Summer berry pie

Summer berry pie

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(12 ratings)

Prep: 10 mins Cook: 1 hr Plus chilling


Serves 6 - 8
Use summer's bounty of gorgeous berries to make this family favourite, just add cream!

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal800
  • fat46g
  • saturates23g
  • carbs92g
  • sugars43g
  • fibre6g
  • protein12g
  • salt0.57g
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  • 350g plain flour
  • 250g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, plus 2 tbsp extra
  • 100g ground almonds
  • zest 1 orange, plus a squeeze of juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 large egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 750g mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 2 tbsp cornflour
  • granulated sugar, for sprinkling


  1. Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.

  2. Split the pastry in half, wrap in cling film, then chill for 30 mins.

  3. Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.

  4. Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots – discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.

  5. Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

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Comments, questions and tips

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Louise Minns's picture
Louise Minns
21st Sep, 2019
Amazing recipe. We grow our own blackberrys and this recipe is amazing. Personally I dont add the zest and most of the time the blackberrys are so ripe they're juicy enough to not need the extra squeeze juice. Works with so many diffrent fruits. I always use this pasty recipe even if it's not for this pie.
Morris Shaw's picture
Morris Shaw
8th Jul, 2019
What a trip down memory lane! My mother was an excellent pie baker. This was every bit as delicious as the hot fruit pies that I remember.
21st Jul, 2016
The easiest and most delicious pie I've ever made. This is one I will make again and again.
23rd Jul, 2014
This was my first attempt at baking a pie and it won first prize in a Pie Baking Competition (there were dozens of entries)! The judges said the pastry was "just like your Granny used to make"! I would definitely recommend this recipe!
25th May, 2014
Don't know how everyone else got good results with this. I used just cherries which cost a fortune from the supermarket. Tossed them in the corn flour and icing sugar and baked for 45 minutes. Came out inedible. The cornflour hadn't cooked out, even with the extra cooking time so it was a watery floury mess. Next time I'll stick to a can of pie filling. It's cheaper than spending best part of nine pounds on something the dog wouldn't even eat!
18th Aug, 2013
A beautiful pie! I used blackberries, black currants and blueberries, with a few cherries added to bring up to the required amount of fruit. I had more pie crust dough than I needed for my pie dish, so I have it in the fridge to make another single-crust pie.
14th Apr, 2013
Really lovely, but changed to a gluten free pastry and used a tin of cherry pie filling instead of fresh ones.
13th Sep, 2011
Simply the best pie recipe! I have adapted it by using whatever i have growing - cherries, raspberries, apples and mixtures of apple with berries to make up to 750g. Its a really deep pie and the pastry is something else.
1st Aug, 2011
Really delicious, the pastry was amazing!
10th Jul, 2011
Best pie I've ever made! Absolutely delicious! Home-made pastry is sooo much nicer than shop bought. Tasted great hot with a scoop of Cornish ice-cream. YUM!


Andrea Crowson's picture
Andrea Crowson
18th Aug, 2019
Really excited to make this pie- but the pastry??? Help! It was so short. Every time I tried to line my dish it collapsed. Running out of faith here!!!!
goodfoodteam's picture
20th Aug, 2019
Thanks for your feedback, you can add a drop more water but be sparing. You can press the pastry together a bit with your hands and if it looks like it might come together with a quick extra knead by hand then you can do this.
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