Mixed Berry Pie Recipe
Sweet, juicy berries wrapped up in a perfectly golden, flaky crust—what could possibly capture the carefree joy of summer better than a Mixed Berry Pie? This classic dessert brings together strawberries, blueberries, and raspberries into a vibrant, irresistible filling. Whether you’re inviting friends for a backyard barbecue or just treating your family on a cozy weekend, this Mixed Berry Pie will light up the table and make everyone feel special. Its balance of tart berries and buttery crust, with just a hint of spice and citrus, puts it in a class all its own.
Ingredients You’ll Need
The beauty of Mixed Berry Pie lies in its unfussy ingredients. Each piece, from the plump berries to the zingy lemon, plays a distinct role in creating a pie as colorful as it is flavorful. Here’s what you’ll need, plus exactly why each one matters:
- Strawberries (2 1/2 cups, hulled and sliced): These provide natural sweetness and a soft, jammy texture, forming the backbone of the filling.
- Blueberries (1 1/2 cups): Their burst of juice and slightly tart bite contrast beautifully with the other berries.
- Raspberries (1 1/2 cups): Raspberries lend a subtle tanginess and that signature rich pink hue—just be gentle when mixing them in!
- Granulated sugar (3/4 cup): Enhances the fruit’s natural flavors and helps create the perfect pie syrup.
- Cornstarch (1/4 cup): The magic thickener that binds the juicy berries into a luscious, scoopable filling.
- Lemon juice (1 tablespoon): A splash of bright acidity keeps the pie lively and prevents it from becoming too sweet.
- Lemon zest (1 teaspoon): Zest adds a pure, sunny citrus fragrance and subtly elevates every bite.
- Ground cinnamon (1/4 teaspoon): Just enough to give the pie comforting warmth and depth.
- Salt (1/8 teaspoon): A small pinch balances the flavors and brings out the sweetness of the berries.
- Unsalted butter (2 tablespoons, cut into pieces): Melts into the filling for a silky, rich finish.
- Refrigerated double pie crusts (1 package) or homemade: The crisp, golden wrapper that holds all the goodness together—choose refrigerated for convenience or homemade for classic flair.
- Egg (1, beaten): Brushed on top for a beautifully glossy, professional-looking finish.
- Coarse sugar (1 tablespoon, for sprinkling): Adds sparkle and a sweet, crunchy crown to your crust.
How to Make Mixed Berry Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 400°F (200°C). On a lightly floured surface, roll out one pie crust and gently fit it into a 9-inch pie dish, pressing it evenly along the bottom and edges. This step gives your Mixed Berry Pie a sturdy, golden foundation—and makes sure every slice has that perfect bite of flaky crust.
Step 2: Mix the Berry Filling
In a large bowl, combine your strawberries, blueberries, and raspberries with granulated sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Gently toss until the berries are fully coated. The cornstarch will soak up all those delicious juices, thickening them as the pie bakes, while lemon brightens and balances the natural sweetness.
Step 3: Assemble the Pie
Pour the berry mixture into the prepared crust, and dot the filling with little pieces of unsalted butter. This simple (but important) step adds so much richness and helps create a smooth, velvety filling. Next, roll out your second pie crust. You can lay it over the berries as a solid top or slice it into strips for an elegant lattice design—get creative!
Step 4: Finish and Bake
Trim away any excess dough, then crimp the pie edges to seal them together. Brush the top crust with beaten egg and sprinkle generously with coarse sugar for that irresistible sparkle and crunch. Place your pie on a baking sheet (to catch any bubbling filling), and bake for 45–50 minutes, until the crust is golden and you see the filling bubbling at the edges. If the crust starts to brown too quickly, tent it with foil to prevent burning.
Step 5: Cool and Set
Once your Mixed Berry Pie is baked to golden perfection, resist the urge to dig in right away—allow it to cool for at least two hours, so the filling sets up and slices beautifully. This makes serving (and savoring!) that much easier.
