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blueberry pie with slice cut out
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SUMMER BERRY PIE

This Summer Berry Pie celebrates fresh, in-season berries and makes the perfect dessert for warm nights outside or in. Serve with a dollop of whipped cream!
Prep Time1 hour 20 minutes
Cook Time1 hour
Total Time2 hours 20 minutes
Course: Dessert and Sweet Stuff
Cuisine: American
Servings: 12
Calories: 286kcal
Author: Sarah

Ingredients

FOR THE FILLING:

  • 7 cups fresh or frozen berries (we used strawberries and blueberries, but use whatever you’ve got)
  • ¾ cup sugar
  • 4 tbsp tapioca starch
  • 1 tablespoon freshly squeezed lemon juice
  • zest of 1 lemon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 egg white
  • 1 teaspoon sugar

FOR THE CRUST:

  • 2 ½ cups all-purpose flour (plus extra for rolling)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 8 tablespoons vegetable shortening (or more butter, chilled)
  • 1 ½ sticks butter (chilled and cut into ½ inch pieces)
  • 6 tablespoons ice water

Instructions

  • Start by making the crust. In a large mixing bowl, combine the flour, sugar, and salt. If your kitchen is a bit warm, make sure to work quickly from now on!
  • Add in the chilled shortening and cut it in with a pastry cutter or two butter knives. Once that’s looking crumbly, cut in the chilled butter. You’ll want it to resemble coarse crumbs. It might start looking like pie dough already, especially if it’s summer and the temperature in your kitchen is a bit warmer than usual. Work fast to keep the ingredients as cold as possible. Sprinkle 5-6 tablespoons of ice water into the mixture and stir it in until it forms a dough. If you’re in a dry climate, you may need a couple extra tablespoons.
  • Divide the dough into two pieces and place each one on a piece of plastic wrap. Flatten them into disks, wrap them up, and put them in the fridge for at least an hour.
  • Once the dough is ready to roll, set your oven rack to the lowest position, throw a baking sheet on it, and heat the oven to 500 degrees.
  • Toss the berries, sugar, tapioca starch, lemon juice, lemon, and spices together. Then roll out the crust. Take one of the disks out of the fridge (Again, if the kitchen is warm, leave the other one in there until you’re ready to use it). Sprinkle some flour onto a clean surface and roll the crust into a 12-inch circle. Spread it into the pan, pressing it into the sides.
  • Check your fruit at this point. If it’s looking pretty wet, stir in a couple more teaspoons of the tapioca starch. Then take out your second piece of crust and roll it out slightly smaller (10-11 inches). Fill the pie shell with the fruit and lay the top crust over it. Seal and crimp the edges and cut six vent holes in the top.
  • Brush with egg white and sprinkle lightly with that last teaspoon of sugar. Put the pie on the heated baking sheet and lower the oven temperature to 425 degrees. Bake about 25 minutes until the crust starts to get some color.
  • Then rotate the baking sheet, reduce the temperature to 375 degrees, and bake for another 30-35 minutes until the juices are bubbling. Cool before serving.

Nutrition

Calories: 286kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 201mg | Potassium: 81mg | Fiber: 3g | Sugar: 23g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg