Year Round All The Berries Diner Pie | Recipeish | Gustus Vitae

  • Yield: One delicious, nostalgia-filled pie.
  • Time Estimate: About 4 hours, including 3 unattended.
  • Storage Notes: Best if enjoyed the same day, can be stored, covered, for up to 3 days.
  • Difficulty: Easy.

Ending a meal with berry pie always makes it a little bit of a celebration: that perfect mix of a buttery, crispy crust, gobs of sweet berries tempered by a lemony tartness, all topped off with a generous helping of whipped cream. This is our go-to recipe, namely because the cornstarch holds everything together, and the homemade buttery crust holds up to the filling without getting soggy. Even better: frozen berries are fine to use, too, so you can enjoy the taste of Summer year round: just give them 30-40 minutes or so at room temperature to warm up.


For the Crust

For the Filling

For the Wash

  • 1 Egg
  • 1 Tbs Whole milk
  • Sift flour into a large bowl, whisking in Vanilla Bean Cane Sugar and Crystallized Honey Sea Salt.
  • Cube butter into roughly 1/2" chunks, then mash in with potato masher or large fork, before pouring in 1/2 Cup of cold water.
  • Quickly knead into a ball (2 minutes, tops) - you don't want to overheat the dough with your hands.
  • Sprinkle flour over a large dry surface, and divide dough in half, and roll out dough each into roughly a 12" x 12" circle. Fold in half, cut into 4 pieces, then roll out each portion into a 14" circle. Drape one over circle over a 9" pie dish, trimming excess dough that's over 1" over the edge of dish.
  • Roll remaining dough into balls and cover with saran - you'll use one for the top crust, so pop it in the fridge, the remaining 2 can be stored for up to 3 months in the freezer - think of this as a nice gift for future-you.
  • Cover pie dish with saran and pop in the fridge for around 2 hours.
  • At the 2 hour mark, preheat the oven to 400F.
  • In a large pot whisk together All the Berries Cane Sugar, brown sugar, Probiotic Ocean Salt, cornstarch, blueberries, and 1/3 Cup of water. Bring to a boil, then reduce to a simmer, folding in raspberries and blackberries and squeezing in lemon juice.
  • Remove pie dish and ball from the fridge, rolling out the dough ball out on a floured surface into a roughly 15" x 15" circle. Use cookie stamps or cutters to cut out as many shapes as you can, collecting, re-rolling, and stamping leftover scraps.
  • Pour filling into the pie, cube butter and dot on top, then arrange cookie stamps, leaving gaps for steam to escape during baking.
  • Whisk together egg and milk, then paint on top crust and sides.
  • Pop in the oven for 10 minutes, then rotate, reduce heat to 350, and bake a further 40-50 minutes, until the crust is well browned but not dark.
  • Remove, and allow at least 2 hours for it cool - it needs time to firm up, and we promise it's worth the wait.
  • When you're ready to serve, pop slices in a oven preheated to 350F for 5 minutes, serve with an overly generous dollop of whipped cream, and devour.