This Berry Pie Recipe features a buttery, flaky homemade crust and a delicious frozen triple-berry filling, making it the perfect treat year-round!
author’s note
My Dad’s Favorite Berry Pie (And Now Mine Too)!
Is there anything better than a warm berry pie with a scoop of ice cream melting on top? This has always been one of my family’s favorites, especially my dad’s. Growing up, I remember him always going back for another slice.
When I started making my own version, I wanted it to be a pie I could bake year-round, whether I had fresh berries in the summer or frozen ones in the middle of winter. Frozen berries bake up just as nicely as fresh, and the filling turns out perfectly juicy with that sweet-tart flavor I love.
It’s simple, delicious, and always best served warm with ice cream.
Berry Pie Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Frozen Mixed Berries | Wyman’s® Triple Berry Blend is my fave. For fresh berries, mix equal portions of blueberries, blackberries, and raspberries. |
| Granulated Sugar | Taste the berries first and adjust sweetness as needed. |
| Lemon Juice | Fresh is best, but bottled works in a pinch. You can also swap for orange juice. |
| Cornstarch | Fully dissolve before adding to prevent lumps. |
| Unsalted Butter | Salted butter works—just skip the added salt. |
| Vanilla Extract | Vanilla bean paste gives a stronger flavor if you have it. |
| Homemade or Store-Bought Pie Crusts | Use your favorite recipe or pre-rolled crusts to save time. Keep them cold before baking for best results. |
| Egg + Milk (Egg Wash) | Creates a golden crust. If you’re out of eggs, brush with cream or milk and sprinkle coarse sugar on top. |
How To Make Berry Pie Recipe
- 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.
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.
Storage
Berry Pie Recipe Leftovers?
- Cool: Let the pie cool completely.
- Room temperature: Cover loosely, and store for up to two days.
- Refrigerate: For up to four days, cover tightly.
- Freeze: Wrap well, and freeze for up to four months. Thaw in fridge.
- Reheat: Optional, in an oven at 350°F until warm.
More Pie Recipes:
Berry Pie Recipe
Equipment
- Deep dish pie pan 9-inch
Ingredients
- 2 homemade pie crusts or store-bought crusts
- 7-1/2 cups frozen mixed berries see note 1
- 1 cup granulated sugar plus more to taste
- 1/8 teaspoon salt
- 2 teaspoons fresh lemon juice optional
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg for egg wash
- 1 tablespoon milk for egg wash
- White sparkling sugar optional, for topping
- Vanilla bean ice cream or whipped cream, for serving
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!
- 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.
- Remove 1/3 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.
- 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.
- 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).
- Combine egg and milk. Brush over the crust (you won’t use it all) and sprinkle with coarse (or regular) sugar.
- 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 pie with fresh whipped cream or vanilla ice cream.
Recipe Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Berry Pie Recipe FAQs
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.
To avoid a soggy crust, always use a cooled filling. Let the berry mixture cool completely before adding it to the pie crust.
Yes, frozen berries are great for pies. Use them straight from the freezer — no need to thaw!
1. Roll out: On a floured surface, roll crust larger than the pie pan.
2. Cut strips: Use a sharp knife to cut desired-width strips.
3. First layer: Place the longest strip in the center, and add shorter ones evenly on the sides.
4. Weave: Fold back alternating strip; lay one across; unfold over it.
5. Repeat weaving: Continue until Berry Pie is covered.
6. Trim and seal: Trim excess, pinch and crimp edges together.
Followed the recipe using the frozen mixed fruit the only change I made was the lattice top crust. That was an epic fail so I just used a top crust. The pie was so good! We also had to add our favorite vanilla ice cream on the side, omg!!! I like my pie slightly warm but enjoyed at room temperature. I will make this again.
Yay! I’m so thrilled to hear this! Thanks Carol!
OMG, I made this a absolutely delicious pie. I used frozen mixed berries and followed the recipe exactly. The taste is ever so good!!! And of course had to serve a slice with
my favorite vanilla ice cream. I willbe making this again.
Delish! So thrilled this was a hit! There really is nothing better than berry pie and vanilla ice cream!
This is the best cake recipe ever The texture is super moist, soft and 5 star rating The taste is buttery and made with very ripe bananas and spices, giving it the best flavor!
I am so happy to hear this! Thank you so much! 🙂
This amazing berry pie is a great choice for any season and tastes warm, especially with a dollop of ice cream.