Summer Berry Pie Recipe on



For the Pie Crust

  • 300 g flour
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 225 g unsalted butter cubed
  • 60 ml water cold
  • 1 tbsp warer

For the Filling

  • 185 g blueberries
  • 155 g raspberries
  • 1 tbsp corn flour
  • 1/4 tsp cinnamon
  • 50 g granulated sugar
  • 3 tbsp unsalted butter


For the Pie Crust:

  1. Whisk 250g of the flour with the salt and caster sugar, until just combined.
  2. Use a pastry cutter or food processor to combine the dry ingredients with the butter. If, like me, you possess neither, rub the butter together between your fingers to break it apart, but be careful not to overwork it; the butter should look like large crumbs in the flour mixture.
  3. Add another 50g of flour, mixing it until it just coats the butter.
  4. Pour in the water, a little at a time, until the dough just about holds together. You may not need all the water (I ended up using half).
  5. Split the dough into two balls and set one aside. Place the other on a lightly floured sheet of baking parchment, sprinkle more flour over the top, and place another sheet of baking parchment over the top. Use a rolling pin to flatten the ball, between the two sheets of baking paper, until it is even and large enough to cover the base of the pie dish. Then, carefully, peel off the top layer turn the whole thing upside-down over the pie dish, coating it. Use your fingers to push the pastry into the base of the dish, leaving no air bubbles.
  6. Pour your desired filling on top of the pastry (the recipe I used is below, if you're stuck for inspiration!), and repeat the above instructions with the second half of the pastry dough to cover the pie, pinching the edges of the base and top layer together, to ensure no pie filling escapes. Cut three or four slits in the top layer to allow the steam to escape.
  7. Combine the egg and tablespoon of water in a bowl to create an egg wash, and dab onto the pie with a pastry brush.
  8. Bake at 220ÂșC (gas mark 7) for 35 minutes, or until brown, then cover the pie with foil and bake for a further 20 minutes, until the filling is bubbling and thoroughly hot all the way through.

For the Filling:

  1. Stir the blueberries, raspberries, corn flour, cinnamon and sugar until just combined, being careful not to squash the fruit too much.
  2. Pour the filling into the pie crust, spooning the unsalted butter liberally over the top of the filling. Top with the remaining pie crust.

Recipe Notes

Ideally, I'd double this recipe, as I didn't find there to be quite enough filling in the final product, but I worked with what I had. It was still good, so it's up to you!