Mixed Berry Pie

5 from 10 votes
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A slice of Strawberry Blackberry Pie in White Plate garnish with fresh berries

This strawberry blackberry pie was inspired by the simple fact that I had an abundance of strawberries and blackberries in the fridge that needed to be used up. The kids and I did our best to eat as many as we could but I still was left with a bowl that was just on the edge of going too ripe.

Pie Day was coming up, I needed a pie and I love strawberries and blackberries together. This is an incredibly simple pie to make, but the flavor is anything but!

Ingredients Needed:

3 cups of hulled then quartered, ripe strawberries
2 cups of blackberries
3/4 cup white sugar
4 tbsp flour
1 pinch salt
1 tsp lemon zest
2 tbsp lemon juice

1 double pie crust for a 9.5-inch pie

Prepare all of your berries then combine them in a large bowl with all of the other ingredients. Make sure to toss them so that they are coated well. Let this sit for a couple of minutes while you prepare your pie crust.

Lay your bottom crust into the pie plate gently, letting it settle into the plate rather than forcing it in. Spoon your filling into the pie crust, spreading it out evenly. Take your top pie crust, lay it over, and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like.

Bake on the lower oven rack at 375 for 40-50 minutes, until the filling is bubbling and the bottom of the pie is brown. You will most likely have to cover the pie crust edge with tinfoil or a crust cover to prevent it from over-browning.

Let it set a couple of hours before serving and let me add it’s fantastic with vanilla ice cream.

Happy PieDay everyone! Today brings….a nap. Oh yes, a nap. My son decided to sleepwalk last night and had us up in the middle of the night. This isn’t a surprise but nor is it a frequent occurrence. The late nights thanks to playing outside in the sunshine combined with allergies make him exhausted and the excitement of our upcoming trip most likely is the culprit, it only happens when he’s utterly worn out, poor kiddo.

I’m also getting up the usual household chores, but who wants to hear about laundry and scrubbing toilets on such a sunshiney morning? I’ll spare you the details. I will console myself with a piece of strawberry blackberry pie, however.

Have a lovely weekend everyone!


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Mixed Berry Pie

This mixed berry pie with blackberries, strawberries and blueberries is the perfect taste of summer berries deliciously baked into a pie! Top with vanilla ice cream and enjoy! 
5 from 10 votes
slice of strawberry pie in a white plate with some fresh strawberry slices and blackberries
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Karlynn Johnston


  • 3 cups ripe strawberries hulled then quartered
  • 2 cups blackberries washed
  • 1 cup blueberries washed
  • 3/4 cup white sugar
  • 3 tablespoons cornstarch
  • 1 pinch salt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 batch pie crust double crust for a deep dish 9-inch pie
  • egg beaten
  • coarse sanding sugar if desired


  • Prepare your pie crust. Roll out into two circles and place one into the bottom of the pie plate gently, letting it settle into the plate rather than forcing it in. Leave the other for the moment.
  • Place the prepared berries into a large bowl. Sprinkle the sugar, cornstarch and salt over top of the berries. Make sure to toss them so that they are coated well. Lastly drizzle the lemon juice over top of the berries and toss again.
  • Gently spoon the berries out of the bowl and into the pie crust, spreading it out evenly.
  • Take your top pie crust, lay it over the top of the berries and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like. Alternatively, you can make a lattice top pie crust like I did. Brush the top of the pie crust with the beaten egg.
  • Preheat your oven to 425°F. Place the pie on a parchment-lined baking sheet and put the pie and baking sheet onto the lowest rack of your oven.
  • Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 40 minutes, or until the filling is bubbly and the crust is golden brown.
  • Check the pie after it's been in the oven for 40 minutes total to see how brown the crust is. If it's going to be too dark by the end of the bake time, cover lightly with aluminum foil for the remainder of the baking time to prevent over-browning.
  • Remove and let cool for a few hours so that it sets. Slice and serve with vanilla ice cream.

Recipe Notes

  • Lightly covering the pie means you lay the foil on top of the pie and let it balance. No need to press it down or fold it around the edges.

Nutrition Information

Calories: 148kcal, Carbohydrates: 37g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 101mg, Fiber: 3g, Sugar: 30g, Vitamin A: 116IU, Vitamin C: 14mg, Calcium: 16mg, Iron: 0.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Ray Russ says

    Living here in California the blackberries and strawberries are not the only things needed to clean out my refrigerator.

    I pretty much followed your recipe but have a few suggestions to consider or include.

    1) my first attempt at this (using non-frozen berries) my pie was runny on the bottom. Even after allowing it to set I ended up with a soggy bottom crust. It was, however, still great. In my second attempt yesterday I added 3/4 of corn starch to absorb the fruit juices. That was a game changer for me. The pie turned out *perfect*

    2) trimming the outside edge of the crust with tin foil worked perfectly for the most part but peeling it away after the pie was baked caused portions of the crust to peel off with the foil. In my second attempt I buttered the foil portion which was directly on the crust. The result was again, perfect. No crust sticking.

    3) finally, after I had glazed the crust with egg white, I sprinkles ~ teaspoon of mace on top of the crust. For those unfamiliar with it mace is a cousin of nutmeg and a light sprinkle adds a depth to the crust that just makes it that more delicious. Also, just for the heck of it I diced one very ripe peach and threw it into the berry mix all of which gave rise to a desert that I can actually brag about.

    Thanks for the recipe.5 stars

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