My Grandmothers Best Berry Pie

This sweet family heirloom recipe has been passed down through generations, and for good reason – it’s a masterclass in flaky crust and juicy, sweet berry filling. Every bite transports me back to summertime gatherings at Grandma’s house, surrounded by love and the simplest of joys.

Ready Time

2 hrs

Yields

7 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour, 1 tsp salt, 1/2 cup cold unsalted butter, 1/4 cup ice water
For the Filling:
2 cups mixed berries (strawberries, blueberries, raspberries), 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tsp vanilla extract

Instructions

To make the crust, in a large bowl, whisk together flour and salt.

Add cold butter and use a pastry blender or your fingers to work it into the flour until it resembles coarse crumbs.

Gradually add ice water, stirring with a fork until the dough comes together in a ball.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit.

Crimp the edges to form a decorative border.

In a large bowl, whisk together the mixed berries, granulated sugar, cornstarch, and vanilla extract until the berries are evenly coated.

Pour the berry mixture into the pie crust.

Roll out the remaining dough to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.

Place the strips on top of the berry filling, weaving them into a lattice pattern.

Trim the edges of the strips and press the edges of the lattice to seal.

Crimp the edges of the lattice to seal and cut a few slits in the top to allow steam to escape.

Bake the pie in a preheated oven at 375°F for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie cool on a wire rack for at least 30 minutes before serving.

Serve warm, straight from the oven!

Notes

Use a food processor to make the crust, it’ll be way faster and easier to get that perfect crumb! Don’t overwork the dough, you want it to be just combined. Make sure your butter is really cold, it helps the crust to be flaky.

Don’t skip the refrigeration time, it’ll help the dough to relax.

If you find the dough too sticky, add a little more flour, if it’s too crumbly, add a little more ice water. For the filling, use the freshest and highest quality berries you can find, it makes a big difference in the flavor.

Don’t overmix the berry mixture, you want it to be just combined.

You can adjust the amount of sugar to your taste, but keep in mind the berries will release their juices during baking. To get a perfect lattice top, make sure your dough is at room temperature and easy to roll out.

Use a ruler or a pastry mat to help you get even strips.

Don’t stretch the strips too much, it’ll cause the crust to shrink during baking. The pie will be golden brown and the filling will be bubbly when it’s done.

Keep an eye on it after 30 minutes, every oven is different.

Let it cool for at least 30 minutes, the filling will set and the flavors will meld together. This pie serves 7, so grab a fork and get ready to devour it!