Pioneer Woman Mixed Berry Pie Recipe

This Pioneer Woman Mixed Berry Pie is a vibrant and flavorful dessert, made with a flaky homemade crust and a jammy mixed berry filling. It’s a classic recipe, perfect for a 9×13-inch slab pie or a 9-inch round pie, ready in about 2 hours, plus chilling and cooling time.

Pioneer Woman Mixed Berry Pie Recipe Ingredients

For the Pie Crust (9×13-inch Slab Pie):

• 525 g unsalted butter, preferably chilled
• 212 g iced water
• 50 g chilled vodka (or additional iced water for a total of 262 g / 1.1 cups)
• 700 g all-purpose flour, spooned and leveled
• 52 g sugar
• 1 ¼ tsp. fine sea salt

For the Pie Crust (9–9.5-inch Round Pie):

• 300 g unsalted butter, preferably chilled
• 120 mL iced water
• 30 mL chilled vodka (or additional iced water for a total of 150 mL / ⅔ cups)
• 400 g all-purpose flour, spooned and leveled
• 30 g sugar
• ¾ tsp. fine sea salt

For the Mixed Berry Filling:

• 1.6 kg mixed berries (blueberries, raspberries, blackberries, strawberries)
• 150 g white sugar
• 1 Tbsp. lemon zest
• 3 Tbsp. lemon juice
• 40 g cornstarch (4 packed Tbsp.)
• ¼ tsp. salt

For Baking:

• 1 egg, beaten (for egg wash)
• Raw sugar, for sprinkling

How To Make Pioneer Woman Mixed Berry Pie

1. Prepare the Pie Crust: In a large bowl, combine flour, sugar, and sea salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add iced water (and vodka, if using), mixing until the dough comes together. Divide into two portions, wrap, and refrigerate for at least 2 hours or overnight.
2. Roll Out the Dough: On a lightly floured surface, roll one portion of dough to 3 mm thickness (rectangle for slab pie or circle for round pie). Keep the dough moving to prevent sticking. If it shrinks, fold into quarters, wrap, and chill for 15 minutes. Transfer to a 9×13-inch quarter sheet pan or 9–9.5-inch pie plate, gently pressing into the bottom without stretching. Trim to leave a 0.5–1-inch overhang. Cover and refrigerate. Roll out the second portion similarly, dust lightly, fold or roll up, and refrigerate.
3. Prepare the Filling: Wash and dry berries. Cut strawberries into halves or quarters if large. Place ⅓ of the berries in a medium bowl and mash with a fork. Divide sugar between the mashed and whole berries, gently fold, and let sit for 15 minutes. Add lemon zest, lemon juice, cornstarch, and salt to the mashed berries, mixing until no lumps remain. Combine with the whole berries.
4. Assemble the Pie: Preheat the oven to 425°F with a baking tray in the lower third of the oven. Scrape the berry filling into the chilled pie crust. Cover with the second dough portion, either fully or as a lattice crust. Brush the bottom crust edge with water, press the top crust to adhere, and trim to a 0.5–1-inch overhang. Roll the overhang under and crimp with a fork or fingers. Chill the assembled pie for 30 minutes.
5. Bake the Pie: Brush the pie with egg wash and sprinkle with raw sugar. Place on the preheated baking tray, lower the oven to 350°F, and bake for 45–60 minutes (45 minutes minimum for slab pie, 50 minutes for round pie) until the crust is golden brown. If browning too quickly, cover the crust with foil or a silicone shield.
6. Cool and Serve: Let the pie cool completely at room temperature (up to overnight) before slicing. Serve at room temperature or slightly warm with ice cream or whipped cream.

Recipe Tips

• How do I prevent a soggy crust? Baking on a preheated tray in the lower third of the oven helps crisp the bottom crust. Avoid stretching the dough when fitting it into the pan.
• Why mash some berries? Mashing a portion creates a jammy texture that complements the whole berries, giving a balanced filling consistency.
• Can I use frozen berries? Yes, thaw frozen berries in the fridge on paper towels to remove excess water before using to prevent a watery filling.
• What if my dough gets too soft? If the dough becomes soft or sticky, chill it in the fridge for 15–30 minutes to firm up before continuing.

What To Serve With Mixed Berry Pie

This vibrant pie is delicious on its own but pairs wonderfully with:

• A scoop of vanilla ice cream for a creamy contrast
• A dollop of unsweetened whipped cream to balance the sweetness
• A hot cup of black tea or coffee to complement the fruity flavors

How To Store Mixed Berry Pie

Room Temperature: Store in an airtight container at room temperature for up to 2 days for the best flavor and crust texture.
Refrigerate: Store in the fridge for up to 5 days. Reheat in a 350°F oven for 10–15 minutes to refresh the crust.
Freeze: Wrap the cooled pie tightly in plastic wrap and a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Mixed Berry Pie Nutrition Facts

Serving: 1 slice (1/8th of pie)

• Calories: 528 kcal
• Carbohydrates: 72g
• Protein: 5g
• Fat: 26g
• Saturated Fat: 16g
• Sugar: 32g
• Fiber: 6g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Canning Apple Pie Filling Recipe
• Pioneer Woman Apple Pie with Crumb Topping Recipe
• Pioneer Woman Pecan Pie Balls Recipe