Mixed Berry Pie with Honey Whole Wheat Crust Recipe - Allrecipes.com
Mixed Berry Pie with Honey Whole Wheat Crust Recipe
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Mixed Berry Pie with Honey Whole Wheat Crust

Recipe by  

"This is a delicious pie that includes blueberries, boysenberries, and strawberries in a thick and fruity filling that is all housed in a hearty, healthy whole wheat crust!"

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch pie Change Servings
  • PREP

    45 mins
  • COOK

    30 mins

    2 hrs 45 mins


  1. Preheat an oven to 375 degrees F (190 degrees C). Whisk together the all-purpose flour, wheat flour, sugar, salt, and baking powder in a mixing bowl. Whisk together the water, honey, and yogurt until smooth. Stir the yogurt mixture into the flour until a crumbly dough forms.
  2. Roll out 2/3 of the dough to fit a 8 inch pie plate. Bake the bottom crust in the preheated oven for 15 minutes. Meanwhile, roll out the top crust into a 10 inch circle. Cut into 1/2 inch strips with a sharp paring knife or pastry wheel. Set aside.
  3. Combine lemon juice, egg white, sugar, and butter in a saucepan and bring to a simmer. Stir in the blueberries and return to a low boil. Stir continuously until the berries burst.
  4. Place boysenberries and sliced strawberries into the baked pie shell, then pour the hot blueberry mixture on top and gently stir. Dot with butter, if desired. Add the pastry strips one at a time, weaving a lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Brush lattice with egg wash, milk, or water, and sprinkle with sugar (optional).
  5. Return assembled pie to the oven and bake until the crust is golden brown, 15 to 20 minutes. Allow the pie to cool for 1 hour and 30 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2009

Corrections were made on this recipe.

Most Helpful Critical Review
Aug 03, 2009

I was really intrigued by this pie - first, the instructions were originally missing a step so I wasn't so sure about the low ratings previously given this recipe (thanks, AR Staff, for fixing that!), and secondly, the "crust", with the addition of baking powder, is really more like a bread dough. I wasn't sure how that would play out but was interested enough to give it a try. Unfortunately, it makes a better pizza dough than it does a pie crust. I really found myself missing flaky pie crust and instead having thick, chewy bread with the berry filling, that was soggy in some parts (bottom) and tough and chewy in others. I also didn't quite get the whole egg white in the filling thing. Next triple berry pie I make will have floured berries, to thicken the filling a bit, and a regular pie crust, perhaps with some whole wheat flour worked into it. An interesting take on pie, but just not to my liking - sorry!


8 Ratings

Jul 27, 2009

I was confused with this recipe as well. The instructions had me add the 1/2 cup sugar to the crust mix. And then later require a 1/2 cup sugar for the filling mix. Yet the ingredients only call for a 1/2 cup sugar. I like Donna went ahead and combined the honey, ice water and 1/2 cup flour. This recipe diden't work for me at all. I had to ditch the crust all together and tryed to salvage the filling with a store bought crust. After bakeing it, it was like a cobbler. I'm going to keep looking for a mixed berry pie recipe.

Apr 05, 2010

I made this just for the pie crust. I did not have all the ingredients for my normal wheat pie crust. Chewy where the filling was, and crisp like a cookie where it wasnt. It was tough to cut through. I will not be making this one again.

Dec 30, 2009

I can't rate the crust, because I didn't make it. I really just wanted a mixed berry pie, and this one seemed to fit the bill. I didn't read the reviews before I made it, and I didn't read over the recipe very well first, either. But after I had the filling in the crust, I realized that there was nothing in it to thicken it. Then I went back to the recipe and saw that it called for a TBS of flour, but the directions don't include the flour, so I hadn't included it. Plus, I didn't think 1 TBS of flour was enought, so I just added about a 1/4 cup of flour to the filling, stirred it up as best I could, and baked. It ended up being delicious, and not the least bit runny. Oh, and I used raspberries, blackberries, and blueberries. The recipe as is I would probably rate 1 or 2 stars, but with my crust and flour to thicken, it's fab.

Oct 26, 2010

I am rating the pie filling only! You cannot call a pie crust healthy when it has 5 cups of flour in it, 3 of which are 'white flour'.

Jun 09, 2011

I also can not rate the crust because I did not use this crust recipe, so my review is on the filling only.....It is very good, my only revision would be to combine the mixture from the stove (sugar, lemon juice, butter, and blueberries) with the other berries that you are using instead of just pouring it over the top. This allows the flour to be distributed over all the berries, to thicken up the juice that comes out of the other berries. I also did not put in an egg white, don't understand the point of it. Hope this helps, Enjoy.

Aug 22, 2012

This was very labor intensive and the crust bombed--more like thick, dry pizza dough...not good...not good at all.


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 89.3 g
  • 29%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 662 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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