Picture this: a warm, flaky crust giving way to a burst of sweet, juicy berries in every bite. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply craving a comforting dessert, these 20 berry pie recipes have you covered. From classic blueberry to innovative mixed-berry creations, get ready to find your new favorite treat that will have everyone asking for seconds!
Classic Blueberry Pie
Gather ’round, pie enthusiasts! This classic blueberry pie is about to become your new best friend—it’s flaky, fruity, and guaranteed to disappear faster than your resolve to “just have one slice.” Let’s dive into this berry bliss!
Ingredients
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 cup unsalted butter, chilled and cubed (keep it cold for flakiness!)
- 1 tsp salt
- 6-8 tbsp ice water, as needed to bind dough
- 6 cups fresh blueberries, rinsed and patted dry (frozen works too, no thawing needed)
- ¾ cup granulated sugar, adjust for berry sweetness
- ¼ cup cornstarch, to thicken juices without cloudiness
- 1 tbsp lemon juice, for a bright zing
- 1 tsp vanilla extract, because everything’s better with vanilla
- 1 egg, beaten, for that golden sheen
- 1 tbsp coarse sugar, for a sparkling crunch
Instructions
- Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
- Add 1 cup chilled, cubed butter and use a pastry cutter or your fingers to work it into pea-sized crumbs.
- Drizzle in 6-8 tbsp ice water, 1 tbsp at a time, mixing just until dough comes together (tip: overmixing makes tough crust—stop when it holds shape!).
- Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F and place a baking sheet on the lower rack to catch drips.
- In another bowl, toss 6 cups blueberries with ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla until evenly coated.
- On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie dish.
- Pour the blueberry filling into the crust, mounding it slightly in the center.
- Roll the second dough disc into another 12-inch circle and place it over the filling.
- Crimp the edges to seal, then brush the top with 1 beaten egg and sprinkle with 1 tbsp coarse sugar.
- Cut 4-5 slits in the top crust to vent steam (tip: get creative—try a berry-shaped cutout!).
- Bake at 375°F for 50-60 minutes, until the crust is golden brown and filling is bubbly (tip: if edges brown too fast, cover with foil).
- Cool on a wire rack for at least 2 hours to let the filling set.
Every slice reveals a juicy, purple-hued filling that’s sweet with a hint of tartness, all wrapped in a buttery, shatter-crisp crust. Serve it warm with a scoop of vanilla ice cream for that classic “à la mode” moment, or go rogue and pair it with a sharp cheddar cheese—trust us, it’s a game-changer!
Strawberry Rhubarb Pie
Whoever decided strawberries and rhubarb should tango in a pie crust was an absolute culinary genius—this sweet-tart duo creates a filling so vibrant, it practically winks at you from the oven. With a flaky, buttery crust hugging that jewel-toned filling, this pie is the ultimate spring-to-summer showstopper that’ll have your taste buds doing a happy dance. Trust me, one slice and you’ll be plotting your next bake before the crumbs are gone!
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, chilled and cubed (or sub with vegan butter for a dairy-free twist)
– 1 tsp salt
– 6–8 tbsp ice water, added gradually until dough just comes together
– 3 cups fresh strawberries, hulled and sliced (frozen works too, but thaw and drain first)
– 2 cups rhubarb, chopped into ½-inch pieces
– ¾ cup granulated sugar, or adjust for sweetness preference
– ¼ cup cornstarch, to thicken without cloudiness
– 1 tbsp lemon juice, for a bright zing
– 1 egg, lightly beaten (optional, for a golden glaze)
– 1 tbsp coarse sugar, for a sparkling crust finish
Instructions
1. In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt until fully combined.
2. Add 1 cup chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until pea-sized crumbs form—this creates flaky layers as the butter melts in the oven.
3. Drizzle in 6 tbsp ice water, stirring with a fork, and add up to 2 tbsp more if needed until the dough just holds together when pressed.
4. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 30 minutes (or up to 2 days) to prevent shrinkage during baking.
5. While the dough chills, combine 3 cups sliced strawberries, 2 cups chopped rhubarb, ¾ cup sugar, ¼ cup cornstarch, and 1 tbsp lemon juice in a bowl, tossing gently to coat evenly.
6. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips and help crisp the bottom crust.
7. On a floured surface, roll one dough disc into a 12-inch circle and carefully transfer it to a 9-inch pie dish, pressing it gently into the edges.
8. Spoon the strawberry-rhubarb filling into the crust, mounding it slightly in the center for a domed finish.
9. Roll the second dough disc into another 12-inch circle, lay it over the filling, and crimp the edges with a fork or your fingers to seal.
10. Brush the top crust with 1 lightly beaten egg and sprinkle with 1 tbsp coarse sugar for a glossy, crackly finish.
11. Cut 4–5 slits in the top crust to allow steam to escape and prevent a soggy filling.
12. Bake at 375°F for 50–60 minutes, or until the crust is deep golden brown and bubbling juices peek through the slits.
13. Let the pie cool completely on a wire rack—about 3–4 hours—so the filling sets neatly without oozing.
Velvety chunks of rhubarb soften into tangy perfection alongside syrupy strawberries, all cradled in a shatteringly crisp crust that shatters with every forkful. Serve it slightly warm with a scoop of vanilla bean ice cream melting into the crevices, or go rogue and pair it with a sharp cheddar slice for a sweet-salty thrill that’ll redefine dessert forever.
Mixed Berry Lattice Pie
My goodness, have you ever seen a pie that looks more like it belongs in a bakery window than your kitchen? This mixed berry lattice pie is the edible equivalent of showing off—all flaky, buttery crust with jewel-toned berries peeking through like they’re winking at you. It’s the kind of dessert that makes people think you secretly trained at a pastry school, when really you just followed these gloriously simple steps.
Ingredients
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 cup unsalted butter, chilled and cubed (cold butter = flaky layers!)
- 1 tsp salt
- 6-8 tbsp ice water
- 4 cups mixed berries (fresh or frozen—no thawing needed!)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 egg, beaten (for that golden shine)
- 1 tbsp coarse sugar, for sprinkling
Instructions
- Combine flour and salt in a large bowl.
