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slice of mixed berry pie made with frozen berries on plate
Created by: Lynette Rice

Mixed Berry Pie


Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Servings 8
8
This tart and delicious mixed berry pie is super simple to make using frozen raspberries, blueberries add blackberries. It's the perfect dessert any time of year with it's homemade pie crust and thick gooey pie filling. Top with vanilla ice cream and serve warm.

Ingredients
  

Homemade Pie Crust (Make 2 Crusts)

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

Mixed Berry Pie Filling

  • 7 Cups frozen mixed berries
  • 1 Cup granulated Sugar
  • 4 T Cornstarch
  • ¼ tsp cinnamon optional
  • 1 Tablespoon flour
  • 1 Tablespoon butter

Instructions

  • Make the crust: In a large bowl, combine flour, sugar and salt.  Blend together with a whisk. Using a pastry cutter, cut in 1 ½ cups of chilled shortening.  Shortening and flour should be well distributed. Crack an egg (cold from the refrigerator) into ½ cup of cold water. Add 1 Tablespoon of vinegar and mix well with a fork. Make a dip in the center of the flour mixture and pour in the egg/water mixture. Stir with a fork gently to blend wet and dry ingredients until just moistened and the dough leaves the side of the bowl.  Chill in the refrigerator. Roll onto a lightly floured pastry mat and create your 2 pie crusts.
  • Make berry pie filling: Add frozen berries to the stockpot and stir over low heat until thawed and juices are released. Combine cornstarch and sugar in a bowl.  Add to thawed berries in a stockpot.  Turn heat up to medium-low and stir constantly until bubbly and thick.  Remove from heat and let cool to room temperature.
  • Assemble the pie: Add 1 Tablespoon of flour to the bottom of the unbaked pie crust.  Spoon in the cooled berry pie filling.   Dot with butter (about 1 Tablespoon) and add top crust.
  • Bake: at 450° F for 15 minutes, add pie crust shield and turn down oven to 350° F for 30 more minutes or until filling slightly bubbles and the bottom crust is golden brown. Let cool for at least 4 hours before serving.

Notes

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 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.
Use a pie crust shield during baking. 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.

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

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