This is truly the ultimate mixed berry pie! A deliciously flaky and buttery pie crust with a juicy and perfectly sweet berry filling. A very versatile recipe that you can make as a classic pie or a slab pie. And you can make it with fresh or frozen berries, so you can make this any time of the year! An incredibly satisfying and impressive berry pie, perfect for any occasion!
A perfect balance of fruity and sweet, with a flaky and buttery crust. This delicious berry pie will soon be your new favorite!
I love making pies! I just do. It’s a skill that I learned and honed over the years, and once I perfected my pie crust skills, this beautiful mixed berry pie was the first thing I taught myself to make. Over the years, I’ve played around with the recipe, but the one I’m sharing today is certainly my favorite version! You can make any type of berry pie with this recipe – strawberry pie, blueberry pie, blackberry pie, or even a triple berry pie with a mix of your favorite 3 berries. Not only is it versatile and delicious, it’s easy to make too.
Why I love this recipe
- I show you how to make this mixed berry pie with frozen berries, so that you can make this pie ANY TIME of the year!
- While I’ve made a mixed berry slab pie here, you can EASILY adjust this into a classic pie.
- You can change the filling to incorporate berries that YOU like.
- The pie crust is an all butter pie crust that tastes AMAZING and is super flaky!
- You can also use store-bought crust to make the recipe even easier if you prefer (but homemade crust is just so much better!).
- The pie crust troubleshooting guide will help you perfect your pie crust making skills.
- This recipe makes the ABSOLUTE BEST juicy mixed berry pie, with the flakiest buttery pie crust! Just look at the pictures.
Which berries to use for this pie
I use a mix of,
Technically, blueberries are the only botanical berry in this list, but let’s save the argument about which ones are actual berries for later, shall we?
You can use this recipe to substitute the berries with just one or two types of berries that you like, if you prefer. Just make sure to use the correct weight (of berries), not the volume.
You can also use a combination of just three berries to make a delicious triple berry pie as well.
Ingredients to make a mixed berry pie
You can follow the recipe in the recipe card below for a pie crust for a slab pie, OR you can follow the recipe in my classic pie crust recipe for a classic double crust pie dough as well. Double the slab pie crust to make a mixed berry slab pie in a 13 x 9 inch baking tray.
If you prefer to buy premade pie crust, you can do that too. For a classic pie, you will only need TWO pie crusts, but for a slab pie you will need double the amount (i.e. FOUR pie crusts) AND a little imagination to line a baking tray with the pie crust (i.e. because you may need to cut and patch the pie crusts to fit a quarter sheet pan for a slab pie).
If you do make your own, I encourage you to read my post on making pie crusts to get some fantastic tips on ensuring perfect results.
Use a combination of berries you like. The only condition is that the berries should weigh 3.5 lbs (1500 – 1600 g) total. I use strawberries, raspberries, blueberries, and blackberries here.
Fresh berries are obviously ideal, BUT this absolutely can be made with frozen berries as well.
I use granulated white sugar for this recipe.
Lemon zest and juice
The citric acid in lemon adds a lovely sourness. This brightens the natural flavors of the berries, creating a more flavorful mixed berry pie.
Cornstarch acts as the thickener for the filling. The juices from the berries need to be thickened so that they don’t make the pie crust soggy.
How to make a classic mixed berry pie (or slab pie)
Make the pie crust
The first step is to make the pie crust. Since I created a whole post about how to make perfect pie crust, I won’t go into detail about that here. But I do encourage you to go and check out that post if you’re having trouble making homemade pie crust.
Here are some key takeaways,
- Keep all the ingredients (especially butter) cool, at all times.
- Refrigerate the dough ANY TIME you need to – i.e. when the butter is softening OR if the dough is shrinking while rolling it out.
- Keep the butter pieces large for a flakier pie crust.
- Add less water than you think you need. Dry spots in the dough are GOOD! Too much water can cause too much gluten to develop in the pie crust.
- Do not stretch the dough to fit it inside the pie plate or baking tray, as this can lead to shrinking.
For a 9 – 9.5 inch pie plate, you will need to make a pie crust from about 400 g of flour. To make a mixed berry slab pie, you will need a 9 x 13 inch baking tray (quarter sheet pan), and you will be making dough with 700 g flour.
Let the dough chill in the fridge for at least 2 hours or overnight before rolling it out for the pie. Roll out one portion of the dough to a thickness of 3 mm. Use this portion to line the bottom of the baking dish and keep it covered until you are ready to fill it with the mixed berry pie filling. Roll out the second portion of dough for the top crust, and keep it covered in the fridge as well.
Also remember to preheat the oven for at least 30 minutes before baking the pie! Make sure to keep a baking tray in the bottom third of the oven, as this is where the pie will be placed when baking.
Making the mixed berry pie filling
This is not a cooked filling, so it comes together quickly. That’s why it’s important to have the pie crust and pie dish ready to go before you make the pie filling.
To make the absolute BEST berry filling for the pie, I like crush a little portion of the fresh berries to give the final filling a delicious jam-like texture. About 1/3 of the berries is crushed with half of the sugar, and mixed with the lemon zest and juice.
The other 2/3 of the berries are also mixed with the rest of the sugar, but they are kept whole.
After 15 minutes, mix in the cornstarch and both the crushed and whole berries, and pour this into the prepared pie crust.
How to use frozen berries instead of fresh berries for this recipe
You can absolutely make this pie with frozen berries. However, since frozen berries are MUCH softer than fresh berries, the final result will be more jammy, since the berries will break down faster as they bake. This is a plus for anyone who prefers a mixed berry or triple berry pie that has a jam-like filling!
In contrast to other recipes, I do not recommend using berries straight from the freezer. These berries have a little excess water from the ice. So they need to be prepped the night before.
To make sure that the frozen berries can be used for this pie, lay out the frozen berries on a plate or tray lined with paper towels. Keep this in the fridge overnight. This allows the water to be absorbed by the paper towel, with minimum damage to the berries.
Now the berries are ready to be used for the pie filling. Since these berries will break down faster than fresh berries, you don’t even have to crush 1/3 of it with the sugar!
Preparing and baking the pie
Preheat the oven to 425 F. Place the oven rack in the bottom third of the oven and place a baking tray on top.
When the mixed berry pie filling is ready, place the filling inside the pie crust lined pie plate or baking tray.
Next, use the top crust to cover the top of the pie. You can either cover the whole surface OR opt for a lattice crust as well (as I’ve done in the pictures here). Seal the top crust and bottom crust and trim the edges. Tuck in the edges and then crimp them.
Let the pie rest in the fridge for at least 30 minutes while the oven preheats. Once the oven is preheated, brush the top of the pie with the egg wash, and sprinkle raw sugar over the surface.
Place the pie on the preheated baking tray in the oven. Lower the heat to 350 F and bake for 40 – 50 minutes for a slab pie, and 50 – 65 minutes for a 9 inch pie plate, until the crust turns a beautiful golden brown in color.
Remove the pie from the oven and let it cool to room temperature. It’s OK if the pie is a little warm, but do NOT cut into the pie while it’s still quite hot. The mixed berry fruit filling needs to cool down and set a little, so that cutting is easier. Otherwise the filling will gush out of the pie as you cut slices.
This beautiful and easy mixed berry pie is PERFECT on its own. But you can also serve it with,
- Vanilla ice cream
- Whipped cream
- Clotted cream
- Warm pouring custard (especially if the pie is cold).
This pie tastes best within the first 24 hours, at room temperature.
You can also keep it at room temperature for up to 2 days, in an air-tight container.
If you want to store the pie for longer, I recommend storing the pie in the fridge for up to 7 days. The crust will get soggier and won’t taste as good over time, so I like to warm it in the oven for a little bit before eating after storing it in the fridge. You can also freeze the baked pie as well.
To freeze this pie, bake and completely cool the pie to room temperature. Then wrap the pie with plastic wrap and place it in a freezer bag. Store in the freezer for up to 3 months. Let the pie thaw to room temperature before eating.
Tips for making this easy berry pie
I love this berry pie as a slab pie! I love that I can cut nice big squares of the pie, and I love the filling to crust ratio here as well.
Double the pie crust and filling to make a HUGE berry slab pie in a 13 x 9 inch baking tray (half sheet pie).
Keep the pie dough nice and cold throughout the whole process of making and rolling the crust. This will ensure lovely flaky results.
Make this with at least 3 types of berry for a triple berry pie so that you get all the flavors of those delicious berries. But you can absolutely use just 1 or 2 berry types as well.
If you’re using frozen berries, let the berries thaw out in the fridge on a paper towel (or cloth napkin, but this will stain). This will remove the excess water in the berries.
Smush some of the berries to get a mixture of jammy and whole berries.
Bake in the lower third of the oven, WITH a preheated baking tray to prevent a soggy pie bottom. In my oven, this is the rack that is above the bottom-most rack, but your oven could be a little different.
Mixed Berry Pie Recipe
For a 9 x 13 inch slab pie
- 525 g unsalted butter preferably chilled
- 212 g iced water
- 50 g chilled vodka or use the same amount of iced water (for a total of 262 g / 1.1 cups)
- 700 g all purpose flour spoon and level when using cup measurements
- 52 g sugar
- 1 ¼ tsp fine sea salt
For a 9 – 9.5 inch pie plate
- 300 g unsalted butter preferably chilled
- 120 mL iced water
- 30 mL chilled vodka or use the same amount of iced water (for a total of 150 mL / ⅔ cups)
- 400 g all purpose flour spoon and level when using cup measurements
- 30 g sugar
- ¾ tsp fine sea salt
Mixed berry filling
- 1.6 kg mixed berries a combination of blueberries, raspberries, blackberries and strawberries
- 150 g white sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 40 g cornstarch 4 packed tbsp
- ¼ tsp salt
Baking the pie
- 1 egg beaten egg for the egg wash
- raw sugar to sprinkle on top
- Follow the recipe instructions given here to make the pie crust dough.
