Frozen Mixed Berry Pie + Video
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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 top and bottom crust
- 3/4 to 1 cup granulated sugar (depending on desired sweetness)
- 1/3 cup cornstarch
- 4 cups frozen berry blend (blackberries, raspberries, and blueberries)
- 1 Tbsp lemon juice
- 1 egg, whisked (for brushing the crust)
- 1-2 tsp granulated 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.
- Whisk together the sugar and cornstarch in a large bowl. Measure frozen berries into bowl as accurately as possible. Add the lemon juice. Fold together until all fruit is coated. [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 and 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.)
Nutrition Information:Yield: 8
Amount Per Serving: Unsaturated Fat: 0g
*Originally published 12/27/11. Post and photos updated 3/4/17.
40 Comments on “Frozen Mixed Berry Pie + Video”
I tried this pie and it was perfect! Better than when I use fresh fruit and so convenient! I just added 2 TBS of butter to the top of the pie before I closed it up with the top crust. I didn’t do lattice, but a full cover. It was soupey until I refrigerated it after the first couple of pieces were eaten. But expect that right out of the oven! Great recipe! I liked how you answered all the questions ahead of time!
Signed a 40 yr Restauranteur!
I’m so glad you enjoyed this recipe Judie! It’s one we make again and again. Thanks for your review!
Made this to take to a friend who was having a bad day. It definitely sweetened things up for her! She said it was absolutely delicious and served it with a little vanilla ice cream.
Thinking I need to make another one just for myself.
I’m so glad it was well enjoyed! Ice cream is always a great topping for pie!
I’ve been trying to clean out my freezer and had a giant bag of mixed berries. Used them in this pie and it was SO GOOD. We served it warm with a scoop of ice cream on top. Saving to make again in the future.
Yay! I’m glad those berries got put to good use in this pie and that you all enjoyed it. Thanks for taking the time to share your experience with the recipe Jesseca!
I, have used your wonderful ” Easy Berry Pie” recipe, many times, it is sooo good! I just purchased a large freezer, my question is, can I make the pie, a d instead of baking right away, can it be frozen, covered with heavy duty foil, and baked at a later date?
If so same temp.? Longer baking time, or use my own judgement!
I do a lot of baking,
Cake decorating, so not an amateur, but would value your input.
My e-mail address is;
Thank you so much,
Karen Harrison, Arizona
I have frozen the whole pie (filling and all) and baked it later. It’s not my preferred method and it definitely takes longer — I think it was around 1 hour and 30 minutes or more. And cover the whole pie with foil the whole time. It is a lot harder to prevent the crust from over-browning, but still bake completely through, when baking from frozen. Hope this helps!
Thank you for this recipe. Happy Thanksgiving
I liked not defrosting the berries. Making the pastry was challenging. The result is delicious, although the juice from the berries did not congeal. If I make it again I will use more cornstarch and less sugar.
I’m sorry your pie didn’t set up. Some tips would be to make sure the pie bubbles in the very center and not just the edges. This ensures that the fruit cooks completely and congeals properly. It will take a fair amount longer than a typical pie with fresh fruit. You will most likely need to cover the top with foil to make sure that it doesn’t burn before the center bakes through. You can feel free to add more cornstarch, but I wouldn’t do more than an extra Tablespoon. And try your hardest to distribute the sugar/cornstarch mixture evenly in the pie shell with the fruit. The pie should thicken as it cools as well. Hope this helps!
I made a way more involved mixed berry pie requiring fresh berries and it PALED in comparison to this. I ended up needing to bake it a bit longer and it was absolutely perfect and so, so easy.
I’m so glad you found this recipe easy and delicious Laine! Thanks for your review.
Wondering if anyone has tried substituting powdered sugar for the cornstarch and sugar?
The amount of cornstarch in powdered sugar is very small. About 1 Tbsp of cornstarch to 1 cup of sugar. The purpose of cornstarch in powdered sugar is to keep it from clumping. I would stick with the amounts and ingredients written, so that you don’t end up with a runny pie.
Very easy and fun.
I used my own crust but quick and simple.
Hi, looking forward to trying this recipe! Would it be possible to make this as a one crust pie or would it dry out too much? Thanks in advance!
I would do a crumb topping like this: