Fresh Mixed Berry Crumble Pie
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Berry Crumble Pie is the ultimate summer dessert made with a flaky pie crust, juicy strawberry, raspberry, blackberry and blueberry filling and a buttery golden crumble topping. This easy homemade pie is sweet, slightly tart, and perfect with a scoop of vanilla ice cream.
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mixed berry pie
There’s nothing better than a homemade pie during berry season, and this Berry Crumble Pie is always one of my favorite desserts to bake. It’s made with a homemade or store-bought pie crust, mixed berry filling, and layered with a buttery crumble topping. This pie is easier than a traditional double crust pie, but tastes just as impressive.
Make this for a summer BBQ, holiday gathering, or just because you have extra berries to use up, everyone will love this dessert. The combination of sweet and tart berries paired with the crumbly topping is extra decadent.
More berry desserts to try is Berry Chantilly Cupcakes, Berry Fruit Salad and Fresh Berries and Cream Cake.
Why You’ll Love This mixed berry pie
key ingredients
- Pie crust: Use store-bought or a homemade pie crust.
- Sugar: We use granulated white sugar to add sweetness.
- Corn starch: Used to thicken the berry juices and will prevent the pie filling from being watery.
- Fresh berries: Fresh strawberries, blueberries, raspberries and blackberries are my favorite for this pie but use your favorite mix of berries.
- Pure vanilla extract: Enhances all the flavors. I love using vanilla bean paste to maximize the flavors.
- Homemade crumble topping: Salted or unsalted butter, flour, sugar and ground cinnamon.
how to make a mixed berry pie
Prep pie crust: Preheat oven to 425 degrees F. Prepare a 9 x 9-inch pie pan or pie dish with unbaked pie crust dough. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork. Place in the refrigerator to chill until ready to use.
Mix berry filling together: In a large bowl, combine filling ingredients (all berries, sugar, lemon zest, lemon juice and vanilla extract). Mix to combine. Add in cornstarch and mix gently to coat all the berries.
Make crumble topping: In a medium bowl add flour, sugar, cinnamon and butter cubes. Mix together with a pastry blender or fork until crumbly pieces form (there should be a lot of clumps).
Assemble the pie: Spoon the berry mixture (remove as much juice as possible) into the chilled pie crust, then sprinkle the crumble topping all over the top of the pie, spreading to the edges in an even layer.
Bake until golden brown: Bake pie for 20 minutes, then reduce the oven heat to 375 degrees F and bake for an additional 30-35 minutes. Add a pie shield or cover the pie crust with aluminum foil to prevent the crust from burning.
Cool pie and enjoy! Let the pie cool for at least 3 hours to thicken and set before serving (optional). Slice and top with vanilla ice cream or whipped cream. Enjoy!
variations
- Don’t skip the thickener. Make sure you add enough thickener, the cornstarch (or flour) is what turns the berry juices into a jammy filling instead of a puddle.
- Caramel or chocolate topping: Drizzle caramel or chocolate sauce to the top of the baked pie for a rich and gooey topping.
- Add oats to the crumble: For a streusel look and flavor.
- Frozen berries work too: Just add extra cornstarch and try to remove as much liquid as possible.
recipes tips
- Add crunch: Add your favorite type of nuts for a crunchy crumble topping. Chopped pecans, walnuts, almonds or hazelnuts make great options.
- Crust: If you prefer a traditional crust instead of the crumble topping, add a lattice top crust or another layer of pie crust to the top.
- Use a pie shield or foil: Cover the crust edges halfway through baking to prevent over-browning.
- Cool before slicing: Let it rest for at least a few hours so the filling sets and you get clean slices.
- Place pie dish on a baking sheet to catch spills.
leftovers & storage
Keep the pie covered with plastic wrap or in an airtight container, and store in the refrigerator for up to 3-4 days. The peaches may start to get a little watery after that and the pie will become super soft and soggy.
To freeze, cover pie tightly with plastic wrap or aluminum foil. Then store in the freezer for up to 3 months. Thaw in the fridge overnight before enjoying chilled.
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Mixed Berry Crumble Pie
Ingredients
- 1 pie crust homemade or store-bought
- 2 cups fresh blueberries
- 2 cups blackberries
- 2 cups raspberries
- 1 cup strawberries
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/3 cup cornstarch
Pie Crumble
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup salted butter cut into cubes, chilled
Instructions
- Preheat oven to 425 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork. Place in the refrigerator until ready to use.
- In a large mixing bowl, combine all berries, sugars, lemon zest, lemon juice and vanilla extract. Mix to combine.
- Add in cornstarch and mix gently to coat all the berries.
- In a medium bowl add flour, sugar, cinnamon and butter cubes. Mix together with a pastry cutter or fork until crumbly pieces form.
- Assemble the pie by spooning the berry mixture (remove as much juice as possible) into the chilled pie crust, then sprinkle the crumble topping all over the top, spreading to the edges in an even layer.
- Bake pie for 20 minutes, then reduce the oven heat to 375 degrees F and bake for an additional 30-35 minutes. Add a pie shield or cover the pie crust with aluminum foil to prevent the crust from burning.
- Let the pie cool for at least 3 hours to thicken and set before serving (optional). Slice and top with vanilla ice cream or whipped cream. Enjoy!
This seems like a lot of fruit for a 9” pie
Hi Connie! It does look like a lot of fruit, but the berries cook down significantly as they bake. 😊 You can always reduce the fruit a bit if you prefer. I hope you give this pie a try and love it!