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This berry pie is made with fresh strawberries, raspberries, and blueberries in a delicious homemade pie crust.
Ingredients
Double Pie Crust
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2/3 cup shortening, chilled
- 6 tablespoons cold water
Berry Filling
- ½ cup white sugar
- 3 tablespoons cornstarch
- 2 cups fresh raspberries
- 1 ½ cups fresh blueberries
- 1 cup fresh strawberries, halved
Directions
Step 1
Make the crust: Combine flour and salt in a large bowl. Cut in cold shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 2
Transfer one dough ball to a lightly floured surface. Roll dough from the center to the edges to form a 12-inch circle. Wrap crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
Step 3
Make the filling: Mix sugar and cornstarch together in a large bowl. Add raspberries, blueberries, and strawberries; gently toss to coat. Allow fruit mixture to stand for about 15 minutes.
Step 4
Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
Step 5
Roll out remaining dough for top crust. Stir berry mixture and pour into the pastry-lined pie plate. Place top crust over filling and trim the edges, leaving a 1/2-inch overhang. Fold top crust under bottom crust, pressing lightly to seal. Crimp the edges and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edges with foil.
Step 6
Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and continue to bake until crust is golden and filling is bubbling, about 20 minutes more.
Tips
You can use fresh blackberries instead of raspberries.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 361 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat4g | 22% |
| Sodium147mg | 6% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber4g | 14% |
| Total Sugars18g | |
| Protein4g | |
| Vitamin C22mg | 108% |
| Calcium17mg | 1% |
| Iron2mg | 10% |
| Potassium131mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Everyone loved this recipe. I used both raspberries and blackberries as well as strawberries and blueberies. It tastes just like fresh fruit. This will be great in the summer.
K -
This recipe is very easy and wonderful
finishing touch to grilled dinners on
summer evenings! -
Even a klutz like me can make this pie! It’s super-easy and sooo delicious. I’ll be making it again.
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This is such a great pie recipe; I’ve made it often since I first rated it in 2001. Both my husband and I just love it (he says it is the best pie he has ever had!). The first time I made this, I just used strawberries, blueberries and raspberries, but I now make it with a mixture of fresh strawberries, blueberries, and raspberries, as well as blackberries–this makes it even yummier!! I also use 1/4 cup cornstarch.
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Great fresh berry pie. Just like my Grandma use to make.
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YUMMY!!!
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I used a frozen berry mixture of blackberries, raspberries, strawberries and peaches. It was very quick and easy and devoured.
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I loved it and I usually don’t like berry pies. I couldn’t stop eating it.
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It tasted good, but didn’t hold toghether at all. I called it cobbler, and it was eaten. I used frozen fruits, but didn’t drain them, maybe I should have.
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My husband requested a berry pie for his birthday, but I was a little leary since I’m not a big pie maker. However, this looked easy enough so I thought I would give it a try. I used a mixture of blueberries, blackberries, raspberries, and strawberries as well. It came out perfect, and everyone loved it! I will definitely make it again.
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this was really easy and soooo good. i used all freshly-picked berries, and it got rave reviews. thanks for sharing an amazing recipe!
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Easy. I used all frozen berries. Everyone loved it. Whole pie was gone by the next day! 5 star.
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I made this for the annual family bar-b-que and its was a hit !!!! It was so easy and delicious that I now have to make for years to come.
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Just made this for the first time, used frozen fruit and it still came out perfect !!!!!! Very easy and delicous !! Thank you.
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very easy tast just like the homemade berry pie from village inn. i didn’t have blueberries so used black berries in their place. turned out very gooooood. thanks for sharing your recipe jenn.
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This pie is great! You can also use Blueberries, Raspberries, and Blackberries…it is so good. Add a little tangyness to it and add some fresh berries (without the sugar and corn starch to the top of the other berries.
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This was very easy and very good. The filling set up so nicely with the cornstarch. We loved that the taste of the fruit came through without that sugary taste a lot of pies have. Will definately make this again.
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This has awesome flavor. I used fresh strawberries and raspberries but frozen drained blueberries. I added more fruit because I like a fuller pie. However, I don’t know if it was because I added more fruit but it was quite watery. I’ll add more cornstarch next time. The only other change I made was adding a splash of vanilla to the berries.
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Definitely 5 stars PLUS … delicious combo of flavors and so easy to prepare. 1 pint blueberries, 1 pint strawberries, capped & sliced, 1 16-oz. bag quick-frozen raspberries AND 1 /4 cup cornstarch + the sugar and you’ve got a winner!
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Love this!! I used all 4 types of berries- totaling 4 1/2 cups. It was runny still warm, but the next day was “firmed up.” I’m also thrilled by the pie crust recipe I found on this site- Pie Crust III. It uses canola oil, so it’s not so unhealthy! Believe it or not, it was tasty & flaky,too!
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I used blackberries because that is what I had on hand and the pie turned out delicious, although the strawberries are not real noticable over the taste of the blueberries and blackberries. A hit at our 4th of July picnic.
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Heck, 5 stars…I left this overnight to thicken in a cool place, which I think was key, because it wasn’t runny AT ALL! Runiness is my main problem with homemade pies vs. store-bought ones (though of course homemade TASTES better). I used frozen raspberries and strawberries and just let them thaw and drain (fresh blueberries). Baked for the “fresh” fruit amount of time, however it needed a bit more than 30 minutes w/o foil to brown. Also – put a toothpick in the centre of your pie so that the foil doesn’t bake into the crust. Mine nearly did!
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If I could have given this recipe ten stars, I would have…it was sooo AWESOME!!! We went berry picking and I used all fresh berries…a mix of blueberries, loganberries, marionberries, and raspberries. I also, as another person had suggested, used 1/4 CUP CORN STARCH and it turned out perfect. I made a second pie for a neighbor, who said it was the best pie they’ve ever had…I have to agree (and so easy too)!
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Perfection! There is nothing better than summer fresh fruit that’s perfectly ripe for a recipe. This pie at 1/2 cup sugar is just the right level of sweetness. Relatively low in calories and fat, this pie is a delicious way to enjoy a treat without packing in the calories. I shared the pie I made using this recipe with family and we all agreed — 5 stars!
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Very good, with fresh or frozen fruit. I found I had to leave the foil on for an additional five minutes to keep from overbrowning.
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This recipe has earned me the title, “Pie Goddess!”
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I have now used this recipe about 3 times. It is very easy and you can really use any berry you would like. You can regulate how sweet you would like it easily too….
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I am making this recipe again for Easter. I used frozen mixed berries of strawberries, blueberries, rasperries & black berries. I took the advice of 1/2cup sugar & 1/4 cup cornstarch…
seems to hold together better. Very good recipe-my husband loves it!! -
Excellent! I used mixed frozen berries – next time I will up the cornstarch, I don’t think I’ll drain them. Perfect amount of sugar if you don’t like your pie too sweet.
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In a pinch, I used a four-berry frozen mix instead of the different berries. Worked out beautifully! It is now my husband’s FAVORITE!
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Apparently I like my pies sweeter than most. I didn’t like it much at all – much to tart. I think I’ll try it again, but next time will use at least another cup of sugar. Also, it didn’t stay together at all; it was incredibly sloppy. Not too impressed, but will try it again because it’s so easy.
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This turned out great!! I used the French Pastry Pie Crust recipe with this and they went together perfectly! This is a keeper.
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This pie was a huge disappointment. The crust was way to soggy and the berries were sour. I will never make this again!
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Simple and enjoyable. I’m not much of a baker or a big fan of sweets, but finding myself with more frozen berries (a mix of raspberries, blueberries and blackberries) than I knew what to do with and company on the way I threw this together. It was a hit. The only changes I made was to add a little cinnamon & ginger and an extra bit of berries & cornstarch. Served with frozen vanilla yoghurt (or ice cream) you get a nice balance of flavour & texture.
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i followed the recommendations of others and used 1/4 cup cornstarch and my pie still came out a little runny. maybe it works better with frozen berries that aren’t quite as juicy. will try it again with a bit more cornstarch and sugar.
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Delicious! I made this wonderful and EASY pie for my son’s birthday and everyone loved it. I used 1/4 cup of cornstarch and fresh berries…raspberries, blueberries and strawberries. It was expensive being off season for berries…but worth it! I will definitely make this again!
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Family loved this recipe! followed advise of previous person, added 1/3 cup cornstarch used frozen berries and splenda instead of sugar. It’s my husbands fav. He said it’s better than the Mrs. Smith Razzleberry Pie..
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I tried the 1/4 cup of both sugar and cornstarch and it was too tart for me, so next time I think I’ll try 1/4 cup of cornstarch and 1/3 cup of sugar. Other than that it was great!
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I mixed fresh strawberries with frozen blueberries and frozen raspberries and let them sit for 1/2 hour with the sugar and cornstarch. After the 1/2 hour, they were all the same consistency. I baked it for 35 minutes and then the additional 25 and this was perfect. Serve with cool whip.
