This mixed berry pie is the best, it has a perfectly buttery and flakey crust, with a sweet triple berry filling that is sweet, juicy, but holds itself together. It’s perfect topped with a big scoop of ice cream!
A mixed berry pie recipe is a must for your pie recipe box, right? Pies are the best part of Thanksgiving dinner, and this mixed berry pie is a great one to add to the mix. But don’t forget to try our classic pecan pie, lemon meringue pie, or banana cream pie too.
Now this berry pie is a true winner because it has a buttery and flakey pie crust that is filled with three different berries. It’s a perfect pie to add to the Thanksgiving dessert table, but is also delicious in the summertime when you can find lots of extra ripe and juicy fresh berries.
For this berry pie I used blackberries, raspberries, and blueberries. I really like the mix of these three berries, plus they’re sturdy enough and not too juicy that they make a perfect pie filling.
I’ve made this pie a few times now and every time I do, as soon as I take a bite of that warm pie I’m amazed at how good it is. I wish I was eating a slice right now. Juicy warm berry filling surrounded by the best buttery pie crust known to man and a big scoop of vanilla ice cream on top, or make your dessert extra berry-ey by topping it with our blackberry ice cream.
I might have to make another one of these pies this year for Thanksgiving!
Can I use frozen berries in mixed berry pie?
I recommend sticking with fresh berries for this berry pie if you can. Frozen berries have a much higher water content and will need to be made with more cornstarch to keep the pie filling from being too runny.
I haven’t tested the pie with frozen berries, so I can’t say how it would bake up. Let me know if you try it.
Tips for the perfect berry pie:
- You can use your favorite pie crust recipe for this pie, or a store bought crust. You will need two pie crusts. Unless you use a streusel topping on top.
- You could also top the pie with a streusel topping, like in my blueberry crumb pie recipe. Then you only need 1 pastry dough crust.
- Instead of using the blackberries, raspberries, and blueberries as called for in this recipe, you can also add in strawberries or sub one of the berries out for strawberries. Just make sure to keep the total amount of berries to about 6 cups. Also make sure to cut the strawberries up small so the big pieces don’t get soggy as they have a lot of moisture in them.
- You can also do other favorite berries, like huckleberries, or boysenberries.
- If your berries are extra tart (maybe they’re not in season) add a couple extra tablespoons of sugar.
- Bake your pie until the fruit filling starts to bubble in the middle. Then bake it for about 10 more minutes. This will help the cornstarch to fully activate and make sure your filling thickens correctly, and your pie isn’t soupy. This is more important than following the baking time on the recipe.
- If your pie crust starts to get too brown as the pie cooks, cover it loosely with a pie shield or with some loose foil.
How to make a mixed berry pie?
First start with the pastry crust. I made a homemade butter based crust for this pie, but you can use your favorite pie crust recipe, or a store bought pie crust as well. You’ll need two crusts for the bottom and top of the pie.
Once the crust is made, and chilled and you’re almost ready to bake the pie. Roll out the pie crust dough into a 12inch circle. Carefully transfer it to a greased 9inch pie dish and spread it around evenly. Place it back in the fridge if you’re not quite ready to add the berries into the middle.
For the berry filling, combine your 6 cups of berries in a large bowl. Add in the lemon juice, sugar, and cornstarch and stir it all together till the berries are evenly coated. Let them sit for about 10 minutes, so some of the extra liquid will come out of the berries. Scoop the berries into the prepared pie crust, leaving any of the extra liquid behind in the bowl. Cut the butter into tiny pieces and spread the pieces around over the top of the berries.
Roll out the second pie crust, then cut the crust into strips if you want to make a lattice top, or place whole crust over the top of the pie. Cut vents into the pie crust to allow liquid to steam out.
Place pie on a cookie sheet and into the preheated oven. Bake for abut 25 minutes then cover the pie crust edges with a pie sheet or foil to keep them from getting too brown and lower the oven temperature. Continue baking until the filling is bubbly, then bake for another 10 mintues to make sure it will cook enough to activate the cornstarch and to thicken.
Remove the pie from the oven and let it cool for a few hours to thicken up before slicing up and serving. I recommend serving the pie with a big scoop of vanilla ice cream, or lots of whipped cream on top.
How to store leftover berry pie?
This pie will keep good at room temperature for about 2 days. If you want to store it longer than that then I recommend keeping the pie in the fridge. It should stay good in the fridge for 4 to 5 days. Cover the pie tightly with plastic wrap or foil.
You can also freeze the pie. Place it in the freezer uncovered, or in individual slices, then wrap it up with plastic wrap. Then with foil and place it back in the freezer for 3 to 4 months. Thaw the pie at room temperature, then reheat it at 375 degrees until warm.
This juicy mixed berry pie is filled with fresh blueberries, raspberries, and blackberries. It has a buttery and flakey crust too, and will be the best berry pie you’ve ever had. It’s especially delicious served a la mode with a big scoop of vanilla ice cream on top.
It’s perfect for a Fourth of July BBQ, Thanksgiving dinner, or just when you need a big sweet slice of pie!
Looking for more pie recipes?
- Raspberry Cream Pie
- Blueberry Lemon Sour Cream Pie
- Berry Custard Pie
- Blueberry Pie
- Berry Rhubarb Slab Pie
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Mixed Berry Pie
For the Pie Crust:
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 1 TBS granulated white sugar
- 1 cup cold unsalted butter (2 sticks, cut into cubes)
- 1/2 cup ice cold water
For the Berry Filling:
- 2 cups fresh raspberries
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 1 cup granulated white sugar
- 1/4 cup cornstarch
- 1 TBS lemon juice
- 2 TBS butter
For Topping the Pie:
- coarse sugar
For the Pie Crust:
- Mix together the flour, salt, and sugar in a large bowl.
- Add in the cubed butter.
- Using a pastry cutter (or two forks, though it will be harder), cut the butter into the flour mixture until it is well distributed, and you have a meal like consistency with some pea sized pieces throughout.
- Drizzle the ice water into the flour slowly while stirring.
- Stir it together with a rubber spatula. Once the dough starts to clump together, continue working the dough with well floured hands.
- Fold the dough onto itself until it is well mixed.
- Split the dough into two equal halves.
- Round each section into balls, then flatten them into 1inch circular disks.
- Cover the pie dough in plastic wrap.
- Refrigerate the dough for at least 2 hours (up to 4 days)
For the Berry Filling:
- Combine the raspberries, blackberries, and blueberries in a large bowl. Stir in the lemon juice.
- Add the sugar and cornstarch to the berries, and stir it all together.
- Set the filling aside for about 10 minutes, while you prepare the pie crust and preheat the oven.
For the Pie:
- Preheat the oven to 400 degrees Fahrenheit.
- Transfer one of the pie crusts to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to keep it from sticking to the counter, and to roll it out evenly.
- Roll it out until you have a 12inch circle.
- Carefully transfer the crust to a greased 9inch deep pie dish. Spreading it evenly into the dish.
- Spoon the filling into the crust. Leave any extra liquid in the bottom of the bowl behind.
- Cut butter into small slices and spread them around the top of the berries.
- Roll out the second pie crust the same way as the first.
- Place the top pie crust on as a whole or cut it into strips and arrange as a lattice design on top of the pie.
- Crimp the edges of the pie crust together with your finger to seal.
- Brush the top of the pie crust with water using a basting brush.
- Sprinkle coarse sugar over the top of the pie crust, if desired.
- Place the pie onto a cookie sheet and place it in the oven. (Don't forget this or your pie may bubble over and make a mess in the oven).
- Bake for 25 minutes.
- Cover the edges of the pie crust with a pie shield or aluminum foil.
- Lower the temperature to 375 degrees and let the pie continue baking for 25-35 minutes, or until the filling is nice and bubbly throughout. (A good way to make sure it will be firm enough is to let the filling bubble for about 10 minutes)
- Remove the pie from the oven and let it cool at room temperature for 3 to 4 hours to solidify before slicing and serving.