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Fast Summer Berry Pie
Isabella

Fast Summer Berry Pie

Fast Summer Berry Pie is the ultimate warm-weather dessert, featuring juicy mixed berries brightened with lemon and topped with a crisp, buttery crumb topping. Designed for bold flavor with minimal effort, this pie delivers bakery-quality results perfect for summer gatherings, picnics, and celebrations.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 prepared Melted Butter Pie Crust fully prepared and chilled
Crumb Topping
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon table salt
  • 5 tablespoons unsalted butter melted
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract optional
  • ¼ cup mini diced ginger or chopped nuts optional
Berry Filling
  • 6 cups mixed fresh berries strawberries, blueberries, raspberries, blackberries
  • 1 lemon lemon zest zest only
  • 2 tablespoons fresh lemon juice
  • ½ cup granulated sugar
  • ¼ cup Instant ClearJel or cornstarch use 1/4 cup + 2 tablespoons if using cornstarch
  • ½ teaspoon table salt

Method
 

  1. Preheat oven to 425°F (220°C). Position a rack on the lowest level and place a baking steel or stone on the rack if using.
  2. In a medium bowl, whisk together flour, sugar, and salt for the crumb topping.
  3. Stir vanilla and almond extract into melted butter. Pour over dry ingredients and mix gently with a fork until large crumbs form. Fold in ginger or nuts if using. Set aside.
  4. In a large bowl, gently toss berries with lemon zest and lemon juice.
  5. In a separate bowl, whisk together sugar, thickener, and salt. Sprinkle over berries and fold gently until evenly coated.
  6. Pour berry mixture into chilled pie crust, spreading evenly without pressing down.
  7. Scatter crumb topping generously over the filling.
  8. Place parchment paper on the lowest rack or baking steel to catch drips. Transfer pie carefully onto parchment.
  9. Bake at 425°F (220°C) for 20 minutes to set the crust and activate the thickener.
  10. Reduce oven temperature to 375°F (190°C). If needed, shield crust edges. Continue baking 45–50 minutes until topping is golden and filling bubbles thickly at the edges.
  11. Cool at room temperature for 2–3 hours before slicing to allow filling to fully set.

Notes

For best results, use a mix of firm berries like blueberries and strawberries with softer berries like raspberries for balance. If using frozen berries, do not thaw and add an extra tablespoon of thickener. Bake until the center is bubbling to ensure proper thickening. Store refrigerated for up to 4 days and reheat slices in a 300°F (150°C) oven for 10–15 minutes to refresh the crumb topping.