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  • NDCaptialChef

Mixed Berry Pie



2-1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup cold butter, grated with Pampered Chef Microplane grater

6 to 8 tablespoons ice water


1 c. sugar

1/4 c. cornstarch

Dash salt

1/3 c. water

1/2 tsp. Pampered Chef Cinnamon Plus seasoning

1 c. fresh blueberries

1 c. fresh raspberries

1 c. halved fresh strawberries

3/4 c. fresh blackberries

1 Tbsp. lemon juice

2 Tbsp. butter


In a large bowl, mix flour and salt; grate in butter until crumbly with Pampered Chef Microplane grater. Cut mixture with Pampered Chef Pastry Blender. Gradually add ice water until dough holds together when pressed. Divide dough into two portions. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and cinnamon plus seasoning until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

Preheat oven to 400 degrees. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out, using the baker's roller one portion of dough to a 1/8-in thick circle - transfer to stone pie dish. Trim pastry to 1/2 in beyond rim of plate. Add filling; crumble butter over top of filling.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide scalloped strips using . Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

Reduce oven setting to 350 degrees. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Hack: use the Pampered Chef pie crust shield to protect edges from burning.

Cool on a wire rack. Serve with fresh Whipped Topping made with the Pampered Chef Whipped Topping Maker from pampered chef. Recipe is here. Non dairy version is available here.


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