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SOOOOOOOO EASY
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MMMMMMMMMMM this recipe is delicious it reminds me of the olden days when they used to have three berry pie every night oh its sooooooooo good CAUTION:ONCE YOU HAVE ONE PIECE YOU WILL FIND IT ADDICTIVE!
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Delicious pie – I substituted blackberries from our garden for the raspberries and it was yummy. I’ve made it both with sugar as called for in the recipe and with Splenda substituted for the sugar and it’s great both ways. With Splenda it’s perfect for the dieters and the diabetics in our family. Everyone loves it and no one even knows it has Splenda in it! Serve it with a scoop of low-fat vanilla ice cream on top for an extra special treat.
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Wonderful! I used a mixture of fresh and frozen berrys. It was great! Can’t wait to get more fresh berry and make this again. My husband said that this was the BEST pie her ever had. i used a mixture of sugar and SPLENDA to cut out some of the calories.
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Definitely add the corn starch and extra sugar. For those who found it too tart: this isn’t really a pie (especially if it doesn’t come out thick)- should have been labeled a cobbler. Just throw some vanilla ice cream on top and it’s fantastic!
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Awesome!! My family loves this recipe. I make this pie all the time. I use a variation of fruits, always frozen. The only change is I added 1/4 up of constartch as suggested by other reviews.
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EXCELLENT!! Who woulda thought something SO simple could be SO good. I’m not a baker by any means….I used a frozen fruit combination (raspberry, blackberry & blueberry) and (as suggested by other reviewers) added 1/4 cup starch. Sooo good. This will be made again. I topped with whipped cream also.
Yummyyyyyyy. -
Very good – I tried adding extra sugar and corn starch like everyone else said, but I found that to be too sweet. I think this recipe is great the way it is
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I used 4 1/2 cups of frozen mixed berries. I made a graham cracker crust because this was a joint project with my toddler. Instead of the top crust, I topped it with the custard recipe from Berry Custard Pie, also on AllRecipes. I halved the sugar because I like a tart berry pie. The fruit set up beautifully.
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This recipe is easy and delicious. It was a big hit. I used the original recipe the first couple of times(yum!) and sustituted Splenda for girlfriends. They said they would never have known, it tasted great!
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So good and so simple! I had bought strawberries and blueberries while they were on sale so this was a terrific way to use them both. I think since I just used more strawberries in place of the raspberries, the filling wasn’t as tart as others have noted but I didn’t have to add more sugar. My boyfriend said this was the best berry pie I’ve made and I’ve made a bunch so I’ll be making this one again!
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Absolutely Delicious!!! Every one in my family loved this pie. I used fresh strawberries and blueberries, but used canned raspberries. The raspberries were in syrup so I drained them. I think that the juice in the raspberries from the syrup really added to the taste! A great recipe and one I will be using again!
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The taste is good, but the consistency is very runny, even after using 1/4 c starch. I will increase the starch next time. This was a snap to put together!
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This is a good pie. I made it with blackberry, blueberry, and strawberry and I was pleasantly suprised with how it turned out. The cornstarch made it a little bit too syrupy, although I am sure you could remedy that in your own kitchen. Very good when made with fresh, organic fruit and served with a lemon sorbet!!
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I used 1 cup sugar and 1/4 cup corn starch. I used 3 cups blueberries and 1 cup raspberries because that’s what I had. This is wonderful.
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EASY! I decided that I was going to try to bake once a week and since I’ve not ever made a pie before, I started with this simple recipe….I used 2 cups frozen blackberries and 2 cups frozen raspberries. I let them thaw out to refridgerator temperature and then used 1/2 sugar and 1/4 cornstarch. I baked it for a little over an hour until it got golden, I let it sit overnight and today I cut it and PERFECT amount of cornstarch, the piece popped out like perfection! THANKS!
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I made this pie with the “Best Ever Pie Crust” recipe on this site. It came out wonderfully. I used blackberries instead of raspberries as that is what I had on hand. I also used 1/4 c. cornstarch and some cinnamon. Thank you!
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Everyone thought this was great! We have blackberries in our backyard so I used them instead of the raspberies. Not to juicy, just right. I have tried many berry recipes and this is the best! It’s a keeper!
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Yummy combo of berries. I wasn’t sure about the strawberries, because I’ve never had a baked strawberry pie before (only the fresh kind) but they turned out yummy. I just wish this recipe called for a little more fruit- maybe more blueberries and raspberries, because I would have liked more. I cut back on the sugar a little and kept the cornstarch the same. Perfect tartness. Very easy to make too, the hardest part was rolling out my pie crust!
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A bag of frozen mixed berries also does the trick. Try adding a tablespoon or two of lemon juice for a little but of tartness. Sprinkling the crust with cinnamon sugar is also good.
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I pretty much followed the recipe, with the exception of adding about 6 cups of fresh & frozen fruit. I did add blackberries to the strawberries, raspberries & blueberries. It was WONDERFUL!! My husband loved it.
Have made it twice in one week!!! -
Good Pie! I used all frozen fruit and substituted the cornstarch with 3 TBSP of minute Tapioca. A little too tart for my taste but the frozen fruit may have been the culprit. I will try again with fresh fruit.
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Excellent! Thanks for the recipe! I read the reviews before making this pie. I did use two bags of frozen mixed berries (just shy of six cups) and ready-made crust. I followed the recipe amounts for the cornstarch and sugar. The pie was a bit tart, but not too. The consistency was perfect: not runny; not stiff. I served the pie with softened vanilla ice cream. This recipe is very fast and easy to make (tho not inexpensive) and looks/tastes like you spent the day in the kitchen.
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Taking the advice of others I increased the cornstarch to 1/4 cup and used extra sugar but it was still runny (more like a cobler) and very, very tart. Won’t be making this again
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This was SO great! My berry lovin’ husband was so impressed! (Good thing since I spent so much on the berries at the store!)I will keep this as a definite “do-over”.
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this is a wonderful, easy dessert. I used two bags of frozen mixed berries, and added a bit of honey to the fruit to cut down on the tartness and it was perfect! Look foward to making again.
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I really loved this recipe. I just bought 2 bags of frozen mixed berries from wal-mart. I think it came with blackberries in it as well. They worked great, afte thawing. I found i didn’t have to cooke it quite as long as the recipe said for frozebn fruit. Very gooey and delicious!
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Husband and kids were begging me to make it again. Thanks.
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this recipe was really good, I used what I had in the house and blueberries dominated the fruit. I would make this again.
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Absolutely wonderful pie! I, too, used the frozen bag of mixed berries from Sam’s Club. I plan on making this again and trying it as a cobbler. Great warm with vanilla ice cream and a sprinkling of cinnamon.
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This pie is perfect in every way ! I used fresh fruit and frozen pie crusts and it wasn’t runny at all. The pie looks and tastes fabulous. Serve with real whipped cream, it’s a hit every time. Extremely easy to prepare, too !
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A family favorite! I just added some flour to the recipe to make the filling thicker.
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I love any kind of berries so I made this and it was fantastic.Went exactly by the recipe and it turned out perfect.Try it,you”ll like it.
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The filling was oh so tasty, but my crust burnt.
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wonderfully juicy! i took one reviewer’s advice and let it set overnight so it wasn’t runny. fantastic! i used a whole wheat crust, which was alright but next time i will use regular white flour or half and half.
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Ok, the berries were good, but needed about another half cup of sugar. I used the 1/4 cup of cornstarch and I might as well have not used anything. It was way too watery. I even let it sit for about 7 hours before cutting.
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Great pie! I like to use strawberries, blackberries, and blueberries sometimes, but the pie is great with either berry combination.
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Phenomenally good and very easy to make. I did double the cornstarch based on others’ reviews, and had no trouble with watery consistency. I love to make pies, and this recipe has become my new favorite. Took it to some friends’ house for dessert, and even the husband who “doesn’t really like pie” gobbled it up and took seconds.
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I would like to start by saying I am pie challenged. I have never made a baked pie that turned out edible. DH’s favorite food is pie! This is a problem!
This pie turned out FANTASTIC!! I didn’t have raspberries so I substituted cherries. I used all frozen fruits (what I had) and thawed completely. Baked according to fresh directions. I also took the suggestion of otehr reviewers and used 1/4 C cornstarch. Beyond that, I increased the sugar a small bit (MAYBE 1/4C) and because I had them in the cupboard, threw in some dried cherries (striaght from the package).
DH ate 3 pieces the first day! And even BIL who doesn’t like pie, complimented me on how good it was. Excellent adn easy recipe!!
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This Recipe is Fantastic! I have made twice now for friends and it was loved by all!
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used frozen (thawed and drained) berry medley, didnt have enough pastry to make the top crust so it was open faced. evryone at home loved it. thank you so much for this great recipe.
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This pie was so easy. I read the directions, and it still seemed too easy as I made it. Turned out simply delicious. I’ll definitely be making this again!
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I made this pie in a hurry, just to try it out and get a taste of fruit. My husband said it was the BEST pie he’d had in a long, long time…it’s a hit! I made it with only the frozen/thawed strawberries and raspberries I had on hand, and it came out awesome. Next time I’ll use the blueberries too.
