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Mixed Berry Pie with Honey Whole Wheat Crust


"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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2 h 45 m servings 417 cals
Original recipe yields 8 servings (1 - 8 inch pie)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 8
  1. 8 Ratings

Most helpful positive review

Corrections were made on this recipe.

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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 t...

Corrections were made on this recipe.

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...

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 t...

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 ove...

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'.

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 (s...

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