Mixed Berry Pie Recipe

slice of pie on plate topped with strawberry

Course: Dessert

Cuisine: American

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

Prep Time: 15

Cook Time: 55

Cooling Time: 1

Total Time: 2 10

Servings:

Calories: 320kcal

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.

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Equipment

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