Mixed Berry Pie

This mixed berry pie is filled with juicy blueberries, blackberries, raspberries, and strawberries and finished with a buttery crumb topping for the perfect balance of sweet fruit and crisp texture. If you want a pie that feels classic but a little easier than a double-crust pie, this recipe is a beautiful option for summer gatherings.

Recipe Essentials

With only a few pantry ingredients and berries, you’ll have this mixed berry pie ready in no time! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Pie crust – If you know mw, you know I’m a lazy baker. I usually opt for a refrigerated pie crust; but if you’re feeling up to it, I do have a great homemade pie crust recipe that couldn’t be easier.

How to Make Mixed Berry Pie (Step-by-Step)

With a pre-made pie crust dough and some fresh berries, you’re well on your way to making your new favorite pie.

1. Prepare oven and crust. Preheat the oven and prepare a 9-inch round pie pan with pie crust dough. Fold the excess over or pinch between your thumb and forefinger to make a ribbon edge. Place in the refrigerator until ready to use.
2. Make pie filling. In a large mixing bowl, toss together the blueberries, blackberries, raspberries and strawberries, sugar, lemon zest, lemon juice and vanilla extract. Mix to combine.
3. Sprinkle berry mixture with cornstarch. Sprinkle the cornstarch evenly over the top and mix gently to coat all the berries.
4. Combine topping ingredients. In a separate medium bowl combine the flour, sugar, cinnamon and cold and butter. Mash together with a pastry cutter or a fork until crumbly pieces form.
5. Add filling to crust and sprinkle with topping. Using a slotted spoon, transfer the berry filling into the chilled pie crust, discarding the leftover behind liquid. Sprinkle the crumble topping evenly over the top.

6. Bake the pie and then reduce the temperature and bake for an additional 30-35 minutes. Add a pie shield or cover the pie crust with aluminum foil to prevent the crust from burning.
7. Allow to cool. Remove and allow the pie cool for at least 3 hours to set before serving. Slice and top with vanilla ice cream or whipped cream.

Fresh vs Frozen Berries

Fresh berries are a great choice when they are in season and flavorful, which fits this recipe well. Aim for late spring or summer if you’d like to use fresh berries.

Frozen berries can also work, but they usually release more liquid, so you may need to adjust the thickener slightly or be extra careful about draining excess juice before filling the crust.

Tips for the Best Mixed Berry Pie

This pie couldn’t be easier to make, but I do have some tips and tricks to make sure it turns out perfectly.

• Chill crust before filling – A cold crust holds its shape better and helps prevent shrinking when baking.
• Don’t skip the cornstarch – Berry pies need a good thickener because berries release so much juice during baking.
• Hot oven first, then lower heat – Starting at a higher temperature helps the crust begin setting, while the lower second bake allows the filling to cook through without overbrowning.
• Cooling time matters – This is one of the most important steps. The pie needs time to set or the filling will run when sliced.

FAQs for Mixed Berry Pie

More Homemade Pies

If I had my choice at the dessert table, I’m reaching for the pie every time. Here are some of my favorites.

Fruit Desserts

Apple Slab Pie using Apple Pie Filling

4.78 from 9 votes

Pastries, Pies, + Tarts

Best Fresh Peach Pie

4.52 from 74 votes

Pastries, Pies, + Tarts

Chocolate Pudding Pie

5 from 5 votes

Mixed Berry Pie Recipe

4.65 from 17 votes

This Mixed Berry Pie is the best summer pie recipe! It uses frozen berries and a pre-made pie crust making it an easy pie recipe that tastes delicious.

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Cooling Time: 1 hour hr

Total Time: 2 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark

Servings: 12

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Heavy Bottom Saucepan
• Rimmed Baking Sheet
• Pastry Cutter
• Deep 9-inch Pie Plate
• Pie Crust Saver

Ingredients

Pie Filling:

• 1 refrigerated pie crust dough
• 2 cups fresh blueberries
• 2 cups fresh blackberries
• 2 cups fresh raspberries
• 1 cup fresh strawberries , hulled and quartered
• 1 cup sugar
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/3 cup cornstarch

Pie Crumble:

• 1 cup flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup salted butter , cold and cubed

Instructions

• Preheat the oven to 425°F. Prepare a 9-inch round pie pan with 1 refrigerated pie crust dough . Fold the excess over or pinch between your thumb and forefinger to make a ribbon edge. Place in the refrigerator until ready to use.
• In a large mixing bowl, toss together the 2 cups fresh blueberries, 2 cups fresh blackberries, 2 cups fresh raspberrieshulled and quartered 1 cup fresh strawberries, 1 cup sugar, 1 teaspoon lemon zest, 2 teaspoons fresh lemon juice and 1/2 teaspoon vanilla extract. Mix to combine.
• Sprinkle the 1/3 cup cornstarch evenly over the top and mix gently to coat all the berries.
• In a separate medium bowl combine the 1 cup flour, 1/2 cup sugar, 1/4 teaspoon ground cinnamon and cold and cubed 1/2 cup salted butter . Mash together with a pastry cutter or a fork until crumbly pieces form.
• Using a slotted spoon, transfer the berry filling into the chilled pie crust, discarding the leftover behind liquid. Sprinkle the crumble topping evenly over the top.
• Bake the pie for 20 minutes at 425°F and then reduce the temperature to 375°F and bake for an additional 30-35 minutes. Add a pie shield or cover the pie crust with aluminum foil to prevent the crust from burning.
• Remove and allow the pie cool for at least 3 hours to set before serving. Slice and top with vanilla ice cream or whipped cream.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: This mixed berry pie can be stored at room temperature for a day or two, but is best kept tightly covered in the fridge. Slices will cut better and stay put together the colder the pie is when sliced.

Freezing: You can freeze this pie easily. Wrap tightly in freezer paper and aluminum foil and store for 3 months.

Nutrition

Calories: 320 kcal, Carbohydrates: 52 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.3 g, Cholesterol: 20 mg, Sodium: 120 mg, Potassium: 136 mg, Fiber: 4 g, Sugar: 30 g, Vitamin A: 309 IU, Vitamin C: 20 mg, Calcium: 23 mg, Iron: 1 mg

Calories: 320

Course: Dessert

Cuisine: American

Keyword: Berry Pie Recipe, Mixed Berry Pie Pie from frozen fruit

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!