Frozen Mixed Berry Pie
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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
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.)
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.
31 Comments on “Frozen Mixed Berry Pie”
beautiful pie! thanks for the help:)
Thank you! Glad I could help!
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.
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!
Try Fannie Farmer basic pie dough recipe. We use organic NON-HYDROGENATED (cause we like ourselves) shortening and it works great.
Why are you calling this a frozen mixed berry pie when you end up thawing the berries beforehand? That’s misleading.
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!
Have you tried the recipe using frozen berries and omitting the butter? Does it get mushy or too liquidy?
Hi Janelle,
Yes, I have made this recipe with frozen berries, no butter, and extra cornstarch. It works out just fine.
Is the temp and baking time for a crust that is already baked?
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.
I have frozen premade crust & refrig crust for the top. Do I need to thraw the frozen crust?
I would thaw the crust first so that it bakes properly and at the same rate as the top crust.
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.
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.
Thank you for the amazing pie!:)
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.
That’s great! Thanks for sharing your experience with this recipe Kary!
This is literally the best pie recipe ever and I’m not exaggerating. I’ve made this pie 3 times now and every time it came out perfect. I ran out of granulated sugar this last time, so I used brown sugar with a touch more cornstarch and it was just as good. Thank you so much for posting this recipe.
I’m so glad you are loving this recipe! Thanks for sharing your experience with it.
This pie is wonderful! This is my go-to recipe every time I bring pies for holiday celebrations. Thanks for putting it on for us to use. :o)
I’m so glad you are enjoying this recipe Pam! Thanks for sharing your review!
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:
https://www.dessertnowdinnerlater.com/cherry-crumb-pie/
or this:
https://www.dessertnowdinnerlater.com/dutch-apple-pie/
Very easy and fun.
I used my own crust but quick and simple.
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.
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.
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!