Easy Berry Pie

5 from 11 votes

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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!

A slice of easy berry pie on a white plate

Easy Berry Pie

This Easy Berry Pie is… well, so easy! 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 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!

This is a recipe I make again and again, and I recommend it to new bakers. It is a perfect recipe to ease into the art of pie making. My family loves it. It makes the whole house smell good while it is baking in the oven. Who knew it could be so simple to throw together a pie for dessert?

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

Tips for a delicious Berry Pie

  • Let’s start with the crust. You can use our flaky recipe for the Perfect Pie Crust. It turns out beautifully every time and is not as hard to make as you think. However, if you want to keep things simple, use a store bought pie crust. There are some tasty options in the refrigerated section of your grocery store. The Pillsbury Pie Crusts that come in the tube work great.
  • Then head to the freezer section and buy the berries. This is an easy recipe for berry pie, after all. It doesn’t get easier than refrigerated pie crusts and frozen berries!
  • Be sure to buy frozen berries without added sugar or it will taste too sweet.
  • This pie is even more tasty when served with vanilla ice cream or whipped topping.

How to Store a Berry Pie

A Berry Pie is best stored at room temperature. Do not cover the pie. Plastic wrap or foil bring moisture into the crust, making it soggy. You’ll want to finish this pie within a week.

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

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How to Make Easy Berry Pie

A full berry pie and a sliced piece of berry pie

Easy Berry Pie

5 from 11 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


  • 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


  • 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.


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.

More about Echo Blickenstaff

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How many stars would you give this recipe?


  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.

    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!