Mixed Berry Pie
This easy-to-make mixed berry pie is bursting with fruit flavor and wrapped in a tender flaky pie crust. It’s made from scratch with only 8 ingredients and takes less than an hour to make from start to finish!
This summer has been amazing for fresh fruit. The harvest has been plentiful and the berries are super sweet. I’ve been enjoying my fair share of tasty ripe berries and it’s a perfect time to load up on those fruit pies.
Why this recipe is so great:
- The pie crust is only 4 ingredients. You don’t need a food processor or pastry cutter, and there is no chilling required. You just mix, knead, and roll. And in less than 10 minutes, it’s ready to be filled and baked.
- A tasty 5-ingredient filling with no pre-cooking required. All you need is flour, sugar, cinnamon, nutmeg, and your mixed berries of choice to make this perfect pie filling. There is no cornstarch required because flour is used as the thickener and there is just enough flour so that the filling holds together beautifully without being too thick.
- You can enjoy this mixed berry pie all year round by using fresh or frozen berries. Even when fresh berries are out of season, you can still enjoy this pie by using frozen berries. Just add 2 more tablespoons of flour and extend the baking time.
How to make mixed berry pie:
- You start by preparing your pie crust. So in a large bowl, whisk together some flour and salt. Make a well in the center. Add in the milk and vegetable oil.
- Stir the mixture together. Then transfer the dough onto a sheet of wax paper.
- Gently knead it into a ball and divide into two parts. Roll each part in between two sheets of wax paper.
- Fit one piece into your pie plate. Set the other aside for the top crust.
- In another large bowl, toss together your berries, sugar, flour, cinnamon, and nutmeg. Spoon the filling mixture into your pie plate.
- Top with the second pie crust. Seal and crimp the edges. Cut a few slits in the top crust for ventilation and bake for 45 minutes.
- Working with this pie crust is like playing with Playdoh. The texture of this pastry dough is different from most other pie crusts in that it’s a bit fragile and crumbly. However, that delicate texture is what makes this pie crust so tender and flaky, so it’s well worth it. When handling this pie crust, it might crack or break, but not to worry, just pinch and seal and patch it up as if you’re playing with Playdoh. This pie crust is very forgiving and easy to work within that sense.
- Using frozen berries. If you are using frozen berries, do not thaw – use straight from frozen. Add 2 extra tablespoons of flour for thickening to compensate for the extra moisture from the freezer and extend the baking time. Loosely cover the pie with foil if the crust starts to brown too quickly before the filling is done.
- How to tell when the pie is done. The best way to tell when most fruit pies are done is when the crust is golden brown AND the filling is bubbling.
What are the best kinds of berries to use in a pie?
You can use any kind of berries you wish. There is no wrong answer here. If this is your first time making a mixed berry pie, start with your top 3 favorite berries. My favorites are strawberries, blueberries, and raspberries, which is what I used in this recipe.
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This easy-to-make mixed berry pie is bursting with fruit flavor and wrapped in a tender flaky pie crust.
- 3 cups (375g) all-purpose flour
- 1 tsp (5g) salt
- ¾ cup (188ml) vegetable oil
- ⅓ cup (83ml) milk plus 1–2 tbsp extra if needed (any kind, dairy or non-dairy works)
- 3/4 cup (150g) sugar
- 1/2 cup (62g) all-purpose flour
- 1/2 tsp (2.5ml) ground cinnamon
- 1/4 tsp (1.25ml) ground nutmeg
- 5 cups (750g) mixed berries, fresh or frozen (I used strawberries, blueberries, and raspberries) See tips below on using frozen berries.**
- Preheat oven to 425F and position rack to lower third of oven.
- Sift the flour twice, then whisk in the salt and create a little well.
- Pour in the oil, then milk and stir everything together.
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper. Dampen the work area with a wet cloth or paper towel to prevent the wax paper from slipping.
- Divide into two parts. Roll each part out in between 2 sheets of wax paper to about 11″ in diameter.
- Fit one piece into a 9″ pie plate by placing your hand underneath the wax paper and quickly flip the crust over and onto your pie plate. Fit it in with the wax paper, then carefully remove the wax paper and fix any cracks or tears by pinching and sealing the dough.
- Toss the berries, flour, sugar, cinnamon, and nutmeg together. Spoon the filling mixture into the pie.
- Place the second pie crust on top. Remove the wax paper. Seal and crimp the edges. Cut a few slits for ventilation.
- Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble. Cover the edges with foil if it starts to brown too quickly.
- Let cool for 2 hours before serving.
Leftovers can be covered up and stored at room temperature for 2-3 days or in the fridge for up to 5 days.
**If you are using frozen berries, do not thaw – use straight from frozen. Add 2 extra tablespoons of flour for thickening to compensate for the extra moisture from the freezer and extend the baking time. Loosely cover the pie with foil if the crust starts to brown too quickly before the filling is done.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: mixed berry pie, triple berry pie, easy fruit pie recipe