fruit of the forest pie recipe

Written ByJenny Smyth Posted on
fruit of the forest pie recipe
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The Best fruit of the forest pie recipe

I’m so excited to share my favorite fruit of the forest pie recipe with you all. This pie is a classic in our household, and I love making it for family gatherings and special occasions.

It’s a perfect dessert for anyone who loves fruit and wants a delicious, homemade treat. The combination of juicy berries and sweet pastry is absolutely divine, and I’ve received so many compliments on this recipe over the years.

My kids adore helping me make this pie, and they can’t get enough of the finished product. It’s also a great way to use up any leftover berries you might have on hand, making it a great value for your money.

I’ve been making this pie for years now, and I’m always amazed at how much everyone loves it. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic baking skills.

I like to serve it warm with a scoop of vanilla ice cream or whipped cream for an extra-special treat.

Fruit of the Forest Pie

Fruit of the Forest Pie

4.6 from 1180 votes

A classic pie filled with a medley of blackberries, blueberries, raspberries, and blackcurrants. The sweet and tart berry filling is encased in a flaky, buttery pastry crust.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pastry

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup unsalted butter, cold and cubed
6-8 tbsp ice water

For the Filling

4 cups mixed forest berries (blackberries, blueberries, raspberries, blackcurrants), fresh or frozen
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

For the Egg Wash

1 large egg
1 tbsp milk
1 tbsp coarse sugar for sprinkling

👨‍🍳Directions

1Make the pastry: In a large bowl, whisk together flour, salt, and sugar.
2Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together, adding more water a tablespoon at a time if needed.
4Form the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
5Preheat your oven to 400°F (200°C).
6On a lightly floured surface, roll out one disc of dough to a 12-inch circle, about 1/8 inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides without stretching.
8Trim the overhanging dough to about 1/2 inch from the rim.
9Prepare the filling: In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg until the berries are evenly coated.
10Pour the berry mixture into the prepared pie crust, spreading it into an even layer.
11Roll out the second disc of dough to a 12-inch circle.
12Cut it into 1-inch wide strips to create a lattice top, or simply place the whole circle on top and cut a few slits for steam to escape.
13If making a lattice, weave the strips over the filling, pressing the ends to the bottom crust.
14Crimp the edges of the pie to seal.
15In a small bowl, whisk together the egg and milk to make an egg wash.
16Brush the top crust and edges of the pie with the egg wash, then sprinkle evenly with coarse sugar.
17Place the pie on a baking sheet to catch any drips.
18Bake the pie in the preheated oven for 20 minutes.
19Then, reduce the oven temperature to 375°F (190°C) and continue baking for 30-35 minutes more, until the crust is golden brown and the filling is bubbling through the vents.
20If the edges brown too quickly, cover them with foil or a pie shield.
21Let the pie cool completely on a wire rack for at least 4 hours before slicing to allow the filling to set.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Measuring cups and spoons
9-inch pie dish
Rolling pin
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 300mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: For a frozen berry filling, do not thaw the berries before mixing. You can substitute any combination of berries you have on hand. The pie is best served at room temperature with a scoop of vanilla ice cream.

Watch Video Of How Fruit of the Forest Pie Works

This fruit of the forest pie is always a good idea for any occasion, from a summer barbecue to a Thanksgiving dinner. It works well for family gatherings because it feeds a crowd and pairs nicely with ice cream or whipped cream.

I love that I can make it ahead and it tastes even better the next day. To store leftovers, cover the pie loosely with foil and keep it at room temperature for up to two days.

For longer storage, place it in the refrigerator for up to five days. To reheat, pop slices in a 350 degree oven for about 10 minutes to revive the flaky crust.

You can also serve it cold straight from the fridge on a warm day.

❓ Frequently Asked Questions About Fruit of the Forest Pie

Q: What type of fruit can I use in this pie?

You can use any combination of fresh or frozen berries, such as strawberries, blueberries, raspberries, blackberries, or cherries.

Q: Can I make this pie ahead of time?

Yes, you can make the filling and pastry dough ahead of time and store them in the refrigerator for up to 24 hours before assembling the pie.

Q: How do I prevent the filling from becoming too runny?

To prevent the filling from becoming too runny, make sure to cook the berries until they’re nice and tender before adding them to the pastry.

Q: Can I use this filling in other recipes?

This filling is versatile and can be used in other recipes such as muffins, cakes, or even as a topping for yogurt or oatmeal.

Q: Can I freeze this pie?

Yes, you can freeze this pie for up to 3 months. Simply thaw it overnight in the refrigerator before serving.

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