Ingredients:

  • 2 boxes (14.1 oz/400g each) refrigerated pie crust (pre-made, rolled), thawed
  • All-purpose flour, for dusting
  • 1 large egg, beaten (for egg wash)
  • Turbinado sugar or coarse sugar, for sprinkling (optional)
  • 6 cups (approx. 900g) mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • ½ cup (100g) granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small cubes

Instructions:

  1. Line a 9x13 inch baking sheet with parchment paper.
  2. Lightly flour a clean surface. Gently unroll one pie crust and place it on the prepared baking sheet. Trim the edges if necessary to fit snugly into the pan. Gently press the crust into the corners and up the sides of the pan.
  3. Place the crust in the refrigerator to chill for 15 minutes.
  4. In a large bowl, gently toss the mixed berries with the granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg until evenly coated.
  5. Pour the berry filling evenly over the chilled crust. Dot the filling with small cubes of butter.
  6. Gently unroll the second pie crust on a lightly floured surface. Use a pizza cutter or sharp knife to cut slits in the crust to allow steam to escape.
  7. Carefully place the top crust over the berry filling. Trim the edges and crimp the edges together using a fork or your fingers to seal.
  8. Brush the top crust with the beaten egg wash. Sprinkle with turbinado sugar or coarse sugar (optional).
  9. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the berry filling is bubbling.
  10. Let the pie cool completely on the baking sheet before slicing and serving. This allows the filling to set.