- Add chilled butter cubes and use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
- Drizzle in ice water, 1 tablespoon at a time, mixing just until the dough comes together—don’t overwork it or the crust will be tough.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour (up to 2 days).
- Preheat oven to 375°F and place a baking sheet on the middle rack to catch any drips.
- Roll out one dough disc on a floured surface to a 12-inch circle and fit it into a 9-inch pie plate.
- Toss berries with sugar, cornstarch, and lemon juice in a bowl until evenly coated.
- Pour berry mixture into the pie crust, mounding it slightly in the center.
- Roll out the second dough disc and cut it into 1-inch strips using a pastry wheel or knife.
- Weave strips over the filling in a lattice pattern, pressing ends to seal with the bottom crust.
- Brush lattice with beaten egg and sprinkle generously with coarse sugar for a crackly finish.
- Bake for 50-60 minutes, until crust is deep golden and berry filling is bubbling vigorously.
- Let pie cool completely on a wire rack—about 4 hours—so the filling sets properly.
Let’s be real: that first slice is going to be a messy, juicy masterpiece. The crust shatters into buttery flakes while the berries burst with tangy-sweet intensity that’ll have you sneaking back for seconds. Serve it warm with a scoop of vanilla ice cream melting into the lattice cracks, or go full rebel and eat it for breakfast—we won’t judge.
Rustic Blackberry Galette
Every time I see blackberries at the market, I can’t help but imagine them starring in a dessert that’s equal parts elegant and effortlessly casual—enter this rustic galette that basically bakes itself while looking like it came from a fancy bakery. Seriously, this free-form beauty is the pastry equivalent of messy buns and sweatpants: comfy, forgiving, and downright delicious.
Ingredients
- 1 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup cold unsalted butter, cubed (keep it chilly for flaky layers)
- ¼ cup ice water (add a splash more if dough feels dry)
- 2 cups fresh blackberries (frozen work too, no need to thaw)
- ¼ cup granulated sugar (adjust for berry sweetness)
- 1 tbsp cornstarch (to thicken juices without gumminess)
- 1 tsp lemon juice (brightens the berry flavor)
- 1 egg, lightly beaten (for that golden, glossy crust)
- 1 tbsp coarse sugar (for a crunchy, sparkly finish)
Instructions
- In a large bowl, whisk together 1 ½ cups all-purpose flour and ¼ teaspoon salt.
- Add ½ cup cold, cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour until pea-sized crumbs form.
- Drizzle in ¼ cup ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Tip: Don’t overmix—visible butter bits mean a flakier crust!
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes to relax the gluten.
- While dough chills, toss 2 cups blackberries with ¼ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice in a medium bowl.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
- Transfer the dough to the prepared baking sheet and pile the blackberry mixture in the center, leaving a 2-inch border.
- Fold the dough edges over the filling, pleating as you go to create a rustic, free-form shape. Tip: No perfection needed here—uneven folds add charm!
- Brush the dough edges with 1 lightly beaten egg and sprinkle with 1 tablespoon coarse sugar for a glossy, crunchy crust.
- Bake at 375°F for 30–35 minutes, until the crust is golden brown and berry juices bubble thickly. Tip: Let it cool on the pan for 10 minutes before slicing to avoid a juicy landslide.
Dig into that flaky, buttery crust giving way to a jammy, tart-sweet blackberry center that’s just begging to be paired with a scoop of vanilla ice cream. Seriously, serve it warm with a dollop of whipped cream or go full rebel and eat it straight from the pan—no judgment here.
Triple Berry Crumble Pie
Ready to turn your kitchen into a berry bonanza? This Triple Berry Crumble Pie is basically summer in a crust—a glorious mess of sweet, tart, and buttery goodness that’ll have you forgetting all about your life problems (at least until the last crumb disappears).
Ingredients
– 1 9-inch pie crust, store-bought or homemade (thaw if frozen) – 4 cups mixed fresh berries: strawberries, blueberries, raspberries (frozen works too, no need to thaw) – 1/2 cup granulated sugar (adjust for berry sweetness) – 1/4 cup all-purpose flour (or cornstarch for thickening) – 1 tbsp lemon juice (freshly squeezed for zing) – 1 cup all-purpose flour – 1/2 cup rolled oats (old-fashioned for crunch) – 1/2 cup packed brown sugar (light or dark, your call) – 1/2 cup unsalted butter, cold and cubed (keep it chilly for best crumble) – 1/2 tsp ground cinnamon (a pinch more if you’re feeling spicy) – 1/4 tsp salt (balances the sweetness)
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips. 2. Press the pie crust into a 9-inch pie dish, crimping the edges decoratively. 3. In a large bowl, toss the mixed berries with granulated sugar, 1/4 cup flour, and lemon juice until evenly coated. 4. Tip: If using frozen berries, add an extra tablespoon of flour to absorb excess liquid. 5. Pour the berry mixture into the prepared pie crust, spreading it evenly. 6. In the same bowl (less cleanup!), combine 1 cup flour, oats, brown sugar, cinnamon, and salt. 7. Add the cold, cubed butter and use your fingers or a pastry cutter to work it in until pea-sized crumbs form. 8. Tip: For maximum crunch, avoid overmixing—clumps are your friend here. 9. Sprinkle the crumble topping evenly over the berries, covering them completely. 10. Place the pie on the preheated baking sheet and bake for 45–50 minutes, until the topping is golden and berries are bubbling. 11. Tip: If the crust browns too quickly, tent the edges with foil halfway through baking. 12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set. Devour this warm masterpiece with its jammy berry filling and crisp, oat-speckled topping that shatters with every forkful. Dare to serve it à la mode with vanilla ice cream melting into the crevices, or go rogue with a dollop of whipped cream for a dessert that’s basically a hug in pie form.
Raspberry Cream Cheese Pie
Prepare to have your dessert world deliciously rocked by this raspberry cream cheese pie that’s so good, it might just steal the spotlight at your next gathering. Picture this: a buttery graham cracker crust cradling a cloud of creamy filling, all topped with a ruby-red raspberry glaze that looks almost too pretty to eat. This no-bake beauty comes together faster than you can say “seconds, please!” and delivers maximum wow factor with minimal kitchen time.
