Mixed Berry Pie with homemade crust, blueberries, raspberries and blackberries together make the most amazing berry pie you’ve ever tasted!
We love fruit desserts almost as much as we love Chocolate Dipped Strawberries. If you love Strawberry Shortcake or Apple Crisp, you will love this classic fruit dessert heading your way.
Fruit Pies are the beginning of spring, and this Mixed Berry Pie is your official beckoning for spring to come and all the snow and winter weather to take a break.
There are debates over which fruit pies are best, and there really is no winning because they’re all so amazing. When the weather starts to warm up and your market is full of fresh delicious berries, this pie will make them shine in the most sweet delicious way possible.
Top this recipe with my go-to Whipped Cream, Homemade Cool Whip, Homemade Vanilla Ice Cream, Lemon Curd or even just a large bowl of mixed berries.
Frequently Asked Questions
We love blackberries, blueberries and raspberries, but any berry will do for this pie. You can certainly use strawberries but be sure to cut them into similar sized pieces.
Frozen fruit has a much higher water content than fresh fruit and the physical structure of the fruit has been compromised by the freezing process. You can test this by letting a blueberry defrost on a plate, when it defrosts gently it looks like a deflated balloon whereas a fresh blueberry looks firm and plump.
When you bake a pie with fresh fruits your structure of your pie with reflect this in it’s firmness and integrity. You will need more cornstarch in a pie made without fresh berries.
You can certainly use a pre-made pie crust for your pie recipes. The easiest trick is to use a pre-made bottom crust and top your pie with crumbles. However, making your own crust is as easy as assembling the crust ingredients.
A good pie crust is made by keeping everything ice cold. Cold butter and ice water, you can even keep your flour and pie dish in the freezer just to keep things as far from room temperature as possible. Once the ingredients head into the food processor, keep everything moving quickly with pulses instead of letting the motor run because the motor will heat up the food processor.
Cut the crust into strips about ½ inch wide by 8 inches long. Place half the strips on the pie about ½ inch apart from each other. Fold every other strip back about halfway back from the pie’s center. Place one strip down in the middle of the pie, opposite to the other ones. Fold the original strips back down, then fold up all the other strips. Repeat the process placing a new strip down opposite to the other strips until all the strips have been used.
Create a free account to Save Recipes
Recipe for a Double-Crust Pie Crust
- 2 cups flour flour
- ½ teaspoon salt
- 2/3 cup butter, frozen and cubed
- 6 tablespoons ice water
- Add the ingredients to a food processor and pulse until the ingredients just come together in pea sized crumbles.
- Form into two even balls, knead into a ball quickly and wrap in saran wrap and place in fridge until needed.
Tips for Making the Perfect Mixed Berry Pie
- You can add additional sugar if your berries are tart, but if you are in season they should be sweet enough as written.
- If you use frozen fruit, you can add a bit of brightness to the flavors by adding 2 tablespoons of lemon juice or lemon zest to the recipe (remember you will need to increase the amount of cornstarch by 2 additional tablespoons).
- If you feel you may overflow your pie pan, you can line a baking sheet with a piece of parchment paper and bake this pie on top of the paper lined pan.
- Pie Dough is best kept refrigerated until it is rolled out just before baking to make sure the butter inside the crust doesn’t get warm.
- Make sure to keep the top crust refrigerated until you are ready to top your pie.
- Coarse sugar and turbinado sugar are perfect toppings for a pie for that crispy sugary topping.
- An egg wash or milk brushed on top of the top crust also makes for a glistening shiny top like in the photos.
- The pie filling for this berry pie recipe is made with cornstarch instead of flour to avoid a gummy texture. If you don’t have cornstarch you can use Wondra which is a finer flour.
- In a pinch use flour, but these berries won’t release as much liquid as apples or peaches would so it may not mask the flavor as much as those pies would.
- We use an all-butter recipe for this pie crust, but if you prefer shortening you can swap the butter out for shortening instead. It is still best to keep the shortening as cold as possible.
How to Store Mixed Berry Pie
- Serve: You’ll want to let the pie cool completely before slicing to avoid it being too runny.
- Store: Store covered Mixed Berry Pie at room temperature up to 2 days, or in the refrigerator up to 5 days.
- Freeze: It is not recommended to freeze this Berry Pie recipe, as it will compromise the quality of the fresh berry filling.
Ingredients
- 2 pie crusts , (recipe below)
- 1 large egg , beaten
- 1 cup fresh blackberries
- 2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter , chopped
Instructions
- Place the first pie crust in the bottom of the pie plate and brush the pie crust in the pie plate with half the egg.
