This Mixed Berry Pie uses a frozen blend of raspberries, blackberries, and blueberries which is perfect when fresh berries are out of season. No need to cook the filling ahead of time. Simply fill and bake. Enjoy this pie for the holidays or any day of the year!
My friend Holly has been really wanting to learn how to master pie crust, so I had her over for a fun one-on-one pie class, which I used as an excuse to re-do some of my favorite pies that I made when I first started this blog.
The original photo of this frozen mixed berry pie (in a red gingerbread man pie plate) was taken at my mom’s house during Christmas time with my point and shoot camera and several random items on the counter in the background, haha. I’m not sure why it’s taken me so long to re-photograph this pie because we do make it at least yearly.
I’ve decided to edit the recipe to make this frozen berry pie with berries straight from the freezer, instead of thawing the berries ahead of time (and draining any juice, etc.). It seems like many of those who have stumbled upon the recipe have requested it that way.
This frozen mixed berry pie is simple and pleasing. The fruit is really delicious and perfectly sweet sandwiched between my perfect pie crust recipe. Plus, I have a tutorial for the lattice crust so you can make a beautiful pie from scratch! I think everyone should master baking pies. It’s one of the best desserts!
Frozen Mixed Berry Pie
Ingredients
- Pie Dough - for bottom and top crusts
- 4 cups frozen berry blend (blackberries, raspberries, and blueberries)
- 3/4 to 1 cup granulated sugar (depending on desired sweetness)
- 1/3 cup cornstarch
Other Ingredients:
- egg wash (1 egg whisked, for brushing the crust)
- extra sugar (granulated or coarse sugar for sprinkling on top)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare pie crust. Divide dough in half. Roll one half into a circle and fill a standard 9-inch pie plate. Cut off edges and discard.
- Measure berries into a large bowl, being as level as possible. Toss with sugar and cornstarch. [NOTE: Too many berries will create extra liquid that may spill over while baking, and may result in a loose, rather than thickened, filling.]
- Empty berries into the prepared pie crust, distributing the cornstarch-sugar mixture as evenly as possible. (Optional: Let berries macerate for 5-10 minutes to release some juices and dissolve some of the cornstarch-sugar mixture.)
- Roll the other half of the pie dough out. Cut strips for a lattice top or leave whole. Brush egg wash on the edges of the pie crust and attach the top crust to the bottom crust. Cut off any excess dough and crimp edges, if desired. Cut slits into the center of the crust if it's whole, not latticed.
- Brush the top of the pie crust with egg wash and sprinkle with extra sugar.
- Bake at 350 degrees Fahrenheit for 1 hr 15 min or until the crust on top is nice and golden brown and the filling is bubbling in the center. Cover with foil if crust browns before filling bubbles. (TIP: Place a tray covered in foil on the rack underneath the pie to catch any possible spills.)
Recipe Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
*Originally published 12/27/11. Post and photos updated 3/4/17.
megan says
beautiful pie! thanks for the help:)
Amber says
Thank you! Glad I could help!
maria says
I have been looking for a mulberry pie, but hard to find. I thought I’d make yours, but you have not given a pastry recipe.
Amber says
Hi Maria,
You can find my pie crust recipe with a step-by-step tutorial here: https://www.dessertnowdinnerlater.com/perfect-pie-crust-tutorial/
Enjoy the pie!
brad says
Try Fannie Farmer basic pie dough recipe. We use organic NON-HYDROGENATED (cause we like ourselves) shortening and it works great.
Gale M. says
Why are you calling this a frozen mixed berry pie when you end up thawing the berries beforehand? That’s misleading.
Amber says
Hi Gale!
I’m sorry to mislead you. This is an old recipe that I need to update. You actually CAN use frozen berries with it. I just made it using frozen berries for Thanksgiving. All you have to do is leave out the butter and increase the cornstarch by 2 Tbsp. Go ahead and skip the thawing part. Hope this helps!
Janelle says
Have you tried the recipe using frozen berries and omitting the butter? Does it get mushy or too liquidy?
Amber says
Hi Janelle,
Yes, I have made this recipe with frozen berries, no butter, and extra cornstarch. It works out just fine.
Linda Thompson says
Is the temp and baking time for a crust that is already baked?
Amber says
The crust is raw and baked with the filling for one hour and fifteen minutes or until the filling in the middle of the pie bubbles and the crust is brown.
Brenda Thomas says
I have frozen premade crust & refrig crust for the top. Do I need to thraw the frozen crust?
Amber says
I would thaw the crust first so that it bakes properly and at the same rate as the top crust.
V says
This recipe is pretty good, I made a pie with it today. I think it would be even better with some lemon juice- which I’ll add in next time. I also think that seven cups of fruit would do a little better because I felt there could have been more filling in my 9” pan. Over all though it’s incredibly easy and made for a lovely consistency as well.
Amber says
Thanks for your comment! All 9-inch pans seem to made differently — some deeper than others. Glad it was a great start for you to make personal adjustments to.
servicewithasmile369 says
Thank you for the amazing pie!:)
Kary says
Made this last night with frozen berries and refrigerated pie crusts. Added about 1 cup more berries to fill my pan better. It was fantastic. I had it in the oven in about 15 minutes after getting home from work and it baked while we barbecued dinner. Served warm with vanilla ice cream. Loved it. Will be making this again.
Amber says
That’s great! Thanks for sharing your experience with this recipe Kary!