Ingredients
- 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
- 6 tbsp unsalted butter, melted (plus extra for greasing)
- ¼ cup granulated sugar (for extra crunch in the crust)
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted (to prevent lumps)
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups fresh raspberries (plus extra for garnish)
- ½ cup raspberry jam, seedless preferred
- 1 tbsp lemon juice, freshly squeezed
Instructions
- Lightly grease a 9-inch pie plate with butter to prevent sticking.
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand.
- Firmly press the crumb mixture into the bottom and up the sides of the prepared pie plate using the bottom of a measuring cup.
- Chill the crust in the refrigerator for exactly 30 minutes to set while you prepare the filling.
- Beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and lump-free.
- Gradually add the sifted powdered sugar to the cream cheese, beating for another 1 minute until fully incorporated.
- Mix in the vanilla extract until just combined.
- In a separate chilled bowl, whip the cold heavy cream on high speed for 3-4 minutes until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
- Spread the cream cheese filling evenly into the chilled crust, smoothing the top with an offset spatula.
- Refrigerate the pie for 2 hours to allow the filling to set completely.
- Combine raspberry jam and lemon juice in a small saucepan over low heat, stirring constantly for 3 minutes until smooth and pourable.
- Remove the saucepan from heat and let the glaze cool for 5 minutes until warm but not hot.
- Arrange fresh raspberries in a single layer over the chilled cream cheese filling.
- Carefully pour the warm raspberry glaze over the berries, using the back of a spoon to spread it evenly.
- Return the pie to the refrigerator and chill for another 30 minutes before serving.
Ultimate satisfaction arrives when you slice into this masterpiece—the crisp graham cracker crust gives way to the impossibly creamy filling, while the tart raspberry glaze provides the perfect counterpoint to the sweet cream cheese. Serve it slightly chilled with extra fresh berries on the side, or get fancy with a dollop of whipped cream and mint sprigs for that Instagram-worthy finish that’ll have everyone asking for the recipe.
Blueberry Peach Pie
Let’s be real—there are two kinds of people in this world: those who patiently wait for pie to cool, and liars. This blueberry peach pie is the ultimate summer fling, where sweet peaches and tart blueberries get cozy under a buttery, flaky crust that’s basically a hug for your soul.
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed (the colder, the flakier!)
– 1 tsp salt
– 6–8 tbsp ice water, just until dough comes together
– 3 cups fresh peaches, peeled and sliced (frozen works in a pinch)
– 2 cups fresh blueberries
– ¾ cup granulated sugar, adjust for fruit sweetness
– ¼ cup cornstarch, to thicken without gumminess
– 1 tbsp lemon juice, for a zesty kick
– 1 egg, beaten, for that golden shine
– 1 tbsp coarse sugar, for sparkly crunch
Instructions
1. In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt.
2. Add 1 cup cold, cubed butter and use a pastry cutter or your fingers to work it into pea-sized crumbs.
3. Drizzle in 6–8 tbsp ice water, 1 tbsp at a time, mixing just until the dough holds together when pressed.
4. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days) to prevent shrinkage.
5. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips.
6. In another bowl, toss 3 cups sliced peaches, 2 cups blueberries, ¾ cup sugar, ¼ cup cornstarch, and 1 tbsp lemon juice until evenly coated.
7. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie dish, trimming any overhang.
8. Pour the fruit filling into the crust, mounding it slightly in the center.
9. Roll the second dough disc into another 12-inch circle and place it over the filling.
10. Crimp the edges together with a fork or your fingers to seal, then cut 4–5 slits in the top crust for steam to escape.
11. Brush the top with 1 beaten egg and sprinkle with 1 tbsp coarse sugar for a glossy, crackly finish.
12. Bake at 375°F for 50–60 minutes, until the crust is deep golden and filling bubbles thickly through the slits.
13. Cool on a wire rack for at least 2 hours to let the filling set—no cheating!
You’ll be rewarded with a pie that’s juicily tender inside and shatteringly crisp outside. Yes, it’s downright magical served warm with a scoop of vanilla ice cream, but honestly, eating it straight from the pan with a fork is a totally valid life choice.
Blackberry Lavender Pie
Oh, the drama! This blackberry lavender pie is basically a Shakespearean romance in dessert form—juicy berries tangoing with floral lavender in a buttery crust that’ll have you swooning. Forget basic pies; this one’s a showstopper that’ll make your taste buds write sonnets.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, chilled and cubed (keep it cold for flakiness!)
– 1/4 cup ice water, or as needed to bind dough
– 4 cups fresh blackberries, rinsed and patted dry (frozen work too, just thaw first)
– 3/4 cup granulated sugar, adjust for berry sweetness
– 2 tbsp cornstarch, to thicken without gumminess
– 1 tsp dried culinary lavender, crushed lightly (don’t overdo it—floral power!)
– 1 tbsp lemon juice, for a zesty kick
– 1 egg, beaten, for that golden glaze
Instructions
1. In a large bowl, combine 2 cups flour and chilled cubed butter.
2. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
3. Gradually add 1/4 cup ice water, mixing just until the dough comes together (tip: overmixing makes tough crust—stop when it holds shape!).
4. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes at 40°F or below.
5. Preheat oven to 375°F and place a rack in the center.
6. On a floured surface, roll one dough disc to a 12-inch circle and fit it into a 9-inch pie dish.
7. In a separate bowl, toss 4 cups blackberries with 3/4 cup sugar, 2 tbsp cornstarch, 1 tsp lavender, and 1 tbsp lemon juice until coated.
8. Pour the berry mixture into the pie crust, spreading evenly.
9. Roll the second dough disc to a 12-inch circle and place it over the filling.
10. Crimp the edges firmly to seal, then brush the top with beaten egg for shine.
11. Cut 4-5 slits in the top crust to vent steam (tip: this prevents soggy bottoms!).
12. Bake at 375°F for 45-50 minutes, until the crust is golden and filling bubbles thickly (tip: place a baking sheet underneath to catch drips).
