Nothing says summer baking quite like a homemade mixed berry pie bubbling away in the oven, filling the kitchen with that warm, fruity smell.
This pie is loaded with blueberries, blackberries, raspberries, and strawberries, all tucked into a flaky, buttery crust.
It is sweet, a little tart, and everything a good berry pie should be. I make this one all summer long, whenever the berries at the market look too good to pass up.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 55 minutes |
| Total Time | 4 hours 30 minutes (includes chilling and cooling) |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Mixed Berry Pie Recipe
This pie brings together the best berries of the season in one flaky crust. Every slice has a different balance of sweet and tart, so it never gets boring.
It also happens to be a showstopper. The deep purples, reds, and blues peeking through the lattice top make this one of those desserts people photograph before they even taste it.
- Uses four kinds of berries for layered flavor in every bite
- Works with fresh or frozen berries, so you can make it year round
- The buttery, flaky crust holds up beautifully to the juicy filling
- Simple pantry staples for the filling, nothing fancy required
- A stunning centerpiece for potlucks, holidays, or Sunday dinner
This pairs beautifully with my Berry Pie Recipe if you want to compare a single berry version against this mixed medley.
Ingredients
You will need two components here, a homemade double pie crust and a juicy mixed berry filling. Both come together with simple, easy to find ingredients.
- For the pie crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 6 to 8 tablespoons ice water
- For the berry filling:
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 2 cups fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, optional
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, for egg wash
- 1 tablespoon coarse sugar, for topping
You might also enjoy: Blackberry Pie Recipe
Kitchen Equipment Needed
A few good tools make this pie so much easier to pull off, especially when it comes to rolling out the dough and getting a clean lattice top.
- 9 inch ceramic pie dish
- Rolling pin
- Pastry cutter
- Pastry brush
- Pie crust shield
- Large mixing bowls
- Measuring cups and spoons
- Cooling rack
I learned this technique while perfecting my Butter Pie Crust Recipe, which is the same crust I use for this pie.
Recommended Products for This Recipe
These are a few tools I personally rely on when I make this pie, and I think they genuinely make the process smoother and the results better.
1. Ceramic Pie Dish
A good ceramic pie dish heats evenly, so your bottom crust actually bakes through instead of staying pale and soft.
It also looks lovely enough to bring straight from oven to table.
2. Adjustable Pie Crust Shield
This little silicone shield saved more than one of my pies from a burnt edge.
It clips right onto the rim of the dish and protects the crust while the filling keeps bubbling away.
3. Stainless Steel Pastry Cutter
Cutting cold butter into flour by hand can get messy fast, and a sturdy pastry cutter makes quick work of it.
It keeps the butter in small, even pieces, which is exactly what gives this crust its flaky layers.
4. French Rolling Pin
A tapered French rolling pin gives you more control when rolling out pie dough, especially for a lattice top where even thickness really matters.
It also takes up less drawer space than the classic roller style.
Another favorite: Blueberry Pie Recipe
Step-by-Step Instructions: How to Make Mixed Berry Pie
1. Make the Pie Dough
- In a large bowl or food processor, whisk together the flour, salt, and 1 tablespoon of sugar.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter or by pulsing the food processor, until the mixture looks like coarse crumbs with some pea sized butter pieces remaining.
- Sprinkle in the ice water, 1 tablespoon at a time, mixing gently after each addition, until the dough starts to clump together when pressed.
- Turn the dough out onto a clean surface and divide it into two equal portions.
- Shape each portion into a flat disk.
2. Chill the Dough
- Wrap each disk tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour, or up to 2 days, to let the gluten relax and the butter firm back up.
- This chilling step is what gives you a flaky crust instead of a tough one, so do not skip it.
3. Prepare the Berry Filling
- In a large mixing bowl, gently combine the blueberries, blackberries, raspberries, and quartered strawberries.
- Add the 3/4 cup sugar, cornstarch, lemon juice, lemon zest, vanilla extract, cinnamon if using, and the pinch of salt.
- Toss everything together gently with a spatula until the berries are evenly coated, being careful not to crush them.
- Let the mixture sit for 15 to 20 minutes so the sugar and cornstarch can draw out some of the berry juices.
4. Roll Out the Bottom Crust
- Preheat your oven to 425 degrees Fahrenheit.
- On a lightly floured surface, roll one chilled dough disk into a circle about 12 inches wide.
- Carefully transfer the dough into your 9 inch pie dish, pressing it gently into the bottom and sides without stretching it.
- Trim any excess dough hanging more than 1 inch over the edge, then place the crust back in the fridge while you finish the filling and top crust.
5. Assemble the Pie
- Give the berry filling one more gentle stir.
