Mixed Berry Pie

8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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.

Mixed Berry Pie slice with ice cream side view

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

What berries are best for Triple Berry Pie?

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.

Can you use frozen berries in this pie?

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.

How do I make the perfect pie crust?

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.

How do I make a lattice patten with pie crust?

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.

Mixed Berry Pie collage of assembly steps

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
  1. Add the ingredients to a food processor and pulse until the ingredients just come together in pea sized crumbles.
  2. Form into two even balls, knead into a ball quickly and wrap in saran wrap and place in fridge until needed.
Whole Mixed Berry Pie

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.
Mixed Berry Pie slice with ice cream top view

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Mixed Berry Pie

Mixed Berry Pie with homemade crust, blueberries, raspberries and blackberries together make the most amazing berry pie you've ever tasted!
Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



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.


Calories: 305kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 184mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 140IU | Vitamin C: 2.7mg | Calcium: 14mg | Iron: 1.3mg
Keyword: Mixed Berry Pie
Mixed Berry Pie collage

Photos used a previous version of this post.

Triple Berry Pie
Slice of Mixed Berry Pie
Triple Berry Pie with Raspberries, Blackberries, and Blueberries

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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

    1. I would strongly encourage you to use fresh berries or at the very least frozen berries and follow the directions in the blog.

  2. 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.

  3. 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

    1. 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.

  4. 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.

  5. 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.

  6. 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?

    1. 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.

  7. 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!

  8. 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!

  9. 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!

    1. 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!

  10. found this recipe on Pinterest and pinned and I cant wait to try this recipe I love berry pie! WOW its looks stunning !

  11. 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.

  12. 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!)

  13. 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.