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This Berry Pie bakes up juicy, sliceable, and beautifully bubbling. It is loaded with blackberries, blueberries, and raspberries, and it tastes incredible with a scoop of vanilla ice cream. If you want a no fuss dessert that impresses every time, this pie is it.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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!” – Beth
“Easy, yummy. We all enjoyed it. Thank you!” – Heidi
“This pie was amazing. We were testing for Thanksgiving and are definitely going to make it again.” – Laura
Why I Love This Pie
I make this Berry Pie again and again because it is truly simple and always turns out. The triple berry filling perfumes the whole house while it bakes, and the flavors blend into that classic sweet tart bite I love. I also love that it uses frozen berries so I can bake it any time of year without hunting for perfect produce. As the berries thaw, they release juices that create a glossy filling that sets nicely. The first slice holds up and does not spill across the plate, which makes me very happy.
What to serve with it:
- Vanilla ice cream or lightly sweetened whipped cream
- A drizzle of lemon curd for a bright finish
- A glass of hot cocoa for cozy contrast
🩷 Echo
Ingredients You’ll Need
- Crust – our Perfect Homemade Pie Crust for the best flavor and texture. Or use double crust refrigerated rounds or frozen shells for speed.
- Blackberries – frozen works best for consistent texture and deep color. Boysenberries also work.
- Blueberries – choose unsweetened frozen berries so the filling does not turn overly sweet.
- Raspberries – frozen raspberries bring bright flavor and that gorgeous ruby hue.
- Sugar – granulated sugar balances tart berries and helps them release juices evenly.
- Cornstarch – thickens the filling so slices hold together without being gummy.
- Salt – a tiny pinch sharpens the berry flavor.
- Egg wash or water – optional for sealing and shining the crust.
Ingredient Additions and Substitutions
- Mixed berries: swap equal amounts of cherries, strawberries, or boysenberries if needed. You can also use an already mixed bag of frozen berries.
- Citrus: add 1 to 2 teaspoons lemon zest for extra brightness.
- Warm spice: a pinch of cinnamon or cardamom adds cozy depth.
- Sweetener: replace part of the sugar with brown sugar for a hint of caramel.
- Thickener: instant tapioca works well. Use about the same volume as cornstarch and rest the filling 10 minutes before baking.
- Gluten free: use a gluten free pie crust.
How to Make Berry Pie
- Measure the frozen berries into a large bowl and let them thaw about 20 minutes. Do not rinse and do not drain the juices.
- In a separate bowl stir together sugar, cornstarch, and salt until no lumps remain.
- Sprinkle the sugar mixture over the berries and fold until evenly coated and glossy.
- Fit one crust into a 9 inch pie dish.
- Spoon in the berry filling. Top with the second crust, cut a few vents or make a lattice. Seal and crimp the edges. Brush with water or egg wash if you like.
- Bake at 375°F for 45 to 55 minutes until the crust is golden and the filling is bubbling in the center. Shield the edges if they brown too quickly. Cool before slicing.
Homemade Pie Crust
If you have followed our recipe for the Perfect Pie Crust you know it turns out flaky and beautiful every time!
- Combine – Sift the flour, salt, baking powder, and sugar together.
- Crumble – 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.
- Do not over-mix – 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.
- A crumble topping is also delicious on this pie. We use the recipe for crumb topping on our Dutch Apple Pie. It is a simple topping to make using all purpose flour, butter, and sugar.
Recipe Tips
- Do not drain the berries the natural juices create the perfect syrupy filling.
- Keep the crust cold a chilled crust bakes flakier and browns better.
- Vent the top slits or a lattice let steam escape so the crust stays crisp.
- Check for bubbles look for slow bubbles in the center which tells you the thickener has activated.
- Protect the edges use a crust shield or foil if the rim browns faster than the center.
- Let it set cooling gives you clean slices that hold together.
Frequently Asked Questions
To help avoid this berry pie from being soggy it is best to brush or wet the surface of the unbaked crust with water or a beaten egg wash mixture. Then add the filling and do it again on the top crust. The moisture from the egg or water will be a barrier over the crust and provide a layer of protection.
For this recipe, you do not need to prebake the pie crust before adding the berry filling. If you feel more comfortable prebaking that will be great too. It will ensure your pie crust is golden brown, crisp, and buttery flavor!
