Rustic Mixed Berries Pie with Flaky Crust & Lemon Zest
Berries Pie
A classic rustic mixed-berry pie with a buttery flaky crust and bright lemon zest.
Nutrition (per serving)
This mixed berries pie is one of those recipes I love making for friends — bright, juicy berries tucked into a buttery, flaky crust with a whisper of lemon to lift the sweetness. It’s rustic and forgiving: you can do a full top, a lattice, or just leave it slightly open so the berries can shine.
The dough is straightforward and chillable, so you can make it ahead; the filling comes together in minutes. Serve it slightly warm with vanilla ice cream or let it cool completely so slices hold their shape — either way, it's pure, everyday magic.
Ingredients
- all-purpose flour:2 1/2 cups
- fine sea salt (dough):1 tsp
- granulated sugar (dough):1 tbsp
- unsalted butter (cold, cubed):1 cup
- ice water:6 tbsp
- mixed berries (blueberries, raspberries, strawberries, blackberries):5 cups
- granulated sugar (filling):3/4 cup
- cornstarch:1/3 cup
- fresh lemon juice:2 tbsp
- lemon zest:1 tsp
- fine sea salt (filling):1/4 tsp
- vanilla extract:1 tsp
- unsalted butter (dots):2 tbsp
- large egg (for egg wash):1 piece
- milk (for egg wash):1 tbsp
- turbinado or coarse sugar (for sprinkling):1 tbsp
Instructions
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Make the dough: In a large bowl whisk flour, 1 tsp salt and 1 tbsp sugar. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
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Add ice water, 1 tbsp at a time, gently mixing until dough just comes together. Divide into two disks, wrap tightly, and chill at least 30 minutes (or up to 2 days).
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Prepare filling: In a large bowl toss mixed berries with 3/4 cup sugar, cornstarch, lemon juice, lemon zest, 1/4 tsp salt and vanilla until berries are evenly coated. Let stand while you roll the dough.
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Preheat oven to 425°F (220°C). Roll one dough disk on a lightly floured surface to fit a 9-inch pie plate, leaving an overhang. Gently transfer dough to pie plate and trim edges to about 1/2 inch overhang.
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Pour the berry filling into the crust, spreading evenly and dotting the top with 2 tbsp butter cut into small pieces.
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Roll the second dough disk and cut into strips for a lattice, or roll out whole for a full top. If making a full top, cut vents. Place lattice or top crust over filling, trim overhang, and crimp edges to seal.
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Whisk the egg with 1 tbsp milk and brush over the crust. Sprinkle with turbinado sugar. If using a full top, cut a few extra vents to let steam escape.
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Bake at 425°F for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes until crust is deep golden and filling is bubbling thickly.
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If the edges brown too quickly, shield them with foil or a pie ring after the first 20 minutes. Remove pie and cool on a wire rack at least 2 hours so the filling sets before slicing.
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Serve slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & Notes
- Keep everything cold for the flakiest crust — chill your flour-butter mixture and handle the dough minimally.
- If fresh berries are very juicy, add an extra tablespoon of cornstarch; if using frozen berries, do not thaw to avoid excess liquid.
- Make the dough a day ahead and keep chilled; it improves texture and saves time on baking day.
- Cool the pie fully for cleaner slices — the filling continues to thicken as it cools.
