Every berry lover knows there’s nothing quite like the sweet, tangy burst of flavor in a homemade pie. Whether you’re craving the classic comfort of a blueberry masterpiece or eager to experiment with exotic mixes, our roundup of 25 Delicious Berry Pie Recipes is your ticket to baking bliss. Dive in and discover your next show-stopping dessert that’ll have everyone asking for seconds!
Classic Blueberry Pie
Delightfully juicy and bursting with flavor, this Classic Blueberry Pie is like summer in a crust—only without the sunburn. Whether you’re a pie pro or a crust rookie, this recipe promises to be as forgiving as your grandma when you ‘accidentally’ eat the last slice.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 6 cups fresh blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the egg wash:
- 1 large egg
- 1 tbsp water
Instructions
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp salt.
- Add 1 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 6-8 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pinched but not be sticky.
- Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- In another bowl, gently mix 6 cups fresh blueberries, 3/4 cup sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1/2 tsp cinnamon, and 1/4 tsp salt until the blueberries are evenly coated.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming the edges to leave a 1-inch overhang.
- Pour the blueberry filling into the crust.
- Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust to vent.
- Whisk together 1 large egg and 1 tbsp water, then brush over the top crust. Tip: This gives your pie that golden, glossy finish.
- Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
Outrageously good when served warm with a scoop of vanilla ice cream, this pie boasts a flaky crust that shatters beautifully against the sweet, slightly tangy blueberry filling. For an extra twist, drizzle with a little melted white chocolate before serving—because why not?
Strawberry Rhubarb Pie
Kickstart your summer with a pie that’s as vibrant as your personality—Strawberry Rhubarb Pie! This dessert is a tangy, sweet symphony that’ll have your taste buds dancing faster than you can say ‘second slice.’
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 3 cups fresh strawberries, hulled and halved
- 3 cups rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 egg, beaten
- 1 tbsp granulated sugar
Instructions
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 375°F. Roll out one dough disc to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
- In another bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla for the filling. Pour into the crust.
- Roll out the second dough disc and place over the filling. Seal and crimp edges. Cut slits in the top for venting.
- Brush the top with beaten egg and sprinkle with sugar. Bake for 50 minutes, or until golden and bubbly.
- Cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Flaky, buttery crust gives way to a jammy, sweet-tart filling that’s nothing short of magical. Serve it warm with a scoop of vanilla ice cream for a dessert that’s sure to steal the spotlight at any gathering.
Mixed Berry Pie with Lattice Top
Zesty and bursting with summer vibes, our Mixed Berry Pie with Lattice Top is the dessert that’ll have your taste buds dancing and your guests begging for seconds. It’s a playful twist on the classic, combining the tartness of mixed berries with the buttery crunch of a perfectly baked lattice top.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the egg wash:
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, whisk together flour, salt, and sugar for the crust. Tip: Keep your butter cold for flakier crust.
- Add diced butter to the flour mixture. Use your fingers to press the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
- Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
- In another bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and vanilla extract for the filling.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim the edges, leaving a 1-inch overhang.
- Pour the berry filling into the crust. Dot with small pieces of butter if desired for extra richness.
- Roll out the second dough disk and cut into strips for the lattice. Weave over the filling, trim excess, and crimp edges.
- Beat the egg with water and brush over the lattice for a glossy finish. Tip: This step is your secret to a show-stopping pie.
- Bake for 50-55 minutes, until the crust is golden and the filling is bubbly. Let cool before serving.
Crunchy, juicy, and just the right amount of sweet, this pie is a summer sensation. Serve it with a scoop of vanilla ice cream for an unbeatable duo.
Blackberry Pie with Vanilla Ice Cream
Craving a dessert that’s as bold and vibrant as your personality? Look no further than this blackberry pie paired with vanilla ice cream, a duo that’s sure to steal the show at any summer gathering.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 6 cups fresh blackberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For serving:
- Vanilla ice cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Divide into two balls, flatten into disks, wrap in plastic, and chill for 1 hour.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
- In another bowl, gently toss blackberries with sugar, cornstarch, lemon juice, and vanilla extract for the filling.
- Pour the filling into the crust. Roll out the second dough disk, place over the filling, and seal edges. Cut slits in the top for ventilation.
- Bake for 50 minutes or until the crust is golden and the filling is bubbly. Cool on a wire rack for at least 2 hours.
