Description
Experience the delightful blend of blueberries, raspberries, and blackberries in this Summer Berry Pie. It’s an easy-to-make dessert that promises to impress at any gathering! Perfect for a casual dinner or to satisfy your sweet tooth, this pie is sure to be a favorite.
Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour
- 1 cup (227 grams) cold butter , cut into 1-inch pieces
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup (113 grams) cold buttermilk , well-shaken
- 1 cup (200 grams) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons instant/minute tapioca , or tapioca flour
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 3 cups (425 grams) blueberries
- 2 cups (230 grams) raspberries
- 2 cups (285 grams) blackberries
- 1 large egg , lightly beaten (for egg wash)
- 2 tablespoons sanding sugar (optional topping)
- Vanilla ice cream ,for serving (optional)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles small peas.
- Stir in the buttermilk until the dough begins to come together. If necessary, add more buttermilk one tablespoon at a time until the right consistency is reached.
- Turn the dough out onto a clean surface and form it into two disks. Wrap in plastic wrap and refrigerate for at least one hour or up to three days.
Notes
Let the pie cool completely before serving for easier slicing.
Serve with a scoop of vanilla ice cream for an extra treat.
Can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 13g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg