Berry Pie

Berry Pie | Little Kitchen, Big Bites

Before we start today, I wanted to throw out a quick PSA about google reader.  For those of you who are avid google reader fans like me, finding out that it would disappear come July was devastating.  There are a ton of other reader options out there, and at this point I switched the blogs that I read over to Bloglovin’ and have been pretty happy with it.  The transfer process was actually quite easy and you can read about it here, here or here.  So make sure you don’t lose your favorite blogs {hopefully this one included} and make the switch to Bloglovin’ or some other reader before it’s too late!

Ok, back to the recipe!  I thought I’d throw out another of Hubby’s favorites today.  Because he’s awesome.  And because I feel like this is an awesomely American dish to put out there for your upcoming 4th of July barbecues.  What says America like a big ol’ berry filled pie?

In our house {and originally in my in-laws house} this is not referred to as mixed berry pie.  It is berry pie, or simply P-I-E and it is the only type of pie that is acceptable.  Ok, that’s a lie.  All types of pie are acceptable.  As are cakes, cookies, etc.  But for a special occasion, P-I-E makes it’s appearance, and boy is it good.

Berry Pie | Little Kitchen, Big Bites Berry Pie | Little Kitchen, Big Bites


I was never really much of a pie girl before I met my husband, but he has taught me a new appreciation for it.  He’s not a chocolate lover {collective gasp!} so any special occasions require a little more thought than slapping together a chocolate cake or nonsense layer bar.  It requires some serious work rolling out a crust, which I can honestly say that I would do for no other man on earth.  Yes, I could just buy the frozen pie crust, but nothing really matches the flaky goodness of homemade.

This is another one that I need to thank my MIL for.  It’s a super fabulous family recipe that she’s allowed me to claim as my own at many a dinner party.  And now here too.

Berry Pie | Little Kitchen, Big Bites

3.0 from 1 reviews
Blackberry Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 cups + ½ cup flour, plus more for rolling the crust out
  • 1 t salt
  • 1 cup Crisco butter flavored shortening
  • 6-8 T cold water
  • 2 bags frozen mixed berries, thawed (or 6 cups of mixed berries - you can also just use blackberries, blueberries, etc if you prefer)
  • 1 c. sugar (less if berries are sweet or fresh)
  • 2 T butter
  1. Preheat the oven to 425 degrees
  2. Combine 2 cups flour and salt in a medium mixing bowl
  3. Cut in shortening thoroughly
  4. Sprinkle in water until moistened and the dough starts to stick together, but don't add too much or knead too much to ensure that it doesn't get too sticky or tough.
  5. Chill in the refrigerator for about 10 minutes
  6. Roll out a little over half of the dough on a floured surface and place on pie tin
  7. Roll out the second half and set aside.
  8. Mix ½ cup flour and sugar until smooth
  9. Add berries and mix in thoroughly
  10. Turn into pastry-lined pan
  11. Dot with butter
  12. Cover with top crust, place slits, seal & flute.
  13. Cover edges of crust with tin foil so they don't brown prematurely.
  14. Bake for 35 - 45 minutes, until crust is browned and juice begins to bubble through slits.
  15. Remove tin foil when you have about 10 minutes left to cook
  16. Allow to cool before serving

Berry Pie | Little Kitchen, Big Bites

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  1. what’s a better summer dessert than a homemade berry pie?

  2. Oh my, your pie looks absolutely perfect! Can someone hand me a spoon so that I can dig in?!
    I would love to have you share this and/or any other recipe at Wednesday Extravaganza – A Foodie Link Party. Hope to see you there 🙂

  3. This looks perfect–hubby would really love me if i made a pie like this for him. I think i can, i think i can!

  4. Heather C. says:

    What did I do wrong?
    My crust (after refrigeration for 10 mins) was very crumbly and stuck to the rolling pin. I had a hard time getting the crust into the pan, so I ended up throwing it all in and using my fingers to flatten the crust to the pan. (same thing happened for the top layer, I ended up laying it atop as best as I could.
    When it came out of the oven (baked for about 45 mins at 425) the crust still seemed raw under the browned portions. The berries were very watery and when I attempted to cut a piece it turned into pie soup(not that that’s bad! ;)). Just wondering what techniques I can change to make a better pie next time! Thanks!

    • I’m so sorry to hear this! For the crust, I would add an extra tablespoon or two of water if it’s too crumbly. It helps it to stay together better for rolling it out. You could also add a little extra shortening in the initial step.

      Baking is tough…every oven is different so if you don’t feel like your crust is starting to brown and flakey then I would wait to take it out for 3-5 minute intervals. You can add some extra flour to the berry mixture to thicken it up, but if you allow it some time for it to fully cool before cutting into it, it will often thicken up on its own too. When you cut it when it’s still hot, it often looks a little runny.

      Good luck and I hope you have better luck next time! Let me know if there’s anything else I can do to help!