- Pour the berries and their juices into the chilled bottom crust, mounding them slightly in the center.
- Scatter the 2 tablespoons of small butter pieces evenly over the top of the filling.
6. Create the Lattice Top
- Roll out the second dough disk into a circle about 12 inches wide.
- Cut the dough into 1 inch wide strips using a knife or pastry wheel.
- Lay half the strips across the pie in one direction, spaced evenly apart.
- Weave the remaining strips over and under the first strips, perpendicular to them, to form a lattice pattern.
- Trim the overhanging strips, then fold the bottom crust edge up and over the lattice ends, crimping the border with your fingers or a fork to seal.
7. Add the Egg Wash and Chill
- Whisk the egg with 1 tablespoon of water to make an egg wash.
- Brush the egg wash evenly over the lattice top and edges of the crust.
- Sprinkle the coarse sugar over the top for a bit of crunch and sparkle.
- Place the assembled pie in the freezer for 15 minutes before baking, which helps the crust hold its shape in the hot oven.
8. Bake the Pie
- Place the pie on a rimmed baking sheet to catch any drips, then bake at 425 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling thickly through the lattice.
- If the edges start browning too quickly, cover them with a pie crust shield or strips of foil partway through baking.
9. Cool and Set the Pie
- Transfer the pie to a cooling rack once it comes out of the oven.
- Let it cool for at least 3 hours before slicing, so the filling has time to set properly.
- Slicing too early will give you a beautiful but runny piece of pie, so patience really pays off here.
The same lattice technique works wonderfully in my Lattice Pie Crust Recipe if you want a closer look at the weaving pattern.
Tips for The Best Mixed Berry Pie
A few small details make a big difference between an average pie and a great one. Keep these tips in mind as you work through the recipe.
- Keep your butter and water as cold as possible, this is the secret to a flaky crust
- Do not skip the resting time for the filling, it helps prevent a soggy bottom
- Use a glass or ceramic dish so you can check that the bottom crust is fully baked
- Bake the pie on the lowest oven rack for a crisper bottom crust
- If using frozen berries, do not thaw them first, just add a few extra minutes to the bake time
Another favorite: Raspberry Pie Recipe
Serving Suggestions
This pie is fantastic served warm with a scoop of vanilla ice cream melting right into the berry juices.
A dollop of fresh whipped cream works just as well if you prefer something lighter.
It also makes a lovely addition to a summer brunch spread or a holiday dessert table alongside other fruit desserts.
- Serve warm with a scoop of vanilla ice cream
- Top with fresh whipped cream and a mint sprig
- Pair with a cup of coffee or iced tea for an afternoon treat
- Drizzle with a little extra lemon glaze for added brightness
- Serve chilled the next day for a firmer, more sliceable piece
Another favorite: Berry Trifle
Variations of Mixed Berry Pie
This recipe is easy to adjust based on what berries you have on hand or what flavors you are craving. Here are a few ideas to try.
- Swap in blackberries for the raspberries for a deeper, jammier flavor
- Add sliced rhubarb for a tart, old fashioned twist
- Use a crumb topping instead of a lattice for a simpler finish
- Stir in a splash of almond extract for a subtle nutty note
- Make it a slab pie in a rectangular pan for a bigger crowd
This same swap works beautifully in my Strawberry Rhubarb Pie Recipe, which leans further into that tart rhubarb flavor.
Storage and Reheating
This pie keeps well for several days, making it a great make ahead dessert for gatherings. Just be sure to let it cool completely before storing.
- Store covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer freshness
- Freeze whole or in slices, wrapped tightly, for up to 3 months
- Reheat individual slices in the microwave for 20 to 30 seconds
- Warm a whole pie in a 300 degree Fahrenheit oven for about 15 minutes
You might also enjoy: Blueberry Crumble Pie Recipe
Nutritional Facts
This pie is a treat, so enjoy it in moderation as part of a balanced diet.
Nutritional values will vary slightly depending on exact ingredients and slice size.
- Calories: approximately 320 per slice
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 44g
- Sugar: 20g
- Fiber: 4g
- Protein: 3g
This pairs beautifully with my Black Raspberry Pie Recipe if you are curious how the nutrition compares between different berry pies.
Health Benefits of Key Ingredients
Berries bring more to this pie than just great flavor and color.
They are packed with beneficial compounds that make this dessert a little more wholesome than it looks.
- Blueberries are rich in antioxidants that support overall cell health
- Raspberries and blackberries are excellent sources of dietary fiber
- Strawberries provide a good amount of vitamin C
- Lemon juice and zest add vitamin C along with a bright, fresh flavor
- Butter, used in moderation, provides fat soluble vitamins like A and D
The same berries shine in my Mixed Berry Smoothie Recipe if you want a lighter way to enjoy them.
FAQs About Mixed Berry Pie
1. Can I use frozen berries instead of fresh?
Yes, frozen berries work well in this recipe and you do not need to thaw them first.
Just add an extra 10 to 15 minutes to the baking time since the filling will take longer to bubble and thicken.
2. Why is my pie filling runny?
A runny filling usually means the pie was sliced before it had time to fully cool and set.
Let the pie rest for at least 3 hours after baking so the cornstarch can properly thicken the juices.
3. Can I make the pie dough ahead of time?
Absolutely, the dough can be made up to 2 days in advance and kept wrapped in the refrigerator.
You can also freeze it for up to 3 months and thaw it overnight in the fridge before using.
4. How do I keep the bottom crust from getting soggy?
Letting the berry filling rest before assembling helps draw out excess liquid before it hits the crust.
Baking on a lower oven rack and using a glass or ceramic dish also helps the bottom crust cook through fully.
5. Can I use a store bought pie crust?
Yes, a store bought crust will work fine if you are short on time.
The flavor and flakiness will not be quite the same as homemade, but it is still a delicious shortcut.
Read Also: Berry Pavlova Recipe
Mixed Berry Pie
Ingredients
- 2 1/2 cups all-purpose flour 300g
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter 226g, cold and cut into cubes
- 6 tablespoons ice water 6-8 tablespoons, as needed
- 2 cups fresh blueberries 280g
- 2 cups fresh blackberries 280g
- 2 cups fresh raspberries 240g
- 2 cups fresh strawberries 300g, hulled and quartered
- 3/4 cup granulated sugar 150g
- 1/3 cup cornstarch 40g
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon optional
- 1 pinch salt
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg for egg wash
- 1 tablespoon coarse sugar for topping
Equipment
- 9 inch ceramic pie dish Heats evenly for a well-baked bottom crust
- Rolling Pin French rolling pin recommended for better control
- Pastry cutter Stainless steel for cutting butter into flour
- Pastry brush For applying egg wash
- Pie crust shield Adjustable silicone shield to prevent burnt edges
- Large mixing bowls
- Measuring cups and spoons
- Cooling rack
- Rimmed baking sheet To catch drips during baking
- Knife or pastry wheel For cutting lattice strips
Method
- Make the pie dough: Whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water 1 tablespoon at a time until dough clumps together. Divide into two disks.
- Chill the dough: Wrap each disk in plastic wrap and refrigerate for at least 1 hour to firm the butter and relax the gluten.
- Prepare the berry filling: Gently combine all berries in a large bowl. Add sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Toss gently to coat and let rest for 15-20 minutes.
- Roll out the bottom crust: Preheat oven to 425°F. Roll one dough disk into a 12-inch circle and transfer to a 9-inch pie dish. Trim excess dough to 1-inch overhang and refrigerate.
- Assemble the pie: Stir the filling and pour into the chilled crust, mounding slightly in the center. Dot with butter pieces.
- Create the lattice top: Roll the second dough disk and cut into 1-inch strips. Weave strips over and under to form a lattice pattern. Trim and crimp the edges to seal.
- Add egg wash and chill: Brush the lattice with egg wash and sprinkle with coarse sugar. Freeze for 15 minutes before baking.
- Bake the pie: Place on a rimmed baking sheet and bake at 425°F for 20 minutes. Reduce temperature to 375°F and bake 35-40 minutes more until golden and bubbling.
- Cool and set: Transfer to a cooling rack and let cool for at least 3 hours before slicing to allow the filling to set properly.
Nutrition
Notes
- Keep butter and water as cold as possible for the flakiest crust.
- Don’t skip the 15-20 minute resting time for the filling to prevent a soggy bottom crust.
- Use a glass or ceramic pie dish for even heating and to check that the bottom crust is fully baked.
- Bake the pie on the lowest oven rack for a crispier bottom crust.
- If using frozen berries, do not thaw them first. Just add 10-15 minutes to the baking time.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze whole or in slices, wrapped tightly, for up to 3 months.
- Reheat individual slices in the microwave for 20-30 seconds or warm a whole pie at 300°F for 15 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This mixed berry pie recipe is the kind of dessert that feels a little special without being complicated to make.
The colorful filling and buttery lattice top make it a favorite every time I bring it to the table.
Give it a try the next time you have a mix of fresh berries on hand.
I would love to hear how yours turns out, so leave a comment below or share a photo if you make it.
Recommended:
- Cherry Cream Cheese Pie Recipe
- Blueberry Galette Recipe
- Boysenberry Pie Recipe
- Marionberry Pie Recipe
- Sour Cherry Pie Recipe
