Mixed Berry Pie

Estimated nutrition per serve: 580 kcal · 8g protein · 75g carbohydrate · 28g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

1 double batch shortcrust pastry (or 3 sheets of store-bought shortcrust)
600g mixed berries, fresh or frozen
100g caster sugar
3 tbsp corn flour
1 tbsp lemon juice
1 egg, beaten, for brushing
1 tbsp raw sugar, for sprinkling

02Method

Preheat the oven to 200C. Roll out just over half the pastry and line a 23cm pie dish, leaving the edges overhanging. Chill while you make the filling.
Toss the berries gently with the caster sugar, corn flour and lemon juice. If using frozen berries, do not thaw them first.
Tip the filling into the case and brush the rim with beaten egg. Roll out the remaining pastry, lay it on top, then press, trim and crimp the edges.
Brush the top with egg, sprinkle with raw sugar and cut 4 slits for steam. Set the dish on a baking tray.
Bake for 15 minutes at 200C, then reduce the oven to 180C and bake for another 35-40 minutes until the pastry is deep golden and the filling bubbles through the slits.
Cool for at least 1 hour before slicing so the filling can set. Serve with cream, ice cream or custard.

03Notes & substitutions

Any berries work - blueberries, blackberries, boysenberries, raspberries, strawberries (halved) or a mix.
Make a lattice top instead of a lid for a more traditional look.
Replace half the berries with chopped apple to stretch a small pick.
Add a little grated lemon zest or a pinch of cinnamon to the filling.
Use store-bought shortcrust pastry if you are short on time.

04Common mistakes

Cutting while hot — the juices are still thin and run everywhere; waiting an hour lets the corn flour set.
Skipping the oven tray — berry juice bubbles over and burns on the oven floor; a tray catches it.
Using soft pastry — warm pastry slumps and shrinks; chill it before rolling and again before baking.
Skipping the vent slits — trapped steam makes the lid soggy and can burst the seal.

05Storage & leftovers

Room temperature

Up to 1 day.

Fridge

Up to 3 days. Reheat slices 10 minutes in a warm oven.

Freezer

Up to 3 months, baked or unbaked. Bake from frozen, adding 15-20 minutes.

More About This Recipe

06Ingredient notes

Berries. Frozen berries work as well as fresh and spare you a thawing step. Tart berries such as blackberries and raspberries are balanced by the sugar

Corn flour. It sets the juices so the pie slices cleanly. Without it the filling is runnier and the base can go soggy

Egg wash and raw sugar. They give the lid a golden gloss and a crisp, sparkling finish

Lemon juice. Brightens the berries so the pie does not taste flat or heavy

07Troubleshooting

Soggy base. Bake on the lowest oven rack, use a metal or glass dish, and scatter a spoonful of crushed biscuits or semolina on the base before filling.
Filling is runny. It was cut too soon, or needs more corn flour - cool it longer, or add a tablespoon more next time.
Pastry is shrinking. It was stretched or not chilled - roll without stretching, and rest it in the fridge before baking.
Top is browning too quickly. Cover loosely with foil for the last 20 minutes.

Frequently Asked Questions

Can I use frozen berries?

Yes - do not thaw them first. Add the corn flour straight to the frozen berries and bake a few minutes longer.

Can I use store-bought pastry?

Yes - three sheets of shortcrust give you a base and lid. Puff pastry also works for the lid.

Can I make it ahead?

Yes - assemble and freeze unbaked, then bake from frozen with an extra 15-20 minutes in the oven.

How do I stop the juice overflowing?

Do not overfill, vent the lid, and bake on a tray. A little spillover is normal.