Blackberries, raspberries, strawberries, and blueberries-oh my!Berry Pieis a delicious combination of sweet and tart and made with all the berries and has the most flaky, buttery crust.

top view of a slice of triple berry pie on a plate next to the pie, serving utensils, and berries.

Mixed Berry Pie can be made with fresh or frozen berries. I have made the pie using both varieties and they each turn out amazing. Using frozen berries can really save you on some prep time though. I always prefer making ahomemade pie crustbut if you need to speed things along a store-bought crust will make whipping up the pie super quick and easy.

This pie can be served for any holiday or any season. It is very versatile and will be a crowd please no matter what time of year you decide to make it. My favorite way to serve berry pie is with a scoop of your favorite vanilla ice cream orwhipped cream. Just hits the spot!

picture of mixed berry pie on a wood board with fresh berries in front.

Why You’ll Love This Recipe

This recipe combines raspberries, blueberries, blackberries, and strawberries, creating a rich and flavorful pie that celebrates the best of berry season.
You can use either fresh or frozen berries, making it easy to prepare year-round without compromising on taste.
The step-by-step guide ensures that even novice bakers can create a beautiful and delicious pie, including tips on making a lattice crust.
The leftover berry juices can be repurposed as a delightful syrup forpancakes,waffles, orFrench toast, adding an extra touch of homemade goodness to your breakfast.

Recipe Ingredients

Pie crust– store-bought orhomemade
Berries –I used raspberries, blueberries, blackberries, and strawberries
Sugar
Lemon juice
Butter
Cornstarch
Egg

See the recipe card below for full information on ingredients and quantities

How to Make Mixed Berry Pie

Step 1.Cook berries with lemon juice and sugar until soft; mix cornstarch into reserved berry juice, then stir back into the pot until thickened.

Step2.Remove from heat, stir in butter, and spoon berries into a pie shell.

Step3.Top with a second crust or lattice, brush with beaten egg, and sprinkle with sugar.

Step4.Bake at 400°F for 45-50 minutes, cover edges if needed, and cool before serving.

Recipe FAQs

How do you thicken a berry pie?

If your berry pie filling is a bit runny you can use cornstarch or flour to thicken it up. A general rule of thumb is 1 teaspoon of cornstarch per cup of fruit.

Do you need to thaw frozen berries before baking?

Most people think that frozen fruit is more juicy than fresh fruit and that is not true. They both contain the same water content. You don’t need to thaw frozen berries completely in order to begin your pie filling. I just do a partial thaw and get to work. If you are used frozen fruit you might need to increase your cook time by 5-10 minutes.

What is the best way to store a berry pie?

The best way to store a berry pie is at room temperature. I like to store my pie uncovered because extra moisture from plastic wrap will cause the crust to get soggy.

How do you know when a pie is done baking?

You will know when your berry pie is done baking because the crust will be golden brown and the filling will start to bubble.

close up picture of a slice of triple berry pie on a plate with ice cream and a mint leaf.

Expert Tips

To avoid asoggy bottom crust, you can pre-bake the pie shell for about 10 minutes before adding the berry filling. This helps tocreate a firmbasefor the juicy berries.
For a beautiful andprofessional-looking lattice crust, chill the pie dough strips before weaving. This makes them easier to handle and less likely to tear.
Ensure thecornstarchis thoroughly mixed into the berry juicesto prevent lumpsand achieve a smooth, thick filling. If the mixture appears too thin, cook it a little longer until it reaches the desired consistency.
Rotate the piehalfway through the baking time toensure even browningand prevent any hot spots from causing uneven cooking. If the edges brown too quickly, cover them with foil to protect them from burning.

top view of a plate of tripe berry pie with ice cream next to the pie.

How to Serve and Store Mixed Berry Pie

I love to serve this Mixed Berry Pie with a scoop of vanilla,chocolate, orcheesecakeice cream, a dollop ofwhipped cream, or a drizzle of the leftover berry syrup over the top for added flavor. For a polished look, dust the pie with powdered sugar before serving. The pie can be served at room temperature or slightly warmed. To warm, place slices in a microwave for 10-15 seconds or in an oven at 350°F for 5-10 minutes.

You can keep the pie covered at room temperature for up to 2 days or store in an airtight container or cover with plastic wrap in the refrigerator for up to 5 days. To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.