Mixed Berry Pie
Posted Oct 27, 2024
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This mixed berry pie is made from scratch with simple ingredients. A delicious berry pie filling is baked between two layers of homemade buttery pie crust for a delicious dessert perfect for any occasion.
This homemade mixed berry pie is the perfect recipe for when you can’t decide which kind of pie you want to make!
Strawberry? Blueberry? Or raspberry pie? Sometimes it’s just too hard to make such a choice – so instead, you can make this berry pie with all your favorite berries in one delicious dessert!
In this recipe – a homemade berry pie filling flavored with vanilla and cinnamon and perfectly sweetened, is baked between a flaky homemade pie crust to bubbly perfection. A must make for the holidays, or a summer BBQ!
Mixed Berry Pie: Ingredients & Substitutions
- Pie crust. I suggest making a homemade flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
- Mixed berries. Choose your favorite berries. The amount needs to equal 3 pounds, or 6 cups of berries. Suggestions include: raspberries, blueberries, strawberries, blackberries, etc. If using frozen mixed berries, thaw them in a colander to drain off excess water before proceeding with the recipe.
- Granulated sugar. white or organic cane sugar both work well. You can use light brown sugar if you prefer.
- Flour/Cornstarch. I use a combination of flour and cornstarch to thicken the pie. You can use all flour or all cornstarch if you’d prefer.
- Egg wash is optional but recommended for a golden-brown, shiny top.
How to Make Mixed Berry Pie
We’ll walk through this recipe together, and don’t forget to watch the video.
Begin by making the crust.
Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.
The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.
In the last 10 minutes of pie-crust chilling time, make the berry pie filling and preheat the oven.
Mix the granulated sugar, flour, cinnamon, and sea salt together in a small bowl, then set it aside.
Next, combine the berries, lemon juice and vanilla in a large bowl.
Then, add the dry ingredient mixture and very gently stir it into the berries.
Once the filling is ready, it’s time to assemble the berry pie. Begin by forming the pie crust into the bottom of a pie plate. Then add the filling and spread it evenly into the bottom crust.
Then, place the top crust over the filling. You can simply place it on there in one sheet and cut an “X” int he top, or create a beautiful design like the lattice crust you see below.
Once the pie is assembled, make the egg wash by whisking together the milk and egg yolk.
Then, brush the egg wash over the pie crust.
Bake & Cool
Cover the outer crust with a pie crust shield or a piece of aluminum foil cut to fit the shape of the pie. Then, bake it in the preheated oven for 60 to 70 minutes, or until the filling begins to bubble and the crust is lightly browned.
You may need to remove the pie crust shield in the last 10 to 15 minutes of baking to make sure it browns nicely.
Place the mixed berry pie on a wire cooling rack to cool completely. This usually takes about 3 hours. You can also bake the pie a day in advance and let it cool overnight.
Serve
Serve this berry pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect dessert.
If you want to serve it slightly warm, you can warm it in the oven at 250 degrees for about 10 minutes prior to serving.
Store
Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freeze
- Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, wrap frozen slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Berry Pie Recipe FAQS
Yes, you can add stone fruits like cherries, plums, peaches, etc.
The egg wash helps seal the crust and keeps it nice and chewy/flaky instead of soggy. Also, make sure to let it cool completely in an open area so no moisture collects and makes the crust soggy.
This recipe uses flour and cornstarch to thicken the filling.
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Mixed Berry Pie Recipe
Equipment
Ingredients
Double All Butter Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 2 Tablespoons granulated sugar
- 1 cup salted butter
- ½ cup ice water
Mixed Berry Filling
- 3 pounds mixed berries* (6 cups of berries)
- ¾ cup granulated sugar
- 2 Tablespoons all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
Egg Wash:
- 1 large egg yolk
- 1 Tablespoon whole milk
Instructions
Make the Pie Crust:
- Put the dry crust ingredients in the pan of a food processor fitted with the “S” blade and pulse to combine.
- Add butter and ice-cold water and pulse until the dough just holds together when pinched.
- Turn the dough onto a lightly floured work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to 2 days, before using.
Make the Berry Filling
- In the last 10 minutes of chilling time, make the filling.
- In a small bowl mix together granulated sugar, flour, cinnamon, and sea salt set aside.
- In a large bowl mix together the berries, lemon juice and vanilla. Add the dry mixture to the berries and gently stir to combine.
Assemble the Berry Pie
- Preheat oven to 350 degrees F.
- Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
- Transfer to 9” round pie plate.
- Repeat with the rest of the dough and form into your desired top shape (lattice, solid sheet with an “X” cut in the center, etc.). Set aside.
- Pour the berry filling into the bottom pie crust. Then place the top crust and on the top of the filling. Pinch the sides together.
- In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.
Bake & Cool
- Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. (Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
- Bake the mixed berry pie in the preheated oven on the lower rack for 60-70 minutes, or until the filling begins to bubble and the crust/top is lightly browned.
- Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature.
Video
Notes
- Pie crust. I suggest making a homemade flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
- Mixed berries. Choose your favorite berries. The amount needs to equal 3 pounds, or 6 cups of berries. Suggestions include: raspberries, blueberries, strawberries, blackberries, etc. If using frozen mixed berries, thaw them in a colander to drain off excess water before proceeding with the recipe.
- Granulated sugar. white or organic cane sugar both work well. You can use light brown sugar if you prefer.
- Flour/Cornstarch. I use a combination of flour and cornstarch to thicken the pie. You can use all flour or all cornstarch if you’d prefer.
- Egg wash is optional but recommended for a golden-brown, shiny top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