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I made this recipe last Christmas for my family and they loved it! I used Splenda instead of sugar to make it diabetic friendly for my grandparents and it tasted just like I used sugar. I also substituted flour for the cornstarch because I was out of cornstarch and that worked just fine. Will be making again for family gatherings.
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This pie was very good. All of my in-laws commented on how much they enjoyed it. I used 1/4 cup starch as others had suggested, which set it up nicely. The berries I used were frozen and even though I let them sit for 30 minutes, they didn’t soften at all and as a result, there was a lot of loose powder (sugar & starch). However, everything blended well. Personally, I like my pies a bit sweeter and thinner, so I will probably increase the sugar and decrease the starch the next time.
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Excellent. Bon Appetit! This is the best berry pie recipe that I have ever found. We loved the texture and the sweetness was perfect. We too followed the advice of some and used 1/4 cup of cornstarch. We liked it so much that we made another pie the next day!
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This is the 2nd time I’ve made this receipe. I also used 1/4 C. cornstarch, and a package of the triple berry mix from the “Club” store. It turns out perfect. First time I used a 9″ pie pan and I thought it was a little thin, this time I used and 8″ to make it thicker. Still yummy & not runny!
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My pie TASTED good, but looked awful! I blame that ALL on my inabilities in pie baking, I’ve never rolled out crust before. I was aiming to use frozen berries but they ended up thawing a bit before I bake the pie so it was a little runny. I let it sit in the fridge overnight and it was still a little run, but I blame that on my partially thawed fruit! I AM going to try this one again, now that I know more about what to do!!
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This is the best pie. I hate super sweet pie and I can eat this pie for breakfast, lunch and dinner. Which is a little scary really. I used 2 bags of frozen berries adding up to roughly 5 lbs, and accidentally forgot to buy white sugar so I used brown. I did take the advice to add a total of 1/4 c of corn starch. Absolutely amazing. Even better the next day.
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Great recipe! I did increase the cornstarch to 1/4 cup and dusted the bottom crust with a little cornstarch and sugar mixture. I’ve made it 2x and it’s never lasted the night 😀
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This pie is great. I have made it twice in the last two days. One for home and one for the office. Everyne has raved about it!!
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I used 1/4 cup of cornstarch and 5 cups of mixed berries (1 cup of strawberries, and the remaining four cups a mixture of blackberries, blueberries, and raspberries). Tangy, sweet, and delicious. It also tastes great with a scoop of vanilla ice cream.
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We used fresh raspberries, strawberries, and blueberries and it was delicious! We subbed 4 tbl flour for the cornstarch and the filling was not runny at all. Taking the advice of putting a layer of the sugar/flour mixture on the bottom of the pie was brilliant – the bottom crust was flaky and not soggy. We used the Basic Flaky Pie Crust recipe on allrecipes.com, doubled for strips on top. Best pie we’ve made!
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i took another users advice and added in 1/4 cup cornstarch and it helped solidify the berries beautifully
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Excellent and very easy. I used frozen berries and fresh strawberries and a store bought crust. Semi-homemade!
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The Pie was very tasty!!!!!!! But it had one problem it is too watery!! It said to add cornstarch and sugar together! well next time i make this i am going to mix the cornstarch with water than add the cornstarch mixture to the sugar mix and than add the cornstarch glaze to the berry’s maybe that will sock up the berry juice.
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Fantastic recipe – I will be making this one again for sure! I went with the other’s suggestions and added the 1/4 cup of cornstarch and after 90 mins of cooling it was absolutely PERFECT. The pieces popped out perfectly and the pie tasted just as good. Thanks for a great recipe!
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This pie is excellent – I only rated it 4 stars though because I had to change some of the amounts of the ingrediants. Like others I upped the cornstarch to 1/4 cup and I added an extra 1/4 cup sugar to cut down on the tartness of the early spring harvest berries. I also added a splash of orange juice. This pie set really well and was a hit at home and at work.
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Yummy pie but very runny. I even used some extra cornstarch and let it sit for 3 hours after coming out of the oven before slicing it. Doesn’t matter tho, still delicious!
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this pie as awesome. as someone before recommended i use 4 berries instead. raspberries, blueberries, blackberries, and strawberries. berry yummy.
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This pie is soooo good! I used blackberries instead of blue berries and added a teaspoon of cinnamon. I took the advice of the others and used 1/4 cups of cornstarch. I may use a little more next time because it was still a bit runny, but we still ate it all!
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