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My Mixed Berry Pie started as a happy accident one winter when fresh berries were nowhere to be found. I discovered that frozen berries create the most incredible filling no precooking needed. Now it's my go-to pie recipe all year long. The blend of sweet raspberries, tart blackberries, and juicy blueberries creates such a beautiful harmony of flavors tucked inside a buttery crust.
A Pie for Every Season
The beauty of this pie lies in its simplicity. I love that I can grab a bag of frozen berries from my freezer and have a stunning dessert ready to bake in minutes. The natural sweetness of the berries paired with my family's treasured pie crust recipe never fails to bring smiles around the table. Sometimes the simplest recipes truly are the most special.
Ingredients for Mixed Berry Pie
- Frozen Mixed Berries: I use a mix of raspberries, blackberries, and blueberries straight from the freezer, no thawing needed.
- Pie Crust: My grandmother's recipe is perfect, but store-bought works in a pinch—just promise me you'll try the lattice top.
- Sugar: Just enough to enhance the natural sweetness of the berries.
- Flour or Cornstarch: This magic ingredient gives you that perfect slice every time.
- Lemon Juice: A little splash makes all the berry flavors pop.
- Butter: A few dots of butter create the most luxurious filling.
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Let's Make Mixed Berry Pie
- Prepare the Pie Crust
- Roll your dough with love—this is what makes your pie special! Save some for those pretty lattice strips on top.
- Fill the Pie
- Pour those frozen jewels right in, sprinkle with sugar, flour, and that bright kiss of lemon. Top with little butter pieces for extra richness.
- Create the Lattice
- Take your time weaving those strips across the top. This is my favorite part, watching the pattern come together.
- Into the Oven
- Bake until golden and bubbly. Your kitchen will smell absolutely heavenly.
- The Hardest Part
- Let it cool a bit, though I won't judge if you sneak a warm slice topped with vanilla ice cream.
A Pie That Makes Memories
This pie has become my signature dessert at family gatherings. The gorgeous purple filling peeking through the golden lattice never fails to draw oohs and aahs. I love how versatile it is—elegant enough for holiday dinners yet perfectly suited for casual summer evenings on the porch. Each time I make it, I'm reminded that the best recipes are the ones that bring people together.
Frequently Asked Questions
- → Why use frozen berries instead of fresh?
Frozen berries are convenient, available year-round, and often cheaper than fresh. They work great in pies because they're frozen at peak ripeness and maintain their shape while baking.
- → How do I prevent my pie from being too runny?
Measure your berries carefully, use the right amount of cornstarch, and make sure the filling bubbles in the center before removing from oven. Let the pie cool completely to set properly.
- → Can I make this pie ahead of time?
You can make this pie a day ahead and store at room temperature. For longer storage, keep it in the fridge for up to 5 days. Warm slightly before serving if desired.
- → Why do I need to brush the crust with egg?
The egg wash gives the crust a beautiful golden brown color and shine. It also helps seal the edges where the top and bottom crusts meet.
- → How do I know when my pie is done?
The crust should be golden brown and the filling should be bubbling in the center, not just the edges. This usually takes about 1 hour and 15 minutes.