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Deep-Dish Mixed Berry Pie Recipe

Deep-Dish Mixed Berry Pie

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 1-10 of 16

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  • on November 23, 2012

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    After three times of making this pie and having an over-abundance of juice (because the raspberries and blackberries disintegrated from the heat, I did this:

    Halve the strawberries and cook them with the water, sugar and cornstarch slurry. Add the other berries when you remove the strawberries from the heat to cool. That left the other berries intact. The taste is fabulous! It's a winner pie, Emeril!! Thanks!!

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  • on November 04, 2012

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    Followed recipe to the letter. Fantastic. NOTE: cooked 3/4 of berries and added rest a few minutes before ready to add texture.
    Bears won! What a treat.

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  • on January 11, 2012

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    OK, so how I fixed this recipe: 1. No liquid in the fruit at all- but do add juice from one-half lemon. 2. Add sugar to all the fruit save the raspberries and microwave until the blueberries *pop* (about 5-7 minutes - more time if necessary. Let cool somewhat (5 minutes and add raspberries and stir gently. When cool, add tapioca flour-not cornstarch- as TF can handle acid and cornstarch can't. Also, add 50% more TF. You do not have to pre-cook the TF . 3. Emeril's crust recipe will NOT make a 9" deep dish pie. How to make (be sure to weigh not measure : 12 oz flour, 8 oz shortening and ABOUT 4 oz ice cold water. Divide out dough so that one disk is about 13 oz for bottom crust and 11 oz is for top. You will have excess dough- make decorative leaves or such for the top with the leftover. 4. Make sure to beat one egg yolk with 1 tbsp cream or milk and glaze the top all over so it browns nicely.

    Success! No soupy mushy fruit and a nice flaky crust!


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  • on January 01, 2012

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    I made this pie last Christmas and it was so outstanding my mother-inlaw told my wife this year all she wanted for christmas was to make her this pie. Very tasty

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  • on September 18, 2011

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    Pie was okay. Very watery, I had to remove about a cup during the process.. it tasted good, so worth the time.

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  • on July 10, 2011

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    Really good taste, but it has come out way too soupy. The cornstarch helps a bit to thicken it up, but not much. I would cut the water nearly out, or use this recipe as a cobbler. Not sure about the pie crust, have my own recipe that I used instead of his.

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  • on April 24, 2011

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    This recipe did not work for me! The cornstarch turned to glue and wouldn't break up to thicken the berry mixture!

    I did, however, add 1/2 cup of flour to the mixture and it got to a nice thick consistency rather than putting soup on the crust. Once all was said and done, the flavor of the pie was great this recipe in its entirety is flawed.

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  • on November 22, 2008

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    After reading the reviews I made the pie using a only 1/4 cup of water for cooking and cornstarch. My pie still came out like soup, literally! I will not use this recipe again!

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  • on August 08, 2008

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    This recipe was very easy and very good. I had never baked a pie in my life and it really turned out well. Thanks, Emeril!

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  • on August 04, 2007

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    I followed this recipe perfectly, it was inedible. Not enough crust for my "deep pie dish", the crust TASTED yucky which i attribute to the lard (?, it was more like soup, tasted a bit like cobbler!...should have read the reviews! Found a better recipe at Crisco.com!

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