- Make the recipe with 700 g of flour for a slab pie.525 g unsalted butter, 212 g iced water, 50 g chilled vodka, 700 g all purpose flour, 52 g sugar, 1 ¼ tsp fine sea salt
- OR follow the recipe with 400 g of flour for a 9.5 inch pie plate.300 g unsalted butter, 120 mL iced water, 30 mL chilled vodka, 400 g all purpose flour, 30 g sugar, ¾ tsp fine sea salt
- Once the pie dough is formed, divide the dough into two portions and wrap each portion and store in the fridge for at least 2 hours, or overnight.
The next day
- Place one portion of the dough on a lightly floured work surface. For the slab pie, roll out the dough into a rectangle shape that is about 3 mm in thickness and will easily fit in the quarter sheet pan.
- For the round pie, roll out the dough into a circle that is about 3 mm thick. Make sure to keep the dough moving and flip it over to prevent the dough from sticking to your work surface.
- If the dough starts to shrink, and is harder to roll out, gently fold over the dough into quarters, cover with plastic wrap, and refrigerate for at least 15 minutes, to relax the gluten.
- Now transfer the dough onto the pie dish (round dish or quarter sheet pan). You can do this by rolling up the dough onto a rolling pin and then carefully unrolling it over the pie dish.
- DO NOT stretch the dough to fit it inside the pie dish. This is crucial and a common beginner’s mistake. Instead, carefully lift the pie crust and let it gently fall onto the pie dish. Use the back of your fingers to gently press the dough into the bottom of the pie dish, so that it fits neatly in the dish.
- There should be an overhang over the pie dish rim. Using scissors or a sharp knife, cut the excess pie crust, leaving at least a 0.5 – 1 inch overhang.
- Cover and refrigerate the pie dish until needed.
- Roll out the second portion the same way as the first portion to a 3 mm thickness. Lightly dust the dough, and either roll it up or fold it into quarters. Then cover with plastic wrap and store in the fridge until needed.
Making the mixed berry filling
- Wash and dry the berries with a paper towel. Cut the strawberries into halves or quarters if they are too big.
- In a large bowl, place about ⅔ of the mixed berries. Put the rest of the berries in another medium sized bowl.1.6 kg mixed berries
- Using a fork or masher, gently mash the ⅓ portion of the berries.
- Divide the sugar in half (roughly), and add each portion to each of the two bowls. Gently fold in the sugar in both bowls and let it sit for about 15 minutes.150 g white sugar
- After 15 minutes, add the lemon zest, juice, salt, and cornstarch into the bowl with the mashed berries. Combine well. Make sure there are no cornstarch lumps.1 tbsp lemon zest, 3 tbsp lemon juice, 40 g cornstarch, ¼ tsp salt
- Add this mix into the big bowl with the whole berries and gently fold to combine.
Assembling the pie
- Preheat the oven to 425°F / 218°C. Place the oven rack in the lower third of your oven, along with a baking dish (like a half sheet pan). The oven should preheat for at least 30 minutes.
- Scrape all the berry filling into the pie dough lined pie dish (either a 9 x 13 inch pie plate OR a 9 inch deep pie plate).
- Cover the pie with the second dough that has been rolled out. You can choose to either cover the whole surface OR cut the dough into strips and create a lattice crust (as I have done in the pictures in this post).
- Brush the edge of the bottom crust with some water and press the top crust down so that it sticks to the bottom crust dough well. Trim the excess dough along the edge so that you have a 0.5 – 1 inch overhang.
- Roll the overhang UNDER the pie crust to create a thick pie crust edge. Crimp the edge with a fork or create a patterned edge with your fingers (my favorite is to create a fluted edge. Check my pie crust troubleshooting post to see how to do this).
- If the crust gets soft at any stage, return the pie to the fridge to let the crust harden a little.
- Once you have assembled the pie, let it chill in the fridge for at least 30 minutes before baking.
- When the oven has preheated AND the pie has chilled, the pie is ready to be baked.
Baking the pie
- Remove the pie from the fridge and brush an egg wash all over the surface of the pie.1 egg
- Sprinkle some raw sugar over the egg wash brushed pie crust.raw sugar
- Place the pie plate on the preheated baking tray that is in the lower third of the oven (in my oven, this is the rack just above the bottom-most rack).
- Lower the oven heat to 350°F / 180°C and bake the pie for 45 – 60 minutes, or until the crust is a lovely golden brown in color. The baking time should be a minimum of 45 minutes for a pie slab, and a minimum of 50 minutes for a 9 inch pie dish. If the crust is browning too fast, use a foil or silicone crust shield to cover the crust.
- When the pie has baked through, remove it from the oven and let it rest at room temperature until it has completely cooled down, BEFORE cutting into it.
- This pie can be left to cool at room temperature overnight as well.
- Serve the pie at room temperature or slightly warm, with a scoop of ice cream or dollop of whipped cream.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”