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Strawberries, blueberries, and blackberries fill this fresh and sweet mixed berry pie. This bright and fruity pie is a great summer dessert, as the berries are plentiful in stores and easy to prepare with basic ingredients.
Why I Think You’ll Love This Recipe
- This is a straightforward pie to prepare and bake and is perfect for summertime baking when berries are more affordable and fresh in stores.
- Pies are a great way to use up extra berries that may be too soft or ripe that you forgot about in your refrigerator!
Easy Mixed Berry Pie
This mixed berry pie is a great way to use extra-ripe berries in your fridge, and it’s surprisingly easy! It looks like a lot of work, but this pie is ready in no time! Taking this pie to a family BBQ or potluck dinner is a great fresh summer dessert.
Fresh Berries
This pie is filled with strawberries, blueberries, and blackberries, but you can also use raspberries or even saskatoons. It’s easy to mix and match your favorite berries, whether they’re fresh in-store or on sale!
How to Wash Berries
To keep berries fresh, it is best to store them in the fridge unwashed until you’re ready to use them. Washing fresh berries is essential not only to remove any dirt but also to enhance their natural flavors. Start by placing the berries in a strainer under cold, running water. Gently rinse them, being careful not to bruise or damage the berries. Avoid soaking the berries, as they can absorb too much water and lose their firmness and flavor.
How to Make a Mixed Berry Pie
Making a mixed berry pie is as easy as pie making gets. If you are short on time, you can also use deep-dish premade pie crusts!
- Prepare your pie crust. Roll out into two circles and place one into the bottom of the pie plate. Preheat your oven to 425°F.
- Place the prepared berries into a large bowl, add sugar, cornstarch, and salt, toss gently to mix, and drizzle lemon juice over top and toss. Gently spoon the berries into the prepared pie crust.
- Place prepared pie crust on top and seal edges. Brush the top and edges with beaten egg.
- Bake the pie for 20 minutes on a lined baking sheet on the lowest rack of your oven. Then lower the temperature to 350°F and bake for 40 minutes more.
- Remove and let cool for a few hours so that it sets. Slice and serve with vanilla ice cream.
How To Know When a Fruit Pie Is Done
Knowing when a fruit pie is perfectly cooked takes three steps.
1- The crust should be a golden brown color all over, indicating that it has baked through and is crispy.
2 – The fruit filling should be bubbling hot in the center of the pie, which shows that the fruit has released its juices and the sugars have caramelized.
3 – Inserting a knife or toothpick into the center of the pie and feeling no resistance from undercooked fruit also confirms that it’s done. The most important last step is to let the pie cool for at least 90 minutes for the filling to set so it holds its shape when sliced.
Karlynn’s Tips and Tricks
- You can use frozen pre-made deep dish pie shells to make this recipe faster and easier.
- Frozen premade pie shells can be thawed, combined, and rerolled to fit your pie plate.
- You can also roll out the premade crusts and cut them to make a lattice for the top.
During the summer, abundant, affordable berries make pie-making a great way to use up your fruit for a surprisingly simple dessert!
Happy Baking
Love,
Karlynn
Mixed Berry Pie
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour 10 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 6
- Calories
- 148
- Author
- Karlynn Johnston
Ingredients
- 3 cups ripe strawberries hulled then quartered
- 2 cups blackberries washed
- 1 cup blueberries washed
- 3/4 cup white sugar
- 1/4 cup 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
- 1 large egg beaten
- coarse sanding sugar if desired
Instructions
- Prepare your pie crust. Roll it out into two circles and gently place one into the bottom of the pie plate, letting it settle rather than forcing it in. Leave the other chilling in the fridge for the moment.
- Place the prepared berries in a large bowl. Sprinkle the sugar, cornstarch, and salt over them, tossing them well. Lastly, drizzle the lemon juice over them 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 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 baking 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
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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Darrell says
When I lower the temp, do I leave the pie in, or take it out until the oven reaches 350?
Karlynn says
Always leave it in, this is a very common method for baking pies. you start hot and then you turn the temperature down and continue baking.
Darrell says
Thanks. This was my first pie, so I wanted to be sure. However, since I was already baking it when I asked, I just assumed you’d have said so if it was meant to be taken out, and I left it in.
It turned out great! Thanks for sharing this recipe. 🙂
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.
Lee Smith says
Pie recipe looks great! Thanks.