This Easy Mixed Berry Pie is the perfect pie recipe for anytime of the year. Fresh or frozen raspberries, blackberries, and blueberries bake together to make the most amazing berry pie that everyone will love.
Easy Mixed Berry Pie is a perfect dessert to serve all year long. It’s fresh, fruity, and will be a crowd pleaser when brought to any holiday party, or summer BBQ. This pie is better than what you would find in any restaurant, and is so simple to make. If your a fan of fruit desserts you are going to love our Easy Apple Crisp, Apple Cinnamon Strudel, Homemade Peach Pie, and Peach Cobbler.
Ingredients for mixed berry pie
- Pie Crust: You can use a refrigerated pie crust or you can make our Easy Homemade Pie Crust Recipe.
- Raspberries: I prefer to use fresh berries, but frozen can also be used.
- Blackberries: I prefer to use fresh berries, but frozen can also be used.
- Blueberries: I prefer to use fresh berries, but frozen can also be used.
- Sugar: I like to use white granulated sugar, but you can use half white or half brown sugar if desire.
- Lemon Juice: Fresh squeezed lemon juice is the best, but you can also use bottled lemon juice.
- Lemon Zest: Finely grate the lemon zest.
- Cornstarch: Using cornstarch with thicken the pie filling to allow the pie to stay together when slicing.
- Unsalted Butter: When using unsalted butter you can control the amount of salt in your recipes.
- Egg White: Brushing a beaten egg white on top of your pie crust will give the crust a nice golden brown color.
How to make a mixed berry pie
- Cook berries: You will start by cooking your berries first. Add raspberries, blackberries, blueberries, sugar, lemon juice, and lemon zest to a medium size sauce pan and cook over medium heat until warm and juicy, about 5-10 minutes, stirring occasionally.
- Thicken filling: Spoon out about 1/2 cup of fruit juices and place into a small mixing bowl. Add cornstarch and stir until it becomes smooth. Bring berries back to a simmer and stir in the cornstarch mixture. Gently stir until filling starts to thicken, about 2-3 minutes.
- Cool: Remove from heat and gently stir in butter until melted. Let mixed berry pie filling cool for 15-20 minutes.
- Prepare pie crust: Lightly grease a 9 inch pie dish, and place bottom pie crust into dish. Brush bottom pie crust lightly with a beaten egg white. The egg wash acts as a seal between the pie crust and the berry filling, and therefore helps prevent the bottom pie crust from getting soggy.
- Add filling: After berry pie filing has cooled, pour mixture into unbaked pie crust.
- Top pie crust: You can either top your pie with a full pie crust or a lattice crust. For a full pie crust, brush edges of the bottom pie crust with water and lay the full crust on top of the berries. Crimp the edges using your fingers, or have fun and get creative with different designs. Cut slits in the top of the dough to release the steam. If you choose a lattice crust see notes below for step by step instructions.
- Egg wash: Brush a thin layer of a beaten egg white over top of the crust and sprinkle with granulated sugar.
- Bake: Place mixed berry pie in a preheated 400F oven for 40-45 minutes. Check pie after 30 minutes, and if it’s getting too brown, place a piece of tinfoil over top of pie and continue baking.
- Cool: Remove from oven and allow triple berry pie to cool for a few hours before serving.
- Serve: Once pie is cooled slice and top with whipped cream or vanilla ice cream. Enjoy!
How to make a lattice pie crust
- Roll out top crust: Start by rolling out your top crust 1-2 inches bigger than pie dish (for homemade dough) or unroll your refrigerated pie dough on a floured surface.
- Cut strips: Cut individual strips that are about 1/2-1 inch thick, depending on how thick you want your strips. You can use a knife or a pizza cutter.
- Laying out your strips: Lay your longest strip in the middle and add a few shorter strips on the sides, spaced evenly. Fold back every other strip. Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip.
- Parallel strips: Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
- Continue: Continue this process until the weave is complete over your pie.
- Trim: Trim the edges to be flush with the bottom layer of dough. Fold back the rim of the dough and crimp the edges.
Can I use frozen berries?
If you can’t find any fresh berries in your local grocery store, you can use frozen berries for this triple berry pie. One thing you need to know about using frozen berries is that there is a higher water content, so you may need a little more cornstarch. Once you add the 4 Tbsp. cornstarch check the thickness of the filling. If it’s still runny, add one more Tbsp. of cornstarch.
Can I freeze a mixed berry pie?
