll out your pie crusts on a lightly floured surface to about an ⅛-inch thickness. I like to use a French rolling pin so that I can control the pressure and shape of my crust more easily.
Line a pie dish with one circle of pie dough and fill it with the cooled filling.
Top your pie with a second pie crust circle or a latticed top and crimp the edges decoratively. Watch my YouTube tutorial on How to lattice a pie crust for step-by-step instructions on how to make a beautiful lattice top. {If you like, send me a picture of your creation so I can see how it turns out!}
If desired, brush the top crust with heavy cream and sprinkle it with turbinado before baking the pie.
Chill at least an hour before baking.
Preheat the oven to 350°F.
Bake the pie in a preheated oven for 45-50 minutes, or until the filling is bubbling in the center and the pie crust is a dark golden brown.
Let the pie cool completely. Serve it within a week, or wrap it well and freeze for later enjoyment.
Video
Notes
Technique - Be sure to pre-cook and then completely cool your filling. Storage - Mixed Berry Pie will keep 3 days at room temperature, a week refrigerated or up to 2 months frozen.Yield: 1, 9” Pie