Enjoy summer fruits in a delightful pie. This mixed berry pie is amazing! The flaky crust is filled with a perfectly thickened mix of sweet and tart berries.

Mixed berry pie: a must-try recipe to enhance your dessert selection, especially alongside richer options.

It’s both sweet and tangy, and you can use fresh or frozen berries!


The challenge in making homemade pie is thickening the filling properly, so it doesn’t turn into a watery mess when you slice and serve it!

This mixed berry pie filling thickens perfectly during baking, no pre-cooking is required!

Mixed berry pie filling:

  • Fresh or frozen mixed berries (I use a frozen triple berry blend with raspberries, blackberries, and blueberries) – 5 1/2 cups
  • Granulated sugar – 1 cup
  • Cornstarch – ¼ cup
  • Lemon juice – 1 tbsp
Use this cornstarch amount for ideal pie thickness when cooling. For a slightly warm pie, add 5 tablespoons more cornstarch. Ensure the pie bakes sufficiently to avoid a starchy taste and runny filling.


A lattice top looks beautiful on this mixed berry pie. You can choose a fully covered top crust, but remember to create some vents in it.

For a lattice top crust:

  • Roll the pie dough, then cut strips ¼ to ½ inch wide.
  • Arrange strips vertically on the pie, with gaps in between.
  • Fold every second strip and position another pie crust strip across them.
  • Fold down the strips.
  • Raise the strips under the perpendicular one, then add another perpendicular strip.
  • Fold down the strips.
  • Continue the pattern until the lattice top is finished.

Trim pie edges to 1/2-inch, fold the bottom crust over strips, and gently press around the pie.

Flute the edges.

Stand back.

Admire your beautiful unbaked pie. Wow! 😍

Now, brush the top with an egg wash for a shinier, golden crust.


I must emphasize the importance of baking the mixed berry pie adequately!

Simply bake it longer than you expect.

Monitor the pie for 45-60 minutes. If the edges or top brown too fast, cover with foil or a pie crust shield to safeguard the crust during baking.

In my oven, the pie takes 75-80 minutes to bake properly for a thick, syrupy filling. If it bubbles but remains thin, it requires more baking time.

Monitor cooking time as it varies with your oven. Check frequently, preferably through the oven window, to retain heat.


I understand the popularity of warm berries and apple pie among pie enthusiasts worldwide. I enjoy it as well.

But this pie benefits greatly from cooling completely so let the pie cool fully for the filling to thicken perfectly. If you desire a warm pie feeling, microwave pie slices for a short period of time.

If you want to serve the pie warm, adjust the cornstarch in the recipe notes.

If your pie filling is too thin, it may need more baking time, extra cooling time, or a bit more cornstarch.


This mixed berry pie is incredibly easy and delicious.

No need to pre-bake the crust or pre-cook the filling. It’s a beautiful and tasty treat.

You can even add a few huckleberries for extra flair. Enjoy baking this pie, I hope you adore it! 💗


What is the best thickener for fruit pies?

Your choice depends on your filling. Options: flour, cornstarch, tapioca. Berries release lots of liquid when mixed with sugar. So, in this recipe, go for cornstarch. It absorbs and thickens the extra juices well.

How do you keep a pie crust bottom from getting soggy?

To prevent a soggy pie crust, use this method:
Line a baking sheet with foil and place it on the bottom oven rack while preheating.
When you’re ready to bake the pie, put it directly on the hot sheet pan and bake for 10 minutes.
Afterward, move the pie to a higher oven rack and follow the remaining baking instructions.

Can you bake pie with frozen berries?

Yes, you can use frozen berries for pie when fresh ones aren’t around. Frozen berries can even enhance the flavor. No need to thaw, just let them sit briefly before using. For Cherry Berry Pie, skip raspberries and blackberries. Mix strawberries, 2 cups of pitted fresh tart cherries, and lemon juice with blueberries. Follow the recipe as instructed.




Enjoy summer fruits in a delightful pie. This mixed berry pie is amazing! The flaky crust is filled with a perfectly thickened mix of sweet and tart berries.
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours
Course Dessert
Cuisine American, European
Servings 8
Calories 364 kcal


  • 2 Unbaked pie crusts (see note)
  • 5 ½ cups Fresh or frozen triple berry blend (raspberries, blackberries, blueberries)
  • 1 cup Granulated sugar
  • 4 tbsp Cornstarch (see note!)
  • 1 tbsp Lemon juice
  • Pinch of salt
  • 1 Large egg, for egg wash (optional)


  • Preheat the oven to 375°F.
  • Roll out the bottom pie crust, then place it in the pie pan, gently pushing it into the rim without stretching it. Leaving a 1/2-inch excess, trim the edge.
  • In a big bowl, place the berries. If they're frozen, allow them to sit at room temperature for 5-10 minutes to slightly thaw (this helps the sugar and cornstarch mix well for proper thickening while baking).
  • Mix sugar, cornstarch, lemon juice, and salt with berries, stirring gently to coat evenly and avoid dry spots.
  • Scrape the filling into the pie plate and spread evenly.
  • Roll out the top crust, cut into strips for lattice. Lay strips vertically on pie, leave space. Fold every other strip, add more perpendicular. Fold down strips. Lift the strips, add a perpendicular one, fold down, repeat for lattice top (view pictures).
  • Trim strips to match bottom pie crust. Fold and press over pie edge. Create a fluted edge.
  • Put the pie on a foil-lined baking sheet. Bake for 75-90 minutes until the pie bubbles throughout. Check at 60-65 minutes, loosely cover with foil if it browns too fast. Cook sufficiently for proper filling thickness. The bubbles under the crust should be thick and syrupy, not thin and runny.
  • Take the pie out of the oven and allow it to cool for a minimum of 2-3 hours. For the best results, let the pie cool entirely. You can reheat slices briefly in the microwave if needed.


Pie Crust Recipe: I use both a flaky pie crust and a sour cream pie crust, both great options for this recipe. You can also use your preferred homemade or store-bought pie crust.
Cornstarch: I recommend 4 tablespoons (1/4 cup) of cornstarch for this recipe. If the pie fully cools, the filling will set perfectly. If you plan to serve the pie warm, use 5 tablespoons of cornstarch, but ensure you bake it long enough. If not, the filling may taste starchy and remain runny. You can substitute 1/3 cup of tapioca flour for the cornstarch.
Runny Filling: If your pie filling is runny when serving, it might need more baking time, additional cooling time, or a bit more cornstarch in the filling.

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