Yes, you can freeze a mixed berry pie. Prepare the pie with the directions below, but do not bake. Tightly wrap pie with saran wrap or aluminum foil, and place it in the freezer for up to 3 months. When you are ready to bake the frozen pie, let it thaw for 30 minutes on the counter. Bake at 400F for 55-60 minutes or until crust is golden brown and inside is warm.
Easy Mixed Berry Pie
This Easy Mixed Berry Pie is the perfect pie recipe for anytime of the year. Fresh or frozen raspberries, blackberries, and blueberries bake together to make the most amazing berry pie that everyone will love.
Ingredients
- 2 pie crusts or our Easy Pie Crust Recipe (see notes)
- 2 cups blackberries
- 2 cups raspberries
- 2 cups blueberries
- 1 cup white granulated sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 4 Tbsp. cornstarch
- 2 Tbsp. unsalted butter
- 1 egg white
Instructions
- Preheat oven to 400F
- Add raspberries, blackberries, blueberries, sugar, lemon juice, and lemon zest to a medium size sauce pan and cook over medium heat until warm and juicy, about 5-10 minutes, stirring occasionally.
- Spoon out about 1/2 cup of fruit juices and place into a small mixing bowl. Add cornstarch and stir until it becomes smooth. Bring berries back to a simmer and stir in the cornstarch mixture. Gently stir until filling starts to thicken, about 2-3 minutes.
- Remove from heat and gently stir in butter until melted. Let mixed berry pie filling cool for 15-20 minutes.
- Lightly grease a 9 inch pie dish, and place bottom pie crust into dish. Brush bottom pie crust lightly with a beaten egg white.
- After berry pie filing has cooled, pour mixture into unbaked pie crust.
- Top your pie with a full pie crust or a lattice crust. For a full pie crust, brush edges of the bottom pie crust with water and lay the full crust on top of the berries. Crimp the edges and cut slits in the top of crust. *see notes for lattice crust.
- Brush a thin layer of a beaten egg white over top of the crust and sprinkle with granulated sugar.
- Place mixed berry pie in a preheated 400F oven for 40-45 minutes. Check pie after 30 minutes, and if it’s getting too brown, place a piece of tinfoil over top of pie and continue baking.
- Remove from oven and allow triple berry pie to cool for a few hours before serving. Once cooled, slice and serve with whipped cream or vanilla ice cream. Enjoy!
Notes
*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline
Nutrition
Serving: 1sliceCalories: 172kcalCarbohydrates: 30.5gProtein: 0.7gFat: 6gSaturated Fat: 2.8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.2gCholesterol: 0.3mgSodium: 91.6mgPotassium: 49.8mgFiber: 1.6gSugar: 24.5gCalcium: 7mgIron: 0.2mg
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My kids love berry pie! This recipe sounds easy to make. I love everything you put in it.
It is so easy to make! Everyone will love it!
My husband is going to love this! He can never get enough fruit pies. Love that you used 3 different kinds of berries. Perfect!
I can’t wait to hear how he likes it!
What a beautiful pie! I love the color from the mixed berries. The flavors sound amazing too. Yum!
Thank you so much!
What a gorgeous looking pie! This would go perfectly with the rest of my Thanksgiving desserts!
It would be perfect!
This looks amazing! Can’t wait to try it! I know my family will go crazy for it.
I bet your family will love it. Can’t wait to hear what they think!
I love the combination of berries in this pie! A sweet filling, and flaky crust.
It is such a delicious pie!
I tried this recipe concept but I was heavy on mulberries at almost 3 cups (they are in season by me), about right on strawberries and a bit light on blueberries as the third berry. Because my wife is diabetic and I do not favor sweet stuff I went a bit light on the sugar at 90% of the recipe. I did not have a fresh lemon so I moved up the lemon juice to 1 1/2 TBSP and left out the zest. As a “heart patient” I am on a reduced fat diet so I have gotten pretty good at turning 3 eggs for my breakfast into just one egg yolk and 3 egg whites. The practice made that egg white coating almost too easy to do.
My idea of medium heat is different than the recipe but I judged everything by results so the initial boil took me 12 minutes to get enough juice available to make the rue, rather than 5-10. OK it is turning out just right.
Once it cooled this pie was fantastic.
I’m so glad you loved it. Thank you for sharing.
11/25/2022–made the pie! The best ever! Great directions and can’t wait to eat a slice or two!! Thank you for sharing!!
I’m so glad you loved it.