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Picnic Pie Recipe


For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling:

  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)


  1. Prepare the crust:
  • In a large bowl, mix the flour, salt, and sugar.
  • Add the chilled butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  • Gradually add ice water, a tablespoon at a time, and mix until the dough just comes together. Do not overwork the dough.
  • Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  1. Prepare the filling:
  • In a large bowl, combine the strawberries, blueberries, raspberries, and blackberries.
  • Add the granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon. Mix gently until the berries are evenly coated.
  • Let the mixture sit for about 10 minutes to allow the flavors to meld.
  1. Assemble the pie:
  • Preheat your oven to 400°F (200°C).
  • Roll out one disk of dough on a floured surface to fit a 9-inch pie dish, leaving some overhang.
  • Transfer the rolled dough to the pie dish and trim any excess, leaving a 1-inch overhang.
  • Pour the berry filling into the crust.
  • Roll out the second disk of dough and place it over the filling. Trim the excess dough, leaving a 1-inch overhang.
  • Fold the edges under and crimp to seal.
  • Cut a few slits in the top crust to allow steam to escape.
  1. Bake the pie:
  • In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash.
  • Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  • If the crust starts to brown too quickly, cover the edges with aluminum foil.
  1. Cool and serve:
  • Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
  • Slice and enjoy your perfect picnic pie!

This pie is best enjoyed at room temperature and makes a delightful addition to any picnic.

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