This Mixed Berry Pie is made with a frozen blend of raspberries, blackberries, and blueberries—ideal when fresh berries are out of season. There’s no need to thaw or pre-cook the filling: simply combine the ingredients, fill the crust, and bake. It’s a reliable dessert for holidays or any day of the year.
My friend Holly wanted to learn how to make a great pie crust, so I invited her over for a one-on-one pie lesson. It was a fun excuse to revisit some favorite recipes I created early on in this blog.
The first photos of this frozen mixed berry pie were taken at my mom’s house around Christmas with a simple point-and-shoot camera, so I decided to update the photos. We make this pie at least once a year, and it’s worth the time to capture better images.
I updated the method to use berries straight from the freezer rather than thawing and draining them first. Many readers requested the simpler approach: measure the frozen fruit and mix it directly with the dry ingredients, which reduces prep time and cleanup.
The filling is bright and flavorful, and it pairs perfectly with a homemade pie crust. If you want a decorative top, make a lattice using a simple tutorial. Mastering pie crusts and assembly is a rewarding skill—pies are one of the best homemade 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 the oven to 350°F (175°C).
-
Prepare pie crust and divide dough in half. Roll one half into a circle and fit it into a standard 9-inch pie plate. Trim excess dough.
-
In a large bowl, whisk together the granulated sugar and cornstarch. Measure the frozen berries as accurately as possible (level cups or by weight) and add them to the bowl with the lemon juice. Fold gently until the fruit is coated. Note: Using too many berries can create excess liquid and prevent the filling from setting properly.
-
Pour the berries into the prepared crust and distribute the dry mixture evenly. Optionally let the berries sit 5–10 minutes so some juices are released and the sugar begins to dissolve.
-
Roll out the remaining dough. Cut strips for a lattice top or leave the crust whole. Brush the edges of the bottom crust with egg wash and place the top crust in position. Trim and crimp edges as desired. If using a whole top, cut slits in the center to vent.
-
Brush the top with the whisked egg and sprinkle with 1–2 teaspoons of sugar.
-
Bake at 350°F for about 1 hour and 15 minutes, until the crust is golden and the filling bubbles in the center. If the crust browns too quickly, cover the edges with foil. Tip: Place a foil-lined tray on the rack below the pie to catch any drips.
Notes
Use a measured 4 cups of berries—overfilling can lead to a runny filling. Adjust sugar to taste depending on the sweetness of your berry mix.
Sharing this recipe with a link is encouraged. Copying full recipes or screenshots to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and consider following for more recipes and baking tips.
*Originally published 12/27/11. Post and photos updated 3/4/17.