Nothing is better than a fresh homemade mixed berry pie straight out of the oven! This pie holds together perfectly and it’s a mixture of sweet and tart that goes perfectly with a scoop of ice cream.

Mixed berry pie with lattice top crust sitting on parchment paper

How to Make a Mixed Berry Pie With Frozen Berries

I use frozen berries in this pie, and the nice thing about this recipe is that it does not get runny like so many fruit pies. The key is to cook the berries and thicken them before you bake the pie. This prevents it from being runny along with using almond flour in the base of the crust.

piece of mixed berry pie on a white plate with a scoop of vanilla ice cream

Recipe: Ingredients and Instructions for a Mixed Berry Pie

Ingredients

This recipe makes one nine-inch pie.

Pie crust bottom and top ( this is my go-to pie dough recipe )

24 oz mixed frozen berries (1lb 5oz) raspberries, blackberries and blueberries

1/2 cup sugar

1/4 cup lemon juice

1/4 cup + 2 tbsp cornstarch with 1/4 cup of water

1/4 tsp salt

1 tsp vanilla paste

2 tbsp almond flour or coconut flour

1 pie crust shell and 1 disc of pie dough for the lattice topping.

1 tbsp egg whites (topping)

1 tbsp sugar (topping)

Pie in a white pie pan lifting out a piece of mixed berry pie with two hands

Instructions

Preheat the oven to 375F

Take one single pie crust, put it into a pie pan, and crimp the edges. To prevent crust shrinkage, chill the crust for 1 hour in the refrigerator or place it in the freezer for 30 minutes to prevent shrinkage in the crust.

Line the crust with parchment paper, and add pie weights, dry rice, or dried beans.

Bake in a preheated 375F oven for 18 minutes, then remove the parchment paper with the weights and return to the oven for 5 minutes.

As the pie crust is baking in the oven, pour berries, sugar, lemon juice, and salt into a heavy-bottomed pot on medium heat. Cook for 10-12 minutes or until the berries have softened, then remove from the heat. Add in the vanilla paste.

In a small container, whisk together the cornstarch and water until smooth, to make a slurry. Pour the cornstarch slurry into the pot of berries (which have been removed from the heat) and whisk until incorporated.

Now, roll out the second pie crust dough and cut it with a knife or a pizza roller. Cut strips of dough about 1 -3/4 of an inch thick (you will need to cut exactly 10 pieces).

Place five of these strips on a piece of parchment paper laying horizontally, then take the other five pieces that you will lay vertically, starting with the first one in the middle and going over the horizontal piece, then under the next horizontal pieces, then the next one will start by going under and over the horizontal pieces. See the photo for more details*

By this time, your pie crust will just be coming out of the oven for the second time. Add the almond flour to cover the bottom of the crust, and pour in the berry filling.

Place the lattice on top of the pie, by sliding a flat metal cookie sheet underneath the parchment paper with the lattice. Now, move one side of the lattice to lay over the corners of the pie crust, then place your hand on the lattice and quickly pull the pan with parchment paper out, leaving the lattice on top of the pie. The pie will be warm and just out of the oven, so watch your hands and be careful.

Once the lattice is in place, arrange it to look nice. Then, use a fork to press down the edges of the strips of pie dough to ensure they don’t move around.

Brush the egg whites on the lattice topping and around the entire edge of the pie, sprinkle with sugar, and return to the oven for 35-40 minutes. About 20 minutes into baking, rotate the pie in the oven so that all sides are evenly cooked.

The top will become golden brown, and the filling will begin to bubble up around the lattice; when it looks like this, remove it from the oven and let it cool on a wire rack for 2-3 hours or until fully cooled.

Serve with vanilla ice cream, and enjoy.

A piece of mixed berry pie om a white plate with a fork and a scoop of ice cream

Crust Variations

Lattice Crust – A lattice pie crust is that classic woven top you see on fruit pies, the one that looks like you put way more effort into it than you actually did. It’s just strips of pie dough crisscrossed over the filling, creating a beautiful, rustic look while letting steam escape as it bakes.

A lattice pie crust is a simple yet beautiful way to top your pie, giving it a homemade touch. It looks fancy, but once you get the hang of it, it’s easy!

Homemade Crust – Making a homemade crust is always worth the effort in taste alone. You just can’t beat the buttery flaky crust and fresh taste. It only takes a few ingredients and a little practice and you will be a pro pie crust maker before you know it. Here is a link to my easy go-to pie crust recipe here on the blog.

Gram Cracker Crust – A graham cracker pie crust is the easiest pie crust you’ll ever make—no rolling, no chilling, just mix, press, and you’re done. It’s made from crushed graham crackers, a little sugar, and melted butter, creating a buttery, slightly crunchy base that pairs perfectly with creamy fillings. Whether you bake it or just let it chill, it’s the go-to crust for cheesecakes, icebox pies, and any dessert that needs a sweet, simple foundation.

mixed berry pie with lattice topping on a cutting board with mixed berries in the background

How to Store Leftover Mixed Berry Pie

I usually don’t have any leftover pie to store when making this pie for my family, but if you happen to have some leftovers you can leave it at room temperature covered for up to two days. I like to put a glass dome over my pie the way you do with cakes. You can also refrigerate it for up to 4-6 days, and wrap it in plastic to prevent drying out.

Freezing a Mixed Berry Pie

After baking the pie, let it cool, and wrap it tightly in plastic and aluminum foil. Place in the freezer for up to three months.

To reheat, put the pie in a preheated 375-degree oven for about twenty minutes or until warm. Serve with Ice cream and enjoy!

Common Questions When Berry Pies

1. How do I keep my berry pie from being too runny?

Berry pies are notorious for turning into a juicy mess if you don’t thicken the filling properly. The trick? Use the right thickener—cornstarch, flour, tapioca, or even instant clear jel. Each one works a little differently, but cornstarch is my go-to for a nice, clear filling. Also, let your pie cool completely before slicing—hot pie = runny pie! The filling needs time to set.

2. Why is my berry pie crust soggy on the bottom?

A soggy bottom can happen when the juicy filling seeps into the crust before it has a chance to bake properly. To avoid this, try pre-baking (blind baking) the bottom crust, brushing it with an egg wash before filling, or baking your pie on the lowest rack to help crisp it up. And always make sure your oven is fully preheated.

3. Can I use frozen berries for my pie?

Absolutely! Frozen berries work great, but don’t thaw them first—just toss them in frozen with a little extra thickener since they release more juice as they bake. If you thaw them, they’ll get mushy and release too much liquid before even hitting the oven.

4. How do I stop my berry pie from bubbling over?

Berry pies love to bubble over, especially if they’re extra juicy. To prevent a messy oven, always place a baking sheet under your pie to catch drips. You can also leave a small gap in the lattice or top crust to let steam escape, and be careful not to overfill your pie dish, leaving a little room for bubbling action!

Even More Desserts to Try Next

Rhubarb Pie

Lemon Cream Pie

Earl Grey Cream Pie

Chocolate Cream Pie

Recipe Card

Easy Mixed Berry Pie

This easy homemade Mixed Berry Pie is bursting with juicy blueberries, raspberries, and blackberries in a perfectly flaky, golden crust. It's a simple from scratch recipe with the perfect balance of sweet and tart. Great for the holidays, summer gatherings, and year-round baking!

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Ingredients

24 oz Mixed frozen berries (1lb 5oz) raspberries, blackberries and blueberries
1/2 cup Granulated sugar
1/4 cup Lemon juice
1/4 + 2 cup 1/4 cup + 2 tbsp cornstarch with 1/4 cup of water
1/4 tsp Salt
1 tsp Vanilla paste
2 tbsp Almond flour or coconut flour
1 One pie crust shell and one disc of pie dough for the lattice topping.
1 tbsp Egg whites (topping)
1 tbsp Granulated Sugar (topping)

Instructions

Preheat the oven to 375F
Take one single crust, put it into a pie pan, and crimp the edges. To prevent crust shrinkage, chill the crust for 1 hour in the refrigerator or place it in the freezer for 30 minutes to prevent shrinkage in the crust.
Line the crust with parchment paper, and add pie weights, dry rice, or dried beans.
Bake in a preheated 375F oven for 18 minutes, then remove the parchment paper with the weights and return to the oven for 5 minutes.
As the pie crust is baking in the oven, pour berries, sugar, lemon juice, and salt into a heavy-bottomed pot on medium heat. Cook for 10-12 minutes or until the berries have softened, then remove from the heat. Add in the vanilla paste.
In a small container, whisk together the cornstarch and water until smooth to make a slurry. Pour the cornstarch slurry into the pot of berries (which have been removed from the heat) and whisk until incorporated.
Now, roll out the second pie crust dough and cut it with a knife or a pizza roller. Cut strips of dough about 1 -3/4 of an inch thick (you will need to cut exactly 10 pieces).
Place five of these strips on a piece of parchment paper laying horizontally, then take the other five pieces that you will lay vertically, starting with the first one in the middle and going over the horizontal piece, then under the next horizontal pieces, then the next one will start by going under and over the horizontal pieces. See the photo for more details*
By this time, your pie crust will just be coming out of the oven for the second time. Add the almond flour to cover the bottom of the crust, and pour in the berry filling.
Place the lattice on top of the pie, by sliding a flat metal cookie sheet underneath the parchment paper with the lattice. Now, move one side of the lattice to lay over the corners of the pie crust, then place your hand on the lattice and quickly pull the pan with parchment paper out, leaving the lattice on top of the pie. The pie will be warm and just out of the oven, so watch your hands and be careful.
Once the lattice is in place, arrange it to look nice. Then, use a fork to press down the edges of the strips of pie dough to ensure they don’t move around.
Brush the egg whites on the lattice topping and around the entire edge of the pie, sprinkle with sugar, and return to the oven for 35-40 minutes. About 20 minutes into baking, rotate the pie in the oven so that all sides are evenly cooked.
The top will become golden brown, and the filling will begin to bubble up around the lattice; when it looks like this, remove it from the oven and let it cool on a wire rack for 2-3 hours or until fully cooled.
Serve with vanilla ice cream, and enjoy.