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Mixed Berry Pie

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


  • 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


  • 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. Refrigerate 1 hour or overnight.
  • 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.
  • 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.
  • 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.
  • Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Berry Pie Tips

What is the best thickener for fruit pies?

What you use to thicken your fruit pie largely depends on your filling. Common pie thickeners include flour, cornstarch and tapioca flour. Berries release a lot of liquid when combined with sugar. So in this recipe, cornstarch is best because it does a great job of absorbing and thickening the excess juices.

How do you keep a pie crust bottom from getting soggy?

There are various solutions for preventing a soggy pie crust, all of which depend upon the pie you are baking. For this recipe, place a foil-lined aluminum sheet pan on the bottom rack of your oven while it preheats. When you are ready to bake, place the pie directly onto the heated sheet pan and bake for 10 minutes. Remove the pie from the sheet pan and place on a higher rack and continue baking as instructed.

Can you bake pie with frozen berries?

Yes, you can bake pie with frozen berries! When fresh berries are not available or in season, frozen berries will do the trick and sometimes provide even better depth of flavor. You do not need to thaw the berries; simply let them sit for a few minutes on your counter before using.
Nutrition Facts
1 piece: 510 calories, 26g fat (16g saturated fat), 68mg cholesterol, 275mg sodium, 66g carbohydrate (30g sugars, 4g fiber), 5g protein.


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Average Rating:
  • Shelby
    Jan 29, 2021

    I love this recipe so much! I use a different pie crust recipe because this one is just a touch too crumbly for me, but the filling recipe is great and I make it all the time.

  • Addison
    Dec 31, 2020

    This was the first time I made pie and it turned out great. My whole family LOVED it. p.s. I am just 10.

  • Valentina
    Sep 28, 2020

    I cooked this pie for a few times and always it was very delicious. My grandchildren ask me about this pie every time they are going to visit. The only thing I changed was corn starch - I used 1/3 cup instead of 1/4. Thanks for the recipe and tips.

  • Gina
    Aug 17, 2020

    My daughter and I go peach picking every year since she was 3 and use this recipe to make pies and freeze them. Everyone in the family waits for their pie. We use the Whole foods homestyle pie crust shell which as basic ingredients and unroll the Immaculate organic pie crust for the top. We put a piece of parchment paper in a plain aluminum pie pan, fill it up 3/4 of the way with the leftover cooked mixture. Wrap with saran and fail and freeze for when my daughter craves it in the winter.

  • Heather
    Jul 25, 2020

    I had such high hopes. I followed the directions exactly, but the pie came out very liquidy and never set up.

  • Christina
    Jul 5, 2020

    This was my first ever berry pie and it was a hit! Glad I read the reviews prior to attempting. I added cornstarch as suggested and let it cool on the counter and then chill in the fridge prior to serving. I love the lemon and cinnamon in the filling. I did make the crust and it was flaky and buttery. Next time I will have to make two pies.

  • Jean
    Jul 4, 2020

    Could have save time and energy by just using canned pie filling after cooking the blueberries.

  • Kristen
    Jun 10, 2020

    It has great flavor but I find it needs more corn starch

  • Donna
    May 27, 2020

    This pie was amazing! I made a few adjustments as well. I filled the corn starch like other's had mentioned, and I didn't have any blackberries, so I subbed an extra 1/4 cup each of strawberries, raspberries and blueberries. It was delicious!

  • Blaine Matthews
    Mar 19, 2020

    I really loved this recipe. Although I did make a few tweaks according to others comments. I doubled my corn starch and I also added about a table spoon of sugar to my pie crust. It came out amazing. I waited until the next day for it to cool and it was all set not runny and very tasty.