Mixed Berry Pie

I know that a mixed berry pie is not really a traditional holiday pie, but I thought it was a wonderful addition to our table. It was so bright and flavorful. A really wonderful way to end a super heavy meal. This would also be great in the summer! The best thing about this pie is that you can really play with the flavors depending on the season. Add cinnamon and nutmeg for a warm wintery feel. Add lemon zest in the summer to add an extra burst of bright flavor.

Click here for the pie dough recipe.


  • 1 cup each: Sliced strawberries, raspberries, blueberries and blackberries
  • 1 Cup Sugar
  • 1/4 Cup Cornstarch
  • Optionals: 1 tsp cinnamon and 1/2 tsp nutmeg. 1 Tbsp lemon zest.

In a large bowl whisk together the sugar, cornstarch and spices. Add the berries and mix it all together.




Let it sit for about 30 minutes to allow the sugar to macerate the berries and make them soft and extract some juice. One tip that I read about making berry pies is to coat the bottom of your crust with sugar to keep the juices from making your crust soggy.

Preheat oven to 350.

Pour the filling in the pie crust and cover with a lattice. Don’t forget that pie crust will shrink in the oven so make the strips a little long. Not too shabby for a first try! Brush the top with melted butter and sprinkle with some coarse sugar to add a little crunch. Bake for 35-45 minutes until the crust is a lovely golden brown.

Whip up some heavy cream with sugar and vanilla for the perfect topping!! Slice it up and enjoy!!!

Happy baking and happy holidays!!!


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