Crisp berry pie Recipe

Name: Crisp berry pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: One 9-inch pie
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3-4 tablespoons ice water; 4 cups mixed berries (fresh or frozen, thawed); 3/4 cup granulated sugar; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup all-purpose flour (for topping); 1/2 cup packed brown sugar; 1/4 cup cold unsalted butter, cubed (for topping)

American · Dessert · 80 min total

Crisp berry pie recipe videos

A delightful summer dessert featuring a buttery, flaky crust filled with juicy berries and topped with a crunchy oat streusel. Perfect for showcasing fresh or frozen berries.

30
min prep

50
min cook

8
servings

420
kcal/serving

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water
4 cups mixed berries (fresh or frozen, thawed)
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup all-purpose flour (for topping)
1/2 cup packed brown sugar
1/4 cup cold unsalted butter, cubed (for topping)

Instructions

Make the crust: In a large bowl, whisk together 1 1/4 cups flour and salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, stirring with a fork until dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Refrigerate while preparing filling.
Make the filling: In a large bowl, gently toss berries with granulated sugar, cornstarch, lemon juice, and vanilla. Let stand for 15 minutes.
Make the topping: In a medium bowl, combine oats, 1/2 cup flour, and brown sugar. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs.
Pour the berry filling into the chilled crust. Sprinkle the oat topping evenly over the filling.
Place pie on a baking sheet to catch drips. Bake for 45-50 minutes, until filling is bubbly and topping is golden brown. If topping browns too quickly, tent with foil halfway through.
Cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Tips

Serve warm with vanilla ice cream or whipped cream.
Store leftovers covered in the refrigerator for up to 3 days.
If using frozen berries, do not thaw them completely; add 5-10 minutes to baking time.

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