Culinary Arts

Best Mixed Berry Pie Recipe: Make a Tart Triple Berry Pie

Written by MasterClass

Last updated: Oct 9, 2019 • 3 min read

Mixed berry pies are the essence of summer—colorful, sweet, juicy berries wrapped in a buttery, flaky pie crust—and if you’re feeling fancy, with a lattice top. For next level decadence, serve your pie à la mode, with a heaping scoop of ice cream on each slice.



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What Is a Mixed Berry Pie?

A mixed berry pie is a sweet baked dish with a berry filling made with fruits such as strawberries, blackberries, raspberries, and blueberries in a pastry crust.

There are two main styles of pie crust, one is a single crust pie with a fruit filling and top that is left open. The second is a double crust pie with a pastry base, fruit filling, and pastry that covers the top before baking. Berry pies are often made with a lattice top that protects the delicate filling during baking, while also making for a beautiful presentation. Learn more about making a pie crust in our guide here.

What Types of Berries are Best for Baking a Pie?

Any berry can be used in a mixed berry pie, with the most popular being fresh blueberries, strawberries, raspberries, and blackberries. Most berries can be used whole in the pie, but larger fruit, such as strawberries, should be cut into halves or quarters. Select a medley of berries for a mix of colors and textures.

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Fresh vs. Frozen Berries for Baking Pies

Fresh or frozen berries both work wonderfully in pie. A pie with made with frozen berries will be darker in color and have a smoother texture than when using fresh fruit. If you are using frozen fruit in a pie, add an extra ¼ teaspoon of cornstarch per cup of fruit to help absorb some of the excess liquid that frozen fruit releases when thawed. Be sure to also add extra baking time in the oven if you’re adding frozen ingredients.

The Best Tart Mixed Berry Pie Recipe

1 9-inch pie
Prep Time
1 hr 25 min
Total Time
2 hr 25 min
Cook Time
1 hr


A mixed berry homemade pie is a wonderful way to showcase fresh summer berries. If you’re baking the pie with frozen fruit, bake for an additional 10 to 15 minutes in the oven.

For the pie crust:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 14 tablespoons cold unsalted butter, cubed
  • 6 tablespoons ice water
  • 1 egg beaten with 1 tablespoon water for egg wash
  • Coarse sugar, for sprinkling

For the filling:

  • 5 cups mixed fresh berries (preferably, raspberries, blueberries, blackberries, and halved strawberries)
  • Juice and zest of ½ a lemon
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1/4 cup brown sugar
  • ½ cup cornstarch
  • Pinch of salt
  1. In a food processor, pulse together flour, salt, and sugar. Add in half of the butter and pulse for 15 seconds. Add remaining butter and pulse until mixture looks like coarse crumbs. Add cold water to mixture and pulse until the dough clumps together. Add more water, 1 tablespoon at a time if dough is dry. Pat dough into two disks and wrap in plastic wrap. Chill in the refrigerator for at least one hour and up to 12 hours.
  2. Let pie dough stand at room temperature for 30 minutes before rolling. On a lightly floured surface, using a rolling pin, roll dough into roughly an 13-inch circle. Press bottom crust into 9-inch pie plate, trimming the edges, leaving a two inch overhang. Chill in the refrigerator for 30 minutes.
  3. Meanwhile, in a large bowl, using your hands, gently toss together berries, lemon juice, zest, and vanilla extract. Add sugars, cornstarch, and a pinch of salt, making sure berry mixture is well combined. Fill the prepared crust with berry pie filling.
  4. Roll out the second dish and cut into 1 ½-inch strips to create a lattice top. Arrange half the strips over the pie in parallel lines. Fold every other strip up to the midline of the pie. Lay a strip over the middle of the pie, perpendicular to the others. Fold the parallel strips back down, then fold up all the other strips. Lay another perpendicular strip down, repeating until all the strips have been used. Trim any excess dough and crimp the edges of the strips with a fork to seal the top crust. Brush the top with egg wash and sprinkle with coarse sugar. Chill for 15 minutes in the refrigerator.
  5. While the pie chills, preheat the oven to 375 degrees F. Set pie dish onto a baking sheet (to catch any excess liquid) and bake for 1 hour, until the crust is golden brown. Let pie cool on a rack for 2 hours before serving. Serve alone or with vanilla ice cream or whipped cream to top off the pie.

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