Mixed Berry Pie (Bumblebee Pie)

A beautiful lattice topped mixed berry pie.

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1 Rating

A mixed berry pie that is sweet but not too sweet and holds together after cooling and cutting.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Keyword: PIE

Servings: servings

Calories: 330kcal

Ingredients

For the Filling

4 cups mixed berries equal amount blackberries, raspberries, blueberries, and strawberries (or a triple berry blend)
1 cup water
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons lemon juice
Zest of two lemons

Pie Crust, Egg Wash, and Sugar Topping

2 pie crusts unbaked
1 egg
1 teaspoon water
1 tablespoon Coarse Sugar

Instructions

Preheat oven to 350ºF
In a small saucepan mix water, sugar, cornstarch, and salt together. Bring to a simmer and stir until thickened.
Remove from heat. Stir in lemon juice, lemon zest, and fold in mixed berries. Let the filling cool before pouring in the pie. (If you used frozen berries, it will already be cold so you can skip this step.)
Pour the berry filling into an unbaked pie crust rolled out to a 13 inch circle. Top with another pie crust (notes to make a lattice top below). Cut off excess crust and pinch together edges.
In a small bowl, beat together the egg and a teaspoon of water. Brush onto the top of the pie and sprinkle with sugar.
Bake for 45-50 minutes. Allow to sit for at least one hour before serving.

Notes

To assemble a lattice pie crust: Cutting a pie crust into 12-14 strips about 3/4 inches wide. Place 6 evenly spaced across the top of the pie horizontally, Then fold back every other strip and lay one strip vertically. Put horizontal strips back in place and fold back every other strip that was not folded back the first time. Lay a second vertical strip and repeat this process all the way across.

Nutrition