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This Easy Berry Pie is full of plump, juicy blackberries, blueberries, and raspberries and tastes delicious with a scoop of vanilla ice cream. A perfect pie recipe for any occasion!
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This Easy Berry Pie is… well, so easy! It’s a recipe I make again and again, and I recommend it to new bakers. The triple berry pie is a perfect recipe to ease into the art of making pies. My family loves it. It makes the whole house smell good while it is baking in the oven and the berry flavors combine beautifully. Who knew this berry pie recipe would be so simple to throw together a pie for dessert?
Ingredients in Berry Pie
One of the things I love most about this recipe is that it uses frozen berries. This makes it possible to enjoy a delicious berry pie anytime of the year. The natural juices that come from the berries as they thaw provide all of the moisture needed for the glaze in the pie filling. The filling sets up so well and stays inside the first cut piece of pie and doesn’t spill out onto the plate. I hate it when that happens! So here’s all you need to get started:
- Pie dough crusts – more on pie crust in a bit, but you can find good tasting frozen pie crusts at the grocery store. Or make your own with our simple Perfect Pie Crust recipe.
- Blackberries – about one and a half cups. You can use boysenberries too.
- Blueberries – Make sure to buy frozen berries without added sugar in them or the pie could taste too sweet.
- Raspberries – again, I like using frozen for this pie.
- Sugar – white, granulated sugar
- Cornstarch – this will help thicken the luscious pie filling
Tips for the Pie Crust
If you’ve followed our recipe for the Perfect Pie Crust you know it turns out flaky and beautiful every time! This is because of just a few simple steps we follow:
- First, sift the flour, salt, baking powder, and sugar together.
- Next, “cut” or crumble part of the shortening or cold butter into the flour mixture. You can use a pastry blender or even your fingers, but make sure your shortening or butter is really cold.
- Once the mixture is crumbly, add the rest of the shortening.
- Work the fat into the flour mixture until it has formed about pea sized crumbles.
- After you add the wet ingredients, DO NOT over mix. Handle the dough as little as possible. No kneading! You want it to just be able to hold together before using a rolling pin to roll the dough on a lightly floured surface.
If you want to skip this part and use store bought crusts, do it! There are several tasty options in the refrigerated section of your grocery store. The Pillsbury Pie Crusts that come in the tube work great! Or find frozen pie crusts in the freezer section. Place the bottom crust in a 9-inch pie dish, add the filling, then add the top crust to the pie pan. You can crimp the edges, cut a strip of dough for a lattice look, or sprinkle a little bit of sugar on top of the crust.
Frequently Asked Questions about Berry Pie
Use a mixture of cornstarch and cold water to thicken the pie filling. Cornstarch will give the filling a nice shiny look.
Cornstarch has twice the thickening power of flour, so you won’t need as much. Cornstarch also makes the filling glossy. Flour also thickens great but leaves more of a matte finish.
A Berry Pie is actually best stored at ROOM TEMPERATURE. Don’t cover the pie, either. Plastic wrap or foil trap moisture in the crust, making it soggy. It’ll stay good on the counter for about five days.
Read More: 33+ Easy Dessert Ideas
More Tasty Pie Recipes
- Dutch Apple Pie
- Coconut Cream Pie
- Lemon Meringue Pie
- Island Pecan Pie
- Traditional Homemade Apple Pie
- Easy Key Lime Pie
Easy Berry Pie
- Preheat oven to 375 degrees. Measure out berries into a large bowl to thaw. This usually takes about 20 minutes or so. Do not rinse the berries in water or drain the juice from the berries as they thaw.
- In a separate bowl, mix sugar, cornstarch, and salt.
- Pour on top of thawed berries and mix well. The berry/sugar mixture will be thick.
- Place one pie dough crust in the bottom of a 9 inch pie dish.
- Spread berry mixture evenly in the pie crust.
- Add the top crust. Cut slits in the top crust or use cookie cutters to decorate. Press pie edge with a fork to seal the top and bottom crusts together.
- Bake for 45-55 minutes or until crusts turn a golden brown. Use a pie crust shield if the edge is browning too fast.