13. Cool on a wire rack for at least 2 hours before slicing.
Truly, this pie is a textural dream—flaky crust giving way to a jammy, fragrant filling that’s not too sweet. Serve it warm with a scoop of vanilla ice cream for a cozy contrast, or chill it and enjoy the lavender’s subtle perfume shining through.
Strawberry Basil Pie
Dare we say there’s a pie that might just steal summer’s thunder? This strawberry basil beauty is the culinary equivalent of finding twenty bucks in last season’s jacket—unexpected, delightful, and makes you feel like you’ve won the day. It’s the perfect mash-up of sweet, fragrant, and downright irresistible that’ll have your taste buds doing a happy dance.
Ingredients
– 2 ½ cups all-purpose flour (plus extra for dusting)
– 1 cup unsalted butter, cold and cubed (keep it chilly for flakiness)
– 1 tsp salt (enhances all the flavors)
– 6–8 tbsp ice water (add gradually until dough comes together)
– 4 cups fresh strawberries, hulled and sliced (about 1 ½ lbs, ripe but firm)
– ¾ cup granulated sugar (adjust for berry sweetness)
– 2 tbsp cornstarch (for thickening, no soupy pies!)
– ¼ cup fresh basil leaves, finely chopped (packed, for that herby punch)
– 1 tbsp lemon juice (brightens the filling)
– 1 egg, beaten (for that golden, glossy crust)
– 1 tbsp coarse sugar (for a crunchy, sparkly finish)
Instructions
1. In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt.2. Add 1 cup cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until pea-sized crumbs form.3. Drizzle in 6–8 tbsp ice water, 1 tbsp at a time, mixing gently with a fork until the dough just holds together when pressed.4. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 2 days) to relax the gluten and prevent shrinkage.5. Preheat your oven to 375°F and place a baking sheet on the middle rack to preheat—this catches drips and ensures a crisp bottom crust.6. In another bowl, toss 4 cups sliced strawberries with ¾ cup sugar, 2 tbsp cornstarch, ¼ cup chopped basil, and 1 tbsp lemon juice until evenly coated.7. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch pie dish, trimming any overhang.8. Pour the strawberry-basil filling into the crust, spreading it evenly.9. Roll the second dough disc into a 12-inch circle and place it over the filling.10. Crimp the edges together firmly, then brush the top with 1 beaten egg and sprinkle with 1 tbsp coarse sugar.11. Cut 4–5 slits in the top crust to allow steam to escape during baking.12. Bake the pie on the preheated baking sheet for 45–55 minutes, until the crust is deep golden brown and filling is bubbly.13. Cool the pie completely on a wire rack for at least 3 hours to let the filling set—resisting the urge to slice warm prevents a juicy mess! Kindly note that this pie boasts a flaky, buttery crust that shatters with each forkful, hugging a jammy, basil-kissed strawberry center. Serve it slightly warm with a scoop of vanilla bean ice cream for a contrast that’s pure magic, or enjoy a slice for breakfast—we won’t tell!
Mixed Berry Hand Pies
Hooray! We’re about to turn those gorgeous summer berries into portable pockets of pure joy that’ll make you the undisputed hero of any picnic, potluck, or desperate Tuesday. These mixed berry hand pies are your golden ticket to flaky, fruity bliss without any fancy pastry skills required—just pure, unadulterated fun.
Ingredients
– 2 sheets frozen puff pastry, thawed (keep cold until ready to use for maximum flakiness)
– 2 cups mixed fresh berries, chopped if large (strawberries, blueberries, raspberries—whatever looks best!)
– 1/4 cup granulated sugar (adjust based on berry sweetness)
– 1 tbsp cornstarch (to thicken the juicy berry filling)
– 1 tsp fresh lemon juice (brightens the flavor)
– 1 large egg, beaten (for that gorgeous golden shine)
– 1 tbsp coarse sugar, for sprinkling (adds a delightful crunch)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, gently toss the mixed berries with granulated sugar, cornstarch, and lemon juice until evenly coated. Tip: Don’t overmix to keep some berries intact for texture.
3. Unfold one sheet of puff pastry on a lightly floured surface and roll it out to a 10×10-inch square.
4. Cut the pastry into four equal 5×5-inch squares using a sharp knife or pizza cutter.
5. Spoon about 2 tablespoons of the berry mixture onto the center of each square, leaving a 1/2-inch border clear on all sides.
6. Brush the exposed edges of each square lightly with the beaten egg using a pastry brush.
7. Fold one corner of each square over the filling to meet the opposite corner, forming a triangle.
8. Press the edges firmly together with your fingers to seal.
9. Crimp the sealed edges with a fork to create a decorative, secure border that prevents leaks.
10. Transfer the assembled hand pies to the prepared baking sheet, spacing them about 2 inches apart.
11. Brush the tops of each hand pie generously with the remaining beaten egg.
12. Sprinkle the coarse sugar evenly over the tops for a sparkling finish.
13. Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape during baking.
14. Bake for 18-22 minutes, or until the pastry is puffed and deep golden brown. Tip: Rotate the baking sheet halfway through for even browning.
15. Remove the hand pies from the oven and let them cool on the baking sheet for 10 minutes before handling. Tip: The filling will be very hot, so this resting time is crucial.
Nothing beats that satisfying crackle of sugar-crusted pastry giving way to a warm, jammy berry center that’s just sweet enough. Serve them slightly warm with a dollop of vanilla ice cream for the ultimate sweet-and-temp contrast, or pack them cold for a surprise lunchbox treat that’ll have everyone asking for your secret.
Blueberry Lemon Meringue Pie
Kick your basic lemon meringue pie to the curb, because this blueberry-studded beauty is about to become your new summer obsession. We’re talking about a dessert that’s equal parts sunshine and sass, with a flavor combo so brilliant it’ll make your taste buds do a happy dance. Get ready to impress literally everyone (including yourself) with this showstopper.
Ingredients
– 1 9-inch pie crust, pre-baked (store-bought is totally fine, no judgment here)
– 1 cup granulated sugar (for that perfect sweetness level)
– 1/4 cup cornstarch (the secret to a non-weepy filling)
– 1/4 teaspoon salt (to balance all that sweetness)
– 1 1/2 cups water
– 4 large egg yolks, lightly beaten (save those whites for the meringue!)
