Easy Mixed Berry Pie with Frozen Berries

This easy mixed berry pie with frozen berries is my answer to what can I bake with frozen fruit. It’s bold, juicy, and thickened just right so every slice cuts clean. No runny filling and no guesswork, just a perfect pie every time.

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Key Ingredients and Substitutions

• All-purpose flour: Used for both the crust and to help thicken the filling. Stick with all-purpose for best texture and structure.
• Granulated sugar: Sweetens both the crust and the berry filling. You can adjust slightly depending on how tart your berries are.
• Salt: Balances the sweetness and enhances the flavor of the crust.
• Shortening: Gives the pie crust a tender, flaky texture. For a richer flavor, you can swap with cold butter, but it may slightly change the texture.
• Egg: Helps bind the crust and adds structure.
• Vinegar: Prevents the dough from becoming tough and helps create a tender crust.
• Frozen mixed berries: A convenient mix of raspberries, blueberries, and blackberries. You can use any frozen berry blend you like.
• Cornstarch: Thickens the berry filling so it sets well. Avoid substituting flour here, as it won’t give the same glossy finish.
• Cinnamon (optional): Adds warmth to the filling. Leave it out for a purely fruity flavor or try nutmeg for a twist.
• Butter: Dotted over the filling before baking to add richness and flavor.

How to Make Easy Mixed Berry Pie with Frozen Berries

Preparation

Chill 1½ cups of shortening and set out 1 egg. Lightly grease a 9-inch pie plate or line with parchment. Have frozen mixed berries ready and do not thaw. Prepare a pie crust shield or foil for baking.

Step 1 – Make the Pie Dough

In a large bowl, whisk together flour, sugar, and salt. Use a pastry cutter to cut in the chilled shortening until the mixture resembles coarse crumbs.

Step 2 – Add Wet Ingredients

In a small bowl, mix the egg, vinegar, and cold water. Pour into the flour mixture and stir gently with a fork until just combined and dough pulls away from the sides.

Step 3 – Chill and Roll

Divide dough in half, shape into two disks, and chill in the refrigerator for at least 30 minutes. Roll each disk on a floured surface to form two pie crusts.

Step 4 – Make the Berry Filling

In a large saucepan over low heat, stir the frozen berries until thawed and juices begin to release. In a small bowl, combine sugar, cornstarch, and optional cinnamon. Stir this mixture into the berries.

Step 5 – Cook and Cool the Filling

Cook the berry mixture over medium-low heat, stirring constantly, until thick and bubbly. Remove from heat and let cool to room temperature before using.

Step 6 – Assemble the Pie

Place one crust into the pie plate and sprinkle the bottom with 1 tablespoon of flour. Spoon the cooled filling into the crust and dot with butter. Top with the second crust and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.

Step 7 – Bake

Bake at 450˚F for 15 minutes. Add a pie crust shield or foil around the edges, reduce the oven temperature to 350˚F, and continue baking for 30 more minutes or until the filling is bubbling and bottom crust is golden.

Step 8 – Cool Before Serving

Remove from oven and let the pie cool at room temperature for at least 4 hours to allow the filling to set before slicing.

Created by: Lynette Rice

Mixed Berry Pie with Frozen Berries

Course Dessert

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 45 minutes minutes

Servings 8 slices

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8 slices

This easy mixed berry pie with frozen berries is my answer to what can I bake with frozen fruit. It’s bold, juicy, and thickened just right so every slice cuts clean. No runny filling and no guesswork, just a perfect pie every time.

Ingredients

  

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Homemade Pie Crust Ingredients

• ▢ 4 Cups all-purpose flour
• ▢ 1 Tablespoon granulated sugar heaping
• ▢ 1 teaspoon salt
• ▢ 1 ½ Cups shortening chilled
• ▢ 1 large egg
• ▢ 1 Tablespoon vinegar

Mixed Berry Pie Filling

• ▢ 7 Cups frozen mixed berries
• ▢ 1 Cup granulated Sugar
• ▢ 4 Tablespoons Cornstarch
• ▢ ¼ teaspoon cinnamon optional
• ▢ 1 Tablespoon flour
• ▢ 1 Tablespoon butter

Instructions

Make the crust: This recipe makes 2 pie crusts. One to use with this recipe and one to save for the future.

