Easy Berry Pie

5 from 16 votes
25 Comments

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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!

A slice of easy berry pie on a white plate
Featured with this recipe
  1. Ingredients in Berry Pie
  2. Tips for the Pie Crust
  3. Frequently Asked Questions about Berry Pie
  4. More Tasty Pie Recipes
  5. Easy Berry Pie Recipe

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
  • Salt
Top view of a berry pie with a heart cut in the center of the crust

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: 

  1. First, sift the flour, salt, baking powder, and sugar together.
  2. 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.
  3. Once the mixture is crumbly, add the rest of the shortening.
  4. Work the fat into the flour mixture until it has formed about pea sized crumbles.
  5. 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

How do you thicken berry pie filling?

Use a mixture of cornstarch and cold water to thicken the pie filling. Cornstarch will give the filling a nice shiny look.

Is flour or cornstarch better for pie filling?

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.

How long does berry pie last in the fridge?

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

A full berry pie in a pie plate with a slice of pie next to it on a white plate

More Tasty Pie Recipes

A full berry pie and a sliced piece of berry pie

Easy Berry Pie

5 from 16 votes
Easy Berry Pie is full of plump, juicy blackberries, blueberries, and raspberries and tastes delicious with vanilla ice cream. An easy pie recipe for any occasion!
Prep Time 10 mins
Cook Time 45 mins
Thawing time for berries 20 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8

Video

Ingredients

  • 2 pie dough crusts store bought or homemade
  • 1 1/2 cups frozen blackberries frozen boysenberries can also be used
  • 1 1/4 cups frozen blueberries
  • 1 1/4 cups frozen raspberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt

Instructions

  • 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.
    A bowl filled with the berries to make Easy Berry Pie.
  • In a separate bowl, mix sugar, cornstarch, and salt.
    Sugar, cornstarch, and salt mixed in a bowl to make Easy Berry Pie.
  • Pour on top of thawed berries and mix well. The berry/sugar mixture will be thick.
    Ingredients mixed in a bowl for Easy Berry Pie.
  • Place one pie dough crust in the bottom of a 9 inch pie dish.
    Pie dough crust in the bottom of a 9-inch pie dish for Easy Berry Pie.
  • Spread berry mixture evenly in the pie crust.
    Berry mixture poured into pie crust for Easy Berry Pie.
  • 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.
    Top pie crust added to berry mixture for Easy Berry Pie.
  • Bake for 45-55 minutes or until crusts turn a golden brown. Use a pie crust shield if the edge is browning too fast.
    Baked Easy Berry Pie.

Notes

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.

Nutrition Information

Calories: 341kcalCarbohydrates: 57gProtein: 3gFat: 11gSaturated Fat: 3gSodium: 248mgPotassium: 131mgFiber: 4gSugar: 29gVitamin A: 70IUVitamin C: 13mgCalcium: 22mgIron: 1mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. 5 stars
    Beautiful pie. Looks tasty and perfectly flavored. I love fruity pies so I’m going to add this on my list to make this weekend. Thanks!

  2. 5 stars
    I’m new to pie baking so this is the perfect recipe for me! I love that in under an hour I can be enjoying delicious warm pie! Perfect Fall dessert!

  3. 5 stars
    This is nice and easy and I have frozen berries in my freezer from last summer. I used 2/3 marionberries and 1/3 boysenberries. I used a 9 1/2 ” glass pie plate that is about 2 ” tall. I used 1.5 times the recipe and it worked out great. I would definitely recommend this recipe.

  4. 5 stars
    We made this recipe and it was delicious! What I liked about is that it uses frozen berries and all the ingredients are easy to get. Thank you for sharing this well worth the effort to make!

  5. I am using fresh berries, 6 oz blueberry, raspberry and blackberry. Do I follow the same recipe as the frozen berry recipe?

    1. We typically use frozen berries in this recipe. The juices that you get when they are thawing help the filling get to the right texture. So, I’m not sure how it would work with fresh berries. Let us know how it works if you do try it!

  6. 5 stars
    Thank you for making a pie recipe that’s so easy to follow and completely not intimidating to try! You make me look like a rockstar in front of my family!!!

    1. I am using store bought crust and I have plenty. But similarly to Judy above I have a 10” glass pan. Should I double the filling?

      1. A 10 inch pie plate holds about 1/3 more filling than a 9 inch. So times the measurements by 1.3. Hope this helps!

  7. Oh do I need help!! Just made this pie and your crust. Still in the oven, used a 10″ glass pie pan. I doubled the crust recipe still did not have enough dough, should I have tripled for a 10″ pan? Thank you for responding.
    Judy

    1. It is surprising what a difference 1 inch makes when it comes to pie pans. It probably would be a good idea to triple the dough recipe next time if you want a full cover for the crust. If you don’t want to triple the recipe, you can use the remaining dough and do something decorative on the top – use cookie cutouts to make some heart shapes or make a lattice top. The berry filling sets up really well and doesn’t require a top, it just looks nicer with one – and tastes good too.

  8. 5 stars
    I’m getting a new fridge so wanting to clean out the freezer, I used frozen crusts, approx. 5 cups total of mixed boysenberries, blueberries and cranberries. I chopped the frozen cranberries in the food processor first. Added a bit of grated ginger root and a dash of cinnamon.
    It turned out perfect! The consistency is firm and not runny, and it’s not too sweet or too tart. Will be making more of these.

  9. Can you substitute blackberries, boysenberries, raspberries or a combination of any of the three for blueberries?

    1. I recommend using fresh strawberries if you are making a strawberry pie. If you are looking for a fast way to do it, you can buy a pre-made glaze found in the produce section of most grocery stores. Good luck!