Mixed Berry Pie

It’s pie season, and I’m ready to have some fun in the kitchen! My Mixed Berry Pie is sweet, slightly tart, and perfectly jammy. I especially love how the crumble topping gives the pie another layer of texture and flavor. I know berries can be expensive this time of year, so this recipe was created to use either fresh or frozen fruit.

How to Make Mixed Berry Pie

Pie Crust

The crust for this Mixed Berry Pie is a half-batch of my Flaky Pie Crust. It’s an all-butter, super flaky pie crust that is so easy to make, either by hand or in a food processor. To make the pie crust, first combine the flour, sugar, and salt in a large mixing bowl or food processor. Add the cold, cubed butter and pulse, if using a food processor. If using your hands or a pastry blender, rub or cut the butter into the flour mixture until the butter is in tiny pieces and the mixture feels like coarse sand. If you’re using your hands, try to go quickly and not overwork the butter, as it is important that it stays cold and does not melt. Next, drizzle in the cold water and mix or until the dough forms into a ball. If needed, you can add an extra tbsp of water, but try to use as little as possible. Once the dough forms a ball, wrap it tightly in plastic wrap and refrigerate it for 2 hours.

When you are ready to make the filling, roll out the pie crust on a lightly floured surface and use it to line a 9-inch pie pan. For a more even bake, blind bake the pie crust before adding the filling. To blind bake the crust, cover the pie crust with parchment paper and fill the pie tin with pie weights or dried beans. Bake the crust at 350°F for 15 minutes, or until the edges are lightly golden brown. While the pie crust bakes, make the filling and crumble topping.

Mixed Berry Filling

Getting this filling right was so important to me! I love a berry pie, but the filling can often be really runny. My goal was to create a delicious, jammy berry filling that would not run when sliced. To get the right texture, I used cornstarch to thicken the berries and made sure to cook down the filling until it was the consistency I wanted. Frozen berries are the cheapest for me, so I used them to make this pie, but fresh berries will work too.

To make the filling, first combine the butter, mixed berries, sugar, lemon zest, lemon juice, and salt in a large saucepan. Heat the pan over medium heat until the berry mixture begins to bubble and the berries start to break down. In a separate, small bowl, combine the cornstarch and water to form a slurry. If you don’t make a slurry before adding the cornstarch to the berries, it can clump and you will have cornstarch lumps in the pie. Making the slurry just helps to dissolve it before it cooks in the pie filling. Add the cornstarch slurry to the mixed berry mixture and stir. Cook until the mixture thickens, about 6-8 minutes.

Crumble Topping

I prefer a crumble topping on a fruit pie over a pie crust – to me, it adds another layer of texture and flavor. If you prefer a pie top, skip the crumble and top with more pie crust. Follow the recipe for my Flaky Pie Crust or double the recipe for pie crust in these instructions to make sure you have enough. If you love a buttery oat crumble too, this recipe uses my favorite simple crumble topping. Simply combine the flour, oats, brown sugar, and melted butter. I like to add a pinch of salt, too. This recipe makes the perfect amount of topping for a pie baked in a 9-inch pie dish.

Assemble and Bake

To assemble, pour the cooked berry mixture into the partially baked pie crust and top with the oat crumble. Bake at 350°F for 45 minutes, or until the crumble topping is golden brown and the berry filling is bubbling. To ensure that your filling doesn’t run, allow the pie to cool completely before serving.

Serving and Storage

My favorite way to eat this pie is warm with a scoop of vanilla ice cream. If you want to avoid a mess, slice the pie when chilled and microwave to reheat it. If you don’t mind a bit of filling oozing onto the pie plate, you can also serve the pie slightly warm. The filling should still be jammy when warm, but it will be a little looser than when cold.

To store leftover pie, keep it covered in the refrigerator for 3-4 days. If you want to freeze it, you can wrap and freeze the entire pie and defrost overnight in the fridge the day before serving. I wouldn’t recommend freezing individual slices with this pie.

I’ve made a lot of pies this past week, and this is one of my favorites. With sweet, jammy fruit, a buttery crust, and an oat crumble, this pie is SO good. I love eating it heated up with a sccop of ice cream on top. Give it a

Looking for other pie recipes? Check out some of my favorites by clicking the images below.