Ingredients
Equipment
Method
Prepare the Pie Dough
- In a large bowl, combine flour and salt. Cut the cold butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk and refrigerate for at least 30 minutes.
Roll and Shape the Crust
- Roll the chilled dough on a lightly floured surface. Transfer it to a 9-inch pie dish or tart pan and gently press into the bottom and sides. Trim any excess dough.
Blind Bake the Crust
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and pie weights. Bake for 12 minutes, remove weights, and bake for another 5 minutes until lightly golden.
Prepare the Berry Filling
- In a saucepan over medium heat, combine strawberries, blueberries, raspberries, blackberries, sugar, lemon juice, and vanilla. Cook until berries release juices. Stir in cornstarch and cook until the mixture thickens.
Assemble the Pie
- Pour the berry filling evenly into the pre-baked crust. Dot the top with small pieces of butter.
Bake
- Bake for 35–40 minutes until the filling is bubbling and the crust is golden brown.
Cool
- Allow the pie to cool completely on a rack for about 2 hours so the filling sets properly.
Serve
- Slice and serve with whipped cream or a scoop of vanilla ice cream.
Nutrition
Notes
- Use fresh berries when possible for the best flavor and texture.
- If using frozen berries, add an extra tablespoon of cornstarch.
- Always let the pie cool fully before slicing to prevent runny filling.
- A mix of berries creates the best flavor balance of sweet and tart.
- Store leftovers covered in the refrigerator for up to 4 days.