- Serve slices with a scoop of vanilla ice cream.
How does this pie stand out? The crust is flaky and buttery, while the blackberry filling strikes a perfect balance between sweet and tart. For an extra twist, drizzle with melted chocolate before serving.
Raspberry Pie with Almond Crust
Let’s face it, the only thing better than pie is pie that’s dressed to impress with a nutty twist. Our Raspberry Pie with Almond Crust is here to steal the spotlight at your next gathering, combining the tartness of raspberries with the rich, buttery crunch of almonds. It’s like your favorite summer fling but in dessert form—unforgettable and oh-so-sweet.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 4 cups fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust without the wait.
- In a large bowl, whisk together the flour, ground almonds, sugar, and salt for the crust. Tip: Using chilled butter prevents the crust from becoming greasy.
- Add the diced butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough leads to a tough crust, so mix until just combined.
- Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill in the refrigerator for 30 minutes.
- While the crust chills, prepare the filling by gently mixing raspberries, sugar, cornstarch, lemon juice, and vanilla extract in a separate bowl. Tip: Cornstarch is your best friend here, thickening the filling without muting the raspberries’ vibrant flavor.
- Pour the filling into the chilled crust, spreading it evenly.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool for at least 2 hours before serving to allow the filling to set.
Zesty and vibrant, this pie is a symphony of textures—from the flaky almond crust to the juicy, jam-like raspberry center. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an encore that’ll have everyone asking for seconds.
Triple Berry Pie with Fresh Berries
Summer’s here, and what better way to celebrate than with a pie that’s bursting with berries so fresh, they practically jumped into your basket? This Triple Berry Pie is your ticket to dessert heaven, with a flaky crust that’s the perfect vessel for a juicy, tangy-sweet filling.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 1 cup fresh strawberries, halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the egg wash:
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, whisk together flour, salt, and sugar for the crust. Tip: Keep your butter cold for a flakier crust.
- Add the diced butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim the edges.
- In another bowl, gently toss strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, and vanilla extract for the filling. Tip: Let the filling sit for 10 minutes to release some juices.
- Pour the filling into the crust. Roll out the second dough disk and place over the filling. Seal and crimp the edges.
- Cut slits in the top crust for steam to escape. Beat the egg with water and brush over the crust for a golden finish.
- Bake for 50-60 minutes, until the crust is golden and the filling is bubbly.
Flaky, buttery crust meets a vibrant, juicy berry filling in every bite of this pie. Serve it warm with a scoop of vanilla ice cream for a match made in dessert paradise.
Cherry Berry Pie with Cinnamon
Look no further for a dessert that’ll have your taste buds doing a happy dance! This Cherry Berry Pie with Cinnamon is a vibrant, juicy masterpiece that’s as fun to make as it is to devour, blending the tartness of cherries with the sweetness of berries, all hugged by a cinnamon-spiced crust.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 2 cups cherries, pitted and halved
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp cinnamon
- For the topping:
- 1 egg, beaten
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, whisk together flour, salt, and cinnamon for the crust. Tip: Keep your butter cold for a flakier crust.
- Add diced butter to the flour mixture. Use your fingers to press the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
- While the dough chills, mix cherries, berries, sugar, cornstarch, lemon juice, and cinnamon in a bowl for the filling. Tip: Let it sit for 10 minutes to release juices.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer and trim edges.
- Pour the filling into the crust. Roll out the second disc, place over the filling, seal edges, and cut slits on top.
- Brush the top with beaten egg and sprinkle with sugar. This adds shine and a sweet crunch.
- Bake for 45-50 minutes until the crust is golden and filling is bubbly.
This pie is a symphony of textures—crispy crust, gooey filling, and a hint of spice. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Blueberry Peach Pie
Alright, let’s dive into the world of baking with a pie that’s as vibrant as a summer sunset and twice as delicious. Blueberry Peach Pie is the kind of dessert that makes you want to skip dinner and go straight for the good stuff. It’s a juicy, fruity, buttery masterpiece that’ll have everyone at the table fighting for the last slice.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 1/4 to 1/2 cup ice water
- For the filling:
- 2 cups fresh blueberries
- 2 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- For the topping:
- 1 egg, beaten
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Pro tip: Don’t overwork the dough to keep it flaky.
- Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim the edges.
- In another bowl, combine blueberries, peaches, sugar, cornstarch, lemon juice, and cinnamon for the filling. Mix gently to coat.
- Pour the filling into the crust. Roll out the second dough disk and place over the filling. Seal and crimp the edges.
- Cut slits in the top crust for steam to escape. Brush with beaten egg and sprinkle with sugar.
- Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
Flaky, buttery crust gives way to a luscious, sweet-tart filling that’s bursting with summer flavors. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy a slice with your morning coffee for a breakfast that feels like dessert.
Strawberry Pie with Whipped Cream
Who knew that strawberries and whipped cream could throw such a fabulous party in a pie crust? This Strawberry Pie with Whipped Cream is like the summer fling you never want to end—sweet, fresh, and utterly unforgettable.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 4 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Prick the bottom with a fork and bake for 15 minutes, or until golden. Let it cool.
- For the filling, combine strawberries, sugar, cornstarch, and lemon juice in a bowl. Let sit for 10 minutes.
- Pour the strawberry mixture into the cooled crust and bake for 25 minutes, or until bubbly. Tip: Place a baking sheet underneath to catch any drips.
- While the pie cools, beat heavy cream, powdered sugar, and vanilla until stiff peaks form for the whipped cream. Tip: Chill your bowl and beaters for quicker whipping.
- Spread whipped cream over the cooled pie or serve it on the side.
Just when you thought strawberries couldn’t get any better, this pie comes along with its buttery crust and cloud-like whipped cream. Serve it with a sprinkle of lemon zest or a drizzle of chocolate for an extra dash of decadence.
Black Raspberry Pie
Oh, buckle up, buttercup, because we’re diving fork-first into the juiciest, most berry-licious Black Raspberry Pie you’ve ever dreamed of. This isn’t just dessert; it’s a summer love story baked into a flaky crust.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 5 cups black raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 egg, beaten
- 1 tbsp coarse sugar
Instructions
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp salt.
- Add 1 cup chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 6-8 tbsp ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Don’t overwork the dough, or your crust will be tough.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- In another bowl, gently mix 5 cups black raspberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract until well combined.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the crust to the dish, trimming any excess.
- Pour the berry mixture into the crust. Roll out the second dough disk and place it over the filling. Seal and crimp the edges, then cut a few slits in the top for steam to escape.
- Brush the top crust with 1 beaten egg and sprinkle with 1 tbsp coarse sugar. Tip: This gives your pie a gorgeous golden shine.
- Bake for 50-55 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before slicing. Tip: Patience is key here; letting it set ensures the filling won’t run everywhere.
Get ready to serve up slices of this Black Raspberry Pie that boast a perfect balance of sweet and tart, encased in a buttery, flaky crust that crumbles just right. Pair it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is—because honestly, it’s that good.
Berry Apple Pie with Streusel Topping
Now, who said berries and apples can’t play nice in the sandbox? This Berry Apple Pie with Streusel Topping is like the ultimate playground for your taste buds, where tart meets sweet in a buttery, crumbly embrace. It’s the kind of dessert that’ll have you sneaking back for seconds, and maybe even thirds—no judgment here.
Ingredients
- For the filling:
- 2 cups fresh mixed berries (blueberries, raspberries, blackberries)
- 3 medium apples, peeled and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp cinnamon
- 1 tbsp lemon juice
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust and bubbly filling.
- In a large bowl, mix the berries, apples, granulated sugar, flour, cinnamon, and lemon juice until well combined. Let it sit for 10 minutes to macerate.
- For the crust, combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Roll out on a floured surface and fit into a 9-inch pie dish.
- Pour the filling into the crust. For the streusel, mix flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle evenly over the filling.
- Bake for 45-50 minutes, or until the topping is golden and the filling is bubbling. Tip: Place a baking sheet under the pie to catch any drips.
- Let the pie cool for at least 2 hours before slicing. This patience-testing step ensures the filling sets perfectly.
Delight in every bite of this pie, where the juicy berries and apples are hugged by a flaky crust and crowned with a crunchy streusel topping. Serve it warm with a scoop of vanilla ice cream for a dessert that’s basically a hug in pie form.
Blueberry Lemon Pie
Zesty and zippy, this Blueberry Lemon Pie is like a summer vacation in every bite—minus the sunburn and questionable hotel Wi-Fi. It’s the perfect blend of tart and sweet, with a crust so flaky, it’ll have you questioning all your life choices up until this moment.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 6 tbsp ice water
- For the filling:
- 4 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp salt
- For the egg wash:
- 1 large egg
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust without the guesswork.
- In a large bowl, mix flour, sugar, and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- In another bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt for the filling. Tip: Let the filling sit for 10 minutes to thicken slightly.
- Pour the filling into the crust. Roll out the second dough disc, place over the filling, and seal the edges. Cut slits on top for venting.
- Whisk egg and water for the egg wash, brush over the top crust. Tip: This gives your pie that glossy, bakery-worthy finish.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly.
Unbelievably delicious, this pie boasts a juicy, vibrant filling encased in a buttery, crisp crust. Serve it warm with a scoop of vanilla ice cream for a contrast that’s nothing short of magical.
Mixed Berry Hand Pies
Kickstart your summer with these irresistible Mixed Berry Hand Pies, the perfect pocket-sized treat that combines the juiciness of berries with the flakiest crust you’ll ever meet. Whether you’re a baking newbie or a pastry pro, these little gems are about to become your go-to for picnics, potlucks, or just because.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 6 tbsp ice water
- For the filling:
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For assembly:
- 1 egg, beaten
- 1 tbsp turbinado sugar
Instructions
- In a large bowl, whisk together flour, sugar, and salt for the crust.
- Add chilled butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Drizzle ice water over the mixture, 1 tbsp at a time, stirring until the dough just comes together. Tip: Don’t overmix to keep the crust flaky.
- Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
- While the dough chills, prepare the filling by combining berries, sugar, cornstarch, and lemon juice in a bowl. Let sit for 10 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out one disc of dough to 1/8-inch thickness. Cut into 6-inch circles.
- Spoon 2 tbsp of berry filling onto one half of each circle, leaving a 1/2-inch border.
- Brush the edges with beaten egg, fold over, and crimp with a fork to seal. Tip: Make small slits on top for steam to escape.
- Brush the tops with more beaten egg and sprinkle with turbinado sugar.
- Bake for 25-30 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
Who knew happiness could be baked into a hand-held package? These Mixed Berry Hand Pies offer a burst of berry goodness with every bite, encased in a buttery, flaky crust that’s downright dreamy. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Strawberry Balsamic Pie
Delightfully tangy and sweet, this Strawberry Balsamic Pie is like a summer romance between your taste buds and the fruit bowl. It’s the kind of dessert that makes you forget you ever settled for store-bought pies, with a balsamic twist that’s as surprising as it is delicious.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 4 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 2 tbsp balsamic vinegar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- For the glaze:
- 1/4 cup strawberry jam
- 1 tbsp water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup diced unsalted butter, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired.
- In another bowl, toss 4 cups strawberries with 1/2 cup sugar, 2 tbsp balsamic vinegar, 1/4 cup cornstarch, and 1 tbsp lemon juice until well coated.
- Pour the strawberry mixture into the crust. Tip: Arrange some strawberries cut-side down for a prettier top.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Meanwhile, heat 1/4 cup strawberry jam and 1 tbsp water in a small saucepan until melted. Brush over the warm pie for a glossy finish.
What you’ll love most is the contrast between the crisp, buttery crust and the juicy, balsamic-kissed strawberries. Serve it slightly warm with a scoop of vanilla ice cream for a dessert that’s anything but ordinary.
Raspberry Chocolate Pie
Feast your eyes and prepare your taste buds for a dessert that’s as bold in flavor as it is in color—our Raspberry Chocolate Pie is the love child of tart berries and rich cocoa, ready to steal the spotlight at any gathering.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). This ensures a perfectly crisp crust.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a measuring cup to evenly press the crust.
- Bake the crust for 10 minutes, then let it cool completely. This prevents the filling from making it soggy.
- While the crust cools, blend raspberries, 1/2 cup sugar, and lemon juice in a blender until smooth. Strain to remove seeds for a silky texture.
- In a saucepan, heat heavy cream until it just begins to simmer. Remove from heat and add chopped chocolate, stirring until smooth. Tip: Let the mixture sit for a minute before stirring to melt the chocolate evenly.
- Pour the chocolate mixture into the cooled crust, then drizzle the raspberry sauce on top. Use a toothpick to swirl for a marbled effect.
- Refrigerate the pie for at least 4 hours, or until set. Tip: Cover loosely with foil to prevent condensation from making the top watery.
Cool as a cucumber, this pie slices like a dream, offering a creamy chocolate base with a vibrant raspberry swirl that’s as Instagram-worthy as it is delicious. Serve chilled with a dollop of whipped cream for an extra indulgent touch.
Blackberry Lime Pie
Venture into the realm of desserts with a pie that’s as bold in flavor as it is in color—this Blackberry Lime Pie is a showstopper that’ll have your taste buds doing a happy dance. Perfect for when you want to impress without the stress, this pie combines the tartness of lime with the sweetness of blackberries in a symphony of flavors.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup fresh lime juice
- 2 tbsp lime zest
- 2 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). This ensures a perfectly golden crust without any soggy bottoms.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a measuring cup to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step prevents the filling from making the crust soggy.
- In a blender, puree 2 cups of blackberries until smooth. Strain through a fine-mesh sieve to remove seeds for a smoother filling.
- In a large bowl, whisk together the blackberry puree, 1 cup sugar, cornstarch, salt, lime juice, lime zest, eggs, and heavy cream until well combined.
- Pour the filling into the cooled crust and arrange the remaining 2 cups of blackberries on top. Tip: For a decorative touch, place the blackberries in a circular pattern.
- Bake for 45-50 minutes, or until the filling is set but still slightly wobbly in the center. Tip: To prevent overbrowning, cover the edges of the crust with foil halfway through baking.
- Let the pie cool completely at room temperature, then refrigerate for at least 4 hours before serving. This allows the filling to set properly.
Fresh out of the fridge, this pie boasts a creamy, velvety texture with a burst of berry and lime in every bite. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Blueberry Cheesecake Pie
Feast your eyes (and eventually your mouth) on this Blueberry Cheesecake Pie, a dessert that’s like a hug from your grandma if she was a pastry chef. It’s the perfect blend of creamy, tangy, and sweet, with a crust that’s so good, you might just forget there’s filling.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). This is the perfect temperature to get that crust golden without burning your dreams of dessert.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a glass to press the crust evenly.
- Bake the crust for 10 minutes, then let it cool. This step ensures your crust won’t get soggy from the filling.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition. Tip: Room temperature cream cheese blends smoother, avoiding lumps.
- Pour the filling into the cooled crust and bake for 30 minutes, or until the center is just set. It should jiggle slightly like a happy dance.
- While the pie bakes, combine blueberries, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, about 5 minutes. Tip: Stir constantly to prevent the blueberries from sticking and burning.
- Spread the blueberry topping over the cooled cheesecake pie. Chill for at least 4 hours, or overnight for best results.
Bite into this Blueberry Cheesecake Pie and experience the creamy cheesecake layer perfectly complemented by the tart blueberry topping, all nestled in a buttery crust. Serve it chilled with a dollop of whipped cream for an extra touch of decadence.
Strawberry Kiwi Pie
Feast your eyes on this vibrant Strawberry Kiwi Pie, a dessert that’s as fun to make as it is to devour. Perfect for when you want to impress without the stress, this pie is a sweet symphony of flavors that’ll have everyone asking for seconds.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 kiwis, peeled and sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- For the topping:
- 1 cup whipped cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour, sugar, and salt for the crust. Add the diced butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overmix, or your crust will be tough.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork.
- Bake the crust for 15 minutes, or until lightly golden. Let it cool.
- In a saucepan, combine strawberries, kiwis, sugar, cornstarch, and lemon juice for the filling. Cook over medium heat, stirring constantly, until thickened. Tip: The filling should coat the back of a spoon when it’s ready.
- Pour the filling into the cooled crust and refrigerate for at least 2 hours to set.
- Before serving, whip the cream and powdered sugar until stiff peaks form. Spread over the pie. Tip: For extra flair, garnish with additional strawberry and kiwi slices.
Kick back and enjoy the creamy, fruity goodness of your Strawberry Kiwi Pie. The contrast between the crisp crust and the luscious filling is nothing short of magical. Serve it chilled on a hot summer day for an extra refreshing treat.
Berry Meringue Pie
Just when you thought summer couldn’t get any sweeter, along comes Berry Meringue Pie to prove you deliciously wrong. This pie is like a fireworks show in your mouth, with a buttery crust, a tangy berry filling, and a cloud-like meringue topping that’s toasted to perfection.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 3 cups mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- For the meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 375°F (190°C).
- In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, pulsing until the dough just comes together.
- Press the dough into a 9-inch pie dish, crimping the edges. Chill for 30 minutes.
- Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 10 minutes until golden. Let cool.
- For the filling, combine berries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, about 10 minutes. Pour into the cooled crust.
- For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread the meringue over the filling, sealing to the edges. Use a torch or broil for 1-2 minutes until lightly browned.
- Chill the pie for at least 2 hours before serving.
Unbelievably light yet rich, this pie is a showstopper with its crisp crust, juicy berry center, and fluffy meringue. Serve it with a drizzle of chocolate or a scoop of vanilla ice cream for an extra decadent touch.
Raspberry White Chocolate Pie
Mmm, imagine a dessert that’s like a hug from your grandma if she were a pastry chef—this Raspberry White Chocolate Pie is that dreamy embrace. It’s a luscious, no-bake wonder that combines tart raspberries with creamy white chocolate in a crust so crisp, it’ll have you swooning.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 2 cups white chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
- For the topping:
- 1/2 cup fresh raspberries
- 1 tbsp powdered sugar
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie plate to avoid a crumbly crust.
- Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly. Chill in the refrigerator for 30 minutes to set.
- In a microwave-safe bowl, heat white chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Tip: Don’t overheat the mixture to prevent the chocolate from seizing.
- Stir in vanilla extract, then gently fold in 1 1/2 cups raspberries, being careful not to break them.
- Pour the filling into the chilled crust, spreading evenly. Refrigerate for at least 4 hours, or until set. Tip: For a firmer set, leave it overnight.
- Before serving, top with remaining raspberries and dust with powdered sugar.
Unbelievably creamy with bursts of berry freshness, this pie is a showstopper. Serve it chilled with a drizzle of raspberry coulis for an extra fancy touch, or keep it simple and let the flavors shine on their own.
Blackberry Cobbler Pie
Alright, buckle up, buttercups, because we’re about to dive fork-first into the juiciest, most berry-licious dessert that’ll have your taste buds throwing a party. This blackberry cobbler pie is the love child of summer’s bounty and your grandma’s secret recipe, minus the secret part because we’re spilling all the beans here.
Ingredients
- For the filling:
- 4 cups fresh blackberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 tsp salt
- For the topping:
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish. Because nobody likes a pie that sticks.
- In a large bowl, gently toss the blackberries with granulated sugar, cornstarch, and lemon juice until evenly coated. Let it sit for 10 minutes to get juicy.
- For the crust, pulse flour, chilled butter, and salt in a food processor until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Pro tip: Don’t overwork the dough, or it’ll get tough.
- Roll out the dough on a floured surface to fit your pie dish. Press it in and trim the edges. Fork the bottom a few times to prevent bubbles.
- Pour the blackberry mixture into the crust. In a small bowl, mix oats, brown sugar, and melted butter for the topping. Sprinkle it over the berries.
- Bake for 45 minutes or until the crust is golden and the filling is bubbly. Let it cool for at least 20 minutes unless you enjoy molten berry lava.
Craving a slice yet? This blackberry cobbler pie is a symphony of textures—crispy crust, gooey filling, and a crunchy topping that’ll make you want to skip dinner and go straight to dessert. Serve it warm with a scoop of vanilla ice cream for the ultimate ‘I love me’ moment.
Blueberry Sour Cream Pie
Venture into the world of desserts where the Blueberry Sour Cream Pie reigns supreme, a delightful paradox of tangy and sweet that’ll have your taste buds throwing a party. This pie is the culinary equivalent of a summer fling—short, sweet, and utterly unforgettable.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups fresh blueberries
- 1 cup sour cream
- 3/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C). A properly heated oven is key to a golden crust, so don’t rush this step.
- In a large bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Add 1/2 cup diced butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep your butter cold for a flakier crust.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges. Tip: Chill the crust for 10 minutes before baking to prevent shrinking.
- In another bowl, whisk together 1 cup sour cream, 3/4 cup sugar, 2 tbsp flour, 1 tsp vanilla, and 1 egg until smooth. Gently fold in 2 cups blueberries.
- Pour the filling into the crust. Bake for 45-50 minutes, until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
Unbelievably creamy with bursts of juicy blueberries, this pie is a showstopper. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat.
Strawberry Banana Pie
Delightfully deceiving in its simplicity, this Strawberry Banana Pie is the culinary equivalent of a summer fling—sweet, fleeting, and utterly unforgettable. With a crust that crumbles just right and a filling that’s a riot of flavors, it’s the pie that’ll have you plotting seconds before you’ve even finished your first slice.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 medium bananas, sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
- In another bowl, toss strawberries, bananas, sugar, cornstarch, lemon juice, and vanilla extract until well combined.
- Pour the filling into the crust, spreading evenly. Tip: For a glossy finish, brush the edges with a little milk.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
- Let the pie cool on a wire rack for at least 2 hours before serving.
Just when you thought pie couldn’t get any better, this Strawberry Banana duo comes along with its perfect balance of sweet and tart, encased in a buttery, flaky crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to take it from great to ‘can I have your recipe?’ levels of amazing.
Mixed Berry Galette
Now, let’s talk about a dessert that’s as easygoing as your favorite pair of sweatpants but fancy enough to impress your in-laws—the Mixed Berry Galette. It’s the no-fuss, all-flavor answer to your summer dessert dilemmas, combining the juiciest berries with a buttery, flaky crust that’s begging to be devoured.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For finishing:
- 1 tbsp milk
- 1 tbsp turbinado sugar
Instructions
- Preheat your oven to 375°F (190°C). This ensures your galette bakes evenly, giving you that golden perfection.
- In a large bowl, whisk together flour and salt for the crust. Add the diced butter, using your fingers to press it into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
- Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes. Tip: Don’t overwork the dough to keep it tender.
- On a floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- In another bowl, toss berries with sugar, cornstarch, and lemon juice. Spoon onto the center of the dough, leaving a 2-inch border.
- Fold the edges over the berries, pleating as you go. Brush the crust with milk and sprinkle with turbinado sugar. Tip: The sugar adds a delightful crunch.
- Bake for 35-40 minutes until the crust is golden and the filling is bubbly. Let cool slightly before serving.
Delight in the contrast of the crisp, buttery crust against the juicy, tangy berry filling. Serve it warm with a scoop of vanilla ice cream for a dessert that’s basically summer on a plate.
Raspberry Almond Cream Pie
Buckle up, buttercups, because we’re about to dive fork-first into a dessert that’s as dreamy as a summer afternoon nap—Raspberry Almond Cream Pie. This isn’t just any pie; it’s a creamy, crunchy, berry-packed masterpiece that’ll have you writing love letters to your fridge.
Ingredients
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp sugar
- For the filling:
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp almond extract
- For the topping:
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). This is the perfect temperature to get that crust golden without any drama.
- In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted butter, and 2 tbsp sugar until it resembles wet sand. Press firmly into a 9-inch pie pan. Tip: Use the bottom of a glass to press the crust evenly—no fancy tools needed!
- Bake the crust for 10-12 minutes until lightly golden. Let it cool completely. Patience is key here; a warm crust will melt your filling into a sad puddle.
- While the crust cools, whip 1 cup heavy cream to stiff peaks in a large bowl. In another bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp almond extract until smooth. Gently fold the whipped cream into the cream cheese mixture. Tip: Fold, don’t stir, to keep the filling light and fluffy.
- Spread the filling into the cooled crust. Top with 1 cup fresh raspberries and 1/4 cup sliced almonds. Chill for at least 2 hours before serving. Tip: For an extra crunch, toast the almonds in a dry pan over medium heat for 2-3 minutes before adding them to the pie.
Zesty yet sweet, this pie is a textural dream with its creamy filling, crunchy almonds, and juicy raspberries. Serve it with a drizzle of dark chocolate or a scoop of vanilla ice cream for an encore that’ll steal the show.
Conclusion
Zesty and full of flavor, our roundup of 25 Delicious Berry Pie Recipes is your ticket to baking bliss! Whether you’re a seasoned baker or just starting out, there’s a pie here to spark your creativity and satisfy your sweet tooth. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for your next baking adventure. Happy baking!
