The plethora of fresh summer berries has delighted owners at King Arthur Baking Company who are offering a quick berry pie recipe that includes going from fruit to pie in only two hours. The hardest part will be waiting for your pie to cool! Here’s the recipe.

Ingredients

Shop this Recipe

Crust

• 1 recipe Melted Butter Pie Crust, chilled*

*Prepare the pie pastry through step 7.

Crumb topping

• 1 cup (120g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1/2 cup (99g) granulated sugar
• 1/4 teaspoon salt
• 5 tablespoons (71g) unsalted butter, melted
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 teaspoon almond extract, optional
• 1/4 cup (46g) mini diced ginger or 1/4 cup (28g) walnuts, pecans, or almonds, chopped; optional

Fruit filling

• 6 cups (720g to 1020g) mixed berries, fresh preferred
• zest of 1 lemon
• 2 tablespoons (28g) lemon juice
• 1/2 cup (99g) granulated sugar
• 1/4 cup (44g) Instant ClearJel or 1/4 cup plus 2 tablespoons (42g) cornstarch
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 425°F and position a rack on the lowest level. If you have one, place a baking steel or stone on the lowest rack. (See “tips,” below.) 

2. To make the crumb topping: In a medium bowl, whisk together the flour, sugar, and salt. Add the vanilla and almond extract to the melted butter and pour it into the flour mixture, stirring until crumbs form. 

3. Stir in the mini diced ginger or chopped nuts; set aside while you prepare the filling. 

4.  To make the berry pie filling: In a large bowl, gently toss the berries with the lemon zest and juice. 

 

1. In a small bowl, whisk together the sugar, Instant ClearJel or cornstarch, and salt. Add to the fruit mixture and gently mix to evenly coat the fruit. 

2. To assemble the berry pie: Remove the chilled melted butter pie crust from the freezer. Transfer the fruit mixture to the pie crust and top with the crumbs.  

3. Place a sheet of parchment directly on the baking steel or stone; if you don’t have a stone or steel, place the parchment on the lowest rack of the oven. Place the pie on top of the parchment; this will help catch any drips from the pie, protecting the steel, stone, or bottom of your oven. 

4. Bake the berry pie at 425°F for 20 minutes. After 20 minutes, place a pie shield or aluminum foil around the edges of the pie and turn the oven temperature down to 375°F. 

5. Bake the berry pie for an additional 45 to 50 minutes, or until the filling near the edges of the pie is bubbling. 

6. Remove the berry pie from the oven and cool before slicing. 

7. Storage information: Store any leftover berry pie, covered, in the refrigerator for several days; freezing is not recommended. 

 

Grab your fresh berries at the local farmer's markets (Lebanon, Woodstock, Hartford, Claremont) as well as, The Co-op Food stores and other local grocery stores.