This red, black, and blue berry pie combines the best of spring and summer berries into a sweet-tart filling, all tucked into a flaky all-butter pie crust.
Warm-weather baking has arrived, and with it my annual craving for pies. There are endless choices—mixed berry, single-berry, cherry, rhubarb, stone fruit, custard—but this simple mixed-berry pie made on a whim for Mother’s Day has become my favorite.
Rather than agonize over the “perfect” filling, I used what I already had: raspberries, blackberries, and blueberries. The result was a pie that’s bright and juicy, sweet and tart, with each berry contributing its own texture and flavor for a well-balanced whole.
At the base of this pie is my go-to all-butter crust, adapted from a well-loved pie cookbook. It has a touch of sweetness and a hint of tang thanks to a small amount of apple cider vinegar. The vinegar helps tenderize the dough and makes it easier to roll, while the butter gives the crust a rich, flaky texture. I usually mix this dough by hand in a bowl for a rustic, hands-on approach, but you can use a food processor if you prefer.
The filling is straightforward: toss the berries with lemon juice, sugars, spices, a bit of salt, and a thickener. I prefer grinding whole tapioca pearls to use as the thickener; they set the filling without the starchy aftertaste that cornstarch can sometimes leave. If you can’t find tapioca pearls, arrowroot is an excellent alternative; cornstarch will work in a pinch. One tip: avoid adding strawberries here—they tend to release more water than raspberries, blackberries, and blueberries, which can make the filling looser.
This pie is ideal when fresh berries are in season. You can adjust the berry ratios to your taste or based on what’s available in your fridge. The lattice top lets the filling peek through and creates a beautiful golden crust when brushed with egg wash and sprinkled with coarse sugar.
- For the crust
- 2½ cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp sugar
- ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
- 1 cup cold water
- ¼ cup apple cider vinegar
- 1 cup ice
- For the filling
- 6 oz blackberries
- 12 oz raspberries
- 11 oz blueberries
- 2 tbsp fresh lemon juice
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 3 tbsp tapioca pearls, ground (or 3 tbsp arrowroot/cornstarch)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ½ tsp kosher salt
- 2 dashes Angostura bitters (optional)
- Egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
- Demerara sugar, for finishing
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter pieces and toss to coat. Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized pieces remain.
- In a small bowl, combine the cold water, apple cider vinegar, and ice. Sprinkle about 2 tablespoons of this mixture over the flour-butter and toss. Continue adding the liquid 1–2 tablespoons at a time, mixing gently with your hands, until the dough just comes together.
- Divide the dough in half, shape each portion into a flat disc, wrap in plastic, and refrigerate at least 1 hour.
- Roll one disc into an 11-inch circle and line a 9-inch pie plate, leaving about a 1-inch overhang. Wrap and freeze overnight for an easier, crisper shell.
- Roll the second disc into an 11-inch round and cut into strips for a lattice top. Chill the strips in the refrigerator for at least 30 minutes while you prepare the filling.
- Combine the blackberries, raspberries, blueberries, lemon juice, sugars, ground tapioca (or chosen thickener), cinnamon, cardamom, salt, and bitters in a large bowl. Toss gently to coat.
- Remove the frozen pie shell from the freezer and let sit 5 minutes so the edges thaw slightly. Pour the berry filling into the shell.
- Arrange the chilled lattice strips over the filling and crimp the edges as desired.
- Return the pie to the freezer for 10–15 minutes to firm the pastry. Preheat the oven to 425°F (220°C).
- Brush the top crust with the egg wash, being careful not to drag filling onto the pastry, and sprinkle with demerara sugar.
- Place the pie on a rimmed baking sheet on the lowest oven rack. Bake 20–25 minutes until the crust is set and beginning to brown. Reduce the oven temperature to 375°F (190°C), move the pie to the middle rack, and bake another 35–40 minutes until the filling is bubbling in the center.
- Cool completely on a wire rack before slicing so the filling sets.
This pie highlights how a few simple ingredients and a good technique yield a memorable summer dessert. The combination of raspberries, blackberries, and blueberries offers layered flavors and textures, while the all-butter crust provides a tender, flaky foundation. Use fresh, ripe berries for the best results, and allow the baked pie to cool fully so the filling thickens and slices cleanly. Serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the bright berry flavors.