clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Berry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 70
  • Total Time: 180



For the crust/decorations

  • 3 cups (390g) all-purpose flour
  • 1/2 tsp. salt
  • 1 cup (230g) cold butter
  • 4 tbsp. vodka
  • 24 tbsp. cold water
  • some ice cubes

For the filling

  • 56 cups (500-600g) mixed berries (strawberries, raspberries, blackberries, blueberries, cherries)
  • 1 cup (200g) muscovado sugar
  • 7 tbsp. cornstarch
  • pinch of salt
  • 1/2 organic lemon, juice and zest
  • 1 tsp. vanilla extract
  • 1 egg
  • water


  1. Fill the vodka into a small glass and add some ice, so it can cool down. Do the same with some water. Set aside. Add the flour and salt to a large bowl and mix. Add the (really) cold butter in small pieces and toss until all is covered with the flour. Cut the butter with a pastry cutter until you get small crumbs – try to work quick, do not over-work it, so the butter does not get too warm. Add the vodka (without the ice cubes) to the bowl and rub it into the crumbs with your fingers. The dough should start coming together – if not add some water. Add only one tablespoon after another – you don’t want to end up with a wet dough. The dough is perfect, when it sticks together, but you can still see some dry parts. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 1 hour up to 2 days.
  2. Lightly grease a 9 inch (23cm) pie dish and set aside. Roll out half of the dough on a floured surface slightly larger than the size of the pie dish. Place the dough in the pie dish and press to the bottom and sides – prick several times with a fork and cut off overlapping dough. Place in the fridge until needed.
  3. Roll out the remaining dough for the crust on top or decorations. You can either go for a plain crust, make a lattice or some flowers and leaves like I did – it’s up to you :) If you want to make the flowers I recommend to roll out the dough very thin or it will not be enough. Place everything in the fridge until needed.
  4. For the filling wash the berries, pit the cherries and cut the strawberries into small pieces if they are big – add to a large bowl. Mix the sugar with the cornstarch and add to the bowl – also add the lemon zest, juice and vanilla extract and mix until all is well combined. Pour the filling into the prepared crust and top with the top crust or decorations. Place the pie in the fridge until the oven is ready.
  5. Preheat the oven to 350˚F (180°C). Whisk the egg with some water and brush the top of the pie. Place in the middle of the oven and cover the top with some aluminum foil. Bake for 45-50 minutes, then remove the aluminum foil and bake for another 15-20 minutes – the top/decorations should have a nice golden color but not get too dark. Take the pie out of the oven and let cool down completely before serving.


  • Enjoy baking!


  • Serving Size: 8