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This berry fruit pie is bursting with flavors of raspberries, blueberries and olallieberries (or blackberries). The pie crust is ultra-tender and bakes flaky and golden. This is a perfect summer pie, with a scoop of vanilla ice cream. I'll tell you a little secret. You can definitely use frozen berries in the winter, and bring a little summer flavors into your kitchen.
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Berry Pie with a French Pastry Pie Crust

This fruit pie is bursting with flavors of raspberries, blueberries and olallieberries (or blackberries). The pie crust is ultra-tender and bakes flaky and golden. This is a perfect summer pie, with a scoop of vanilla ice cream. I'll tell you a little secret. You can definitely use frozen berries in the winter, and bring a little summer flavors into your kitchen.
Course Dessert
Cuisine American
Keyword Apricot Pie, French Pie Crust, Olallieberry Pie, Pie Crust
Prep Time 45 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 35 minutes
Servings 10
Calories 497kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

For the crust:

  • 3 cups all-purpose flour recommended: King Arthur Flour
  • 1-1/2 tsp. salt
  • 3 Tablespoons white sugar
  • 1 cup shortening I used butter flavor Crisco
  • 1 egg
  • 1 teaspoon distilled white vinegar you can't taste the vinegar in the crust
  • 5 Tablespoons cold water
  • Optional:
  • 1 egg whisked with 1 Tablespoon water.

For the fruit filling:

  • 1 pint raspberries fresh or frozen
  • 1 pint blueberries (fresh or frozen
  • 1 pint blackberries I used frozen unthawed, olallieberries
  • zest of one small lemon
  • juice of one small lemon
  • 3/4 cup sugar reduce or increase, depending on the tartness of your berries
  • 3 Tablespoons cornstach or ClearJel (purchased online with King Arthur Flour
  • pinch of salt
  • 2 tablespoons unsalted butter

Instructions

For the crust (food processor method)

  • Add all the ingredients, except for the water, into a food mixer with the blade attachment.
  • Pulse until the ingredients until it resemble coarse crumbs.
  • Slowly add the water, through the tube attachment, and mix until it is just combined.
  • Dump onto a large sheet of plastic wrap, and gently form into a large ball; divide in half. Wrap each half in plastic wrap and then shape into a disc. Chill for at least an hour, or overnight.

Without a food processor:

  • Combine all the dry ingredients, then cut in the shortening with a pastry cutter.
  • In a small bowl, combine the egg, vinegar and 4 Tablespoons of water, Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until the dough forms a ball, and add one ore tablespoon of water, if necessary.

For the berry pie filling:

  • You can use frozen berries, and you don't need to thaw them, first.
  • Blend the ClearJel (or cornstarch) with the sugar and pour over the fruit. Add the lemon zest and juice. Gently combine and set aside.
  • To the prepared pie crust, add the berry filling and dot with the butter.
  • Top with the pie crust, and cut steam vents.
  • If using the egg wash, brush all over the pie crust and sprinkle with coarse sugar.
  • Set onto a parchment lined baking sheet and bake at 350F for 50 minutes, or until golden brown.
  • Allow to cool for at least three hours, so that the berry filling can become first and set.
  • Serve with vanilla ice cream and savor the flavor!