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A slice of mixed berry pie on a blue plate showing all the juicy red berries in the middle with a lattice pie crust on top, with a scoop of vanilla ice cream on top.
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5 from 3 votes

Mixed Berry Pie

Prep Time30 mins
Cook Time55 mins
Chilling Time2 hrs
Total Time3 hrs 25 mins
Servings: 8
Calories: 541kcal


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.


Calories: 541kcal | Carbohydrates: 73g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 322mg | Potassium: 181mg | Fiber: 6g | Sugar: 33g | Vitamin A: 905IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 2mg