Pioneer Woman Mixed Berry Pie Recipe

This rustic Pioneer Woman Mixed Berry Pie captures the vibrant essence of summer in every slice. It is made with a flaky buttery crust, a medley of sweet strawberries, blueberries, and raspberries, and a hint of bright lemon zest. The result is a bubbling, jammy filling encased in a golden, crisp pastry that melts in your mouth. It is perfect for backyard barbecues or a cozy Sunday dessert with family.

Try More Recipes:

• Pioneer Woman Pumpkin Pie with Condensed Milk Recipe
• Pioneer Woman Root Beer Float Pie Recipe
• Pioneer Woman Coconut Custard Pie Recipe

💗 Why You Will Love This Mixed Berry Pie Recipe:

• It is incredibly versatile. You can mix and match whatever berries you have on hand, whether they are fresh from the farmers market or sitting in your freezer.
• The flavor is perfectly balanced. The combination of sweet blueberries and strawberries with tart raspberries and lemon zest creates a filling that is never too sugary.
• It is beautifully rustic. This pie does not require perfection; the bubbling fruit juice and golden, flaky crust look stunning even if the crimping isn’t perfect.
• It feeds a crowd. This deep-dish dessert yields plenty of slices, making it the ideal centerpiece for potlucks, holidays, or summer BBQs.

🍓 Pioneer Woman Mixed Berry Pie Ingredients

• 1 package refrigerated pie crusts (2 crusts), or homemade dough
• 1 1/2 cups fresh strawberries, hulled and quartered
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries or blackberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small cubes
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar, for sprinkling

🥧 How To Make Pioneer Woman Mixed Berry Pie

1. Preheat the oven: to 400°F (200°C) and place a baking sheet on the bottom rack to catch any drips.
2. Prepare the filling: by gently tossing the strawberries, blueberries, and raspberries with the granulated sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl.
3. Roll out the dough: for the bottom crust and carefully press it into a 9-inch pie dish, trimming any excess from the edges.
4. Pour the fruit mixture: into the prepared pie shell, arranging it so the mound is slightly higher in the center.
5. Dot the filling: with the small cubes of butter scattered evenly over the berries.
6. Cover the pie: with the second crust (you can do a solid top with slits for vents or weave a lattice pattern) and crimp the edges to seal.
7. Brush the crust: with the beaten egg and sprinkle strictly with the coarse sugar for a crunchy, golden finish.
8. Bake the pie: for 45 to 55 minutes until the crust is deep golden brown and the fruit filling is bubbling thickly through the vents.

💡 Recipe Tips

• Use a pie shield. If the edges of the crust start browning too quickly before the center is done, cover them with a pie shield or a ring of aluminum foil.
• Let it cool completely. It is crucial to let the pie cool for at least 3 to 4 hours before slicing; this allows the cornstarch to fully set so the filling doesn’t run.
• Don’t thaw frozen berries. If you substitute frozen berries, use them straight from the freezer and add an extra teaspoon of cornstarch to account for the extra moisture.
• Vent the top. If using a solid top crust, make sure to cut large enough slits to allow steam to escape, which keeps the bottom crust from getting soggy.

🍧 What To Serve With Mixed Berry Pie?

This Mixed Berry Pie pairs beautifully with a creamy element to balance the tart fruit. Serve a warm slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A hot cup of black coffee or herbal tea rounds out the dessert perfectly.

🎚 How To Store Leftovers Mixed Berry Pie?

• Refrigerate: Cover the cooled pie loosely with plastic wrap or foil and store it in the refrigerator for up to 4 days.
• Freeze: Wrap the baked and cooled pie tightly in plastic wrap and then foil; freeze for up to 2 months and thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Mixed Berry Pie?

• Oven: Place the pie on a baking sheet and heat at 350°F (175°C) for 10-15 minutes until warm.
• Air Fryer: Heat individual slices at 325°F (160°C) for 3-5 minutes for a crispy crust.
• Microwave: Heat a slice on a plate for 30-60 seconds, though the crust may become soft.

FAQs

Try More Recipes:

• Pioneer Woman Coconut Cream Pie Recipe
• Pioneer Woman Sweet Potato Pie Recipe
• Pioneer Woman Pecan Pie Recipe

📊 Mixed Berry Pie Nutrition Facts

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 220mg
• Total Carbohydrate: 58g
• Dietary Fiber: 4g
• Sugars: 32g
• Protein: 3g

Pioneer Woman Mixed Berry Pie Recipe

Recipe by Imen DridiCourse: DessertCuisine: AmericanDifficulty: Easy

Yields

8

slices

Prep time

20

minutes

Cooking time

55

minutes

Calories

380

kcal

Total time

1

hour 

10

minutes

A rustic and sweet Pioneer Woman Mixed Berry Pie loaded with strawberries, blueberries, and raspberries. This summer dessert features a flaky double crust and a jammy filling. Perfect for family gatherings.

Ingredients

• 1 package refrigerated pie crusts (2 crusts), or homemade dough

• 1 1/2 cups fresh strawberries, hulled and quartered

• 1 1/2 cups fresh blueberries

• 1 1/2 cups fresh raspberries or blackberries

• 1 cup granulated sugar

• 1/4 cup cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1/4 teaspoon salt

• 2 tablespoons unsalted butter, cut into small cubes

• 1 large egg, beaten (for egg wash)

• 1 tablespoon coarse sugar, for sprinkling

Directions

• Preheat the oven: to 400°F (200°C) and place a baking sheet on the bottom rack to catch any drips.
• Prepare the filling: by gently tossing the strawberries, blueberries, and raspberries with the granulated sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl.
• Roll out the dough: for the bottom crust and carefully press it into a 9-inch pie dish, trimming any excess from the edges.
• Pour the fruit mixture: into the prepared pie shell, arranging it so the mound is slightly higher in the center.
• Dot the filling: with the small cubes of butter scattered evenly over the berries.
• Cover the pie: with the second crust (you can do a solid top with slits for vents or weave a lattice pattern) and crimp the edges to seal.
• Bake the pie: for 45 to 55 minutes until the crust is deep golden brown and the fruit filling is bubbling thickly through the vents.
• Bake the pie: for 45 to 55 minutes until the crust is deep golden brown and the fruit filling is bubbling thickly through the vents.

Notes

• Use a pie shield. If the edges of the crust start browning too quickly before the center is done, cover them with a pie shield or a ring of aluminum foil.
  Let it cool completely. It is crucial to let the pie cool for at least 3 to 4 hours before slicing; this allows the cornstarch to fully set so the filling doesn’t run.
  Don’t thaw frozen berries. If you substitute frozen berries, use them straight from the freezer and add an extra teaspoon of cornstarch to account for the extra moisture.
  Vent the top. If using a solid top crust, make sure to cut large enough slits to allow steam to escape, which keeps the bottom crust from getting soggy.