• In a large bowl, whisk together the flour, sugar, and salt.
• Use a pastry cutter to cut in chilled shortening until the mixture is well combined and evenly distributed.
• In a separate bowl, crack a cold egg into the cold water and add vinegar, mixing well with a fork.
• Make a well in the center of the flour mixture and pour in the egg mixture. Gently stir with a fork until the dough is just moistened and starts to pull away from the sides of the bowl.
• Chill the dough in the refrigerator, then roll it out on a lightly floured surface to create two pie crusts and 2 toppers. Set one pie crust aside in the freezer for the future.

Make the berry filling:

• Place the frozen berries in a stockpot and cook over low heat, stirring until thawed and their juices are released.
• In a small bowl, combine the cornstarch and sugar.
• Add the sugar mixture to the berries and increase the heat to medium-low. Stir constantly until the filling becomes bubbly and thick.
• Remove from heat and let the filling cool to room temperature.

Assemble the pie:

• Sprinkle 1 tablespoon of flour over the bottom of the unbaked pie crust.
• Spoon the cooled berry filling into the crust.
• Dot the filling with about 1 tablespoon of butter, then place the top crust over the pie.

Bake the pie:

• Bake at 450°F for 15 minutes. Add a pie crust shield and reduce the oven temperature to 350°F. Bake for an additional 30 minutes, or until the filling is slightly bubbling and the bottom crust is golden brown.
• Let the pie cool for at least 4 hours before slicing and serving.

Notes

Tip: After the first 15 minutes of bake time, I add the pie crust shield. They are inexpensive to buy and will keep your outer crust from getting too brown during the baking process.

Cool the filling. It is very important that the filling is cooled and at room temperature before you add it to your pie crust. This ensures even baking and that it doesn’t bubble over.

Bake with a cold pie dough crust. Good homemade pie crusts like to shrink during the baking process. To eliminate this, I keep my formed pie crust in the refrigerator until right before I add the filling. The cool temperature of the pie crust keeps its shape better.

Cool the pie before cutting. Let your pie cool completely before serving! It is so tempting to cut into a pie right from the oven as it smells so good! However, a pie needs time to set so that you don’t end up with pie soup! I like to give my pies at least four hours of cooling time before I serve. If you cut into it too early, the pie filling is going to be runny.

Make ahead. Make your pie crust the day before and store in the refrigerator wrapped in Saran Wrap. Make your pie filling the day before you need it and store it in the refrigerator. When ready to bake, let your pie filling come to room temperature. (Set on the kitchen counter for about 30 – 45 minutes.) Remove the pie crust from the refrigerator and fill with the room temperature pie filling, and bake as directed.

Storing: Before slicing, the pie can be stored covered at room temperature for up to 1 day. Once sliced, cover tightly with plastic wrap or foil and refrigerate for up to 3 days.

Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months for best flavor and texture. Thaw slices in the refrigerator overnight or let sit at room temperature for 1–2 hours before serving.

Reheating: Warm individual slices in the microwave for 15–30 seconds, or reheat in a 300˚F oven for 10–12 minutes until just heated through.

Variations:

• Use Other Berries: I usually go with a triple berry mix from Costco, but you can use just blueberries, raspberries, or blackberries, depending on what you have.
• Add Lemon: Sometimes I add a splash of lemon juice or a little lemon zest to the filling for a brighter, more tangy flavor.
• Different Crust: If you’re short on time, store-bought pie crust works just fine. You can also use puff pastry or make a crumble topping for something different.

Nutrition

Serving: 1slice of pie | Calories: 488kcal | Carbohydrates: 70g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 113mg | Fiber: 5g | Sugar: 37g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg

*Nutrition provided is an estimate. It will vary based on specific ingredients used.

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