Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour
- 1 cup (227 grams) cold butter, cut into 1-inch pieces
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup (113 grams) cold buttermilk, well-shaken
- 1 cup (200 grams) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons instant/minute tapioca, or tapioca flour
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 3 cups (425 grams) blueberries
- 2 cups (230 grams) raspberries
- 2 cups (285 grams) blackberries
- 1 large egg, lightly beaten (for egg wash)
- 2 tablespoons sanding sugar (optional topping)
- Vanilla ice cream, for serving (optional)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles peas.
- Pour in the buttermilk and mix until a shaggy dough forms. Knead gently on a floured surface adding more buttermilk a tablespoon at a time if needed.
- Shape the dough into two equal disks, wrap in plastic, and chill for at least one hour, or up to three days.
Notes
Let the pie cool completely before serving to let the filling set.
Feel free to mix the berries according to your preference.
Serve with vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.