– 1/2 cup fresh lemon juice (about 3-4 lemons, bottled in a pinch)
– 2 tablespoons unsalted butter, cubed (because butter makes everything better)
– 1 teaspoon lemon zest (for extra zing)
– 1 cup fresh blueberries (frozen work too, just thaw and pat dry)
– 4 large egg whites, room temperature (this is crucial for maximum volume)
– 1/2 cup granulated sugar (yes, more sugar for the meringue)
– 1/4 teaspoon cream of tartar (your meringue’s best friend for stability)
Instructions
1. Preheat your oven to 350°F.
2. In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt until no lumps remain.
3. Gradually whisk in 1 1/2 cups water until the mixture is completely smooth.
4. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 5-7 minutes.
5. Remove from heat and slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
6. Pour the tempered egg yolk mixture back into the saucepan, whisking continuously.
7. Return to medium heat and cook for 2 more minutes, whisking constantly, until very thick.
8. Remove from heat and stir in lemon juice, butter, and lemon zest until the butter melts completely.
9. Gently fold in 1 cup fresh blueberries with a spatula.
10. Pour the blueberry lemon filling into your pre-baked pie crust and spread evenly.
11. In a completely clean, grease-free bowl, beat 4 egg whites and cream of tartar with an electric mixer on medium speed until foamy.
12. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while beating on high speed.
13. Continue beating until stiff, glossy peaks form, about 5-7 minutes.
14. Spread the meringue over the warm filling, making sure to seal it completely to the edges of the crust.
15. Use the back of a spoon to create decorative peaks and swirls in the meringue.
16. Bake at 350°F for 12-15 minutes until the meringue tips are golden brown.
17. Remove from oven and let cool completely on a wire rack, about 4 hours.
18. Refrigerate for at least 2 hours before serving to set completely.
Seriously, the contrast between the crisp meringue peaks and that luscious blueberry-lemon filling is pure magic. Each slice delivers bright citrus notes that play perfectly against the sweet-tart berries, all nestled in a buttery crust. Try serving it with extra fresh blueberries scattered around the plate for a restaurant-worthy presentation that’ll have your guests begging for the recipe.
Raspberry Almond Streusel Pie
Ever had a pie so irresistible it makes you question all your life choices? This raspberry almond streusel pie is that dangerously delicious—a buttery, crumbly-topped masterpiece that’ll have you sneaking slices before dinner. Consider this your official warning: one bite and you’ll be hooked!
Ingredients
- 1 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup cold unsalted butter, cubed (keep it chilly for flakiness)
- ¼ cup granulated sugar
- ¼ tsp salt
- 3-4 tbsp ice water (add gradually until dough comes together)
- 4 cups fresh raspberries (frozen work too, no need to thaw)
- ⅔ cup granulated sugar
- 2 tbsp cornstarch (for thickening, don’t skip!)
- 1 tsp almond extract (or vanilla if you prefer)
- ½ cup sliced almonds
- ⅓ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C) and grab a 9-inch pie dish.
- In a large bowl, combine 1 ½ cups flour, ¼ cup granulated sugar, and ¼ tsp salt.
- Add ½ cup cold cubed butter and use a pastry cutter or your fingers to work it in until pea-sized crumbs form.
- Drizzle in 3 tbsp ice water, mixing with a fork until the dough starts to clump; add the remaining 1 tbsp water if needed.
- Tip: Don’t overmix—visible butter bits mean a flakier crust!
- Gather the dough into a ball, flatten into a disc, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll the dough into a 12-inch circle and fit it into the pie dish; trim and crimp the edges.
- In a separate bowl, toss 4 cups raspberries with ⅔ cup granulated sugar, 2 tbsp cornstarch, and 1 tsp almond extract until coated.
- Pour the raspberry filling into the crust and spread it evenly.
- For the streusel, mix ½ cup sliced almonds, ⅓ cup flour, and ¼ cup brown sugar in a small bowl.
- Add ¼ cup cold cubed butter and pinch with your fingers until crumbly.
- Sprinkle the streusel over the raspberries, covering the surface completely.
- Tip: Press the streusel lightly so it sticks but stays crumbly after baking.
- Bake for 45–50 minutes, until the crust is golden and filling is bubbly.
- Tip: Place a baking sheet underneath to catch any drips and avoid a messy oven!
- Let the pie cool on a wire rack for at least 2 hours to set.
Outrageously good, this pie boasts a jammy raspberry center with a nutty, crunchy streusel that’s pure texture heaven. Serve it warm with a scoop of vanilla ice cream for a cozy dessert, or slice it cold for a portable picnic treat—either way, it’s a showstopper!
Cherry Berry Slab Pie
Ready to tackle a dessert that looks like you slaved for hours but secretly comes together with minimal fuss? This cherry berry slab pie is the ultimate crowd-pleaser that’ll have your guests thinking you graduated from pastry school—no need to tell them about the store-bought crust shortcut!
Ingredients
– 2 boxes (14.1 oz each) refrigerated pie crusts, thawed (the ultimate time-saver!)
– 4 cups frozen sweet cherries
– 2 cups frozen mixed berries
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– 1/2 tsp almond extract (optional but highly recommended)
– 1 large egg, beaten
– 1 tbsp coarse sugar for sprinkling
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch baking sheet with parchment paper.
2. Unroll one pie crust onto the prepared baking sheet, gently pressing it into the corners.
3. In a large bowl, combine frozen cherries, frozen berries, granulated sugar, and cornstarch until evenly coated.
4. Stir in lemon juice, vanilla extract, and almond extract until the fruit mixture is thoroughly combined.
5. Spread the fruit filling evenly over the bottom crust, leaving a 1-inch border around the edges.
6. Unroll the second pie crust and carefully place it over the fruit filling.
7. Crimp the edges of the top and bottom crusts together firmly with your fingers or a fork.
8. Brush the entire top crust with beaten egg using a pastry brush.
9. Sprinkle coarse sugar generously over the egg-washed crust.
10. Cut 4-5 slits in the top crust with a sharp knife to allow steam to escape during baking.
11. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and fruit filling is bubbling through the slits.
