This Berry Pie Recipe features a buttery, flaky from-scratch crust and a satisfying frozen triple-berry filling, making it the reliable treat year-round!
author’s note
My Dad’s Favorite Berry Pie (And Now Mine Too)!
Is there anything better than a warm berry pie with a scoop of ice cream melting on top? This has always been one of my family’s favorites, especially my dad’s. Growing up, I remember him always going back for another slice.
When I started making my own version, I wanted it to be a pie I could bake year-round, whether I had fresh berries in the summer or frozen ones in the middle of winter. Frozen berries bake up just as nicely as fresh, and the filling turns out evenly juicy with that sweet-tart flavor It is satisfying to.
It’s simple, satisfying, and always best served warm with ice cream.
Berry Pie Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Frozen Mixed Berries | Wyman’s Triple Berry Blend is my fave. For fresh berries, mix equal portions of blueberries, blackberries, and raspberries. |
| Granulated Sugar | Taste the berries first and adjust sweetness as needed. |
| Lemon Juice | Fresh is best, but bottled works in a pinch. You can also swap for orange juice. |
| Cornstarch | Fully dissolve before adding to prevent lumps. |
| Unsalted Butter | Salted butter works—just skip the added salt. |
| from-scratch or Store-Bought Pie Crusts | Use your favorite recipe or pre-rolled crusts to save time. Keep them cold before baking for best results. |
How To Make This Berry Pie Recipe
- Prepare crusts: Make and refrigerate two pie crusts a day before.
- Cook berries: Simmer until juicy, thicken with cornstarch mixture.
- Flavor and cool: mix in butter and vanilla; cool the mixture.
- Assemble: Fill crust with berry mixture, top with second crust, and crimp edges.
- Egg wash: Brush crust, and sprinkle sugar over top.
- Bake and cool: Bake at 400°F for 40-50 minutes; cool before serving.
chelsea’s recipe tip
My Top Tips For Success
- Chill ingredients: Keep everything as cold as possible for the best Berry Pie.
- Berries: If using frozen berries, ensure they’re not overly icy–to prevent watery filling.
- Thickening: Ensure cornstarch is fully dissolved to avoid a gritty filling that doesn’t thicken properly.
- Prevent over-browning: If edges brown too quickly, cover them with foil or a pie shield.
Storage
Berry Pie Recipe Leftovers?
- Cool: Let the pie cool completely.
- Room temperature: Cover loosely, and store for up to two days.
- Refrigerate: For up to four days, cover tightly.
- Freeze: Wrap well, and freeze for up to four months. Thaw in fridge.
- Reheat: skippable, in an oven at 350°F until warm.
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