Recipes and Cooking Berry Fruit Pie This berry pie recipe can adapt to suit your favorite berry flavors and whatever is in season. The pretty lattice-strip crust topping on this mixed berry pie is sure to impress your family. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 30 mins Bake Time: 50 mins Total Time: 1 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Double-Crust Pie 1 recipe filling for Blackberries, Blueberries, Raspberries, or Mixed Berries 2 teaspoon finely shredded lemon peel or 1/2 teaspoon ground cinnamon Milk (optional) Sugar ( optional) Pastry for Double-Crust Pie 2 cup all-purpose flour ½ teaspoon salt ⅔ cup shortening Cold water Directions Prepare and roll out pastry for Double-Crust Pie. Line a 9-inch pie plate with half of the pastry. In a large bowl combine the sugar and flour for desired berries, according to the amounts given below. Stir in berries and lemon peel or cinnamon. Gently toss berries until coated. (If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed, but still icy.) Transfer berry mixture to the pastry-lined pie plate. Trim bottom pastry edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush top crust with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes (or 50 minutes for frozen fruit). Remove foil. Bake pie for 25 to 30 minutes more or until filling is bubbly and top is golden. Cool on a wire rack. Makes 8 servings. Pastry for Double-Crust Pie In a medium bowl stir together flour and salt. Using a pastry blender or two knives, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened (6 to 7 tablespoons water total). Divide in half. Form each half into a ball. Blackberry: 5 cups fresh or frozen blackberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour Blueberry: 5 cups fresh or frozen blueberries, 2/3 to 3/4 cup sugar, 3 tablespoons all-purpose flour Raspberry: 5 cups fresh or frozen unsweetened raspberries, 3/4 to 1 cup sugar, 1/3 cup all-purpose flour Mixed Berry: 2 cups halved fresh strawberries or whole unsweetened frozen strawberries, 2 cups fresh or frozen blueberries, 1 cup fresh or frozen blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup all-purpose flour Lattice Berry Fruit Pie: Prepare as above except follow directions for Lattice-Top pie. Rate it Print Nutrition Facts (per serving) 373 Calories 18g Fat 50g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 373 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Sodium 222mg 10% Total Carbohydrate 50g 18% Total Sugars 18g Protein 5g Vitamin C 28.9mg 145% Calcium 20.2mg 2% Iron 2mg 11% Potassium 163mg 3% Folate, total 24.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.