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Four Berry Pie

Four Berry Pie

Four Berry Pie made with blueberries, raspberries, strawberries and blackberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Cookie Madness


Pie Crust

  • 2 1/2 cups all-purpose flour 320 grams
  • 1 teaspoon salt reduce to ½ if butter is salted
  • 1/3 cup 65 grams shortening
  • 1/2 cup 114 grams unsalted butter
  • 1 tablespoon sugar
  • 1/2 cup ice cold water or as needed


  • 2 cups blueberries
  • 2 cups blackberries
  • 1 1/2 cups strawberries
  • 2 cups raspberries
  • 1 tablespoon fresh lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup Minute tapioca I ground it up, but not really necessary
  • Egg Wash: 1 egg beaten did not mix with any milk


  • Pie Crust: Combine flour, salt, shortening, butter and sugar in the bowl of a food processor. Pulse mixture until coarse with pea size bits, then add water two tablespoons at a time and pulse until mixture holds together (you’’ll probably use it all). Empty onto a flat surface and shape into two disks. Wrap in plastic and chill until ready to use.
  • Roll half the pie dough about 1/8 inch thick and line a deep dish pie dish (I used a greased 9 ½ deep dish Pyrex). Put it in the freezer for about 10 minutes or just long enough to firm-up the dough, then press plastic wrap up against it and keep it frozen for 30 minutes or up until you are ready to proceed with the recipe.
  • Preheat to 425 (you will actually bake at 375, but it’s good to get the oven nice and hot). Also, put a heavy duty rimmed baking sheet in the oven and allow it to heat up with the oven. Preheating the baking sheet will help give you a firm bottom crust.
  • Filling: Combine all berries in a large mixing bowl and toss with lemon juice. Mix together the sugar and tapioca, then toss with the berries. Let sit in bowl for 15 minutes while you make strips.
  • Roll the second ball of dough into an 10x11 inch rectangle and cut 10 11 inch long strips.
  • Put the berry mixture into the pie shell and use the strips to form a lattice. I’m not an expert at this, but the method I use is to lay 5 strips across the top, then weave 5 strips between them. Brush strips with a little beaten egg (or use heavy cream if you prefer).
  • Set the pie on the hot baking sheet, then put it in the oven and bake for 15 minutes at 425.
  • Reduce heat to 375 and bake for 45 minutes or until lattice is golden brown.
  • Let the pie cool completely before serving.