Classic Mixed Berry Pie with Flaky Shortcrust – A Perfectly Sweet & Tart Dessert
Article published on:
A flaky, buttery shortcrust filled with a juicy, sweet-tart mixed berry filling. This classic homemade pie is easy to make and perfect for any occasion!
Few desserts are as timeless and comforting as a Mixed Berry Pie. With its buttery, flaky shortcrust and a burst of juicy berries, this pie brings together the perfect balance of sweet and tart flavors. Whether you’re making it for a holiday, a family gathering, or just because you crave a classic dessert, this recipe will have everyone coming back for seconds.
Why This Mixed Berry Pie is a Must-Try
- Flaky, buttery crust – A homemade shortcrust pastry that melts in your mouth.
- Juicy, naturally sweet filling – Made with a mix of berries like raspberries, blackberries, and blueberries.
- Perfect texture – A filling that holds together without being runny, ensuring every slice is picture-perfect.
- Simple to make – No fancy techniques, just classic baking at its best.
The Secret to a Perfect Shortcrust Pastry
The foundation of any great pie starts with its crust. This homemade shortcrust pastry is:
- Crisp and flaky, thanks to cold butter and minimal handling.
- Lightly sweetened, complementing the tartness of the berries.
- Easy to roll out, making it beginner-friendly.
Pro Tip: Always chill your dough before rolling it out—this prevents shrinkage and makes the crust extra flaky.
Best Berries to Use for a Juicy Mixed Berry Pie Filling
A Mixed Berry Pie should have a balance of flavors and textures. Here’s what works best:
- Strawberries – Sweet and soft, but slice them small to avoid large chunks.
- Blueberries – Juicy and slightly tart, adding depth to the filling.
- Blackberries – A bold, tangy flavor that pairs well with sweeter berries.
- Raspberries – Bright and slightly sharp, enhancing the overall flavor.
Fresh vs. Frozen? Frozen berries work great, just slightly thaw them before cooking to prevent excess liquid in the filling.
How to Make the Juiciest Berry Filling That Sets Perfectly
The key to a berry filling that holds its shape (without being runny) is cornstarch. It thickens the juices while keeping the berries intact.
- Don’t skip the lemon juice – It enhances the berry flavor and balances the sweetness.
- Cook the filling before baking – This ensures it thickens properly and prevents a soggy crust.
- Let the pie cool before slicing – The filling needs time to set after baking.
Step-by-Step Guide: How to Make Mixed Berry Pie
1. Prepare the Shortcrust Pastry
- Mix flour, sugar, and salt.
- Add cold butter and rub it into the flour until crumbly.
- Add the egg and a splash of cold water, just enough to form a dough.
- Chill for 30 minutes, then roll it out and press into a pie dish.
2. Cook the Berry Filling
- Mix sugar, cornstarch, and vanilla.
- Add the berries and gently cook until thickened.
- Stir in a splash of lemon juice for brightness.
3. Assemble & Bake
- Pour the hot filling into the chilled crust.
- Bake at 375°F (190°C) for 35–40 minutes until the crust is golden brown.
- Let it cool for at least 1 hour before slicing.
What to Serve with Mixed Berry Pie
- A scoop of vanilla ice cream – The creamy texture pairs perfectly with the tart berries.
- Drizzle of honey or caramel – For extra sweetness.
- A glass of milk or coffee – The ultimate cozy pairing.
How to Store and Freeze Mixed Berry Pie for Later
- Store leftovers in the fridge – Keeps fresh for 3–4 days.
- Freeze the whole pie – Wrap it well and freeze for up to 3 months.
- Reheat before serving – Warm slices in the oven at 300°F (150°C) for the best texture.
A Pie That’s Always a Crowd-Pleaser
This Classic Mixed Berry Pie is everything a dessert should be: flaky, fruity, sweet, and slightly tart. Whether you’re an experienced baker or making a pie for the first time, this foolproof recipe will give you bakery-quality results at home.
Tried this recipe? Let us know! Comment below or tag us on Instagram using #FoodieRoam – we’d love to see your delicious creations!
Ingredients
Servings8 slices
Shortcrust Pastry
- 2 cups all-purpose flour
- 1 stick cold unsalted butter , cubed
- ¼ cup sugar
- Pinch of salt
- 1 large egg
- 1-2 tbsp cold water as needed
Berry Filling
- 5 cups frozen mixed berries (blueberries, raspberries, blackberries, strawberries, etc.)
- ⅔ cup sugar
- ¼ cup cornstarch
- 2 tsp vanilla sugar or ½ tsp vanilla extract
- 1 tsp lemon juice
- ¼ tsp salt
What will you need?
- Pie dish (9-inch / 23 cm)
Have you cooked this?
Mark as cooked!
1 users marked recipe as cooked
Prep time20 minutes
Cook time45 minutes
Cook time1 hour
Total time2 hours 5 minutes
Instructions
Prepare the Pastry:
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the egg and mix it in. If needed, add cold water, one tablespoon at a time, until the dough just comes together. Do not overwork the dough to maintain a flaky texture.
- Shape the dough into a disk, wrap it in plastic wrap or a reusable wrap, and refrigerate for at least 30 minutes.
- Lightly flour a work surface and roll out the chilled dough to fit a 9-inch (23 cm) pie dish, about ¼ inch (5 mm) thick.
- Carefully transfer the rolled-out dough into the pie dish, gently pressing it into the base and sides. Prick the bottom with a fork to prevent bubbling.
Make the Filling:
- In a saucepan, whisk together the sugar, cornstarch (cornflour), vanilla sugar (or extract), and salt.
- Add the slightly thawed frozen berries and lemon juice. Stir well to coat the berries evenly.
- Cook over medium heat, stirring continuously, until the mixture thickens and becomes glossy (about 5–7 minutes).
- Take the filling off the heat and use immediately while warm.
Assemble & Bake:
- Set the oven to 375°F (190°C).
- Pour the hot berry filling into the prepared pie crust and spread it evenly.
- Place the pie on the lower oven rack and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling and slightly set.
- Allow the pie to cool for at least 1 hour before slicing. This helps the filling firm up and prevents excess liquid from seeping out.
Our notes
Bake on the lower rack to ensure an evenly cooked crust.