Quick Summer Berry Pie in Just 45 Minutes

Ingredients

Crust

1/4 cup powdered sugar (25 grams)
2 1/2 cups all-purpose flour (300 grams)
3/4 cup unsalted butter (180 grams)

Berry Filling

1 cup mulberries (150 grams)
2 cups raspberries (300 grams)
1/2 cup blueberries (60 grams)

For Serving

Vanilla ice cream
Fresh berries
Freshly brewed coffee

Equipment

Food Processor:
Ideal for blending the crust ingredients quickly and evenly. If you don’t have one, a hand mixer or even your hands will do the trick.
Pie Pan:
A 9-inch pan works perfectly for this recipe, giving you a balanced filling-to-crust ratio.
Measuring Cups and Spoons:
Accurate measurements ensure your tart comes out perfect every single time.
Spatula:
Useful for spreading the crust and filling smoothly.

Instructions

Step 1

Make the Crust

To prepare the crust, blend cold butter, all-purpose flour, and powdered sugar until it forms a crumbly texture.

Step 2

Assemble the Pie

Press 1/2 of the crumbly dough into the bottom of the pie pan, forming a slight edge.

Spread fresh berries over the crust.

Cover the berries with the remaining crumbly dough.

Step 3

Bake and Serve

Bake the tart at 350°F (180°C) for 45-50 minutes or until golden brown.

Serve the tart warm from the oven or cool and more stabilized.

Servings

Picture this: a slice of your freshly baked Summer Berry Tart, still slightly warm from the oven, topped with a scoop of creamy vanilla ice cream. The cold and velvety ice cream melts slowly over the warm tart, creating a heavenly blend of flavors and textures. 🍦🍰 To add a pop of freshness, garnish with extra fresh berries. The vibrant colors make it not only delicious but also a feast for the eyes. 🌈 Pair your tart with a steaming cup of freshly brewed coffee for that extra touch of indulgence. Whether it’s breakfast or dessert, this combo never fails to impress. ☕️✨ Next time you have a summer evening get-together, impress your guests by serving stylish slices with a dollop of whipped cream or a drizzle of berry coulis. It's all about those details that make each bite unforgettable.

Variations

**For a Gluten-Free Version:** 🌾✋
Swap the all-purpose flour in the crust for a gluten-free flour blend. Ensure you pick one that includes xanthan gum for the best texture. Your tart will still be deliciously crumbly and satisfying. **For a Vegan Twist:** 🌱✨
Replace the unsalted butter with a high-quality vegan butter substitute. Ensure it’s cold to get that perfect crumbly texture. Pair your vegan tart slice with dairy-free ice cream or whipped coconut cream. The result? Equally indulgent and mouth-watering.

Faq

How do I know when my tart is done baking?
Your tart should be golden brown on top and have a lovely aroma. Insert a toothpick into the crust; if it comes out clean, your tart is ready.
Can I use frozen berries instead of fresh?
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture in your tart.
How can I avoid a soggy bottom crust?
Bake your tart on the lower rack of your oven and ensure your dough is chilled before baking. A hot oven creates a steam blast that can help avoid sogginess.
Is it possible to make the crust in advance?
Absolutely! Prepare the crust dough and keep it refrigerated up to two days ahead. When ready, proceed with assembling and baking.
Can I mix different berries not listed in the recipe?
Yes, you can create your unique blend of berries to match your personal preference! Blackberries, strawberries, or even a splash of citrus zest could all be fabulous additions.
How can I make sure the tart slices neatly?
For the cleanest slices, let the tart cool down completely. A cooled tart is more stable, making it easier to cut perfect slices.