12. Transfer the baking sheet to a wire rack and let the pie cool completely for at least 2 hours before slicing.
Unbelievably, this beauty emerges with a flaky, buttery crust that shatters perfectly against the jewel-toned filling. The cherries and berries create a sweet-tart symphony that’s neither too syrupy nor too firm—just the right jammy consistency. Serve warm squares topped with vanilla ice cream for the ultimate temperature contrast, or pack cold slices for a picnic where you’ll undoubtedly become the most popular person at the blanket.
Black Forest Berry Pie
Absolutely nothing says “I’m a dessert wizard” quite like a pie that’s bursting with juicy, dark berries and a hint of chocolatey mischief. This Black Forest Berry Pie is the kind of showstopper that’ll have your friends begging for the recipe—and maybe even naming their firstborn after you (or at least their pet). It’s a playful twist on the classic, packed with flavor and fun, because who says pie can’t be the life of the party?
Ingredients
– 2 cups all-purpose flour (or swap for gluten-free blend if needed)
– 1/2 cup unsalted butter, cold and cubed (keep it chilly for flaky crust)
– 1/4 cup granulated sugar (adjust slightly for sweetness preference)
– 1/4 tsp salt (enhances all the flavors)
– 4 cups mixed blackberries and cherries, fresh or frozen (thawed if frozen)
– 1/2 cup dark chocolate chips (go for high-quality, or use chopped bars)
– 1 tbsp lemon juice (brightens the berry mix)
– 1/4 cup cornstarch (thickens filling without cloudiness)
– 1 egg, beaten (for that golden, glossy crust finish)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt, whisking them together until evenly mixed.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the texture resembles coarse crumbs.
4. Gradually sprinkle in 3-4 tbsp of ice water, mixing just until the dough comes together—avoid overworking it to keep the crust tender.
5. Divide the dough into two equal portions, shaping each into a disc, then wrap them in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
6. While the dough chills, toss 4 cups mixed blackberries and cherries with 1/4 cup cornstarch and 1 tbsp lemon juice in a separate bowl, coating evenly to prevent a soggy bottom.
7. Roll out one dough disc on a floured surface to fit a 9-inch pie dish, gently pressing it into the bottom and sides.
8. Sprinkle 1/2 cup dark chocolate chips evenly over the bottom crust, creating a decadent layer that melts into the berries.
9. Pour the berry mixture over the chocolate chips, spreading it out in an even layer.
10. Roll out the second dough disc and place it over the filling, crimping the edges with a fork to seal and prevent leaks.
11. Brush the top crust with 1 beaten egg for a shiny, golden finish, then cut a few slits in the center to allow steam to escape during baking.
12. Bake the pie in the preheated oven at 375°F for 45-50 minutes, or until the crust is deep golden brown and the filling is bubbling through the slits.
13. Let the pie cool on a wire rack for at least 2 hours before slicing—this helps the filling set properly for clean cuts.
Oh, the glorious result! This pie boasts a flaky, buttery crust that shatters with each bite, while the filling oozes with tart berries and melted chocolate, creating a symphony of sweet and tangy notes. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or slice it cold for a refreshing twist—either way, it’s bound to disappear faster than you can say “seconds, please!”
Strawberry Balsamic Pie
Eureka! We’ve cracked the code on how to make strawberries even more spectacular—by giving them a sophisticated balsamic glow-up and tucking them into a flaky pie crust. This isn’t your grandma’s strawberry pie (no offense to grandma); it’s a sweet-tart masterpiece that will have your taste buds doing a happy dance. Get ready to become the pie hero of your next gathering.
Ingredients
- 1 ½ cups all-purpose flour, plus extra for dusting
- ½ cup unsalted butter, cold and cubed (or vegan butter for a dairy-free version)
- ¼ cup ice water, adding 1 tbsp at a time as needed
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar, adjust based on berry sweetness
- 2 tbsp balsamic vinegar, the good stuff makes a difference
- 1 tbsp cornstarch, for thickening without cloudiness
- 1 egg, lightly beaten (or milk for an egg wash alternative)
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- Combine 1 ½ cups all-purpose flour and ¼ tsp salt in a large bowl.
- Add ½ cup cold, cubed unsalted butter to the flour mixture.
- Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized crumbs form. Tip: Keep the butter cold for a flakier crust—if it starts to soften, pop the bowl in the freezer for 5 minutes.
- Drizzle in ¼ cup ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Gather the dough into a ball, flatten it into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Lightly flour a clean surface and roll the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
- Trim any excess dough hanging over the edges, leaving a ½-inch overhang.
- Crimp the edges of the crust decoratively with your fingers or a fork.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake the crust for 15 minutes at 375°F (190°C).
- Remove the parchment and weights and bake for another 5 minutes until lightly golden.
- In a large bowl, toss 4 cups hulled and halved strawberries with ¾ cup granulated sugar.
- Let the strawberries macerate for 15 minutes until they release their juices.
- Drain the accumulated strawberry juices into a small saucepan, reserving the berries.
- Whisk 1 tbsp cornstarch into the strawberry juices in the saucepan until smooth.
- Cook the juice mixture over medium heat, stirring constantly, until thickened and bubbling, about 3-5 minutes. Tip: Stir continuously to prevent lumps—this glossy sauce is your flavor powerhouse.
- Remove the saucepan from the heat and stir in 2 tbsp balsamic vinegar.
- Pour the thickened balsamic-strawberry sauce over the reserved strawberries and gently fold to combine.
- Spoon the strawberry filling into the pre-baked pie crust, spreading it evenly.
- Brush the edges of the crust with 1 lightly beaten egg for a golden finish.
- Bake the pie at 375°F (190°C) for 25-30 minutes until the filling is bubbly and the crust is deep golden brown. Tip: Place a baking sheet on the rack below to catch any drips and save your oven from a sticky situation.
- Transfer the pie to a wire rack and let it cool completely, about 2 hours, to allow the filling to set.
Delightfully, this pie balances a crisp, buttery crust with a filling that’s both jammy and bright—the balsamic adds a subtle tang that cuts through the sweetness. Serve it slightly warm with a scoop of vanilla bean ice cream melting over the top, or enjoy a slice cold straight from the fridge for a refreshing treat.
