Bursting with blackberries, raspberries, blueberries, and strawberries, rustic four berry pie is summer time on a plate! 
Overhead view of a rustic berry pie, crust pulled up around edges, berries showing in the middle, on a wooden background.

The inspiration for this pie came from the latest issue of the Rachael Ray magazine. I just had to try this summer time treat especially since the crust is rustic, which looks like a lot less fussing around. It reminds me of a French galette, only it’s baked in a dish to contain all that juicy berry filling.

About this four berry pie

The original recipe calls for three types of berries, blackberries, blueberries, and strawberries, but I like to use four. Raspberries are the greatest berry ever, so I don’t want to leave them out.  They are so good fresh–they taste like summers in my grandma’s garden, snitching raspberries while running away from bumblebees.
If you don’t have all four types of berries, just add extra of the kind you do have. You’ll need approximately 5-6 cups of berries. The berries are mixed with sugar and quick-cooking tapioca which thickens the juicy berries. Lemon juice and lemon zest flavor the filling.
I don’t always make my own crust (gasp!). Hey, I have an eight month old baby so don’t judge. You will find, however, that pre-rolled crusts may turn out to be more work than making your own probably would have been. You’ll need 13 inches diameter to make the fold over style crust. The pre-rolled crusts are 9 inches which if you try to roll it to 13 inches, the dough is too thin and breaks easily.
Solution? Cut up the second crust and press the pieces to the first crust to make a larger circle. Place the large circle of dough into a deep pie dish with the excess hanging over the edge. Fill the pie with the berry filling, and gently fold the excess over the top of the pie, pleating it as you go. It won’t go all the way to the middle. You want a nice open space in the middle of the pie to show off the jewel like tones of the berries. 
I do love my mom’s recipe for pastry that doesn’t involve ice cold butter (we’re rebels). I’ll be adding that recipe to my site one of these days, for sure!
Serve your rustic four berry pie, slightly warm, with a scoop of homemade vanilla bean ice cream melting on top. Vanilla frozen yogurt is great too, or a swirl of whipped cream. Garnish with a few fresh berries, if you have any extra. 

Pie Perfection!

I have a few more yummy pie recipes to share with you. Try:



Berry Galette

5 from 1 vote
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Servings: 6 servings
Bursting with fresh seasonal berries, a berry galette is summer time on a plate! The rustic pie showcases the colorful berries and is easy to make! 
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  • 1 ½ cups all-purpose flour
  • ½ cup unsalted cold butter, diced
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 3 to 5 tablespoons ice water


  • 3 ½ cups mixed fresh berries (blueberries, strawberries, blackberries, raspberries, etc.)
  • 3 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon tapioca starch, tapioca flour, or cornstarch


  • 1 large egg
  • 1 tablespoon water
  • 1 to 2 tablespoons coarse sugar (or turbinado sugar)


  • Add flour, diced butter, sugar and salt to a food processor. Pulse a few times until the mixture becomes crumbly with the butter broken up into small lumps throughout.
    1 ½ cups all-purpose flour, ½ cup unsalted cold butter, diced, 1 tablespoon sugar, ¼ teaspoon salt
  • Add ice water, 1 tablespoon at a time. Pulse a few times to incorporate it. Add only enough water so that the dough sticks together when pressed between your fingers.
    3 to 5 tablespoons ice water
  • Place dough onto a lightly floured surface and press into a ball or disc. Wrap with plastic wrap and chill in the refrigerator for 20 to 30 minutes while you prepare the filling.
  • Preheat oven to 400ºF. Line a large rimmed baking sheet (sheet pan) with parchment paper.
  • Gently rinse the berries with cold water. Drain and remove as much excess water as possible. If berries are large, cut them into bite-sized pieces.
    3 ½ cups mixed fresh berries
  • In a medium-sized mixing bowl, combine berries, honey, lemon zest, lemon juice, and tapioca starch. Cover the bowl and allow the berry mixture to sit for about 15 minutes.
    3 tablespoons honey, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon tapioca starch, tapioca flour, or cornstarch
  • Meanwhile, prepare the egg wash by whisking together the egg and water in a small bowl.
    1 large egg, 1 tablespoon water
  • Remove the dough from the fridge. Using a rolling pin, on a lightly floured surface, roll the dough out into a 12 to 14 inch circle, about ¼ -inch thick. Transfer the rolled dough to the prepared baking sheet.
  • With a slotted spoon, scoop the berry filling on the center of the dough, leaving any accumulated juices behind in the bowl. Spread the berry mixture evenly, leaving 2 inches around the border for the crust.
  • Fold the border of the dough on top of the filling, pinching edges together as needed. Brush the folded-over edge of the galette with the egg wash and sprinkle a generous amount of coarse sugar on top of the crust.
    1 to 2 tablespoons coarse sugar
  • Bake in preheated oven for 20 to 25 minutes, until the crust is golden and berries appear softened. Let the galette cool for at least 10 minutes before serving.
  • Slice the galette into 6 portions and serve it warm with a scoop of your favorite ice cream.


  • Retested and revised 7/2024. Previously posted as Rustic Four Berry Pie.
  • Storage: Cool leftover galette completely. Cover and store in the refrigerator for up to 3 days. I enjoy this galette just as much cold as I do warm. If you’d like to reheat it, preheat the oven to 350ºF and bake the galette for about 10 minutes, or until warm. 
  • Not a fan of berries? You can substitute any of your favorite fruits, such as cherries, peaches, nectarines, plums, apricots, or apples. I would recommend using the same amount, about 3 ½ cups. If you use apples, you'll want to slice them very thinly so that they soften. 
  • Shortcut: Buy a refrigerated pie crust, roll it out to the desired size, and continue with the recipe as directed. 


Serving: 1slice, Calories: 360kcal, Carbohydrates: 49g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 113mg, Potassium: 106mg, Fiber: 3g, Sugar: 20g, Vitamin A: 560IU, Vitamin C: 3mg, Calcium: 23mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Caren with a "C" says:

    Love your picture! Looks very tasty and homemade…which is great.. even though you made the crust. That is one of the things I need to learn to do too. Plus I need a surface to roll it out on. I have those tile grouted counters that just aren’t friendly for lots of cooking from scratch!

  2. Aubrey says:

    This looks really really delicious. And so pretty too!

  3. Olga @ MangoTomato says:

    this looks absolutely delicious and screams summer! love rustic desserts like that.