Summertime Pie With Blueberries, Raspberries and Blackberries

My friend Mandy from Multiple Factors invited me to a little get together to celebrate the 4th of July by watching fireworks and meeting new people.  And so, I decided to bake a pie.  With a little (huge) nudge from the Whole Foods website, I bought a load of fresh berries and got to work.  Needless to say, the pie was a success! Pardon my photos: these iPhone shots were the best I could do at the time. 

Recipe via Whole Foods

What you need:

2 1/2 cups flour, divided
2 teaspoons granulated sugar
3/4 cup (1 1/2 sticks) butter, chilled and cut into small cubes 
(I did about a cup and a half for all berries, excluding blueberries which were about 2 cups)
3 cups (about 3/4 pound) blackberries
3 cups (about 3/4 pound) raspberries
2 cups (about 1/2 pound) blueberries
1/2 cup plus 1 tablespoon raw or turbinado sugar, divided (I used light brown sugar)
Zest of 1 large orange or lemon
1 tablespoon milk or heavy cream

How to do it:

Put 2 cups of the flour, granulated sugar and 1/4 teaspoon salt in the bowl of a food processor and pulse briefly to combine. (I use a pastry blender, so don't fret if you don't have a food processor!) Add butter and pulse until mixture resembles coarse meal. (Alternatively, cut butter in by hand with two table knives.) Add 1/4 cup ice-cold water and pulse, or mix by hand with a fork, just until dough begins to come together. Form dough into two 4-inch discs, cover and chill until firm, about 2 hours or overnight. 

Preheat oven to 350°F. Put blackberries, raspberries, blueberries, 1/2 cup of the raw sugar, remaining 1/2 cup flour, zest and a pinch of salt in a large bowl and mash together gently until well combined and juicy but still chunky; set aside. On a lightly floured surface, roll out one piece of dough into a 10-inch circle and gently transfer to an 8-inch pie pan. Transfer berry mixture to pie pan; set aside.

Roll out remaining dough as you did the first piece and transfer to pie pan, gently draping it over the berry filling. Firmly press the edges together then trim away excess dough. Pinch or crimp edges as desired and cut 3 slits in the top of the pie to allow steam to escape. Brush crust with milk and sprinkle with remaining 1 tablespoon raw sugar then bake until golden brown and bubbly, about 1 hour. Set aside to let cool completely then serve. 


  1. That pie was so good! And it's so pretty.

  2. Brenda, It was! You should try it yourself.

    Mandy, Awww.. so glad you guys liked it! Now for some cupcakes! :)

  3. Beth, Another gorgeous pie! So festive for the 4th. (Also, your iPhone takes much better photos than mine.)

  4. I'm not a pie fun but those berries look absolutely scrummy :)

  5. I always think of pies as being too complicated for me to make but...oh my god does that look good. Given how much free time I have right now, maybe I should make one of my own. Super relieved to see that you did this by hand, since that's how I'll have to do it! (I'm at this point where I can figure out what needs to be done to do a recipe without all the fancy kitchen gear...but I still like having it laid out for me.)

  6. Ellen,

    Thanks! You should try it. I was always so afraid to attempt pie from scratch, but now it's one of my most favorite baking endeavors. Yeah, you can definitely make the crust with a simple pastry blender and forget the food processor mess. I use a dough scraper to cut the strips, but abutter knife works fine too. Let me know how it goes!


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