Mixed Berry Pie Recipe photo by Taste of Home
Total Time
Prep: 30 min. + chilling Bake: 55 min.
Our berry pie is the best way to use up those beautiful summer berries. Colorful, juicy berries are tucked into a homemade all-butter pie crust that dares not get a soggy bottom and stays perfectly flaky all the way through.

Updated: Jun. 17, 2024

Every year, we look forward to summer’s berry bounty. The color spectrum of light reds to dark purples and the range of super-sweet to super-tart flavors are an absolute joy to bake with. Our berry pie bakes the whole harvest together, melding the flavors and colors into one ultra-summery dessert. It’s sticky, tart and sweet, encased in two homemade, all-butter pie crusts. Every bite tastes like summer, especially with vanilla bean-flecked ice cream or whipped cream on top.

Ingredients for Berry Pie

  • Pie crust: Our berry pie recipe includes an all-butter double-pie crust that uses all-purpose flour, salt and ice water.
  • Sugar: Berries can be especially tart, so you’ll need one whole cup of granulated sugar to sweeten this pie.
  • Salt: This powerhouse ingredient does so much more than make things “salty.” It brings out the ingredients’ natural flavors, making them taste more prominent in a recipe.
  • Cornstarch: Berries contain a lot of water. When baked, the berries are concentrated, and the excess water runs out of them. Cornstarch thickens that excess water runoff so, instead of a pool of liquid, the berry juices turn into a velvety sauce.
  • Cinnamon: A dash of warm and cozy cinnamon pairs nicely with all kinds of berries. We love the depth this simple spice adds to pie.
  • Water: You’ll need some water to help create the cornstarch slurry that will turn the berry liquid into the jammy sauce.
  • Berries: We use blueberries, raspberries, strawberries and blackberries for this mixed berry pie filling. Don’t forget to clean them beforehand. Here’s how to wash berries without making them soggy.
  • Lemon juice: One tablespoon of fresh lemon juice brightens up the flavors beautifully in this berry pie recipe.
  • Butter: You’ll need butter for the pie crust and the pie filling. Since there is a lot of butter, grab some of the best butter from the store.

Directions

Step 1: Create the pie dough

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In a large bowl, whisk together the all-purpose flour and salt. Using a pastry cutter or fork, cut in the butter until the mixture is crumbly. Gradually add the ice water, tossing with a fork until the dough holds together when pressed.

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Divide the dough into two portions so that one is slightly larger than the other. Shape each portion into a flat disk. Wrap each portion in storage wrap, and refrigerate for one hour or overnight.

Step 2: Make the filling

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In a large saucepan, whisk together the sugar, cornstarch, salt, water and, if desired, cinnamon until the mixture is smooth. Add the blueberries, bring to a boil, cook, and stir for two minutes or until thickened. Cool the blueberry mixture slightly.

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Preheat the oven to 400°F. Gently fold the raspberries, strawberries, blackberries and lemon juice into the blueberry mixture.

Step 3: Assemble the pie

A person's hand is seen trimming the excess dough from the edge of an unbaked pie crust in a pie dish using a pair of scissors. TMB STUDIO

On a lightly floured surface, roll out the larger portion of the pie crust dough to a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, and center the dough on the plate. Trim the crust to 1/2 inch beyond the rim of the plate. Pour in the filling, and dot the top evenly with the butter.

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Step 4: How to make a lattice crust

Two hands are cutting dough into strips on a floured wooden surface using a pastry wheel. TMB STUDIO

To make the lattice crust, roll out the remaining pie crust dough to a 1/8-inch-thick circle. Use a pizza cutter, pastry cutter or long chef’s knife to cut the dough into 1/2-inch-wide strips.

Two hands are weaving a lattice top crust over a fruit pie. The unbaked pie is filled with a mixed berry filling and is in the process of being prepared on a white wooden surface. TMB STUDIO

Lay out the first layer of strips going in the same direction over the filling. You’ll want to leave at least 1/2 inch space in between each strip.

Fold back every other strip about halfway. Lay the next strip perpendicular, and fold the pieces back over the strip. Now you have your first weave done! Repeat these steps of folding over the strips and laying down new ones perpendicularly, alternating the strips that are folded over as you go.

A top-down view of a lattice-topped cherry and berry pie on a white wooden surface. The golden-brown crust forms a woven pattern, revealing the red and dark purple fruits underneath. TMB STUDIO

Trim the edges, and seal the strips to the bottom crust. Flute the edge all the way around.

Step 5: Bake

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Bake the pie for 10 minutes. Reduce the oven setting to 350°, and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Cool the pie at room temperature on a wire rack.

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Recipe Variations

  • Use your own mix of berries: Feel free to switch up the berries as you see fit. You could use three berries for a triple-berry pie, or you can introduce other berries and fruit to the pie. A handful of precious huckleberries would certainly impress, and maroon cherries would work beautifully. However you change the berries, ensure the berry measurement equates to the same amount as in this recipe.
  • Try a new pie crust design: We get it. The lattice method isn’t for everyone! There are a lot of different decorative pie crusts to try instead. Or keep it easy, and just lay a pie crust dough circle on top, and cut slits in it to let steam escape.
  • Make a crumb topping instead: If you’re someone who loves texture on desserts (think: caramel pecan sticky buns or streusel on blueberry muffins), swap out the top crust of this pie for a crumble pie topping. Steal the one from our blueberry crumble pie recipe.
  • Finish with sugar: A coarse sugar topping adds sweetness and crunch to the top of a pie. Brush the crust with your egg wash or with water, sprinkle sanding sugar or turbinado sugar on top and bake the pie as directed.

How to Store Berry Pie

To store this berry pie, you’ll first want to let the whole thing cool to room temperature. Then, cover the pie with storage wrap, and keep it at room temperature for up to two days. Store the pie in the fridge for up to five days if you want it to last a bit longer.

Can I freeze berry pie?

Yes, you can freeze this berry pie. Once it’s baked, let it cool completely to room temperature. Wrap the pie in two layers of storage wrap, followed by a layer of aluminum foil. Freeze the pie for up to three months. Let it thaw overnight in the fridge or on the countertop at room temperature for a few hours when you’re ready to enjoy it again.

Berry Pie Tips

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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 ways to prevent 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, place on a higher rack, and continue baking as instructed.

Can you bake a pie with frozen berries?

Yes, you can bake a fruit pie with frozen fruit. When fresh berries are not available or in season, frozen berries will do the trick and sometimes provide an 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 them.

Watch how to Make Mixed Berry Pie

Mixed Berry Pie

Prep Time 30 min
Cook Time 55 min
Yield 8 servings.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons ice water
  • FILLING:
  • 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

Directions

  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 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and 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 into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  4. Roll remaining dough into 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 crust; 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.

Nutrition Facts

1 piece: 510 calories, 26g fat (16g saturated fat), 68mg cholesterol, 275mg sodium, 66g carbohydrate (30g sugars, 4g fiber), 5g protein.