Mixed Berry Pie
on Nov 04, 2021, Updated Jun 06, 2024
This post may contain affiliate links. Please read our disclosure policy.
Blackberries, raspberries, strawberries, and blueberries-oh my! Berry Pie is a delicious combination of sweet and tart and made with all the berries and has the most flaky, buttery crust.
Mixed Berry Pie can be made with fresh or frozen berries. I have made the pie using both varieties and they each turn out amazing. Using frozen berries can really save you on some prep time though. I always prefer making a homemade pie crust but if you need to speed things along a store-bought crust will make whipping up the pie super quick and easy.
This pie can be served for any holiday or any season. It is very versatile and will be a crowd please no matter what time of year you decide to make it. My favorite way to serve berry pie is with a scoop of your favorite vanilla ice cream or whipped cream. Just hits the spot!
Table of Contents
Why You’ll Love This Recipe
- This recipe combines raspberries, blueberries, blackberries, and strawberries, creating a rich and flavorful pie that celebrates the best of berry season.
- You can use either fresh or frozen berries, making it easy to prepare year-round without compromising on taste.
- The step-by-step guide ensures that even novice bakers can create a beautiful and delicious pie, including tips on making a lattice crust.
- The leftover berry juices can be repurposed as a delightful syrup for pancakes, waffles, or French toast, adding an extra touch of homemade goodness to your breakfast.
Recipe Ingredients
- Pie crust – store-bought or homemade
- Berries – I used raspberries, blueberries, blackberries, and strawberries
- Sugar
- Lemon juice
- Butter
- Cornstarch
- Egg
See the recipe card below for full information on ingredients and quantities
How to Make Mixed Berry Pie
Step 1. Cook berries with lemon juice and sugar until soft; mix cornstarch into reserved berry juice, then stir back into the pot until thickened.
Step 2. Remove from heat, stir in butter, and spoon berries into a pie shell.
Step 3. Top with a second crust or lattice, brush with beaten egg, and sprinkle with sugar.
Step 4. Bake at 400°F for 45-50 minutes, cover edges if needed, and cool before serving.
Recipe FAQs
If your berry pie filling is a bit runny you can use cornstarch or flour to thicken it up. A general rule of thumb is 1 teaspoon of cornstarch per cup of fruit.
Most people think that frozen fruit is more juicy than fresh fruit and that is not true. They both contain the same water content. You don’t need to thaw frozen berries completely in order to begin your pie filling. I just do a partial thaw and get to work. If you are used frozen fruit you might need to increase your cook time by 5-10 minutes.
The best way to store a berry pie is at room temperature. I like to store my pie uncovered because extra moisture from plastic wrap will cause the crust to get soggy.
You will know when your berry pie is done baking because the crust will be golden brown and the filling will start to bubble.
Expert Tips
- To avoid a soggy bottom crust, you can pre-bake the pie shell for about 10 minutes before adding the berry filling. This helps to create a firm base for the juicy berries.
- For a beautiful and professional-looking lattice crust, chill the pie dough strips before weaving. This makes them easier to handle and less likely to tear.
- Ensure the cornstarch is thoroughly mixed into the berry juices to prevent lumps and achieve a smooth, thick filling. If the mixture appears too thin, cook it a little longer until it reaches the desired consistency.
- Rotate the pie halfway through the baking time to ensure even browning and prevent any hot spots from causing uneven cooking. If the edges brown too quickly, cover them with foil to protect them from burning.
How to Serve and Store Mixed Berry Pie
I love to serve this Mixed Berry Pie with a scoop of vanilla, chocolate, or cheesecake ice cream, a dollop of whipped cream, or a drizzle of the leftover berry syrup over the top for added flavor. For a polished look, dust the pie with powdered sugar before serving. The pie can be served at room temperature or slightly warmed. To warm, place slices in a microwave for 10-15 seconds or in an oven at 350°F for 5-10 minutes.
You can keep the pie covered at room temperature for up to 2 days or store in an airtight container or cover with plastic wrap in the refrigerator for up to 5 days. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
More Pie Recipes to Consider
Dessert Recipes
Easy Apple Hand Pies
Pies, Crisps & Tarts
Apple Pie Filling
Pies, Crisps & Tarts
Derby Pie
Pies, Crisps & Tarts
Apple Crumble
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Mixed Berry Pie
Ingredients
- 2- 9- inch pie crust, store-bought or homemade
- 2 cups raspberries
- 1 ½ cup blueberries
- 1 ½ cup blackberries
- 1 ½ cup chopped strawberries
- 1 cup sugar
- 4 teaspoons lemon juice
- 2 tablespoons butter
- 6 tablespoons cornstarch
- 1 egg beaten
Instructions
- Place berries, lemon juice and sugar in 3 qt saucepan over medium high heat stirring occasionally.
- Once the berries start to simmer, turn the heat down to medium and continue cooking for 5 minutes, or until the berries are very soft.
- Pour about ½ cup of the juice into a bowl.
- Mix the cornstarch into the juice
- Return cornstarch juice mixture to the pot and gently mix.
- Cook for 2 more minutes or until it starts to look thick.
- Remove from heat and add the butter, stir to combine.
- With a slotted spoon, ladle berries into an 8 inch pie shell that has been placed in a pie plate.
- Top pie with pie crust with hole cut into the top for venting or use lattice method (here’s a step by step guide on how to lattice a pie crust).
- Brush the top of the pie crust with the beaten egg and sprinkle with additional sugar.
- Bake at 400 degrees F. for 45 to 50 minutes. If the edges of the pie start to brown too quickly you can cover the edges with a 2 inch strip of foil around the edge of the pie.
- Remove the pie from the oven and cool completely before serving.
Notes
- When you use a slotted spoon to ladle the berries into the pie crust, you’ll have some berry juices leftover. It makes excellent “syrup” for pancakes, waffles, or French toast.
- You can use fresh or frozen berries for this recipe, both work great. If working with frozen berries just heat them up on the stove long enough to warm them up all of the way, it’ll take a few extra minutes compared to fresh berries.
I substituted cornstarch with 6 tablespoons of Tapioca. I used Scandinavian pearled sugar to replace course sugar on top.
OMG this recipe is so easy to make and the taste is fabulous. I’m going to bake my pie tomorrow. I will send you a picture when I’m done. Thank You.
Linda
I’m so glad you liked it Linda! Thank you for commenting!