Summer Berry Pie



  • 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


  • 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.


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.


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.


**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.


  • 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.

Nutrition facts

Summer Berry Pie
Recipe Yield:8 servings
Calories:Approximately 250-300 per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:35g
Total Sugars:15g