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Mixed Berry Pie

By Adrianna Adarme

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Apr 18, 2024

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This Mixed Berry Pie is sweet, fruity and tastes like summer in every bite! It’s full of juicy berries layered between a flaky all butter pie crust. It’s the perfect pie for any party and its made with minimal ingredients using a homemade or store-bought crust! Pair this fruity pie with a Summer Rosé Sangria and Chicken Fajitas for the best summer meal!

Summer is riiiiight around the corner and I love any chance I can get to bake with fresh summer fruit! Mini Summer Galettes with Walnut Streusel, Peach Shortcakes, and these Strawberry Rolls are positively delightful and all showcase the best of summer’s produce!

Ingredients You’ll Need for Mixed Berry Pie

1. Berries – For this mixed berry pie I used equal amounts blueberries, blackberries and raspberries. If you prefer one berry over an another, do that instead! You’ll need a total of 4 1/2 cups of fresh berries for the filling.
2. Sugar – A mix of brown sugar and regular white granulated sugar gives the perfect amount of sweetness and a hint of caramel flavor to the filling!
3. Corn starch – Used to thicken the berry juices into a syrup. This is an important ingredient, don’t skip otherwise you’ll end up with a soggy bottom crust!
4. Pie crust – Use a homemade crust or grab a store-bought crust. You’ll need 2 crusts, one for the top and one for the bottom!

For the rest of the ingredients, please refer to the recipe index card below!

How To Make a Mixed Berry Pie

1. Make the pie crust. This is always the first step, preferably the day before, to let all the liquids hydrate and evenly disperse in the dough.
2. Make the filling. Just toss together all the berries with the sugar and lemon zest/juice. Easy! Smaller berries like these mean no prep or cutting time. Set this aside while you prep the dough.
3. Roll out pie dough. Roll out the dough on a nicely floured surface then place into your pie dish.
4. Put the filling into the pie dish. Roll out the second half of dough and do as you like with it! A simple option is just placing the rolled out dough on top and crimping or you could be extra like me an do this tiny lattice.
5. Freeze to firm up the dough! You could just go bake this pie as is, however, your dough is probably very soft at this point which would make the dough just met in the oven. Letting it firm up for even just 15 minutes will help a lot. Do it while the oven preheats!
6. Bake. When your pie crust has firmed up brush it with egg wash and bake until golden brown and the juices are bubbling.
7. Cool before serving. This is very important! Let the pie cool completely so the juices have time to set, then serve with vanilla ice cream.

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Mixed Berry Pie Recipe

By Adrianna Adarme

Prep: 1 hour hr 45 minutes mins

Cook: 1 hour hr

Total: 2 hours hrs 45 minutes mins

Servings: 8 Slices or 1 (nine-inch) berry pie

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This Mixed Berry Pie is sweet, fruity and tastes like summer in every bite! It’s full of juicy berries layered between a flaky all butter pie crust. It’s the perfect pie for any party and its made with minimal ingredients using a homemade or store-bought crust! Pair this fruity pie with a Summer Rosé Sangria and Chicken Fajitas for the best summer meal!

Equipment

• 1 (9-inch) pie pan
• 1 Large mixing bowl
• 1 Rolling Pin

Ingredients 

1x2x3x

• ▢ 1 1/2 cups blueberries
• ▢ 1 1/2 cups blackberries
• ▢ 1 1/2 cups raspberries 
• ▢ 1/4 cup Baker’s Corner Brown Sugar
• ▢ 1/4 cup Baker’s Corner Granulated Sugar 
• ▢ 1/2 vanilla bean, scraped 
• ▢ 3 tablespoons Baker’s Corner Corn Starch
• ▢ Zest and juice from 1/2 lemon
• ▢ 1/2 teaspoon salt
• ▢ 1 double pie crust, store-bought like *Bake House Creations Pie Crust from ALDI or homemade 

Instructions 

• Remove the two pie disks from the fridge and set on the kitchen counter.
• In a large mixing bowl, add the blueberries, blackberries, raspberries, brown sugar, white sugar, vanilla bean, corn starch, lemon zest, lemon juice and salt. Set aside. 
• Roll out the first pie crust to fit your 9-inch pie pan. (If you need help, check out my Pie Crust 101 post) 
• Toss the filling together, and then pour the filling into the pie crust; set aside. I made a tightly woven lattice top, but you definitely don’t have to do this. For something quick and easy, roll out the second pie disk, lay it on top of the filling and trim the pie crust all the way around, leaving a 1/2-inch. Fold over the edges and crimp the pie dough all the way around. Cut a few slits in the top! Or, you could stamp out shapes using a cookie cutter like hearts, stars, etc. and place them on top of the filling.
• Or, you can do as I did, which is create a lattice! To do so, cut the rolled out pie dough into 1/2-inch wide to 1/4-inch wide strips. Lay the strips side by side, and weave them under and over each other, creating a lattice. You’ll definitely have to re-roll the scraps to create more strips. I re-rolled the scraps, cut strips and braided them to create a braided edge. I couldn’t do one big continuous braid so it ended up being three braided pieces. Trim the pie crust all the way around, leaving 1/4-inch. Tuck the edges of the pie crust over and gently press it down. Brush the edge of the pie crust with egg wash and place the braided pieces on top. Attach the braided pieces by brushing them with egg wash and pressing them together. This will ensure they’re bound to one another. Transfer the pie to the freezer to chill for 30 minutes.
• Preheat the oven to 400 degrees F. Brush the pie with the egg wash and sprinkle with demerara (totally optional!). Transfer to the oven to bake for 20 to 25 minutes. If at any time the pie crust edge gets too brown, you can place a few strips of foil over it to create a tent. Turn the oven down to 300 degrees F and bake for an additional 30 minutes. 

Notes

Tips and Tricks

• It doesn’t have to be a mixed berry pie! I love the mixed berry combo but if there’s fruit that’s on sale or you’ve got extra you need to use up you can use all of one fruit or a combination of two.
• Cover the crust if it looks too dark. Wrap a little bit of aluminum foil around the edges of the pie crust if at any point it starts to get too brown.
• To freeze: Make the pie up until the egg wash then flash freeze until solid and cover with a couple layers of plastic wrap. When you’re ready to bake just brush with egg wash and add an extra 15 minutes or so to the bake time. Make sure to use a metal pan instead of a glass one to avoid the glass shattering in the oven while baking as a result of the drastic temperature change.

*For additional pie crust information and guidance, check out my Pie Crust 101 post.!

Equipment:

Silicone Spatula | Glass Nesting Bowls | Kitchen Towels

Nutrition

Calories: 199kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 235mg | Potassium: 129mg | Fiber: 4g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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