Ingredients
Scale
- 3 cups mixed fresh or frozen berries (blueberries, raspberries, and sliced strawberries)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch (as thickener)
- 1 tablespoon fresh lemon juice
- 1 box (2 crusts) refrigerated pie dough (9-inch size)
- 1 large egg (for egg wash)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon vanilla bean paste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, gently toss the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla powder until the berries are evenly coated with the mixture. Set the filling aside while preparing the crust.
- Step 2: Carefully unroll one pie dough disk and fit it into a standard 9-inch pie dish. Pour the entire berry filling mixture into the bottom crust, spreading it evenly. Dot the top of the filling with the small pieces of unsalted butter.
- Step 3: Place the second pie dough disk over the filling. Trim the edges to about one inch overhang, then crimp or flute the top and bottom crusts together to create a seal. Cut 4-5 slits into the top crust to allow steam to escape during baking.
- Step 4: Whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the egg wash lightly over the entire top crust to promote a golden finish.
- Step 5: Bake the pie for 15 minutes at 400°F. Reduce the oven temperature to 375°F (190°C) and continue baking for 40-50 minutes, or until the crust is golden brown and the filling is actively bubbling. (If the edges brown too quickly, shield them with foil.)
- Step 6: Remove the pie from the oven and place it on a wire rack to cool completely for at least 3 hours before slicing and serving, allowing the filling ample time to set.
Notes
- Store any remaining pie loosely covered at room temperature for up to 24 hours, or refrigerate for 3-4 days; let it warm up slightly before serving for the best texture.
- To revive the crust's crispness, reheat individual slices in a 300°F oven for 8 to 10 minutes, ensuring the filling is warmed through but not boiling.
- Enhance the sweet-tart flavor profile by serving a warm slice alongside a scoop of high-quality vanilla bean ice cream or a generous dollop of lemon zest infused whipped cream.
- Patience is key: although cooling for 3 hours seems long, this mandatory rest allows the cornstarch and sugar mixture to fully set, ensuring the filling is perfectly sliceable and doesn't run out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American