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Mixed Berry Pie Recipe
Mixed Berry Pie Recipe photo by Taste of Home

Mixed Berry Pie Recipe

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Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. —Elaine Moody, Clever, Missouri
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + cooling
MAKES: 8 servings


  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

Nutritional Facts

1 piece equals 510 calories, 26 g fat (16 g saturated fat), 68 mg cholesterol, 275 mg sodium, 66 g carbohydrate, 4 g fiber, 5 g protein.


  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
  3. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
  5. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Originally published as Mixed Berry Pie in Taste of Home Special Interest Publications 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 21, 2016

"This is now my "go to" pie recipe and I have used several different combinations of berries. All were a big hit!"

Reviewed Dec. 10, 2015

"I can't comment on the crust because I use my own recipe, but this pie is super tasty. Only problem is, it is way too watery. I thought I would be ok using fresh berries instead of frozen, but sadly no. I would recommend sprinkling flour in the berries once they're mixed. Maybe 1/2 cup. Otherwise, really tasty. I also added a bit more lemon juice, but that was a personal preference as it was a bit too sweet for my taste."

Reviewed Jun. 1, 2015

"This pie is delicious. I did cheat and use a pre made crust. You can also alter the amount of different berries if you have more than one or the other. I even added a little extra. Made a second one and froze prior to baking."

Reviewed Dec. 28, 2014

"Yum. This pie is delicious. The cinnamon adds a nice undertone. Mine was not as pretty because my pie plate was too deep so use a regular one"

Reviewed Jul. 10, 2014

"This is so delicous!!!!!!"

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