Frozen Mixed Berry Pie + Video
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.
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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 top and bottom crust
- ¾ to 1 cup (150-200 g) granulated sugar, (depending on desired sweetness)
- ⅓ cup (54 g) cornstarch
- 4 cups (420 g) frozen berry blend, (blackberries, raspberries, and blueberries)
- 1 Tbsp lemon juice
Other Ingredients:
- 1 egg, whisked (for brushing the crust)
- 1-2 tsp granulated 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.
- Whisk together the sugar and cornstarch in a large bowl. Measure frozen berries into bowl as accurately as possible. (Level cups, not heaping. Or measure by weight.) 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˚F 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.)
Video
Notes
Did you make this?
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*Originally published 12/27/11. Post and photos updated 3/4/17.
I’ve made this a few times for Thanksgiving or birthdays & always turns out great! Juice turns into a firm “glue” that holds the shape of the slice, it isn’t runny or saucy. Great with a scoop of vanilla ice cream!
I’m so glad to hear that Darcy! Thanks for taking the time to leave your review!
The ratio of the filling ingredients turned out perfectly doubled and baked in a casserole with a top crust only. I used a blueberry, strawberry, cherry frozen blend. It was a hit!
Glad you were able to make this recipe work the way you wanted it to!
I love the simplicity of this recipe and the time it takes from start to finish. Unfortunately, I was distracted by my granddaughter and forgot to stir the sugar and corn starch before adding the berries, however, I think it worked out better because the berries mashed down while stirring and made cooking and eating better. I also neglected the egg on top on purpose and used sugar cinnamon. I have been making these pies for a few decades and the family and friends love them, they claim grandpa can bake a mean berry pie and both pies last about 15 minutes. Thank you for the simplified directions.
So glad to hear this recipe makes your pie baking simpler. Thanks for your review Ron!
Should I blind bake the bottom crust?
No need to blind bake. It will bake completely with the filling.
Recipe for berry pie needs to specify what I’m folding in… just the lemon juice with the berries or the sugar mixture folded into the berries. I sprinkled the sugar cornstarch on top, we’ll see…
I have a video in the recipe card to visually help, if needed. But it does say to whisk the sugar and cornstarch in a large bowl. Then add the berries and lemon juice and fold until all fruit is coated. It did not say to sprinkle the sugar/cornstarch mixture on top. Hopefully it still turns out for you, but if not, that’s why.
Where is the video?
In the recipe card.