Mixed Berry Pie Recipe: Homemade Rustic Summer Fruit Tart

This mixed berry pie multiplies the flavor by using three kinds of berries. The filling is juicy and sweet without becoming runny, and you can make it year-round with fresh or frozen fruit.

If good things come in threes, this triple-berry pie deserves a spot on your baking list. Strawberries, blueberries and raspberries combine to create a filling that’s sweet, slightly tart, and wonderfully juicy, all wrapped in golden, flaky pastry. It’s ideal with fresh summer berries, but the recipe also includes an easy method for using frozen fruit.

Mixed Berry Pie Recipe

The filling uses only a few simple ingredients:

• blueberries
• strawberries
• raspberries
• sugar
• cornstarch
• lemon juice
• and a touch of cinnamon

Cornstarch thickens the filling while lemon juice and cinnamon brighten the flavors. Because different berries release varying amounts of liquid, you may need to adjust the thickener slightly depending on the fruit proportions.

Toss the berries with the sugar, cornstarch, lemon juice and cinnamon, then let the mixture sit about 15–20 minutes. This resting time helps the fruit release its juices and develop flavor before it goes into the crust.

This pie uses a double crust — one for the bottom and one for a lattice or full top crust. After rolling out and fitting the bottom crust into your pie plate, brush it lightly with an egg wash. The egg wash creates a seal between the dough and the filling so the bottom crust stays crisper.

Spoon the berry mixture into the prepared shell using a slotted spoon, taking care not to pour in the juices collected at the bottom of the bowl. Keeping excess liquid out of the pie helps prevent a soupy filling.

Top the pie with a lattice or a full second crust. If you choose a full crust, be sure to cut a few slits or a central hole to allow steam to escape while baking.

Mixed Berry Pie with Frozen Berries

Using frozen berries works well; the technique is slightly different:

1. Combine the frozen berries with the sugar, cornstarch, lemon juice and cinnamon in a large pot, stirring so the ingredients coat the fruit evenly.
2. Heat over low–medium heat, stirring occasionally.
3. The fruit will release juice, and the mixture will begin to thicken.
4. Bring to a gentle simmer and cook 10–15 minutes, until thickened.
5. Remove from heat and cool thoroughly before filling the pie shell.
6. Assemble and bake the pie as directed below.

For more fruit pies, try other berry pie variations such as strawberry, blueberry, or blackberry pie.