Fruit pies come in various flavors and this mixed berry pie makes the best of three different berries. Baked in an all-butter pastry crust and filled with a combination of raspberries, blackberries, and blueberries, it is thick, sweet, and delicious. This deep-dish, triple berry pie is bound to be one of your favorite pies.

A slice of pie being lifted with a pie server

Why This Recipe Works:

It is as easy as pie ? to make, even easier if you use pre-made pastry. We used a “from scratch”— all butter pie crust and filled it with the perfect balance of sweet, ripe berries.

Baking the pie at a higher temperature for the first 15 minutes will set the bottom crust and prevent a soggy bottom.
You can use fresh, sweet, seasonal fruit or frozen fruit (you just need a tad more thickener if you use frozen fruit).
This is a great dessert to make in advance.
Everybody loves pie!

A slice of berry pie on a serving plate.

The Ingredients

Our all-butter pie crust is easy and makes a great choice for fruit pie, but you can use a pre-made pie crust or even a graham cracker crust (for the bottom).

Here are the ingredients for our mixed berry pie. Please scroll to the printable recipe card at the page bottom for the full measurements and instructions:

Double crust pastry. Use our recipe, a store-bought pastry, or our gluten-free pie crust.
Berries. Raspberries, blackberries, and blueberries. Raspberries are the juiciest of the three berries. You can use fresh or frozen.
Lemon juice. Fresh is best. Lemon juice adds a little tartness.
Sugar. Regular granulated white sugar.
Thickener. You can use either cornstarch, Instant Clear Jel, or Instant tapioca. These thickeners will make the fruit filling thick and jammy without masking the vibrant fruit flavor the way flour does.
Salt. To balance out the sweetness.
Butter. Adds richness to the juices.
Egg-white wash. Brushed on top of the crust for beautiful, crisp color.
Coarse white sugar. Adds a finishing sparkle to the pie.

How to Make This Triple Berry Pie:

A pie crust in the bottom of a pie dish.

Start by making the pie crust and let it chill in the fridge. Roll it out a bit larger than the pie plate so the excess can hang over the edges.

Sugar mixture being added to a dish of mixed berries.

Toss the berries with lemon juice, sugar, thickener, and salt in a large bowl.

Fresh blackberries, raspberries and blueberries mixed with sugar mixture and dotted with butter.

Roll out half of the pie dough and fit it in a deep dish pie plate. Add the berry mixture, then dot the top with butter.

Tip: If you use tapioca to thicken the pie, let the fruit mixture sit for several minutes to soften the tapioca pearls.

Roll the remaining pie dough and cover the pie. Crimp the edges, brush the top with an egg wash then sprinkle with sugar.

Knife cutting steam vents in an unbaked pie.

Cut vents in the top of the pie. Bake it at 450°F for the first 15 minutes, then reduce the heat to 375°F.

Tip: Place the pie on a foil or parchment paper-lined sheet pan to catch any juice that may drip and overflow. After the pie has partially baked and the crust rim is golden brown, cover just the edge with a pastry shield, so it doesn’t get too dark.

When the pie cools to room temperature, transfer it to the refrigerator and let it chill completely. Cold pie will slice better than a warm pie. The juices in warm fruit pies will be runny and don’t set up until the pie is cold.

If you want a warm serving, slice the pie and heat each slice for 10-15 seconds in the microwave.

Serve this mixed berry with a scoop of vanilla lavender ice cream or whipped cream.

Recipe Tips for the Best Results:

For a golden, crisp upper crust, brush with an egg white wash, cream, or milk.
Don’t forget to cut the vents in the upper crust before transferring it to the oven. Cut completely through the pastry. This allows the steam to escape and will prevent the gap between the crust and the fruit.
Do remember to reduce the oven temperature after the first 15 minutes of baking.
Baking the pie on the lower rack position and at a higher temperature for the first 15 minutes will help the pie crust get flaky and prevent the bottom crust from becoming soggy.
Bake the mixed berry pie until you see the juices bubbling from the vents.
For the pie crust, a wire pastry blender is a pie-makers best friend, but you can use a food processor if you prefer.

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Close up of a slice of pie being lifted with a pie server.

Mixed Berry Pie

This Mixed Berry Pie takes advantage of juicy berries and a flaky, all-butter pastry crust. It is filled with a combination of raspberries, blackberries, and blueberries and baked in a deep dish pie dish.

