Mixed Berry Pie with Honey Whole Wheat Crust

Mixed Berry Pie with Honey Whole Wheat Crust

lohsey 0

"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!"

Ingredients 2 h 45 m {{adjustedServings}} servings 417 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
Whole Wheat Banana Nut Bread

This rich, hearty loaf is great for breakfast or snacks.

True Blue Custard Crunch Pie

A fresh blueberry pie with a sour-cream custard and crunchy streusel topping.

Rate recipe

Your rating


Reviews 8

  1. 8 Ratings

Christine Boutwell Mita

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!

the allrecipes staff

Corrections were made on this recipe.

Bake Humboldt

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.