Berry Medley Pie

Celebrate summer with this stunning Berry Medley Pie! Combining the sweetness of strawberries, the tartness of blueberries, and the delicate flavor of raspberries, this pie is a true showstopper. The lattice top crust not only looks beautiful but also allows excess moisture to evaporate, preventing a soggy bottom.

Fresh berries release a lot of liquid during baking, so we use a combination of cornstarch and tapioca starch to create a filling that’s perfectly set but not gummy. The result is a pie that slices beautifully and tastes like pure summer.

Ingredients

For the Crust:

• 1 batch flaky pie crust (double crust recipe)
• 1 egg, beaten (for egg wash)
• 2 tablespoons coarse sugar

For the Filling:

• 2 cups fresh strawberries, hulled and halved
• 1 1/2 cups fresh blueberries
• 1 cup fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Prepare the berries: Gently wash and dry all berries. Cut strawberries into halves or quarters depending on size. Place all berries in a large bowl.

2. Mix the filling: In a small bowl, whisk together sugar, cornstarch, tapioca, and salt. Sprinkle over the berries along with lemon juice, lemon zest, and vanilla. Gently toss to coat. Let sit for 15 minutes to allow the tapioca to soften and berries to release some juice.

3. Roll out bottom crust: Roll one disk of pie dough into a 12-inch circle and fit into a 9-inch pie pan. Trim excess, leaving a 1-inch overhang.

4. Fill the pie: Pour the berry mixture into the crust, including any accumulated juices. Dot with butter pieces.

5. Create lattice top: Roll out the second disk of dough to 12 inches. Cut into 10 strips, each about 1 inch wide. Weave the strips over the filling to create a lattice pattern. Trim strips to match the overhang, fold edges under, and crimp to seal.

6. Apply egg wash: Brush the lattice with beaten egg and sprinkle with coarse sugar for a sparkly, golden finish.

7. Bake: Place pie on a baking sheet lined with foil (to catch drips). Bake at 400°F (200°C) for 25 minutes. Reduce heat to 350°F (175°C) and continue baking for 35-45 minutes, until the crust is deep golden and the filling is bubbling vigorously. Cover edges with foil if browning too quickly.

8. Cool completely: This is crucial! Let the pie cool on a wire rack for at least 4 hours, or preferably overnight. The filling needs this time to set properly.

Tips & Tricks

• Use fresh berries when possible: Frozen berries contain more moisture and can make the filling runny. If using frozen, do not thaw first and add an extra tablespoon of cornstarch.
• The lattice doesn’t have to be perfect: An imperfect, rustic lattice adds charm. Focus on even spacing rather than perfection.
• Quick tapioca tip: This helps create a glossy, clear filling that’s not cloudy like cornstarch alone. Find it in the baking aisle.
• Prevent a soggy bottom: Bake the pie on the lowest oven rack to ensure the bottom crust gets direct heat and crisps up properly.
• Make ahead: The unbaked pie can be assembled and frozen for up to 2 months. Bake from frozen, adding 15-20 minutes to baking time.
• Leftover berry filling makes an excellent topping for ice cream or yogurt!

Nutrition Information (per serving)

• Calories: 380
• Total Fat: 16g
• Carbohydrates: 56g
• Protein: 4g
• Fiber: 4g
• Sugar: 28g