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
- 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
- egg wash (1 egg whisked, for brushing the crust)
- extra sugar (granulated or coarse sugar for sprinkling on top)
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.)
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*Originally published 12/27/11. Post and photos updated 3/4/17.