Flaky, buttery pie crust tops a pile of fresh berries in this easy dessert; a little time in the oven and everything is transformed.
This simple berry pie is a great way to highlight fruits as they come into season.
If you are lucky enough to have last year’s berries tucked in the freezer, this is an easy dessert year-round. Topped with whipped cream, ice cream, or simply eaten warm straight from the pan, any way you serve it, this is a treat.
The pie works beautifully with blueberries and blackberries both, and please don’t stress over the lattice crust. If I can roll out a crust and top this pie in about 5 minutes, so can you!
I’m almost always in favor of calling things “rustic,” making a very easy (and usually messy) crust works for me. Obviously, “pastry maker extraordinaire” has never been my goal.
For true inspiration, check out my friend Kirsten’s post with gorgeous step-by-step photos for making a perfect lattice pie crust!
This pie is one of the recipes I made with my sister, Jenny, last month. It’s so much fun having someone else’s hands to photograph!
Thanks again for playing in the kitchen with me, sis. Here’s hoping that one day we’ll be lucky enough to live in the same city once again.
If you’re looking for a gluten free recipe, you’ll want to use the pie crust recipe here. Check out all of the Gluten Free Dessert Recipes on this website!
Deep Dish Berry Pie
Ingredients
Berry Filling Ingredients
- 4 cups fresh or frozen blackberries or blueberries
- 1 tablespoon fresh lemon juice
- ⅓ cup all-purpose flour or brown rice flour
- ¼ teaspoon kosher salt
- ¾ cup sugar
- ½ teaspoon ground cinnamon
Pie Crust Ingredients
- ¾ cup all-purpose flour (gluten free pie crust recipe here)
- ¼ teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup cold butter cut into 1/2″ cubes
- 3 tablespoons very cold water
Instructions
Pie Crust Instructions
- In a food processor fitted with a metal blade, combine all of the pie crust ingredients EXCEPT the water. Pulse until the mixture resembles course cornmeal.
- Add the water and pulse a few more times, until the dough just barely comes together. Shape the dough into a small flat disk and wrap in plastic wrap. Chill at least 30 minutes.
Berry Pie Instructions
- Preheat oven to 450°F. Combine all of the filling ingredients in a deep pie plate or 9" round baking pan and toss lightly to coat thoroughly.
- Unwrap the chilled dough and roll out on a lightly floured surface, to about 1/8" thickness. Cut the dough into 1/2" strips and arrange over the berries in a simple lattice pattern. (See above photo for directions.)
- Bake 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake until top is golden brown, about 45 minutes. Serve warm with ice cream or whipped cream. Enjoy!
Nutrition
{originally published 1/31/15 – recipe notes and photos updated 8/23/21}
Joshua Hampton says
The pie looks delicious, Mary. Now I'm craving for a slice.
Magnolia Verandah says
Love the colours peeking through the lattice work. Pinned! for when the weather gets a bit cooler.
Marilyn Gleason says
It turned out great! My husband loved it.
Jeannie says
Hi. I do not see the gluten free option on your pie crust recipe. I’m searching for a really good gf recipe as I have always loved making my own regular crust. Now I need to adapt to GF Could you pass yours on? Thank you. Love your gf baking recipes.
Mary says
Here’s the gluten-free pie crust recipe: HERE. Happy baking!
Joy Gill says
I used a little less flour, it came out fantastic!
Mary Younkin says
I’m so happy that you like the pie, Joy.