The Ultimate Summer Berry Pie: A Recipe for Joy and Flavor
There’s nothing quite like the taste of summer captured in a pie. This delightful summer berry pie, brimming with the vibrant flavors of fresh raspberries, blackberries, and blueberries, is a true celebration of the season’s bounty. Each bite offers a perfect balance of sweet and tart, all encased in a tender, flaky buttermilk crust that melts in your mouth. It’s more than just a dessert; it’s a labor of love, a moment of joy, and a slice of pure summer bliss.
“Baby don’t you cry, gonna make a pie
Gonna make a pie with a heart in the middle
Baby don’t be blue, gonna make for you
Gonna make a pie with a heart in the middle
Gonna be a pie from heaven above
Gonna be filled with strawberry love
Baby don’t you cry, gonna make a pie
Hold you forever in the middle of my heart.”
Do you recognize these heartwarming lyrics? They’re from the charming movie Waitress, written by the late, talented Adrienne Shelly. This film holds a special place in my heart, not only for its sweet and poignant story but also, perhaps most significantly, for its magnificent pies. Oh, those pies! They are truly a sight to behold—each one a unique work of art, a reflection of the baker’s emotions, and a source of endless inspiration. Every time I watch it, I’m overcome with an undeniable urge to tie on an apron and bake a pie of my own.
Just last week, feeling a bit under the weather one evening, I decided to re-watch Waitress. It never fails to lift my spirits. Then, as if it were a sign from the baking heavens, a few days later I stumbled upon the most exquisite, locally grown berries at the farmers market. Plump raspberries, deep purple blackberries, and glistening blue blueberries – they were all so fresh and vibrant. It felt like destiny; a pie was undeniably in my immediate future, a delicious antidote to any lingering blues.
Baking a pie is a truly special endeavor; it’s a genuine labor of love that rewards you at every step. The process begins with crafting the perfect dough – a delicate balance of ingredients that needs to be prepared and then patiently chilled. Rolling out the pie crust by hand is a part of the ritual I particularly enjoy. There’s something incredibly fulfilling and almost therapeutic about transforming a humble ball of dough into a thin, even sheet. It can be a little tricky to achieve just the right consistency and then transfer it gracefully into the pie dish without tearing – a skill I’ve honed over many years and one day soon, I promise to share my perfected method with you. But once that golden crust is nestled in place, filled to the brim with a vibrant assortment of fresh fruit, and sealed with a beautifully crimped top crust, I am filled with an immense sense of satisfaction and contentment. The anticipation of what’s to come builds with every thoughtful step.
The magic truly happens when the pie is in the oven. The kitchen slowly fills with an intoxicating aroma – a sweet, fruity perfume that promises deliciousness. And then, the moment arrives when I pull the golden-brown pie from the oven. The crust is perfectly baked, its surface gently browned, with glossy, ruby-red juices bubbling enticingly through the carefully placed vents. Fragrant steam dances out into the air, a final flourish to the baking process. At this point, I’m overwhelmed with a huge sense of pride. Pride in having created something so beautifully rustic, so invitingly fragrant, and undoubtedly, so utterly delicious.
Then comes perhaps the hardest part of the entire pie-making journey: waiting. The pie needs time to cool completely, allowing the fruit juices to mellow and thicken into that perfect, spoonable consistency. This test of patience is always excruciating, but the reward is undeniably worth every single minute. Imagine: a generous slice of this homemade summer berry pie, its crust perfectly flaky, its filling bursting with sweet and tart berries, served with a delicate dollop of cool, cloud-like vanilla whipped cream. It’s a simple pleasure, an experience of pure culinary perfection.
What makes this particular pie truly stand out is the exquisite combination of berries and the remarkable buttermilk crust. I adore the dynamic trio of raspberries, blueberries, and blackberries. Raspberries bring a delicate tartness and floral note, blueberries offer a burst of sweet juiciness and a slightly jammy texture, while blackberries contribute a deeper, earthier sweetness with their satisfying seeds. Together, they create a symphony of flavors and textures that is simply irresistible.
And the crust! This isn’t just any pie crust; it’s a buttermilk crust, lovingly adapted from the brilliant Joy the Baker. This recipe has become my absolute favorite for its unparalleled flakiness and robust structure. Unlike some more delicate crusts, this buttermilk version holds up beautifully, making slicing and serving a breeze without worrying about it falling apart. The slight tang from the buttermilk provides a wonderful counterpoint to the sweetness of the berries, elevating the entire pie experience. It adds a subtle complexity that you won’t find in a standard crust, making every forkful a delightful exploration of flavor. This crust isn’t just a container for the filling; it’s an integral part of the pie’s character.
So, I implore you, go ahead and bake a pie. Embrace the process, savor the aromas, and anticipate the delicious outcome. There’s a profound satisfaction in creating something so wonderful from scratch. Once it’s cooled and ready, slice into its golden perfection and share it generously with friends and family. There’s an extra layer of sweetness when a homemade pie is shared, turning a simple dessert into a cherished memory.
“Gonna bake a pie
And hold you forever in the middle of my heart.”
Craving more delicious pie? You may also enjoy these other seasonal fruit pies:
- Blackberry Cream Pie by Seven Spoons
- Sweet Cherry Pie by Completely Delicious
- Sugar Plum Pie by Zoe Bakes
- Blueberry Rhubarb Deep Dish Pie by Desserts for Breakfast
- Peach Pie by Eat Live Run
Summer Berry Pie
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Ingredients
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
Instructions
To make the buttermilk pie crust:
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In a large bowl, stir together the flour, sugar and salt. Add the cold, cubed butter and toss gently to coat each piece of butter with the dry ingredients. Carefully dump the entire contents of the bowl out onto a generously floured surface. With a well-floured rolling pin, begin to roll the mixture, pressing and flattening the butter into the flour. Use a bench scraper to gather the mixture back together as needed, continuously folding and rolling. Continue this process until the butter is incorporated in long, thin sheets and evenly distributed throughout the flour. Once achieved, return the mixture to the bowl and create a well in the center.
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Pour the well-shaken buttermilk into the well. Use your fingers or a sturdy wooden spoon to gently combine the ingredients until a shaggy dough begins to form. If the mixture appears too dry, add a tablespoon more buttermilk at a time, being careful not to over hydrate the dough – it should remain slightly on the dry side. Dump the contents back onto your floured surface and gently bring the dough together, forming it into two equally sized disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least one hour, or ideally, overnight, to allow the gluten to relax and the butter to firm up.
To prepare the filling and assemble the pie:
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Preheat your oven to a high temperature of 450°F (232°C). Prepare a large sheet pan by lining it with parchment paper; this crucial step will effectively catch any delicious berry juices that might bubble over as the pie bakes, making cleanup much easier.
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When you are ready to assemble your pie, retrieve one of the chilled dough disks from the refrigerator. On a well-floured surface, roll out the dough to approximately ⅛ inch thick, forming a circular shape large enough to fit your pie dish with an overhang. Carefully transfer the rolled-out crust into a standard 9-inch pie dish, gently pressing it to conform to the shape. Trim the edges of the crust to leave about a ½-inch overhang. Place the lined pie dish into the refrigerator to chill for about 10 minutes while you prepare the second crust. Meanwhile, roll out the second disk of dough to the same thickness and size.
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In a separate large bowl, combine the granulated sugar, cornstarch, instant tapioca, and a pinch of salt. Add the fresh raspberries, blueberries, and blackberries to this mixture and toss them gently until all the berries are evenly coated with the dry ingredients. This coating helps to thicken the juices during baking. Carefully pour the berry filling into the prepared pie crust. Place the second rolled-out crust on top of the berry filling. Trim and pinch the edges of both crusts together, forming a decorative fluted pattern to seal the pie. For a beautiful golden finish and a hint of sparkle, brush the top crust with the lightly beaten egg and then sprinkle generously with sanding sugar. Finally, cut three small vents in the center of the top crust to allow steam to escape during baking, preventing the crust from becoming soggy.
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Carefully place the assembled pie onto the prepared baking sheet. Bake in the preheated 450°F (232°C) oven for the initial 10 minutes. This high heat helps to set the crust quickly. After 10 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30-40 minutes, or until the crust is a rich golden brown and the berry juices are visibly bubbling vigorously through the vents, indicating that the filling has thickened.
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Once baked, remove the pie from the oven and place it on a wire rack to cool completely. This is a crucial step for the filling to set properly. Resist the urge to slice into it immediately! Allow the pie to cool for at least 3 hours before serving to ensure perfect slices and a well-set filling. Leftover pie, if there is any, will keep beautifully in the refrigerator for several days.
Notes