Cornstarch thickens beautifully and makes the filling glossy. Flour works but gives a more matte look. Tapioca is another great option.
Yes. If your fresh berries are very juicy, add 1 extra teaspoon cornstarch.
It likely needed more time in the oven or on the counter. Bake until the center bubbles and let the pie cool at least 2 hours.
Make Ahead and Storage
- Make ahead assemble the pie and refrigerate for up to 24 hours before baking, or freeze the unbaked pie on a sheet pan until firm, then wrap well and freeze up to 2 months. Bake from frozen and add 10 to 15 minutes.
- After baking the pie is best stored at room temperature without covering. Covering traps steam and softens the crust. It keeps well on the counter for about 5 days.
- To rewarm heat slices in the microwave in short bursts, or warm the whole pie in a 300°F oven until heated through.
More Tasty Pie Recipes
This Berry Pie is beginner friendly, bakes up reliably, and tastes like a celebration. If you make it, I would love to hear how it went. Rate the recipe, leave a comment, and share your tweaks so others can try them too. 🍓🫐🩷
Best Berry Pie
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.
- 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 the berry mixture evenly in the pie crust.
- Add the top crust. Cut slits in the top crust or use cookie cutters to decorate. Press the 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 and the fruit filling is bubbling. Use a pie crust shield if the edge is browning too fast.
Notes
- Keep crust cold for flakiness.
- Look for slow bubbles in the center to confirm the filling has thickened.
- Shield edges if they brown quickly.
- Cooling is key for tidy slices.
- Use unsweetened frozen berries for best balance.
- Lemon zest or a pinch of cinnamon is a nice addition.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
Thank you for this easy to use recipe. I’m going to make it for Christmas. I have two questions. Can I use monk fruit instead of the sugar or do you recommend something else? And I’m going to be using a gluten-free pie crust from Whole Foods. Any tips on that?
For the monk fruit: YES, but the taste won’t be the same. If using a GF pie crust, be sure to just follow the instructions on the package of the pie crust you are using. I can’t say how the WF pie crust is so I can’t speak to its flavor or texture. If you have had success with it before I don’t see why it wouldn’t work. Hope this helps!
Really good flavor. Not too sweet, but very very watery. May have been the brand of berries I used.
I put in 1/3 Cup of cornstarch per pie and they still turned out soupy. I really think if using frozen berries you need to cook first and cool. Then you would know the set amount and have the ability to correct .After that assemble the lattice top and bake without it failing to set up. Lesson learned the hard way.
This is one the whole family will love
Great with crumble oatmeal on top
Follow “mostly” exactly. (I use less sugar) Cooks perfect in my Emeril convection oven on the pastry setting-just need to adjust auto time. I tried the egg wash on the bottom of the crush before adding berries and it was perfect!!!!!! Brush a little on the top too because I love crunchy crust. Bookmarked this recipe <3 My in-laws loves it. Remade for Father’s Day for my husband. He was so excited. First time I did the heart cut out and slits, second time the lattice look. So easy, my three year old helped.
I’d like to know if you can use fresh berries and would the amount be the same?
Thank you
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!
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!
Easy, yummy. We all enjoyed it. Thank you!
Would a frozen pie crust for base and frozen filo for top work?
I think so! Let me know how it goes if you try it!
Yes ,I did,worked out great
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.
This pie was amazing. We were testing for thanksgiving and definetely going to make it again.
I loved this pie! It has such a perfectly intense berry flavor. This is a keeper!
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!
I am using fresh berries, 6 oz blueberry, raspberry and blackberry. Do I follow the same recipe as the frozen berry recipe?
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!
I prefer using fresh berries too. I just am worried that it will be too runny. Not sure if there is enough thickener in it.
This is such a gorgeous and delicious pie! I loved it!
Had a lot of frozen berries in the freezer so decided to make this pie. Soooo good! Turned out beautiful!
Thank you! I’m so happy you liked it! 🙂
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!!!
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?
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!
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
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.
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.
Can you substitute blackberries, boysenberries, raspberries or a combination of any of the three for blueberries?
Absolutely! That would be crazy delicious!
I just need to know how to make a strawberry pie a fast way to make a creme strawberry pie
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!