This mixed berry pie has triple the deliciousness because we’re using 3 types of berries! The fruit filling is sweet and juicy without being soupy, and can easily be made all year long with fresh or frozen berries.
If things are better in three’s – then this triple berry pie definitely needs to be added to your baking list. Blueberries, strawberries and raspberries combine to make a pie that’s sweet, juicy, just slightly tart, and encased with flaky, buttery pastry. I love making it with fresh berries over the summer, but I’ve also included instructions on how to make it with frozen berries if needed.
Mixed Berry Pie Recipe
The pie filling is made with only a few ingredients:
- lemon juice
- and a touch of cinnamon.
The cornstarch acts as a thickener, and the lemon juice and cinnamon add even more flavor. Different types of berries have different amounts of liquid – therefore by altering the amounts of different berries, you may need a little more or thickener.
The ingredients for the berry filling get tossed together, then let them sit in the bowl for about 15 minutes before adding them to your pie crust. This helps bring out the juices and flavors before baking.
For this recipe, you’ll need a double pie crust -meaning one crust for the bottom of the pie, and one crust for the lattice top. You can find my favorite pie crust recipe along with tons of tricks here. After rolling out the bottom pie crust and transferring it to your pie plate, brush the bottom of the pie crust with egg wash. 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.
Then spoon the berry filling into the pie shell using a slotted spoon. Be very careful NOT to add the juices from the bottom of the bowl into the pie. We want as little liquid as possible so that the pie doesn’t get soupy.
Then you can top the pie with either a lattice crust, or a full double crust. If doing a full double crust, just make sure to cut slits or a hole in the centre of the pie so that the steam can come out.
Mixed Berry Pie with Frozen Berries
If you’d like to use frozen berries, the pie recipe is pretty simple – the process will just be a little different:
- Add the pie filling ingredients (berries, sugar, cornstarch, lemon juice and cinnamon) to a large pot and stir gently so the berries are evenly coated.
- Heat the mixture over low-medium heat while stirring occasionally.
- The berries will first start to release their juices, and then the mixture will start to thicken.
- Bring to a gentle simmer for 10-15 minutes, or until thickened.
- Remove from the heat, and let cool before adding into the pie crust.
- Then assemble the pie and bake as directed in the recipe card below.
For more delicious fruit pie recipes, be sure to try:
This mixed berry pie has triple the deliciousness because we're using 3 types of berries! The fruit filling is sweet and juicy without being soupy, and can easily be made all year long with fresh or frozen berries.
- 1 double pie crust recipe , for bottom & top
- 3 cups sliced strawberries
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 2 tablespoons lemon juice , freshly squeezed
- 1/2 teaspoon cinnamon
- 1 large egg
- 2 teaspoons water
Make the pie dough and chill the dough for at least 3 hours.
When ready to make the filling, preheat the oven to 400F degrees.
Add the sliced strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice and cinnamon to a large bowl.
Stir the mixture together so that the fruit is evenly coated. Let sit for 20 minutes
On a floured work surface using a floured rolling pin, roll out one pie disc until it's about 12 inches in diameter. (You may need to let the disc warm up for a few minutes before rolling out). Transfer the pie dough to a 9-inch pie plate.
In a small bowl whisk together the egg and water. Using a pastry brush, brush the bottom of the pie dough with the egg wash.
Use a slotted spoon to spoon the fruit filling into the pie shell. Do not add the juice from the bottom of the bowl.
Reflour your work surface, and roll out the second pie disc into a circle about 12 inches in diameter. Cut into strips about 1/2 - 3/4 inches thick. (I use a pizza cutter for this).
Place 4-5 strips on top of the pie vertically. Then weave 4-5 strips of pie dough horizontally through the vertical strips, alternating between going over and under each strip.
Trip the excess from the strips.
Fold over the pie dough edges (going from the outside to the inside). Then crimp the edges between your fingers (or press down with a fork).
Gently brush the top pie crust with the egg wash, and optionally sprinkle with coarse sugar.
Place the pie on a baking tray, and bake in the preheated oven at 400F degrees for 20 minutes. Without taking the pie out of the oven, turn down the oven to 375F and continue baking for 30 minutes.
If the pie is golden brown on top (usually around 20-30 minutes in my oven), tent a piece of aluminum foil over top or use a pie shield and continue baking.
Let the pie cool fully (at least 3 hours) before slicing. This allows the filling to thicken.
Store leftovers covered in the fridge for up to 5 days. Baked pies can also be frozen and thawed in the fridge overnight.