Mixed berry pie

Mixed berry pie

The Pie Project
Kirsten Jenkins

This is my go-to pie recipe. Whenever I have loads of berries in the freezer I'll make this pie and add pears or apples to the filling. It's beautiful and jammy and I love standing at the stove stirring the fruit, it's so therapeutic. Make this pie on a lazy Sunday, and enjoy it! — Phoebe


Quantity Ingredient
500g mixed frozen berries
2 ripe pears, peeled, cored and chopped
220g caster sugar
1 teaspoon natural vanilla extract
35g vanilla custard powder
1 egg, lightly beaten
1 tablespoon demerara sugar


Quantity Ingredient
375g plain flour
55g caster sugar
1/2 teaspoon fine sea salt
250g cold unsalted butter, cut into 2 cm pieces
60ml apple cider vinegar, mixed with 125 ml cold water and 4 ice cubes


  1. To make the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour (leave some large chunks of butter in the mixture as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Divide the dough in half, shape into rough discs and wrap in plastic wrap. Chill for 3 hours.
  3. Working with one piece of pastry at a time, roll out on a lightly floured work surface to a thickness of 3 mm thick. Use the first pastry sheet to line the base and side of a 22 cm pie dish, leaving a 3 cm overhang. Roll out the second piece of pastry to a thickness of 3 mm and cut into eight 3 cm wide strips. Chill both for 1 hour.
  4. Bring the berries, pears and sugar to a simmer in a saucepan over medium heat. Cook for 15 minutes or until syrupy. Remove from the heat and stir in the vanilla, then mix 4 tablespoons of the berry mixture with the custard powder until smooth. Return to the pan with the rest of the syrup and cook for 5 minutes, stirring, or until thickened. Remove from the heat and leave to cool completely.
  5. Preheat the oven to 200°C. Place the lined pie dish on a baking tray and fill with the berry mixture. Make a lattice top with the chilled strips, place it over the filling and press to seal. Trim off any excess pastry, then fold over the overhanging pastry to conceal the ends of the lattice strips and to seal. Using your thumb and forefinger, press to form a fluted edge. Brush with the beaten egg, scatter with demerara sugar and bake for 20 minutes or until the pastry is turning a golden colour. Reduce the temperature to 180°C and cook for a further 30 minutes or until the pastry is crisp and golden, and the filling is bubbling. Rest for 30 minutes before serving.
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