Mixed Berry Pie is made with a combination of fresh blueberries, blackberries, and strawberries that's baked into a delicious all-butter pie crust. This pie is topped with a crumb topping for a beautiful presentation that will complement any summer gathering.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Fresh seasonal berries are delicious to snack on, but they also make some of the most wonderful fruit pies. This pie combines three berries for a delightful treat all summer long. Whether you are hosting a BBQ or just craving a slice of pie, this mixed berry pie is the one to make.
Why this recipe works
- You can use any combination of fresh berries.
- The crust and crumb topping can be made in advance.
- Pairs well with homemade ice cream.
- Three delicious components in one pie.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Plastic wrap
Baking sheet pan
Parchment paper
9-inch pie plate
Knife
Medium bowl
Large bowl
Silicone spatula
Read the recipe through from start to finish.
Understanding ingredients
The flavor and texture of a pie crust can make or break your pie. The perfect crust is light, tender with flaky layers and golden brown. Pie crust only requires four ingredients, flour, butter, salt, and water, with the optional fifth ingredient being sugar. Using an all-butter pie crust yields the best flavor.
Brown sugar adds an extra flavor to the crumble topping compared to using granulated sugar. It is made with molasses, which creates a softer texture and produces a more tender topping.
Cornstarch is the thickening agent used in this pie for the filling. It's mixed directly into the berries and does not need to be premixed with a liquid. You should wait until the filling is bubbling before removing your pie from the oven.
Common pie problems and how to avoid them
Sometimes our pies don't always turn out the way we hoped. However, here are some things you can do to avoid these common problems.
Your dough is too crumbly. When you roll out your dough if the crust breaks and crumbles, then it is too dry. To solve this, sprinkle some cold water on the dough and gently work it in until the crust comes together. If you find that your dough becomes too warm, put it into the refrigerator to cool down and then resume rolling it out.
Your crust shrinks when it bakes. Allowing the pie dough to rest is essential. It enables the gluten to relax so that it doesn't shrink in the oven. It's best to let your dough refrigerate for at least 2 hours or ideally overnight. Additionally, chill your dough once it has been rolled out and placed into the baking container while preparing the crumb topping and filling.
The fruit filling is too liquidy. The first question is, did the pie come to room temperature before slicing? If you slice your pie too early, the fruit juices won't set properly and will run. Make sure you use fresh berries that are firm to the touch and not soft and mushy, otherwise they will produce extra liquid. If you substitute the fresh berries with frozen fruit, you will need more cornstarch to accommodate the juicier fruit.
The pie crust is tough. If the crust isn't tender and flaky, the dough was either overworked or had too much water added to it.
Making pie ahead of time
You can make your pie dough up to 3 days in advance or freeze up to 3 months. Once you shape it into a round disc, tightly cover with plastic wrap and store in the refrigerator. If freezing, allow the dough to thaw overnight in the refrigerator before using it. You can make the crumb topping up to 3 days in advance or freeze up to 3 months. Store in an air-tight container or freezer bag. When ready to use thaw overnight in the refrigerator.
Tips and takeaways
- Use any combination of berries that you like. Keep with total quantity of berries, but feel free to substitute with raspberries or only use two types of berries. This is your pie, make it the way you love!
- I don't recommend freezing mixed berry pie as the fruit will become mushy, and the pie crust soggy when it is thawed.
- Top with homemade vanilla ice cream for a delicious treat.
Love pie? Try these other recipes...
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Mixed Berry Pie. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!
Mixed Berry Pie
- Total Time: 3 hours 30 minutes
- Yield: 9 inch pie 1x
Description
Mixed Berry Pie is made with a combination of fresh blueberries, blackberries, and strawberries that's baked into a delicious all-butter pie crust. This pie is topped with a crumb topping for a beautiful presentation that will complement any summer gathering.
Ingredients
For the crust
- ½ recipe all-butter pie crust
For the crumb topping
- 140 g (1 cup) all-purpose flour
- 147 g (⅔ cup) brown sugar
- pinch of salt
- 113 g (½ cup) cold unsalted butter, cubed
For the filling
- 420 g (2 ½ cups) fresh blackberries
- 420 g (2 ½ cups) fresh blueberries
- 420 g (2 ½ cups) fresh strawberries, sliced
- 110 g (½ cup) granulated sugar
- 27 g (¼ cup) cornstarch
- 4 g (1 teaspoon) pure vanilla extract
- 30 g (2 tablespoons) fresh lemon juice
- zest of 1 lemon
Instructions
For the crust
- Prepare the all-butter pie crust recipe. Flatten the dough into a 1-inch round disc. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 400°F/204°C. Line a baking sheet pan with parchment paper. Set aside.
- Roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough and fit to the bottom and sides of the dish by carefully lowering the dough into the dish and allowing the dough to fall into place. Leave a 1-inch border and trim the rest of the dough using a pair of kitchen shears or a knife. Crimp the edges. Refrigerate the crust while preparing the crumb topping and filling.
For the crumb topping
- In a medium bowl whisk together the flour, brown sugar, and salt.
- Cut the cold cubed butter into the dry ingredients using a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Work the ingredients until your butter is pea-sized. Do not overwork the butter or allow it to get too warm.
For the filling
- In a large bowl, add all the berries, sugar, cornstarch, vanilla, lemon juice, and the lemon zest. Gently mix the filling, without crushing the berries, until evenly combined.
- Pour the filling into the prepared pie crust and sprinkle the crumb topping to cover the fruit.
- Place the pie on the baking sheet pan and bake at 400°F/204°C for 20 minutes then reduce oven to 375°F/190°C for an additional 30 minutes or until pie is browned and bubbly.
- Allow the pie to completely cool before slicing and serving.
Notes
Make-Ahead: You can make your pie dough up to 3 days in advance or freeze up to 3 months. Tightly cover with plastic wrap to store in the refrigerator. If freezing, allow the dough to thaw overnight in the refrigerator. Additionally, you make the crumb topping up to 3 days in advance or freeze up to 3 months. Store in an air-tight container or freezer bag. When ready to use thaw overnight in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Pies
Leave a Reply