We have options to thicken the pie with cornstarch, tapioca, or instant clear jel (which is the best choice if you plan to freeze the pie).

You can use fresh or frozen fruit, however, read the notes if you use frozen fruit as you will need extra thickener. If you find fruit in the Farmer's market, you may need to add a bit of extra thickener since that fruit is often picked at its peak and tends to be juicier.

5 from 4 votes

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Prep Time: 20

Cook Time: 1

Additional Time: 45

Total Time: 2 5

Servings: Servings

Calories: 240kcal

Author: Pat Nyswonger

Ingredients

For the Crust:

3 cups all-purpose flour (360 grams)
1 teaspoon salt
1 teaspoon baking powder
2-½ sticks 20 tablespoons cold butter, cut into small cubes
6-8 tablespoons ice-cold water

For the Mixed Berry Pie Filling:

3 cups fresh raspberries 360 grams/12 oz.
3 cups fresh blackberries 410 grams/12 oz.
1-½ cups fresh blueberries 225 grams/7 oz.
Juice of 1 lemon
¾ cups 175 grams granulated sugar
⅓ cup instant clear jel or 6-1/2 tablespoons quick tapioca or 1/2 cup cornstarch
¼ teaspoon salt
1 tablespoon cold butter cut into small bits
Egg white mixed with 1 tablespoon water
1 tablespoon coarse finishing sugar

Instructions

For the Pastry Crust:

Mix the flour, salt and baking powder together in a large bowl. Add the butter and cut it in with a pastry blender until the mixture looks like cornmeal with pea-size pieces of butter.
Drizzle the water into the flour mixture a tablespoon at a time and stir after each addition. Test the consistency by squeezing a clump of dough together in your hands. If it holds its shape it is just right. If it is still crumbly and does not hold together easily, add another tablespoon or two of ice water until you can squeeze a handful and it holds together.
Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic film and refrigerate for at least 45 minutes.
Remove the dough from the refrigerator and let it rest at room temperature to soften up a little so the rolling will be easier.

For the Pie Filling:

Preheat the oven to 425°F
Add the berries to a large bowl. Drizzle the lemon juice over the berries and toss to combine.
In a small dish, add the sugar, clear jell (or use tapioca or cornstarch) and salt. Sprinkle the mixture over the fruit and gently fold together to coat well. (See notes if using tapioca).
Roll out one of the pastry disks for the bottom crust to a diameter of about 14 inches. Carefully fit the pastry into a 9-inch, deep-dish pie plate.
Spoon the fruit mixture into the pastry and dot with the butter bits.
Roll the remaining pastry disk for the upper crust a little larger than 14-inches. Cover the berry mixture with the pastry. Trim and crimp the pastry edges together and cut 4 vents to allow steam to escape. Brush the top with the egg wash and sprinkle coarse sugar over the top of the pie.
Set the pie on a parchment-lined sheet pan to catch any overflow drips and transfer the pie to the lower position of the oven.
Bake for 15 minutes at 425°F, then reduce the heat to 375°F and transfer the pie from the bottom rack to the middle rack. Bake for another 45-55 minutes or until the crust is golden and the berry juices are bubbling up through the vents. If the crust begins to darken too quickly, drape a piece of foil or parchment paper over the top.
Transfer the pie from the oven and let it cool completely before slicing it. Let it sit at room temperature for a couple of hours, then place it in the fridge until it is cold.

Notes

If you choose tapioca as the thickener, let the tossed fruit rest for 10-15 minutes before spooning it into the pastry-lined pie plate. This will give the tapioca time to soften before baking.
If you want to use frozen fruit to make the pie, add an additional 2 tablespoons of the thickener (either tapioca or instant clear jel).
Baking the pie at a higher temperature for the first 15 minutes will help the crust get flaky and prevent the bottom of the pie from getting soggy. Make sure you reduce the temperature after the first 15 minutes, or the pie will burn.
Venting the pie with several slits will allow the steam to escape as the pie bakes. It will also prevent the pie from developing a gap between the top crust and the filling.
Bake the pie until you see juices bubbling out of the vents. Sometimes a pie will need to bake a little longer than the time given in the recipe, especially if you start with frozen fruit.
If the rim of the crust begins to darken too quickly, cover it with a metal or silicone pie shield or strips of foil.
Let the pie cool completely before slicing. A freshly baked warm pie will be runny and not serve up nicely. Refrigerate the pie and cut cold slices. Warm each slice for 15 seconds in the microwave if you want a warm pie.