One of my favorite summertime desserts! This incredible mixed berry pie recipe is easy to make and perfect for a special occasion or a simple backyard dinner! I make it with my Homemade Pie Crust recipe and fill the inside with blueberries, blackberries and raspberries! The berry filling has just the right amount of sweetness and hint of orange flavor from orange zest. I love to enjoy this pie a la mode with a scoop of vanilla ice cream on top!
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The Best Butter Pie Crust
This amazing mixed berry pie recipe starts with an equally amazing pie crust recipe! I love this all-butter crust recipe and I use it for all my tarts, pies and quiches. It’s buttery, flaky and so delicious! For this fruit pie recipe, I like to prepare 1 ½ portions of my original recipe, just so that I have extra dough for the crust and enough for the lattice top.
Make sure to watch my video for the recipe instructions! I recommend chilling the dough for a minimum of 1 hour prior to assembling the pie. You can also make the pie dough the day before, or even a week before, and keep it stored in the refrigerator. Don’t want to make your own crust? Using two store-bought, pre-made pie crusts is also an option!
Mixed Berry Filling
Mixed berry pies are my favorite for summer because you have all the incredible summer berries combined in dessert! For my recipe, I like to use raspberries, blueberries and blackberries. Strawberries are also a great option but I recommend adding only 2 cups since they tend to be more watery. I mix the berries together with a bit of sugar, lemon juice, vanilla, corn starch, flour, and orange zest! The orange zest is my SECRET ingredient! It adds a light hint of delightful flavor!
For my berry pie recipe, I like to use a little bit of more flour and cornstarch than some other recipes call for. This is because I also use a little more berries and because I like my filling to be on the thicker side.
Can I use Frozen Berries?
Yes, you can absolutely use frozen berries for this recipe. Just make sure to thaw the berries ahead of time and drain off any excess juices.
Assembling the Pie
Once I have my pie crust and my filling ready, it’s time to assemble this delicious berry pie! I use a 9-inch pie dish for this pan. You can also use a 10-inch but the pie will be a bit flatter. If you want to use an 8-inch pan, I recommend reducing the berries by 2 cups.
- First, roll out the bottom pie crust. I divide my prepare dough, using two-thirds for the bottom and one-third for the lattice top. Roll the dough on a lightly floured surface, making it a few inches larger than your pie pan.
- Add in the berries! Very gently press them into place and create a mound in the middle.
- Roll out the second sheet of dough and use a cutter to cut ribbons of dough for the lattice design.
- Make the lattice top by laying strips of dough going one way, then perpendicular the other way. Working in sections, fold half of the pieces back, then lay them alternating over each other – over, under, over, under, over. Do this until all the strips are overlapping.
- Finish the edge of the pie by pressing the lattice strips into the crust, then trim the edges. Pinch and press the dough to create a decorative edge.
- Brush the crust with egg wash last! Simply beat an egg in a measuring cup, then brush all over. I love to sprinkle sugar sprinkles over the crust to make it extra special!
Pie Baking Tips
Once the mixed berry pie is assembled, it’s ready for the oven! I preheat mine to 350F while I’m assembling the pie so it’s hot and ready to go! Bake the pie for about 1 hour to 1 hour and 15 minutes, until the top is golden brown. I recommend adding a pie shield (product link below!) after about 30 minutes, to protect the edges from burning. I also recommend adding a sheet of foil onto the oven rack below to catch any berry juices as the pie bakes! I like to add the foil after about 45 minutes, when the pie is almost done.
This mixed berry pie will be extremely HOT when you take it out of the oven! Take extra care not to get hot berry juice on yourself when removing it. I allow my pie to cool on a wire rack at room temperature for at least 3 to 4 hours, then I set it into the refrigerator to cool further. This pie is best when it’s prepared the day before so that the filling has time to set.
Serve this summery pie with a la mode with a scoop of vanilla ice cream on top! I also love it with whipped cream! And, if you’re like me and enjoy a warm pie, heat each slice for 20 to 30 seconds in the microwave, if needed.
Enjoyed this incredible summer recipe? Check out some of my other recipes you’re sure to enjoy!
- Cheesecake Blackberry Pie – you’ll love this berry pie recipe, filled with a creamy, cheesecake-like filling and berries!
- Lemon Meringue Pie – another fantastic option for summer, filled with lemon curd and topped with a mountain of meringue!
- Coconut Key Lime Pie – one of my favorites! This zesty and creamy lime pie is topped with coconut whipped cream!
- The Best Pecan Pie – made with maple syrup instead of corn syrup! This pie is seriously amazing!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Pie Crust Shield – this adjustable pie crust shield will forever save your pie edges from burning!
- 9-inch Pie Pan – use this simple pie dish for pies and quiches!
- Sugar Sprinkles – I love adding these fun sprinkles to the top of my berry pie to make it extra special.
- Rolling Pin – a good, classic rolling pin is a must in every kitchen!
- CuisinArt Food Processor – I always use a food processor when making my pie crust! It cuts the recipe down to 3 minutes!
- Fluted Pastry Cutter – use this handy cutter for making pretty edges for your lattice top.
Mixed Berry Pie Recipe (video)
For Pie Crust:
- 2 2/3 cup all-purpose flour
- 1/3 tsp salt
- 1 cup unsalted butter, plus 2 tbsp
- ¼ cup ice cold water, plus 2 tbsp
For Berry Pie:
- 3 cups blueberries
- 3 cups raspberries
- 2 cups blackberries
- ¾ cup white granulated sugar
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Zest from 1 large orange
- 1 beaten egg, for egg wash
- Sugar sprinkles
- Prepare the pie crust dough first. Cut the butter into small cubes and place it into the freezer for 10 minutes. Into a food processor, add the flour and salt. Add the chilled butter, then pulse for about 30 seconds until a crumbly mixture forms with small bits of butter. Add the cold water next and run the food processor until a dough ball forms, about 30 seconds.
- Line your counter with plastic wrap and shape the pie dough into disk in the center. Wrap the dough well and place it into the refrigerator to chill for 1 hour. You can also make this dough the day before.
- Next, prepare the berry filling. If using frozen berries, thaw them first. Place all the berries into a large mixing bowl and add the sugar, lemon juice, vanilla, flour, and cornstarch. Zest the large orange and add the zest to the mixing bowl. Using a spatula or spoon, gently combine everything together until the berries are well coated in flour/cornstarch.
- Being preheating the oven to 350F/177C. Divide the chilled dough, using 2/3 for the bottom crust and 1/3 for the lattice top. Lightly flour your worksurface and rolling pin, then roll out the bottom crust into a large circle, approximately 11 to 12-inches (28 to 30-cm) in diameter, a few inches larger than your pie pan. Transfer the dough into the pan, then gently press into place and pierce the bottom with a fork all over.
- Fill the pie with the mixed berry mixture, very gently pressing them into the pan. Mound the berries toward the center.
- Next, roll out the remaining pie dough into a 9-to-10-inch (23 to 25-cm) circle. Using a knife or fluted pastry wheel, cut thin and/or thick strips of dough for the lattice top. Make the lattice top by laying strips of dough going one way, then perpendicular the other way. Working in sections, fold half of the pieces back, then lay them alternating over each other – over, under, over, under, over. Do this until all the strips are overlapping. Watch my video to see how it’s done!
- Once the lattice is in place, go around the edges and press the dough together around the edges, then trim off the excess, leaving about 1-inch overhang. Pinch the dough around the edges to create a decorative border. Watch my video to see how I made mine!
- Last, apply the egg wash. Beat 1 egg with a few drops of water in a measuring cup, then using a pastry brush to coat the lattice top and the edges. Sprinkle the top with sugar sprinkles, if desired.
- Bake the pie in the preheated oven at 350F/177C for approximately 1 hour, up to 1 hour and 15 minutes, until the pie crust is golden. At the 30-minute mark, add a pie crust protector or foil shaped to fit around the edges, to prevent the crust from burning. Also, place a sheet of foil on the rack below to catch any berry juices.
- Once the pie is done, very carefully remove it from the oven. It will be extremely hot! Allow it to cool on a wire rack for 3 to 4 hours, then transfer it into the refrigerator to cool further, if desired. The pie can be enjoyed warm, too.
- Serve the pie a la mode with a scoop of vanilla ice cream or whipped cream with each slice.