Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold & cubed
- 6–8 tbsp ice water
- 4 cups mixed berries (blackberries, raspberries, blueberries)
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- Extra sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch pie dish with bottom crust; chill.
- In a bowl, toss berries with sugar, cornstarch, lemon juice, and vanilla. Fill crust.
- Cut top crust into strips; weave lattice over filling. Seal & crimp edges.
- Brush crust with egg wash; chill 15 min.
- Bake 20 min at 400°F, then reduce to 375°F (190°C) and bake 30–35 min until golden.
- Cool completely. Dust with powdered sugar in the shape of a magnifying glass lens.
Notes
- For extra shine, glaze with warmed apricot jam after cooling.
- Use a mix of fresh or frozen (thawed & dried) berries.
- Freeze unbaked pie for up to 1 month; bake straight from frozen, adding 10–15 min.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg
