Loganberry Pie
intro
Tart-sweet, juicy loganberry pie with a flaky golden double crust, packed with bright summer berry flavor ideal for warm-weather picnics.
Ingredients
Steps
Prep and chill pie crust
In a large mixing bowl, combine 315g (2 ½ cups) all-purpose flour and 1 teaspoon fine sea salt. Cut in 226g (1 cup) of the cold cubed unsalted butter using a pastry cutter until the mixture forms coarse, pea-sized crumbs. Drizzle in 60-80ml (¼–⅓ cup) ice water 1 tablespoon at a time, tossing gently, until the dough just holds together when squeezed. Split the dough into two equal-sized discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes before rolling.
Mix loganberry filling
In a separate large bowl, gently toss 680g (6 cups) rinsed, thoroughly paper-towel-dried fresh loganberries with 150g (¾ cup) granulated sugar, 24g (3 tablespoons) cornstarch, 15ml (1 tablespoon) fresh lemon juice, and 1 teaspoon lemon zest until all berries are evenly coated. Let the mixture rest for 10 minutes at room temperature to release natural juices, stirring once halfway through the rest period.
Roll out bottom crust
Remove one chilled dough disc from the refrigerator and let it soften for 5 minutes at room temperature to prevent cracking when rolling. Roll the dough on a lightly floured surface to a 12-inch circle that is ⅛-inch thick. Gently lay the rolled dough into a 9-inch glass pie dish, pressing it firmly against the bottom and up the sides, leaving a 1-inch overhang around the dish rim. Trim any excess dough longer than 1 inch with kitchen shears.
Add filling to crust
Pour the rested loganberry filling and all accumulated juices from the bowl into the lined pie crust, mounding the berries slightly in the center. Dot the top of the berry filling evenly with the remaining 28g (2 tablespoons) of cold cubed unsalted butter to add richness as it melts during baking. Roll the second chilled dough disc into an 11-inch circle, ⅛-inch thick, for the top crust.
Seal and prep top crust
Lay the rolled top crust over the berry filling. Trim excess top dough to a 1-inch overhang, then fold the top and bottom crust overhangs together, crimping tightly with your fingers or a fork to form a sealed edge. Cut 5 evenly spaced 2-inch slits in the top crust to allow steam to escape while baking. Brush the entire top crust and crimped edge with egg wash (1 beaten egg mixed with 15ml/1 tablespoon whole milk), then sprinkle evenly with 1 tablespoon coarse sanding sugar.
Bake pie until bubbly
Preheat your oven to 200°C (400°F). Place the assembled pie on a rimmed baking sheet to catch any bubbling juice drips, then bake for 25 minutes. Reduce the oven temperature to 180°C (350°F) and continue baking for 25–30 additional minutes, until the crust is deep golden brown and filling bubbles vigorously through the top slits. If the crimped edge browns too quickly, cover it with a pie shield or thin foil strip after the first 30 minutes of baking.
Cool fully before serving
Remove the baked pie from the oven and transfer it to a wire cooling rack. Let the pie cool completely for 3 full hours at room temperature to allow the berry filling to set fully before slicing. Serve slices at room temperature, optionally with a dollop of whipped cream.
Tips
2.Pat rinsed loganberries completely dry with paper towels before mixing into the filling: excess surface water will thin the filling and result in a runny pie even with the correct cornstarch measurement.
3.Do not slice the pie early: the filling requires 3 full hours of room-temperature cooling to set properly, and slicing warm will cause the berry filling to ooze out of cut slices.
OMG, this loganberry pie was the star of our family potluck last weekend! I was a little nervous working with loganberries for the first time because they’re so tart, but the sugar ratio in this recipe is absolutely perfect. My kids kept asking for second slices before everyone even got served! SO good, will be making this every summer when the berries are in season.
Really solid recipe, but I ran into a little trouble with the crust getting too dark around the edges before the filling was fully set. I ended up tenting it with foil for the last 20 minutes which fixed it, but just a heads up for other bakers! The flavor was unreal though, even with my little crust mishap, my roommate ate half the pie in two sittings.
I’ve been making loganberry pie for over 40 years from my own mom’s recipe, and I have to say this one comes pretty darn close! I added a tiny pinch of nutmeg to the filling like I always do, and it was just like the pies I grew up eating. Shared a slice with my next door neighbor and she begged for the recipe link immediately. Game changer for anyone who doesn’t have a handed-down family version!
Made this for my partner’s birthday since loganberry is his favorite pie flavor, and he said it was better than the one he gets at the fancy bakery downtown! I used frozen loganberries because fresh are impossible to find around me right now, and I was worried it would be too watery, but the cornstarch amount was spot on. No runny filling at all!
Taste was great, but medium difficulty is no joke, y’all. I’m a pretty casual baker and I definitely struggled a little with the lattice top, mine looked super messy by the time I got it on. It tasted good enough that no one cared what it looked like, but don’t go into this thinking it’s a super quick, no-fuss weeknight dessert for sure.
Meal prepped a couple of these mini loganberry pies (used this exact filling recipe!) for my kid’s soccer team snack day and the parents were all raving. So many people asked for the recipe I lost count! I swapped half the white sugar for a little brown sugar for a deeper, caramelized flavor and it worked so well.
Just pulled this out of the oven and my whole house smells like summer! I haven’t even let it cool all the way but I snuck a tiny bite of the edge of the filling and it’s chef’s kiss. The crust is so flaky, I used the all-butter tip from the notes and it was so easy to work with, even in our super humid Texas weather.
This was my first time ever baking a pie from scratch, y’all! I was so intimidated but the step-by-step instructions for the crust were so easy to follow. The only reason I’m not giving 5 stars is because I thought the filling was just a hair too sweet for my taste, next time I’ll cut the sugar by a couple tablespoons. Overall, super proud of how it turned out!
Grew up picking loganberries on my grandparents’ farm in Oregon and this pie tastes exactly like the ones my grandma used to make. I grew the loganberries for this pie in my own backyard this year, and it felt so full circle to bake it with fruit I tended to all summer. 10/10, no notes, perfect recipe.
Brought this to our neighborhood block party last night and it was gone in 10 minutes flat! Multiple people told me it was the best fruit pie they’d ever had. I added a little lemon zest to the filling like the recipe suggested and it really made the loganberry flavor pop so much, I would never have thought to add that on my own.