Go Back
–+ servings
Berry Shortcake Pie

Berry Shortcake Pie

Berry shortcake pie with a flaky crust, juicy mixed berries, and a tender biscuit style topping
No ratings yet
PRINT PIN
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8

INGREDIENTS

Pie Crust

  • 1 1 4 cups all purpose flour
  • 1 tbsp granulated sugar
  • 1 2 tsp kosher salt
  • 10 tbsp unsalted butter cold and cubed
  • 5 tbsp ice water
  • 1 tsp apple cider vinegar.

Berry Filling

  • 5 cups mixed berries sliced strawberries and blueberries and raspberries
  • 1 2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 4 tsp salt.

Shortcake Topping

  • 1 1 4 cups all purpose flour
  • 1 4 cup granulated sugar
  • 2 tsp baking powder
  • 1 4 tsp salt
  • 6 tbsp unsalted butter cold and cubed
  • 1 2 cup heavy cream plus 1 tbsp for brushing
  • 1 tsp vanilla extract
  • 1 tbsp coarse sugar optional.

To Serve

  • whipped cream
  • extra fresh berries optional.

INSTRUCTIONS

Pie Crust

  • heat oven to 400 F
  • whisk flour sugar and salt then cut in butter until pea size crumbs form
  • stir in ice water and vinegar just until dough holds together then chill 20 minutes
  • roll dough to a 12 inch round and fit into a 9 inch pie dish then crimp edges and chill 10 minutes
  • line with parchment and pie weights then bake 15 minutes remove weights and bake 5 minutes more until lightly golden then cool.

Berry Filling

  • reduce oven to 375 F
  • toss berries sugar cornstarch lemon juice vanilla and salt until evenly coated then let stand 10 minutes to thicken slightly
  • spoon filling into cooled crust and level the top.

Shortcake Topping And Bake

  • whisk flour sugar baking powder and salt then cut in butter until coarse crumbs form
  • stir in cream and vanilla just until a shaggy dough forms
  • pinch off pieces and scatter over the fruit leaving small gaps for steam
  • brush topping with cream and sprinkle coarse sugar if using
  • bake 20 to 25 minutes until topping is golden and filling is bubbling thickly.

Cool And Serve

  • cool at least 2 hours before slicing to set the filling
  • serve with whipped cream and extra berries if desired.

Notes

1. Use fresh ripe berries for best texture; if using frozen berries do not thaw and add 1 tbsp extra cornstarch; tent edges with foil if crust browns too fast; chill pie before clean slices; swap part of the berries for blackberries or peaches

Nutrition

Calories: 380kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g