Blueberry Cardamom Pie
Who knew that combining plump blueberries with the exotic whisper of cardamom could create such pie perfection? This isn’t your grandma’s blueberry pie—unless your grandma was a spice-wielding flavor wizard who believed every dessert should have a hint of mystery and a whole lot of wow factor. Get ready to bake a pie that’ll have your taste buds doing a happy dance and your friends begging for the recipe.
Ingredients
– 2 cups all-purpose flour (or swap 1 cup with whole wheat for nutty flavor)
– 1/2 cup unsalted butter, cold and cubed (keep it chilly for flaky crust)
– 1/4 cup ice water (just enough to bring dough together)
– 4 cups fresh blueberries (frozen work too, no need to thaw)
– 3/4 cup granulated sugar (adjust up to 1 cup if you prefer sweeter)
– 1 tbsp lemon juice (brightens the berry flavor)
– 1 tsp ground cardamom (freshly ground packs more punch)
– 1/4 tsp salt (balances the sweetness)
– 1 egg, beaten (for that golden glossy finish)
Instructions
1. Preheat your oven to 375°F and place a rack in the center position for even baking.
2. Combine 2 cups all-purpose flour and 1/4 tsp salt in a large bowl.
3. Cut in 1/2 cup cold, cubed butter using a pastry cutter until mixture resembles coarse crumbs.
4. Sprinkle 1/4 cup ice water over flour mixture, stirring with a fork until dough just comes together.
5. Divide dough into two discs, wrap in plastic, and chill for 30 minutes—this prevents shrinkage during baking.
6. Roll one dough disc into a 12-inch circle and fit it into a 9-inch pie plate.
7. In another bowl, mix 4 cups blueberries, 3/4 cup sugar, 1 tbsp lemon juice, and 1 tsp cardamom.
8. Pour blueberry filling into the prepared crust, mounding slightly in the center.
9. Roll remaining dough into an 11-inch circle and place over filling.
10. Crimp edges together and cut several slits in the top crust for steam escape.
11. Brush the entire top crust with 1 beaten egg for a shiny golden finish.
12. Bake at 375°F for 45-50 minutes until crust is deep golden and filling bubbles visibly.
13. Cool completely on a wire rack—about 3 hours—to allow filling to set properly.
Seriously, that first bite reveals a buttery crust giving way to jammy blueberries with cardamom’s warm, citrusy magic. Serve slices slightly warm with vanilla ice cream melting into the cardamom-scented juices, or enjoy it cold for breakfast because fruit makes it totally acceptable.
Mixed Berry Chiffon Pie
Mmm, have you ever wanted to eat a cloud that decided to get fancy and throw a berry party? This Mixed Berry Chiffon Pie is exactly that—a fluffy, dreamy dessert that’s ridiculously light yet packed with vibrant flavor, perfect for when you want to impress without breaking a sweat.
Ingredients
– 1 9-inch graham cracker crust (store-bought or homemade for extra crunch)
– 1 cup mixed berries, fresh or frozen (thawed if frozen)
– 1/2 cup granulated sugar (adjust for berry sweetness)
– 1/4 cup water
– 1 envelope unflavored gelatin (about 2 1/4 tsp)
– 3 large egg yolks (save whites for later)
– 1/2 cup heavy cream, chilled (for maximum fluffiness)
– 3 large egg whites, room temperature
– 1/4 tsp cream of tartar (helps stabilize peaks)
– 1/4 cup granulated sugar (for meringue)
– Whipped cream for topping (optional, but highly recommended)
Instructions
1. In a small saucepan, combine the mixed berries, 1/2 cup granulated sugar, and 1/4 cup water over medium heat.
2. Cook the berry mixture, stirring frequently, until the berries break down and the sugar dissolves completely, about 5-7 minutes.
3. Remove the saucepan from heat and strain the berry mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the juice; discard the solids.
4. Sprinkle the unflavored gelatin evenly over the warm berry juice and whisk continuously until the gelatin dissolves fully and no granules remain.
5. In a separate bowl, whisk the 3 large egg yolks until smooth and pale yellow, about 1-2 minutes.
6. Gradually pour the berry-gelatin mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
7. Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 3-4 minutes; do not boil.
8. Remove the bowl from heat and let the berry mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
9. While cooling, in a chilled bowl, whip the 1/2 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
10. Gently fold the whipped cream into the cooled berry mixture until no white streaks remain, being careful not to deflate the cream.
11. In another clean, dry bowl, beat the 3 large egg whites and 1/4 tsp cream of tartar with an electric mixer on medium speed until foamy, about 1 minute.
12. Gradually add the 1/4 cup granulated sugar to the egg whites while beating on high speed until stiff, glossy peaks form, about 2-3 minutes.
13. Fold the meringue into the berry-cream mixture in two additions until fully incorporated and the filling is uniform in color.
14. Pour the chiffon filling into the 9-inch graham cracker crust and spread it evenly with a spatula.
15. Refrigerate the pie for at least 4 hours, or until the filling is fully set and firm to the touch.
16. Top with whipped cream before serving, if desired, and slice with a warm knife for clean edges.
Yep, this pie is a textural triumph—the airy chiffon melts on your tongue while the berry zing keeps things exciting. Serve it chilled with a drizzle of extra berry sauce or crumble extra graham crackers on top for a playful crunch that’ll have everyone asking for seconds.
Raspberry White Chocolate Pie
Oh, the audacity of this pie! Just when you thought raspberries and white chocolate couldn’t get any more fabulous together, this dessert swoops in like a culinary superhero to prove you deliciously wrong.
Ingredients
– 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
– 6 tbsp unsalted butter, melted (plus extra for greasing)
– ¼ cup granulated sugar
– 12 oz fresh raspberries (frozen work too, just thaw first)
– 8 oz white chocolate chips (high-quality melts smoother)
– 1 cup heavy cream
– 8 oz cream cheese, softened (room temp blends better)
– ½ cup powdered sugar
– 1 tsp vanilla extract
– Pinch of salt (balances sweetness)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish with butter.
2. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of the pie dish using the back of a measuring cup for an even layer.
4. Bake the crust for 8-10 minutes until lightly golden and fragrant, then cool completely on a wire rack.
5. Melt white chocolate chips in a heatproof bowl over simmering water, stirring constantly until smooth (tip: avoid overheating to prevent seizing).
6. In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer on medium speed until creamy, about 2 minutes.
7. Gradually pour in melted white chocolate while mixing on low speed until fully incorporated.
8. Add heavy cream, vanilla extract, and a pinch of salt, then increase speed to high and whip for 3-4 minutes until fluffy and holds soft peaks.
9. Gently fold in 1 cup of raspberries with a spatula, being careful not to overmix and crush them.
10. Spread the filling evenly into the cooled crust and smooth the top with an offset spatula.
11. Refrigerate the pie for at least 4 hours, or until set firmly (tip: cover with plastic wrap to prevent odors).
12. Arrange remaining raspberries on top just before serving for a fresh, vibrant look.
Just imagine slicing into that creamy dream—each bite delivers a tangy raspberry punch against the sweet white chocolate backdrop. Serve it chilled with a drizzle of raspberry coulis or crumble extra graham crackers on top for crunch, because why should the crust have all the fun?
Blackberry Lime Pie
Look, we’ve all had those moments staring at the fridge wondering if dessert could possibly get any better—and then blackberries and limes decided to throw a party in a pie crust. Let’s just say this Blackberry Lime Pie is the kind of sweet-tart rebellion your taste buds have been secretly craving, with a zesty kick that’ll make you forget every boring dessert you’ve ever endured.
Ingredients
– 1 ½ cups graham cracker crumbs (store-bought or crush your own for extra crunch)
– ⅓ cup granulated sugar (adjust if you prefer less sweetness)
– 6 tbsp unsalted butter, melted (salted works too, but reduce added salt)
– 4 cups fresh blackberries (frozen are fine, just thaw and drain excess liquid)
– ¾ cup lime juice, freshly squeezed (about 4–5 limes; bottled in a pinch)
– 1 cup granulated sugar (for the filling, balance tartness to your liking)
– ¼ cup cornstarch (tapioca starch as a gluten-free swap)
– ½ tsp salt (enhances flavors; skip if using salted butter)
– 1 tbsp lime zest (adds bright aroma; don’t skip for maximum zing!)
– Whipped cream for serving (optional, but highly recommended for creaminess)
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tbsp melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly to form a crust.
4. Bake the crust for 10 minutes at 350°F until lightly golden and fragrant, then set it aside to cool completely.
5. In a saucepan, whisk together 4 cups blackberries, ¾ cup lime juice, 1 cup granulated sugar, ¼ cup cornstarch, and ½ tsp salt over medium heat.
6. Cook the mixture, stirring constantly with a wooden spoon, for 8–10 minutes until it thickens and bubbles slowly—this means the cornstarch is activated.
7. Remove the saucepan from heat and stir in 1 tbsp lime zest to infuse fresh citrus flavor without cooking it further.
8. Pour the blackberry-lime filling into the cooled crust, spreading it evenly with a spatula.
9. Refrigerate the pie for at least 4 hours, or until the filling is firm and set—overnight chilling works best for a sliceable texture.
10. Slice and serve chilled, topping with whipped cream if desired for added richness. Glorious! This pie boasts a velvety, jam-like filling that contrasts with the crunchy crust, while the lime’s tang cuts through the blackberries’ sweetness. Try serving it with a sprinkle of extra zest or alongside vanilla ice cream for a dessert that’s as vibrant as it is addictive.
Strawberry Kiwi Pie
Ready to dive fork-first into a pie that’s basically summer in a crust? This strawberry kiwi pie is the vibrant, tangy-sweet hero your dessert table deserves, with a fruity duo that’ll make your taste buds do a happy dance.
Ingredients
– 2 cups fresh strawberries, hulled and sliced (thawed frozen work too, just pat dry)
– 3 medium kiwis, peeled and sliced into thin rounds (ripe but firm for best texture)
– 1 cup granulated sugar (adjust up to 1 ¼ cups if you prefer sweeter)
– 3 tablespoons cornstarch (for thickening, or sub with tapioca starch)
– 1 tablespoon fresh lemon juice (bottled is fine in a pinch)
– ½ teaspoon vanilla extract (pure adds depth, but imitation works)
– 1 pre-made 9-inch pie crust, unbaked (homemade or store-bought, your call!)
– 1 egg, lightly beaten (for egg wash, or use milk for a dairy option)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
2. In a large mixing bowl, combine the sliced strawberries, kiwis, sugar, cornstarch, lemon juice, and vanilla extract, tossing gently until the fruit is evenly coated.
3. Let the fruit mixture sit for 10 minutes to allow the sugar to draw out juices, which helps prevent a soggy crust—this little wait is a game-changer!
4. Place the unbaked pie crust into a 9-inch pie dish, pressing it firmly against the bottom and sides.
5. Pour the fruit filling into the pie crust, spreading it evenly with a spatula to avoid air pockets.
6. If using a top crust or lattice, arrange it over the filling now; otherwise, leave it open-faced for a rustic look.
7. Brush the top crust or edges with the beaten egg to promote a golden, glossy finish.
8. Bake the pie in the preheated oven for 45–50 minutes, or until the crust is deep golden brown and the filling is bubbly in the center.
9. Cool the pie on a wire rack for at least 2 hours to let the filling set properly—resisting the urge to slice early avoids a juicy mess!
10. Serve slices at room temperature or chilled, garnished with whipped cream if desired.
Perfectly balanced between tart kiwi and sweet strawberries, this pie boasts a jammy filling that holds its own against the flaky crust. Try it à la mode with a scoop of vanilla ice cream for a cool contrast, or enjoy it solo as a bright, fruity finale to any meal.
Summary
Gather your berries and get baking! This collection offers the perfect pie for any celebration or cozy night in. We hope these 20 delicious recipes inspire your next baking adventure. Don’t forget to leave a comment telling us which recipe you loved most, and share your favorite pies with fellow bakers by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
