This Berry Pie recipe combines the delicious sweet and tart flavors of four different berries! A single layer crust pie requiring minimal baking made with strawberries, blueberries, raspberries, and blackberries make this the perfect spring and summer pie!
Berry Pie
When it comes to pie, I’ve always been a sucker. And when it comes to Berry Pie, I could eat the whole thing all by myself.
And there’s nothing quite like picking and eating fresh berries still warm from the summer sun, amirite?
Berry picking in Maine is a family tradition for many, and my favorite thing is turning all of those juicy and vibrant berries into something extra delicious!
The berry seasons in Maine pretty much line up one right after the other, as one ends a new one begins.
I usually go strawberry and raspberry picking and freeze some for once blueberry and blackberry season roll around so I can make this pie each year.
Normally I love a double-crust pie with a golden crust on the top as well as the bottom. Actually, crumble pies like my Dutch Apple Pie are my favorite – YUM!
But I wanted to make a homemade pie that would be delicious both hot and chilled, yes, chilled, it’s amazing!
AND I wanted a pie that would have minimal oven time, especially for summer baking.
How To Make Mixed Berry Pie From Scratch:
Begin by preparing and prebaking the pie crust according to packaging or your favorite recipe instructions for a single crust pie.
Meanwhile, in a large saucepan combine the sugar and cornstarch.
Stir in the butter, berries, lemon juice, and cinnamon and stir occasionally over medium heat until the mixture comes to a boil.
Then remove the filling from the heat and pour it into the prepared pie crust.
Cool the pie completely on a wire rack, usually, 6 to 8 hours to ensure the pie has fully set.
Once the pie has set, slice and serve. You can serve the pie chilled, room temperature, or you can nuke it in the microwave if desired.
Serve with ice cream or whipped cream, garnish with mint leaves, if desired.
How Long Will Mixed Berry Pie Last?
Room Temperature: Most Berry-based pies will last 2 to 3 days at room temperature when stored in a dry area. If it’s humid, it’s recommended to store the pie in the refrigerator once it has cooled to room temperature. Always store covered with aluminum foil or plastic wrap.
Refrigerator: A baked Berry Pie will last for 4 to 5 days in the fridge, loosely cover with aluminum foil or plastic wrap.
Freezer: If you’re wondering if Berry Pie can be frozen, the answer is Yes! Wrap the fully prepared pie tightly with aluminum foil or plastic freezer wrap, or place in an extra large heavy-duty freezer bag. Best consumed within 6 months of freezing. Let thaw in the fridge or at room temperature.
More Delicious Berry Recipes:
Mixed Berry Pie
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This post was originally published in August 2013 and was updated with new photos and slight recipe adjustments in March 2019.
Berry Pie
Ingredients
Crust
- 1 pie crust of choice
Filling
- 3/4 cup granulated sugar
- 1/4 cup corn starch
- 1 tablespoon salted butter melted
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 1/2 cups fresh raspberries
- 2 cups fresh strawberries halved
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare and prebake the pie crust according to packaging or your favorite recipe instructions for a single crust pie.
- Meanwhile, in a large saucepan combine the sugar and cornstarch. Stir in the butter, berries, lemon juice, and cinnamon and stir occasionally over medium heat until the mixture comes to a boil.
- Remove the filling from heat and pour into the prepared pie crust. cool completely on a wire rack. Usually, 6 to 8 hours to ensure the pie has fully set.
- Serve with ice cream or whipped cream, garnish with mint leaves, if desired.
Video
Notes
- You can use any pie crust you’d like to be it frozen, refrigerated or your grandmother’s tried and true recipe. Just make sure to only use a single bottom layer as once filled, this pie doesn’t go back in the oven.
- Feel free to swap out the berries or change the amounts of each berry as long as the total volume equates to 5 1/2 cups.
- Cinnamon may be omitted.
- Butter may also be admitted to keep the filling dairy free, but I really like the little bit of flavor it adds.
- You can warm the pie back up for serving after it’s set, but it’s important the pie remains whole while cooling for several hours so the slices can hold up.
Rebecca Hubbell says
I’m so glad you enjoyed it! Thanks for coming back to leave a review!
Lanay says
Super east and delicious!! I received a ton of compliments! I used a mix of fresh and frozen berries and lime juice (as I had a ton of them). Served with cool whip. Will definitely make again . Thank you for the recipe Rebecca!
Karly says
Gorgeous pie! Definitely making this soon!
Rebecca Hubbell says
I’m so glad you are enjoying the recipes, Nancy!
Nancy Clare says
You are awesome sharing your delicious recipes,luv everything u post,wanted 2 say thanks,alot!!
Rebecca Hubbell says
Hi Joy, Yes, I have used frozen berries in the past and haven’t had any issues. You may want to add an additional tablespoon or two of cornstarch to help the pie maintain it’s stability after setting due to the extra juices the frozen berries will release.
Joy says
Since fresh berries are not in season just yet, can I use frozen berries to make this pie?