Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup cold water
- 2 cups fresh or frozen berries (such as raspberries, strawberries, or mixed berries)
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder (optional, for thickening)
- A pinch of salt
Instructions
- In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs. Keep the mixture cold for a flaky crust.
- Gradually add cold water, a tablespoon at a time, mixing gently until the dough begins to come together. Turn onto a floured surface and knead lightly to form a ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Meanwhile, toss the berries with granulated sugar, lemon juice, vanilla extract, and optional cornstarch. Set aside to macerate while the crust chills.
- Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the crust to the dish, pressing gently to fit.
- Spoon the berry mixture into the crust, spreading evenly. Add a decorative crust top or leave open-faced for rustic charm.
- Preheat the oven to 375°F (190°C). Bake the pie for 40-45 minutes, or until the crust is golden brown and filling bubbles around the edges. Allow cooling slightly before serving.
Notes
- Thaw frozen berries thoroughly and drain excess moisture before using to prevent soggy crust.
- For an even richer flavor, consider adding a splash of brandy or other liqueur to the filling.
- You can prepare the crust ahead of time and refrigerate or freeze until ready to use.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg