Mixed Berry Pie

Mixed Berry Pie contains blueberries, strawberries, blackberries, and raspberries. It can be made with fresh or frozen fruit, and is the perfect pie for berry lovers!

mixed berry pie

My sister is a high school math teacher, which is why I know that today is Pi Day.  You know, pi = 3.14 and it’s March 14th, get it? Anyone? No? Right . . .  

In honor of Pi Day, I am posting the first from-scratch pie I ever made.  Back in 2007, my boss brought in her copy of Rose Levy Beranbaum‘s The Pie and Pastry Bible for a lab mate of mine, who then baked a Blueberry/Peach pie to share with the lab.  I had never tried blueberry pie before and didn’t think I would like it, but it was sooooo good!  I don’t know why I ever hesitated to try blueberry pie!  

Not only was the filling good, but the crust was amazing, which is odd because I usually don’t like crust.  It turns out, she made it from scratch! What?!  A pie crust that didn’t come from a Pillsbury box?  (No offense, Mom!)  I never thought making a crust from scratch could be so different from the store bought ones, but it was.  

The Pie and Pastry Bible Cookbook

The Pie and Pastry Bible Cookbook

Doesn’t the tart on the cover look delish?!?  I had this copy of the cookbook on loan until I received my own, along with Ms. Beranbaum’s Cake Bible, for Christmas 2008 from my mother-in-law – are you seeing a theme here 🙂  We both love cookbooks!  

I absolutely love The Pie and Pastry Bible.  First of all, Ms. Beranbaum includes all of her measurements in terms of weight, which I love.  She also explains a lot of the science of baking – why certain steps are taken, what it really means if dough is under/over-worked, etc. And she includes tips for successful baking and troubleshooting ideas.  I can see where some might get overwhelmed by all the text – I did at first – but it really is a great, comprehensive guide to pies and pastries.  

I am also inspired by Ms. Beranbaum’s beginnings as a baker.  She had no experience baking when she first got married, and learned everything she knows throughout her adult life.  That reassures me that I’m not ‘behind’ the learning curve; there’s still hope!  

Recipe Details

After discovering my love for Blueberry Pie, I decided to make one on my own following the recipe for “Blueberry/Cranberry Internet Pie” as a guide.  I love all kinds of berries, so I thought substituting frozen mixed berries (strawberries, raspberries, blackberries, and blueberries) for the cranberries would be a good start.  The pie was so awesome that I made it again for my dad’s birthday last year.  I’m including the recipe for both the crust and the filling.

I love this crust recipe because it can be made in a food processor. Unfortunately, I don’t have a KitchenAid stand mixer (yet!  That’s another post all it’s own), so a lot of recipes are off limits for me, specifically a lot of breads and doughs – that is unless I want to knead by hand all day, which I don’t!  

This is a pretty long recipe, so if you have your own crust in mind, just skip to the filling part. The whole process is a bit time consuming, but can be broken up over the course of a few days, so it’s not too bad. UPDATE: my new favorite All Butter Pie Crust is a bit quicker to make! Also try this All Butter Gluten Free Pie Crust.

The filling burst through the top crust, so I recommend more slits to vent.

mixed berry pie

Gluten Free Mixed Berry Pie

Use my All Butter Gluten Free Pie Dough recipe to make this an entirely gluten free pie!


Check out these other dessert recipes that feature fruit:

Ambrosia Pie
Classic Apple Pie
Fresh Peach Pie
Peach Blueberry Crumbles
Blueberry Crumb Bars
Mini Pina Colada Cheesecakes
Fresh Fruit Tart
Fresh Berry Tart
Key Lime Bars
Apple Crumble Pizza Pie
Cherry Chocolate Cheesecake Bundt Cake
Citrus Glazed Butter Cookies
Fresh Blueberry Pie
Sweet Cherry Pie

mixed berry pie

Mixed Berry Pie

Mixed Berry Pie contains blueberries, strawberries, blackberries, and raspberries. It can be made with fresh or frozen fruit, and is the perfect pie for berry lovers!
Prep Time 3 hours 15 minutes
Cook Time 1 hour 20 minutes
Cool Time 6 hours
Total Time 10 hours 35 minutes
Course Dessert
Cuisine American
Servings 8


Basic Flaky Pie Crust for a 2-Crust 9-inch Pie:

  • 14 tablespoons unsalted butter, cold (200 g)
  • 2 1/4 cup pastry flour or bleached all purpose flour (dip and sweep method, 320 grams, see note)
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon aluminum free baking powder (optional, see note; if not using, double the salt)
  • 5 to 7 tablespoons ice water
  • 1 tablespoon cider vinegar

Mixed Berry Pie Filling:

  • 1 cup sugar
  • 1/3 cup cornstarch (dip and sweep method, see note)
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • a pinch of salt
  • 1 1/2 pounds frozen blueberries (680 grams, fresh are ok)
  • 12 ounces frozen mixed berries (340 grams, fresh are ok)

For the Top of the Pie:

  • 1 tablespoon heavy cream or milk
  • 1 tablespoon sugar


Make the Dough:

  • Divide the butter into two parts, 9 tablespoons and 5 tablespoons.  Cut the butter into 3/4-inch cubes.  Wrap each portion of butter with plastic wrap. Refrigerate the larger amount and freeze the smaller amount for at least 30 minutes.  Meanwhile, make the flour mixture.
  • Place the flour, salt, and optional baking powder in a resealable gallon-size freezer bag and freeze for at least 30 minutes.
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.  Set the bag aside.
  • Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles course meal.  Add the remaining frozen butter cubes and pulse until all the frozen butter is the size of peas.  (Toss with a fork to see it better).
  • Add the 5 tablespoons of ice water and the vinegar and pulse 6 times.  Pinch a small amount of the mixture together between your fingers.  If it does not hold together, add half the remaining water and pulse 3 times.  Try pinching the mixture again.  If necessary, add the remaining water, pulsing 3 times to incorporate it.  The mixture will be in particles and will not hold together without being pinched.
  • Divide the crust mixture in half at this point (for top and bottom crusts), place each portion in a plastic bag.
  • Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hand until the mixture holds together in one piece and feels slightly stretchy when pulled.
  • Separately wrap doughs with plastic wrap, flatten into discs, and refrigerate for at least 45 minutes, or overnight. Pie dough can be stored refrigerated, up to 2 days; frozen, up to 3 months.

Make the Filling:

  • In a large non-reactive saucepan, stir together the sugar, cornstarch, lemon zest, lemon juice, and salt.  Add the blueberries and mixed berries and toss to coat them well.  Allow the mixture to sit for about 30 minutes or until a little liquid starts to form.
  • Cook the berries over medium heat, stirring constantly, until very thickened and some of the the berries are just beginning to burst, about 8 to 10 minutes after it comes to a boil.  
  • Remove the pan from heat and allow the mixture to cool completely, without stirring, about 1 hour.

Assemble and the Pie:

  • Remove the dough for the bottom crust from the refrigerator.  If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 13-inch circle.  Transfer it to the pie pan, easing it in to fit up against the sides.  Trim, if necessary, to 1/4 inch past the edge of the pan.  Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
  • Transfer the cooled berry filling to the pie shell.
  • Roll out the top crust large enough to cut a 12-inch circle.  
  • Moisten the edges of the bottom crust with water and place the top crust over the fruit.  Tuck the overhang under the bottom crust border and press down all around the top to seal it.  
  • Reroll the scraps no more than 1/8 inch thick and cut them into decorative shapes.  Brush off any excess flour on top of the dough after shaping it, as it will taste bitter after baking.
  • Brush the top crust with cream or milk and arrange the decorative pieces on top of it, overlapping them slightly.  Brush them with the remaining cream or milk and sprinkle all over with the sugar.
  • Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry.  This will maintain flakiness and help to keep the crust from shrinking.

Bake the Pie:

  • Preheat the oven to 375°F at least 20 minutes before baking.  Set one oven rack at the lowest level and one at the highest level and place a baking stone or baking sheet on the lower rack before preheating.
  • To make a steam vent use a small cutter, the bottom of a pastry tube, or a knife to cut a small hole (about 1 inch) in the middle of the top crust.  Lift out the cut round of pastry and discard it.  Cut slits around the pie.  Set the pie directly on the stone or baking sheet and bake for 40 minutes.  
  • Transfer the pie to the upper rack and continue baking for 20 to 30 minutes or until the crust is golden brown.  (The filling will not bubble).  After 1 hour, protect the edges from overbrowning with a foil ring.
  • Cool the pie on a rack for at least 6 hours before serving.
  • Pie can be stored at room temperature, up to 3 days.


DIP AND SWEEP METHOD:  Lightly stir the flour, then dip the cup into the flour and sweep off the excess with a metal spatula or knife.
Store bought or homemade pastry flour is recommended , as it will result in a more tender crust than one made with all-purpose flour.
MAKE YOUR OWN PASTRY FLOUR:  If using a scale, do two thirds bleached all-purpose flour to one third cake flour by weight.  If measuring by volume, use the following proportions:  4 cups of bleached all-purpose flour, measured by dip and sweep, and 2 1/4 cups of cake flour, measured by dip and sweep.  Stir the flours lightly before measuring and mix them well after combining them to blend them evenly.  This will make 6 1/4 cups of pastry flour (almost 2 pounds).  Store it airtight.
BAKING POWDER:  avoid SAS baking powder, which contains sodium aluminum sulfate, or the crust will have a bitter aftertaste.  Use an all-phosphate product containing calcium acid phosphate, such as Rumford brand. 
FROZEN BERRIES work better because they release their juices more readily than fresh, but fresh will work. 
Source:  Adapted from The Pie and Pastry Bible
You’re Gonna Bake It After All
Keyword dessert, fruit, gluten free, pie

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