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Summer Berry Pie

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A summer berry pie filled with raspberries, blackberries, and blueberries.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 1 hour
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 466
Author Annalise


Buttermilk Pie Crust:

  • 1 cup unsalted butter , cold and cut into one inch pieces
  • 2 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup buttermilk , well-shaken

Berry Filling:

  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon instant tapioca
  • Pinch of salt
  • 1 cup raspberries
  • 2 cups blueberries
  • 1 cup blackberries
  • 1 large eggs , lightly beaten
  • 2 tablespoons sanding sugar


To make the buttermilk pie crust:

  • In a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter. Dump entire contents of the bowl out onto a well-floured surface. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed. When the butter is in long sheets and evenly distributed through the flour, return the mixture to the bowl and create a well in the center.
  • Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add a more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side. Dump the contents back onto your floured surface and form into two equally sized disks. Wrap in plastic wrap and chill in the fridge for one hour or overnight.

To prepare the filling and assemble the pie:

  • Preheat oven to 450°F. Line a sheet pan with parchment paper (this will catch any juices that spill over as the pie bakes).
  • When ready to make the pie, unwrap one of the chilled disks of dough and roll out to about ⅛ inch thick on a well-floured surface. Transfer to a pie dish, trim the crust to about ½ overhang and chill for 10 minutes. Meanwhile, roll out the second disk.
  • In a bowl, combine the sugar, cornstarch, instant tapioca, and salt. Add the berries and toss gently until covered. Pour into the prepared pie crust. Cover with the second crust and pinch the edges together into a fluted pattern. Brush with the beaten egg and sprinkle with the sanding sugar. Cut 3 vents in the center of the crust to allow steam to escape.
  • Place pie on the prepared baking sheet and bake at 450°F for 10 minutes. Reduce oven temperature to 375°F and bake for an additional 30-40 minutes, or until crust is golden brown and juices are bubbly.
  • Cool 3 hours before serving. Will keep in the refrigerator for several days.


Adapted from The Gourmet Cook Book.


Calories: 466kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 319mg | Potassium: 157mg | Fiber: 4g | Sugar: 20g | Vitamin A: 822IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg