Wildflower + Pearl's Mixed Berry Pie

Wildflower + Pearl’s Mixed Berry Pie

#BOHOBABES, we are in the thick of it, Summer. Summer is the season for beach parties, lounging by the pool and outdoor cooking. Speaking of cooking, the bulk of my favorite fruits and veggies are usually in great abundance. I especially enjoy indulging in various seasonal berries. Berries of all kinds are not only affordable, they’re also at the peak of ripeness and oh so refreshing to eat.

This fact suddenly had me thinking of a time in my youth. My grandmother was infamous for her homemade blackberry pie. As kids, we often had to work for such an indulgence. I remember my grandmother sending us out into a nearby field to pick the ripest, deepest, sweetest blackberries we could find. All that picking was defiantly worth it during those long, hot Louisiana Summer months. A single slice of my grandmother’s decadent blackberry pie was the ultimate payoff. The crispy, crumbly homemade pie crust, the sweet and decadent blackberry filling. Grandma often required us to consume this treat with a generous scoop of Blue Bell vanilla ice cream. The thing I loved the most was the consistency of the filling. Grandma’s simple Summer pie had the perfect mix of body and texture.

This summer, I decided to recreate my grandmother’s extremely simple recipe. I opted to deviate a bit by incorporating a variety of berries. In addition to blackberries, I used lovely blueberries and ripe strawberries for a truly decadent Summertime pie. This recipe is especially easy if you use pre-made store brought pie dough. You can even make your own pie dough, if you wish. Whether you use store brought dough or homemade the ultimate secret is to pre-bake the pie’s bottom layer. Doing so adds even more texture. Follow our recipe for a summer treat everyone will absolutely adore. I present to you Wildflower + Pearl’s Summertime Mixed Berry Pie.


Wildflower + Pearl’s Mixed Berry Pie



  • One Nine Inch Pie Dish

  • Large Sauce Pan

  • Standard Set of Measuring Spoons

  • Standard Set of Measuring Cups

  • Large Colander

  • Two Small Mixing Bowls

  • Large Mixing Spoon

  • Small Pairing Knife

  • Pastry Brush

  • aluminum foil

  • large sheet pan



  • Two Cups of Fresh Blackberries

  • Two Cups of Fresh Strawberries

  • Two Cups of Fresh Blueberries

  • One Cup of Sugar

  • One Teaspoon of Pure Vanilla Extract

  • Juice from half of a lemon (one tablespoon)

  • 1/4 Cup of Corn Starch

  • Two Tablespoons of Butter

  • One Beaten Egg

  • One Tablespoon of Light Brown Sugar

  • Pre-made or Homemade Pie Dough



Prepare the nine inch pie dish and pre-bake the pie’s bottom layer:


1. Preheat oven to 400 degrees.

2. Prepare egg wash in a small mixing bowl. Beat one large egg in a small mixing bowl and set aside.

3. Lightly butter the pie dish.  

4. Stretch the dough over the buttered pie dish.

5. Trim and crimp the edges to your liking.

6. Use the pastry brush to add a thin layer of egg wash to the bottom pie layer and the edges.

7. Once the bottom pie layer is all prepped place the pie dish in a 400 degree oven.

8. Pre-bake the bottom layer in a 400 degree oven for 10 minutes.

(Keep an eye on the crust for the edges can slide down the pie dish while baking. If sliding occurs, carefully open the oven and mold the sides back in place.)

9. After 10 minutes in a 400 degree oven, take the pre-baked crust out and allow it to cool.

10. Once the pre-baked bottom crust layer is all nice and cool, add the pie filling.



Prepare The Filling and Make The Lattice Top Layer:

1. Prepare the fresh strawberries by cutting off the leafy tops and halving them.

2. Rinse off the blackberries, strawberries and blueberries in a large colander with water.

3. Combine the first six ingredients in a large sauce pan on medium heat: 

  • Two Cups of Fresh Blackberries

  • Two Cups of Fresh Strawberries

  • Two Cups of Fresh Blueberries

  • One Cup of Sugar

  • One Teaspoon of Pure Vanilla Extract

  • Juice from half of a lemon (one tablespoon)

4. Allow the above ingredients to simmer for 15 minutes on medium heat. Keep an eye on it. Frequently and gently stir berry sugar mixture to ensure that the mixture does not stick to the bottom of the pot. Do not mash berries.

5. While the mixture simmers, in a small mixing bowl, make a slurry. Combine 1/4 cup of corn starch and one cup of the simmering juice mixture and stir until smooth.

6. Reduce the heat to low and slowly incorporate the slurry into the berry sugar mixture

7. After incorporating the slurry add two tablespoons of butter to the mixture and continue simmering mixture on low heat for five minutes.

8. The filling is now ready to be added to a pre-baked bottom crust layer. 

9. Add the filling to a cooled pre-baked bottom crust layer.

10. Use additional dough to create a lattice top layer and place it on top of the pie.

11 Trim and crimp the edges of the lattice to your liking.

12. use the pastry brush to add a thin layer of egg wash to the lattice top layer and the edges.


13. Sprinkle one tablespoon of sugar on the prepared lattice top layer.

13. Once the the lattice top and the edges are all prepped place the pie dish into a 400 degree oven.

14. Bake the pie in a 400 degree oven for 40 minutes.

(Keep an eye on the pie for the filling can bubble over the edges. If this happens, be sure to protect your oven by placing a large sheet pan lined with aluminum foil below the pie while it bakes.)

(Also, be mindful of the pie’s edges. The edges are suspect to browning quicker than the rest of the pie. To prevent further browning, secure aluminum foil over the pie and the edges and allow the pie to continue cooking.)

15. After baking the pie for 40 minutes take the pie out of the oven place it on a cooling rack. Allow the pie to cool completely before serving. 

16. Top your serving of our Mixed Berry Pie with a scoop of your favorite vanilla ice cream.



Wildflower + Pearl’s Mixed Berry Pie - Created By: Feira Taylor



I hope this helps.