Ingredients
Scale
- 1 refrigerated pie crust dough
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 1 cup fresh strawberries, hulled and quartered
- 1 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/3 cup cornstarch
- 1 cup flour
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup salted butter, cold and cubed
Instructions
- Preheat the oven to 425°F. Place a 9-inch round pie pan with the refrigerated pie crust dough and fold the excess over to create a ribbon edge. Chill until ready to use.
- In a large bowl, combine the blueberries, blackberries, raspberries, strawberries, sugar, lemon zest, lemon juice, and vanilla extract; mix well.
- Sprinkle the cornstarch over the berry mixture and gently stir to combine.
- In another bowl, mix the flour, sugar, cinnamon, and cubed butter, mashing until crumbly.
- Transfer the berry filling into the pie crust using a slotted spoon, discarding excess liquid. Evenly sprinkle the crumble topping on top.
- Bake for 20 minutes in the preheated oven, then lower the temperature to 375°F and bake for an additional 30-35 minutes, covering with foil to prevent over-browning.
- Let the pie cool for at least 3 hours before serving. Slice and serve with vanilla ice cream or whipped cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Chilling the pie crust before baking ensures a crisp texture.
Allowing the pie to cool fully helps set the filling for cleaner slices.
Feel free to substitute with any other berries you love.
- Prep Time: 15 minutes
- Cook Time: 130 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg