25+ Delightful February Berry Pie Recipes You Have to Try

February is a month full of cozy moments, and what better way to embrace the chilly days than with a slice of warm, delicious berry pie?

The combination of vibrant, tangy berries and flaky, buttery crusts makes berry pies a timeless favorite.

Whether you’re using fresh, frozen, or a mix of both, February offers the perfect occasion to indulge in the fruits of the season.

From classic blueberry pies to inventive blends like mixed berry and almond cream pies, there’s no shortage of flavor and creativity when it comes to baking with berries.

This collection of 25+ February berry pie recipes will inspire you to create something sweet and satisfying this winter.

Let the berries shine and warm up your kitchen with a show-stopping pie that everyone will love!

25+ Delightful February Berry Pie Recipes You Have to Try

Berry pies are the quintessential comfort food for the winter season, offering a blend of sweetness, tartness, and a touch of nostalgia.

Whether you’re a fan of classic single-berry pies or enjoy mixing things up with creative combinations, these 25+ February berry pie recipes provide endless inspiration for your baking adventures.

From rich fillings to flaky crusts, there’s a recipe for every palate and skill level.

Whether you’re baking for a family gathering, a special occasion, or simply treating yourself, these pies are sure to bring warmth and joy to your table.

So, preheat your oven, gather your berries, and start baking – February’s berry pie possibilities are endless!

Triple Berry Chocolate Valentine Pie

This Triple Berry Chocolate Valentine Pie combines the tartness of mixed berries with the richness of chocolate, creating an indulgent treat perfect for the month of love. The velvety chocolate filling pairs beautifully with the tangy sweetness of strawberries, blueberries, and raspberries, all nestled in a buttery, flaky crust.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• 2 tbsp granulated sugar
• 4-5 tbsp ice water

For the filling:

• 1 cup fresh or frozen strawberries
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• ½ tsp vanilla extract
• 1 cup dark chocolate, melted

Instructions:

1. Prepare the crust:
   Combine flour, sugar, and butter in a food processor. Pulse until crumbly. Gradually add ice water until the dough forms a ball. Wrap in plastic and chill for 30 minutes.
2. Roll and bake:
   Roll out the dough and fit it into a 9-inch pie pan. Pre-bake the crust at 375°F (190°C) for 10 minutes.
3. Cook the filling:
   In a saucepan, mix berries, sugar, and cornstarch. Cook over medium heat until the mixture thickens. Stir in vanilla extract and let cool.
4. Assemble the pie:
   Spread the melted chocolate over the cooled crust. Pour the berry mixture on top.
5. Bake and serve:
   Bake at 375°F for 20 minutes. Cool completely before slicing.

This pie is a perfect dessert for February, combining the comforting sweetness of chocolate with the lively tartness of berries. Serve it with whipped cream or vanilla ice cream for an unforgettable treat.

Rustic Mixed Berry Crumble Pie

The Rustic Mixed Berry Crumble Pie is an easy-to-make dessert that celebrates the beauty of seasonal and frozen berries. Its crumbly topping adds a delightful crunch to the soft, juicy berry filling, making it a cozy option for February evenings.

Ingredients:

For the crust:

• Store-bought pie crust or homemade dough

For the filling:

• 2 cups mixed berries (blackberries, raspberries, and blueberries)
• ½ cup granulated sugar
• 2 tbsp lemon juice
• 1 ½ tbsp cornstarch

For the crumble topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ⅓ cup unsalted butter, chilled and cubed

Instructions:

1. Prepare the crust:
   Preheat the oven to 375°F (190°C). Fit the crust into a 9-inch pie dish and set aside.
2. Make the filling:
   Combine berries, sugar, lemon juice, and cornstarch in a bowl. Pour the mixture into the prepared crust.
3. Create the crumble topping:
   Mix flour, brown sugar, and cinnamon in a bowl. Add butter and combine until the mixture resembles coarse crumbs. Sprinkle over the berries.
4. Bake the pie:
   Bake for 40–45 minutes or until the filling bubbles and the topping is golden brown. Let cool before serving.

This pie’s simplicity and rustic charm make it a favorite for casual gatherings or quiet evenings. The crumble topping adds a lovely texture to the rich, juicy berries, making it a comforting February dessert.

Lemon-Infused Blueberry Pie

The Lemon-Infused Blueberry Pie brings a refreshing citrus twist to the classic berry pie. The vibrant flavor of blueberries combined with zesty lemon makes this pie an uplifting treat for late-winter days.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup sugar
• ½ cup unsalted butter, melted

For the filling:

• 4 cups fresh or frozen blueberries
• ½ cup sugar
• 2 tbsp cornstarch
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions:

1. Prepare the crust:
   Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish. Bake at 350°F (175°C) for 10 minutes. Let cool.
2. Cook the filling:
   In a saucepan, mix blueberries, sugar, cornstarch, lemon zest, and juice. Cook over medium heat until the mixture thickens. Remove from heat and let cool slightly.
3. Assemble the pie:
   Pour the blueberry mixture into the prepared crust. Smooth the top with a spatula.
4. Chill and serve:
   Refrigerate the pie for 2–3 hours or until set. Serve with whipped cream if desired.

Bright and zesty, this Lemon-Infused Blueberry Pie is a refreshing way to enjoy winter’s bounty. The combination of blueberries and lemon makes it a standout dessert, perfect for February celebrations or a weekend treat.

Sweetheart Strawberry Rhubarb Pie

The Sweetheart Strawberry Rhubarb Pie blends the classic pairing of strawberries and rhubarb with a touch of love. The tartness of rhubarb balances out the sweetness of strawberries, creating a pie that’s perfect for Valentine’s Day or any winter gathering. With a buttery, flaky crust, this pie is a delicious treat for berry lovers.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water

For the filling:

• 3 cups fresh or frozen strawberries, chopped
• 2 cups fresh or frozen rhubarb, chopped
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon juice
• 1/4 tsp cinnamon
• 1 tbsp unsalted butter (to dot the filling)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour and butter. Pulse until crumbly. Slowly add ice water until a dough forms. Wrap the dough in plastic and chill for 30 minutes.
2. Prepare the filling:
   In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and cinnamon. Stir to coat the fruit evenly.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out the dough and line a 9-inch pie dish. Add the berry-rhubarb mixture, dot with butter, and top with the second crust. Cut slits in the top to allow steam to escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let cool before serving.

This Sweetheart Strawberry Rhubarb Pie combines two classic winter fruits for a vibrant and flavorful pie. The sweetness of the strawberries and the tartness of the rhubarb complement each other beautifully. It’s a perfect dessert to share with loved ones, especially on a chilly February evening.

Blackberry Lemon Meringue Pie

The Blackberry Lemon Meringue Pie is a refreshing and tart dessert that combines the rich flavors of blackberries with the bright zing of lemon. The meringue topping is light and fluffy, adding a delightful contrast to the tangy filling and making this pie a standout for any occasion.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• ¼ cup cold water
• 1 tbsp sugar

For the filling:

• 2 cups blackberries, fresh or frozen
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp lemon zest
• 1/3 cup lemon juice
• 4 large egg yolks
• 2 tbsp unsalted butter

For the meringue:

• 4 large egg whites
• 1/4 tsp cream of tartar
• ¼ cup granulated sugar

Instructions:

1. Prepare the crust:
   Combine flour, butter, and sugar in a food processor until crumbly. Slowly add cold water until the dough forms. Roll out and fit into a 9-inch pie pan. Bake at 350°F (175°C) for 10 minutes.
2. Make the filling:
   In a saucepan, cook blackberries, sugar, cornstarch, lemon zest, and lemon juice over medium heat until thickened. Remove from heat, then whisk in egg yolks and butter.
3. Prepare the meringue:
   Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
4. Assemble and bake:
   Pour the filling into the baked crust, top with meringue, and spread it to the edges. Bake at 350°F (175°C) for 15 minutes, or until the meringue is golden. Cool before serving.

The tangy lemon and sweet blackberries in this pie create a delightful flavor profile, with the meringue topping adding a light and airy texture. This pie is a wonderful choice for February, with its citrusy freshness and rich, comforting taste. Serve it as a dessert after a hearty meal or for a special occasion.

Mixed Berry Hand Pies

For a fun and portable twist on the classic berry pie, try these Mixed Berry Hand Pies. The flaky, buttery crust holds a delicious mixture of sweet and tart berries, making them perfect for on-the-go snacks or a cute addition to a dessert table. These mini pies are ideal for sharing with friends and family.

Ingredients:

For the crust:

• 2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp granulated sugar
• 1 cup unsalted butter, chilled and diced
• 6-8 tbsp cold water

For the filling:

• 1 cup mixed berries (blueberries, raspberries, strawberries, blackberries)
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk

Instructions:

1. Prepare the crust:
   Combine flour, salt, and sugar in a food processor. Add butter and pulse until crumbly. Gradually add cold water until dough forms. Wrap in plastic and chill for 30 minutes.
2. Make the filling:
   In a bowl, combine the mixed berries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until berries are coated evenly.
3. Assemble the hand pies:
   Preheat the oven to 375°F (190°C). Roll out the dough and cut into 4-inch circles. Place a spoonful of the berry mixture in the center of each circle. Fold the dough over and crimp the edges to seal.
4. Bake and glaze:
   Bake for 20-25 minutes, or until golden brown. Mix powdered sugar and milk to create the glaze and drizzle over the baked pies.

These Mixed Berry Hand Pies are perfect for a casual February gathering or as an easy-to-share dessert. The flaky crust and juicy berry filling create a satisfying treat, while the glaze adds just the right touch of sweetness. You can easily customize the filling with your favorite berries, making them a versatile and fun pie option.

Mixed Berry Cream Cheese Pie

The Mixed Berry Cream Cheese Pie is a decadent, no-bake dessert that combines a creamy cheese filling with a medley of fresh berries. This pie is perfect for when you need something quick, yet impressive. The smooth, rich cream cheese filling balances perfectly with the tartness of the berries, creating a dessert that everyone will love.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the filling:

• 8 oz cream cheese, softened
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups mixed berries (blueberries, strawberries, raspberries)

Instructions:

1. Prepare the crust:
   Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish to form the crust. Bake for 8-10 minutes, then set aside to cool.
2. Make the filling:
   Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
3. Assemble the pie:
   Spread the cream cheese filling into the cooled crust. Top with mixed berries.
4. Chill and serve:
   Refrigerate the pie for at least 3 hours to set. Serve chilled for the best texture.

This Mixed Berry Cream Cheese Pie is the epitome of effortless elegance. The creamy, light filling pairs perfectly with the fresh berries, making it a refreshing and indulgent treat. Ideal for a light dessert after a hearty winter meal, this pie is a crowd-pleaser for any occasion.

Spiced Blackberry Apple Pie

The Spiced Blackberry Apple Pie is a comforting dessert that combines the sweetness of apples with the tartness of blackberries. The addition of cinnamon, nutmeg, and cloves gives this pie a warm, spiced flavor that is perfect for cozy winter nights. With a buttery, flaky crust and a fragrant filling, this pie will quickly become a family favorite.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter, chilled and diced
• ¼ cup ice water
• 1 tsp salt

For the filling:

• 3 cups apples, peeled, cored, and sliced
• 1 ½ cups blackberries, fresh or frozen
• ¾ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves

Instructions:

1. Prepare the crust:
   Combine flour, salt, and butter in a food processor until the mixture is crumbly. Add ice water and pulse until a dough forms. Wrap in plastic and chill for 30 minutes.
2. Prepare the filling:
   In a large bowl, mix together the apples, blackberries, sugar, lemon juice, cornstarch, cinnamon, nutmeg, and cloves. Stir until evenly combined.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch pie pan. Pour the apple and blackberry mixture into the crust. Top with the second layer of dough and crimp the edges to seal.
4. Bake the pie:
   Bake for 45–50 minutes or until the crust is golden and the filling is bubbling. Let cool before slicing and serving.

This Spiced Blackberry Apple Pie brings together two beloved fruits—apples and blackberries—with a hint of warming spices. The result is a cozy, comforting dessert that’s perfect for February. Whether you serve it warm with a scoop of vanilla ice cream or chilled, it’s a pie that will bring comfort to your table.

Raspberry Lemon Tart Pie

The Raspberry Lemon Tart Pie combines the tangy brightness of lemons with the sweet tartness of raspberries. This pie features a buttery tart crust, a creamy lemon filling, and a raspberry topping that adds color and flavor. It’s a refreshing, slightly tart dessert that is perfect for brightening up any cold February day.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• ½ cup unsalted butter, chilled and cubed
• 1 egg yolk
• 2 tbsp ice water

For the filling:

• 2 large lemons, zested and juiced
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 3 large egg yolks
• 1 ¼ cups water
• 2 tbsp unsalted butter

For the topping:

• 1 ½ cups fresh raspberries
• 2 tbsp powdered sugar (for dusting)

Instructions:

1. Prepare the crust:
   In a food processor, combine flour and sugar. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water, pulse until dough forms. Chill for 30 minutes.
2. Bake the crust:
   Roll out the dough and fit it into a tart pan. Bake at 350°F (175°C) for 10-12 minutes or until golden brown.
3. Prepare the filling:
   In a saucepan, whisk together lemon juice, zest, sugar, cornstarch, egg yolks, and water. Cook over medium heat until thickened. Remove from heat and stir in butter. Let cool.
4. Assemble the pie:
   Pour the lemon filling into the cooled tart crust. Arrange fresh raspberries on top.
5. Serve:
   Dust with powdered sugar before serving. Chill for at least 2 hours before slicing.

The Raspberry Lemon Tart Pie is the perfect balance of tart and sweet, with the rich lemon filling complementing the fresh raspberries beautifully. This refreshing pie is a wonderful way to indulge in fruit-based desserts during the winter months, providing a burst of citrusy flavor and vibrant color that will brighten any table.

Strawberry Blueberry Pie

This Strawberry Blueberry Pie combines two classic berries in a sweet and tangy filling, encased in a golden, flaky crust. The strawberries add a touch of sweetness, while the blueberries lend their rich flavor and vibrant color. Perfect for an elegant winter dessert or a family dinner, this pie offers a satisfying balance of flavors.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, chilled and cut into small pieces
• 6 tbsp ice water

For the filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 cups fresh blueberries
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp ground cinnamon

Instructions:

1. Prepare the crust:
   In a large bowl, combine the flour and salt. Add the butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
2. Make the filling:
   In a large bowl, mix together the strawberries, blueberries, sugar, cornstarch, lemon juice, and cinnamon. Stir until well combined.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and place it in a 9-inch pie pan. Fill the crust with the berry mixture. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
4. Bake the pie:
   Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool before slicing.

This Strawberry Blueberry Pie is a vibrant and flavorful way to celebrate the season. The combination of sweet strawberries and tangy blueberries makes for a well-balanced filling, and the flaky crust adds the perfect touch of texture. This pie is an easy favorite that pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Black Raspberry Custard Pie

The Black Raspberry Custard Pie is a creamy, indulgent dessert that marries the rich, smooth texture of custard with the bold flavor of black raspberries. The tartness of the raspberries provides a refreshing contrast to the sweet, velvety custard. This pie is perfect for those who enjoy a dessert that is both decadent and refreshing.

Ingredients:

For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp sugar
• ½ cup unsalted butter, cubed
• 2-3 tbsp cold water

For the filling:

• 1 ½ cups black raspberries (fresh or frozen)
• 1 cup heavy cream
• 3 large eggs
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

Instructions:

1. Prepare the crust:
   In a food processor, combine flour and sugar. Add butter and pulse until the mixture resembles coarse crumbs. Add water a tablespoon at a time until the dough comes together. Roll out the dough and fit it into a 9-inch pie pan. Chill for 30 minutes.
2. Make the filling:
   Preheat the oven to 350°F (175°C). In a large bowl, whisk together the eggs, cream, sugar, vanilla, and flour. Gently fold in the black raspberries.
3. Assemble the pie:
   Pour the custard mixture into the prepared pie crust. Bake for 40–45 minutes or until the custard is set and lightly golden on top.
4. Cool and serve:
   Let the pie cool completely before slicing. For added flair, garnish with fresh raspberries or a dusting of powdered sugar.

The Black Raspberry Custard Pie is a luxurious, sweet-tart treat that’s perfect for winter gatherings. The combination of the creamy custard and the sharp, tangy flavor of black raspberries creates a unique and unforgettable flavor profile. This pie is perfect for those who want something a bit more refined and indulgent, yet still full of vibrant berry flavor.

Triple Berry Crumble Pie

The Triple Berry Crumble Pie brings together a trio of berries—blueberries, blackberries, and raspberries—topped with a buttery crumble. The combination of juicy berries and the crisp, golden topping creates a pie that is both satisfying and comforting. This pie is perfect for berry lovers who enjoy a little crunch with their fruit pies.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• ½ cup unsalted butter, chilled and cubed
• 3-4 tbsp cold water

For the filling:

• 1 cup blueberries
• 1 cup blackberries
• 1 cup raspberries
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• ½ tsp ground cinnamon

For the crumble topping:

• ¾ cup rolled oats
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup unsalted butter, melted
• Pinch of salt

Instructions:

1. Prepare the crust:
   In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Chill for at least 30 minutes before rolling it out and fitting it into a 9-inch pie dish.
2. Make the filling:
   In a bowl, combine all the berries, sugar, cornstarch, lemon juice, and cinnamon. Stir until the berries are evenly coated.
3. Make the crumble topping:
   In a separate bowl, combine oats, flour, brown sugar, melted butter, and a pinch of salt. Stir until the mixture forms a crumbly texture.
4. Assemble the pie:
   Preheat the oven to 375°F (190°C). Pour the berry filling into the prepared crust, then sprinkle the crumble topping evenly over the fruit.
5. Bake the pie:
   Bake for 40–45 minutes or until the filling is bubbling and the crumble topping is golden brown. Let cool before serving.

The Triple Berry Crumble Pie is the ultimate dessert for anyone who loves berries and a bit of crunch. The juicy, flavorful berries are complemented by the sweet, buttery crumble topping, creating a pie that’s both satisfying and indulgent. Perfect for any winter gathering or as a treat for yourself, this pie is sure to please all berry lovers.

Blackberry and Pear Pie

Blackberry and pear combine in this elegant pie, where the sweet, juicy pears balance out the tartness of the blackberries. This recipe offers a warm, spiced filling with a buttery, flaky crust, making it a perfect choice for cozy winter gatherings. The addition of pear adds a unique twist to the classic berry pie, making this a memorable dessert.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, cubed
• 6-8 tbsp ice water

For the filling:

• 3 cups blackberries
• 3 pears, peeled, cored, and sliced
• ¾ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp lemon juice
• 1 tbsp butter, cut into small pieces

Instructions:

1. Prepare the crust:
   In a large bowl, combine flour and salt. Add the butter and cut it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough begins to form. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling:
   In a bowl, toss the blackberries and pear slices with sugar, cornstarch, cinnamon, and lemon juice until the fruit is evenly coated.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Roll out one disc of dough and line a 9-inch pie pan with it. Fill with the blackberry and pear mixture, and dot the filling with butter. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal the pie and cut a few slits in the top to let steam escape.
4. Bake the pie:
   Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Let cool before serving.

This Blackberry and Pear Pie is a delightful combination of winter fruits that adds a sophisticated twist to the traditional berry pie. The sweet, aromatic pears complement the tangy blackberries, and the buttery, flaky crust ties everything together. This pie is perfect for any occasion, offering a delicious balance of flavors that will impress your guests.

Raspberry Lime Pie

This Raspberry Lime Pie is a zesty and refreshing dessert, perfect for those who enjoy a citrusy twist on traditional berry pies. The tart lime balances out the sweetness of the raspberries, and the creamy filling contrasts beautifully with the crisp, buttery crust. It’s a vibrant and flavorful dessert that will brighten up any winter meal.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 3 cups fresh raspberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• ½ cup fresh lime juice
• 1 tbsp lime zest
• 2 large eggs
• 1 cup heavy cream, whipped

Instructions:

1. Prepare the crust:
   Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie pan. Bake for 8-10 minutes until golden and set aside to cool.
2. Make the filling:
   In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. Remove from heat and stir in lime juice and zest. Let the mixture cool for 10 minutes before whisking in the eggs.
3. Assemble the pie:
   Pour the raspberry-lime filling into the cooled crust. Bake for 15-20 minutes or until the filling is set. Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours.
4. Serve:
   Once chilled, top with freshly whipped cream and extra lime zest for garnish.

The Raspberry Lime Pie is a refreshing change of pace from the more traditional berry pies. The tangy lime enhances the tartness of the raspberries, creating a bright, flavorful filling. The graham cracker crust adds a touch of crunch, while the whipped cream gives it a creamy finish. This pie is ideal for anyone looking for a dessert that’s both refreshing and indulgent.

Mixed Berry and Almond Cream Pie

This Mixed Berry and Almond Cream Pie combines the flavors of mixed berries—blueberries, strawberries, and raspberries—with a rich, smooth almond cream filling. The almond cream adds a layer of depth to the pie, enhancing the berry sweetness with a delicate nutty flavor. It’s a unique and elegant pie perfect for a special occasion.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup unsalted butter, cubed
• 4-5 tbsp ice water

For the filling:

• 1 ½ cups mixed berries (blueberries, raspberries, strawberries)
• ½ cup heavy cream
• ½ cup powdered sugar
• 1 tsp almond extract
• 1 egg
• ½ cup almond flour
• ½ cup unsalted butter, softened

Instructions:

1. Prepare the crust:
   In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the ice water a tablespoon at a time until the dough comes together. Chill for 30 minutes, then roll out and fit into a 9-inch pie pan.
2. Make the almond cream filling:
   In a bowl, whisk together the heavy cream, powdered sugar, almond extract, and egg until smooth. Stir in the almond flour and softened butter.
3. Assemble the pie:
   Preheat the oven to 375°F (190°C). Pour the almond cream mixture into the prepared pie crust. Scatter the mixed berries evenly over the top.
4. Bake the pie:
   Bake for 35-40 minutes, or until the filling is set and the crust is golden. Let the pie cool completely before serving.

The Mixed Berry and Almond Cream Pie offers a rich and indulgent twist on traditional berry pies. The almond cream filling complements the bright, juicy berries, creating a flavor experience that’s both sweet and nutty. The buttery, flaky crust ties everything together, making this pie perfect for a festive winter dessert. It’s sure to impress at any gathering.

Note: More recipes are coming soon!