How to Serve Mixed Berry Pie
Garnishes
A Mixed Berry Pie practically begs for a scoop of classic vanilla ice cream or a generous dollop of freshly whipped cream. Add a few extra fresh berries or a zest of lemon on top just before serving for a fresh, colorful finishing touch that will wow your guests before they even take a bite.
Side Dishes
Pair each slice with a glass of chilled lemonade or a warm mug of coffee, depending on the season. If you’re aiming for a dreamy dessert table, serve your pie alongside light salads or delicate tea sandwiches for a delightful contrast.
Creative Ways to Present
If you want your Mixed Berry Pie to shine at your next gathering, try slicing it into handheld bars for an easy picnic treat, or even layering thin slices into mason jars to make whimsical pie parfaits. Individual mini pies using ramekins are always a hit for parties and make serving a breeze!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Mixed Berry Pie, simply cover the pie dish tightly with foil or transfer individual slices to an airtight container. The pie will keep well at room temperature for up to two days, or in the refrigerator for up to four days, without losing its fresh flavor or tender crust.
Freezing
Want to save your Mixed Berry Pie for later? Bake, cool, and then wrap it tightly in plastic and aluminum foil before freezing. It can be stored in the freezer for up to three months. For the best texture, allow the pie to thaw overnight in the fridge before reheating.
Reheating
To bring back that fresh-out-of-the-oven magic, place a slice or two on a baking sheet and warm in a 325°F (160°C) oven for about 10–15 minutes. This keeps the crust crisp and the filling perfectly gooey—a far better alternative to microwaving, which can make the crust soggy.
FAQs
Can I use frozen berries instead of fresh?
Absolutely! If using frozen berries for your Mixed Berry Pie, be sure to thaw them first and drain off the excess liquid. This keeps your filling thick and prevents the crust from getting soggy.
How do I prevent the bottom crust from becoming soggy?
Pre-baking the bottom crust for 8–10 minutes before adding the filling can help, or you can brush it with a little beaten egg white to create a barrier. Also, be sure to use just enough cornstarch and avoid overfilling with too much liquid from the berries.
Can I use other types of berries?
Definitely! Mixed Berry Pie is wonderfully flexible. You can swap in blackberries or even diced cherries for a twist—just keep the total berry amount roughly the same for the best consistency and flavor balance.
What’s the best way to make a lattice pie top?
Roll out your second crust and use a sharp knife or pizza wheel to slice it into even strips. Lay half the strips in one direction over the pie, then weave the other half through at a 90-degree angle, lifting strips as needed to create the basket-weave effect. It’s easier than it looks and always impresses!
How long should I let the pie cool before serving?
For clean slices and a set filling, let your Mixed Berry Pie cool for at least two hours. It’s tough to wait, but this patience pays off with gorgeous, neat slices that hold together beautifully.
Final Thoughts
There’s just something magical about the way a Mixed Berry Pie brings people together. It’s a dessert that promises smiles and requests for seconds, and it’s as much a feast for the eyes as it is for the taste buds. Don’t hesitate to try this recipe—let it become your new go-to for celebrations, picnics, or any time you crave a slice of nostalgia with a burst of fresh berry flavor!
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Mixed Berry Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of summer with this delicious Mixed Berry Pie. A perfect blend of juicy strawberries, blueberries, and raspberries encased in a golden crust, this pie is a delightful treat for any occasion.
Ingredients
For the Filling:
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 package refrigerated double pie crusts (or homemade)
- 1 egg, beaten
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie dish.
- Make the Filling: Toss strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Pour into crust and dot with butter.
- Add the Top Crust: Place the second crust over the filling or create a lattice top.
- Bake: Brush with egg, sprinkle sugar, and bake for 45-50 minutes until golden.
- Cool and Serve: Let the pie cool for 2 hours before slicing.
Notes
- Use frozen berries if fresh are unavailable, but thaw and drain them well first.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