- Toss the fruit with the sugar and cornstarch until no visible cornstarch is left then pour it in the pie crust and top with the butter.
- Top with the second pie crust, trim excess, brush with the remaining amount of egg.
- Bake at 425 degrees with the edges covered in foil for 15 minutes then reduce to 375 degrees, remove the foil, and bake for an additional 30 minutes before cooling completely.
Video
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Photos used a previous version of this post.
Excellent recipe. Delicious!
Can you use canned berry medley instead of fresh fruit. this canned fruit has a (I’ll call it a sauce) in it. Would I need to make any major changes
I would strongly encourage you to use fresh berries or at the very least frozen berries and follow the directions in the blog.
Can you freeze this fresh before baking? As the other pies I make I always prepare them, freeze them and then when I am ready to use them I bake them for the first time Frozen at 350 for about an hour and a half.
Well I won’t follow your recipe again, I put foil around edge as you said and after fifteen minutes took it off along with all the edge. I cooked anyway and no idea yet if it’s all ok. Allie
How exactly did it pull the edge off? You can press it into the crust, you wrap it around gently just to protect the edges. Would love to help troubleshoot, it shouldn’t have pulled off the edges.
I’m making my third pie from this recipe. Obviously, my family loves it. I like the lemon juice added.
I use a frozen organic mixed berry blend with fresh blueberries. I also substitute monkfruit for half of the sugar and regular sugar for the other half.
Should the butter for the filling be softened/room temperature or cold?
Hi! It can be cold, its easier to chop that way.
I love making this pie and my mom loves eating it! The filling is so gooey and yummy and the crust is just perfect. I highly recommend this recipe.
This tasted really good, and I followed all the instructions and tips to the letter, but I still ended up with soupy, liquidy filling, soaking the bottom pie crust. We happily ate it out of bowls, as it still was tasty, but slicing was rather out of the question. Not sure if it had to do with replacing the raspberries with strawberries? That’s the only way in which I deviated at all, and they were all fresh :-/ Any suggestions?
Hi Brianna, yes, strawberries have significantly more water content than raspberries so you’d have to have added more flour to counteract the liquid. I’m so sorry it ended up soupy for you. There is a baked strawberry pie recipe on the site if you want to see the amount of dry ingredients needed for fresh strawberries.
This recipe was so easy and absolutely delicious! Now in my favorite folder so we can make it over and over!! Thank you! Everyone LOVED it!
Thanks for coming back to let me know, Nan.
This recipe is absolutely delicious! This is now my go to recipe for fruit pies. I used fresh strawberries instead of blueberries and it turned out amazing. I used my own crust recipe, that is basically the same, and the bottom layer crust was cooked beautifully. Thank you for sharing your recipe with all of us!
You’re welcome, Cass.
Can the pies be made ahead of time and frozen until they are needed?
Certainly! Cover them well and store up to 3 months.
The BEST Pie EVER!! I took it to church for our 3rd Sunday meal a couple of months ago. WHAT A HIT! As I type this, I have one baking in the oven!! Thank you for your great recipes!
So glad you loved it and that it was hit!! 🙂
Can I use canned (well drained) berries in lieu of fresh berries?
If you are talking pie filling berries, I wouldn’t recommend the swap. They are precooked and won’t hold structure or release enough liquid to make the filling for this recipe.
If you are talking about canned berries – I’m not sure, as I haven’t used them. I would recommend not using them if they were canned with sugar. If you try it – I’d love to know how it turns out!
Please let me know how to. make egg wash. Thank you.
Can strawberries be used in this pie?
Certainly! I would either replace either one of the berries or reduce them to not have too much filling.
found this recipe on Pinterest and pinned and I cant wait to try this recipe I love berry pie! WOW its looks stunning !
Thanks for the pin! I hope you enjoy it, Claudia.
Berry pies are my weaknesses. Thanks for the great tip on the crust and on using frozen berries.
I’ve been getting soggy crust because I’ve been using the fruit frozen.
I’ll try again.
You’re welcome! Good luck!
You’re making me hungry here! I love berry pies and I can’t think of a better way to welcome spring that with your mixed berry pie. The only tough part is deciding if I want to top it with ice cream or whipped cream. (or both? both is good!)
I’d say go for it and top it with both!! Enjoy!
I love berry desserts! This pie looks amazing!
Thanks, Natalie! I hope you enjoy it!
That is the perfect pie! The crust looks flaky, and the fruit is not runny at all! I like the tip about frozen vs fresh fruit.
Thanks so much, Diana!
This is one of my favorite pies! Loving all of your tips and tricks to nailing this, thanks!