Berry Pie

This Berry Pie, with buttery, flaky homemade crusts and an incredible triple-berry filling, is perfect for any season. We’re using frozen berries for a delicious treat year-round!

Berry Pie

This incredible berry pie is filled with a mix of berries that hit the right spot between sweet and tart, all in a homemade, flaky, buttery pie crust.

You can use either frozen or fresh berries, and they bake into a tasty, juicy filling. It’s a great choice for any season and tastes great warm, especially with a bit of ice cream!

Berry Pie Ingredients

• Homemade pie crusts: Here’s a comprehensive post all about making the best possible pie crust!
• Frozen Mixed Berries: Wyman’s® Triple Berry Blend is our fave. For fresh berries, mix equal portions of blueberries, blackberries, and raspberries.
• White granulated sugar: Adjust according to the tartness of the berries used.
• Salt: Enhances the overall flavor of the pie and balances sweetness.
• Cornstarch: This is key for thickening the filling, so make sure it’s fully dissolved.
• Lemon juice: Adds brightness.
• Unsalted butter: Added for mouthfeel and richness. 
• Vanilla extract: Complements the flavors of the berries.

How To Make Berry Pie

• Prepare crusts: Make and refrigerate two pie crusts a day before.
• Cook berries: Simmer until juicy, thicken with cornstarch mixture.
• Flavor and cool: Stir in butter and vanilla; cool the mixture.
• Assemble: Fill crust with berry mixture, top with second crust, and crimp edges.
• Egg wash: Brush crust, and sprinkle sugar over top.
• Bake and cool: Bake at 400°F for 40-50 minutes; cool before serving.

How To Make a Lattice Pie Crust

• Roll out: On a floured surface, roll crust larger than the pie pan.
• Cut strips: Use a sharp knife to cut desired-width strips.
• First layer: Place the longest strip in the center, and add shorter ones evenly on the sides.
• Weave: Fold back alternating strip; lay one across; unfold over it.
• Repeat weaving: Continue until Berry Pie is covered.
• Trim and seal: Trim excess, pinch and crimp edges together.

Recipe Tips

• Chill ingredients: Keep everything as cold as possible for the best Berry Pie. Chilled crust and filling work best!
• Berry quality: If using frozen berries, ensure they’re not overly icy–to prevent watery filling.
• Sugar adjustment: Taste and adjust sugar based on the natural sweetness of the berries.
• Thickening: Ensure cornstarch is fully dissolved to avoid a gritty filling that doesn’t thicken properly.
• Prevent over-browning: If edges brown too quickly, cover them with foil or a pie shield.

What is the best thickener for fruit pies?

Berries tend to release a lot of juice when mixed with sugar. Cornstarch is ideal in this recipe for its ability to absorb juice and nicely thicken the filling.

How do you keep a pie crust bottom from getting soggy?

To avoid a soggy crust, always use a cooled filling. Let the berry mixture cool completely before adding it to the pie crust.

Can you bake the pie with frozen berries?

Yes, frozen berries are great for pies. Use them straight from the freezer — no need to thaw! 

More Pie Recipes:

• Banana Cream Pie
• Banoffee Pie Recipe
• Apple Pie
• Chocolate Cream Pie
• Dessert Pie Bar

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5 from 3 votes

Berry Pie

By Chelsea Lords

This Berry Pie, featuring buttery, flaky homemade crusts and an incredible triple-berry filling, is perfect for any season. We're using frozen berries for a delicious treat year-round!

Prep Time: 1 hour hour

Cook Time: 50 minutes minutes

Chilling Time: 1 hour hour

Total Time: 2 hours hours 50 minutes minutes

Servings: 8 -10 servings

Equipment

• 9-inch deep dish pie pan

Ingredients  

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• ▢ 2 homemade pie crusts (or use store-bought crusts)
• ▢ 7½ cups frozen mixed berries (Note 1)
• ▢ 1 cup white, granulated sugar (plus more to taste)
• ▢ Tiny pinch salt
• ▢ Optional: 2 tsp fresh lemon juice
• ▢ ¼ cup corn starch
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon vanilla extract
• ▢ Egg wash: 1 large egg beaten with 1 tablespoon milk
• ▢ Optional: coarse sugar for topping
• ▢ For serving: vanilla bean ice cream or whipped cream

Instructions 

• PREP TIP: I like to prepare the two pie crusts and berry filling a day ahead. Refrigerate both until ready to assemble. The colder everything is before baking, the better!
• COOK BERRIES: In a large pot, combine berries straight from freezer, sugar, salt, and lemon juice (if using). Simmer over medium heat until warm and juicy, about 5-10 minutes, stirring gently occasionally.
• THICKEN: Remove ⅓ cup of juice from the pot to a bowl. Add in cornstarch and whisk until fully smooth. Gradually stir this mixture into the simmering berries. Continue stirring gently until it thickens to a jam-like consistency, about 5 minutes.
• FLAVOR: Remove from heat. Stir in butter until melted, then add vanilla. Taste and adjust sweetness, adding more sugar, if needed. Allow to cool to room temperature.
• ASSEMBLE: Place one pie crust in a 9-inch deep dish pie pan. Pour cooled berry filling into the crust, smoothing in an even layer. Cover with the second crust. Cut steam vents or create a lattice top (see Note 2). Crimp edges to seal (see Note 3).
• EGG WASH: Combine egg and milk. Brush over the crust (you won't use it all) and sprinkle with coarse (or regular) sugar.
• BAKE: Place the pie on a sheet pan. Bake at 400°F for 40-50 minutes. If crust browns too quickly, cover with a pie shield. Cool on a wire rack for 3-5 hours.
• ENJOY: Enjoy pie with fresh whipped cream or vanilla ice cream.

Recipe Notes

Note 1: Berries: Wyman's® Triple Berry Blend, including wild blueberries, blackberries, and raspberries is our favorite for this pie. If using fresh berries, equally mix blueberries, blackberries, and raspberries.

Note 2: Lattice crust instructions 

• Roll out: On a lightly floured surface, roll the crust into a circle 1-2 inches larger than the pie pan.
• Cut strips: Use a very sharp knife to cut strips of desired width.
• First layer: Place the longest strip in the center. Add shorter strips on either side, spaced evenly.
• Weave: Alternately fold back even and odd-numbered strips. Lay a strip perpendicular across the pie. Unfold the folded strips over this new strip.
• Repeat weaving: Continue weaving until the pie is fully covered.
• Trim and seal: Trim excess dough. Pinch the lattice top and bottom crusts together, crimping the edges.

Note 3: Crimping: To crimp the edges of a pie crust, pinch the dough (from the top and bottom crusts) between your thumb and forefinger around the rim of the pie pan, forming a consistent, wavy pattern.

Nutrition information includes the two crusts, but is approximate, since crust ingredients could vary.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 73g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 202mg | Potassium: 132mg | Fiber: 5g | Sugar: 37g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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