Dessertscountryliving5.0
Mixed Berry Pie with Rye Crust
Bake this delicious pie for your next potluck—or whenever!
👥 8 Servings⏱️ Prep & Cook: 4h 45m⏳ Prep: 45 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make crust: Whisk together all-purpose flour, rye flour, salt, and sugar in a bowl. Cut in butter with a two forks or a pastry blender until it resembles coarse meal with several pea-sized pieces remaining. Add water, 1 tablespoon at a time, using a fork to pull dough together into a crumbly pile (add up to 2 tablespoons more water if needed to bring dough together). Divide dough into two piles and wrap with plastic wrap, using plastic to flatten and press dough together into disks. Refrigerate until firm, ⏱️ 2 hours or up to 3 days.
2
Make filling: Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stir together blackberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a bowl. Let stand, stirring often, ⏱️ 10 minutes.
3
On a lightly floured surface, roll one piece of dough into a 12-inch circle. Fit in a 9-inch pie plate, leaving a 1 inch overhang. Roll remaining dough into a 12-inch circle.
4
Transfer berry mixture to pie plate. Dot with butter. Top with second piece of dough. Fold bottom overhang over top piece of dough and crimp edges to seal. Brush top and edges with egg white and sprinkle with turbinado sugar. Cut a few slits in top for steam to escape.
egg white, beaten1
5
Place on prepared baking sheet and bake until golden brown and filling is bubbly, ⏱️ 1 hour to ⏱️ 1 hour and ⏱️ 5 minutes, shielding crust with foil after ⏱️ 45 minutes if needed. Transfer pie to a wire rack and let cool before serving.
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