Berry Pie Recipe With a Very Mixed Triple Berry Fill

Super simple berry pie recipe bursting with juicy fresh berries, buttery pie crust, and all the good vibes of a long summer weekend. What else could you possibly need?

Okay, real talk — I am actually not much of a fruit pie person. My husband thinks that’s completely insane, because he absolutely adores fruit pies and homemade pies in general. And I adore him, so on occasion I will make a fruit pie just for him, usually around his birthday or Father’s Day. But the 4th of July? That’s basically a national mandate to bake something red, white, and blue — and honestly, a warm berry pie hits different when there are fireworks involved. 🎆 If you’re planning a whole spread, check out these 4th of July recipe ideas too — so many good things happening over there!

Because even though I’m not a huge warmed-up-berries person on most days, something about this holiday makes me think I could be — even if just for one glorious slice. Because what feels more American than a freshly baked pie loaded with beautiful, juicy fruit inside?? Nothing. That’s what.

Why This Triple Berry Pie Recipe Is the Perfect Pie

Can we talk about how this very berry pie is basically everything? It’s a mixed berry pie packed with 6 whole cups of berries — blueberries, blackberries, and strawberries are my personal favorites, but honestly it’s a flexible combination of fruits that you can totally swap around. There are so many different types of berries and different berries you could use here: raspberries, marionberries, even leftover frozen berries from the back of your freezer work in a pinch! Among all the fruit pie recipes I’ve tried over the years, this one is genuinely one of my favorite ways to celebrate summer. The berries’ vibrant colors alone make it look like a showstopper before it even hits the oven. 😍

Side note: I always, always need a scoop of vanilla ice cream on my pie. Like, non-negotiable. Ashton’s pie math: more filling = more ice cream. So based on that very scientific equation, you’re going to need LOTS of ice cream for this one. A big warm berry pie plus a generous scoop of ice cream? Be still my heart. 🍨

Fresh Berries vs. Frozen — What You Need to Know

This is super important, you guys — please, please use fresh berries if at all possible! Fresh fruit makes such a difference in this berry filling. Frozen mixed fruit or leftover frozen berries can work if that’s what you’ve got, but I’ve found it always adds a lot of moisture to the filling no matter how much I try to compensate. That extra berry juice can turn into a runny filling and nobody wants a runny pie, okay?! The good news is that kinds of berries like blueberries, strawberries, and blackberries are easy to find at grocery stores all summer long — and usually at a great price too! If you love baking with berries, you might also adore this homemade blueberry pie filling recipe or this dreamy lemon blueberry mascarpone cake — both are absolutely ah-mazing with peak-season berries!

How to Make a Homemade Pie Crust for This Berry Pie Recipe

Okay let’s talk crust, because this is where the magic happens! A true flakey pie crust starts with cold butter — like, really cold — and ice cold water. I’m talking tablespoons of the ice water added just a little at a time until the dough just comes together. You can make a buttery pie crust in a food processor (my favorite shortcut!) or by hand on a lightly floured surface. Either way, once your dough is made, wrap it up and let it chill — the butter needs to be at the right temperature, not room temperature, when it goes in the oven. That’s what gives you those gorgeous, flaky layers in a butter pie crust.

If you’re short on time, a store-bought pie crust or frozen pie crust from the grocery store works perfectly fine here — I will never judge you for that! Use your favorite pie crust recipe or a prepared pie crust, whatever gets this pie in the oven faster. 😄 For the bottom, press your oversized bottom crust into your pie dish or pie plate, leaving a little overhang. Then use a rolling pin to roll out your top crust on a floured work surface. Trim the excess dough with a sharp knife or a pizza cutter — both work great!

Assembling Your Beautiful Lattice Pie Crust

One of my absolute favorite ways to finish this pie is with a beautiful lattice pie crust on top — it lets those berries’ vibrant colors peek through and it just looks so stunning! To make a lattice crust, use a sharp knife or pizza cutter to cut your top crust into strips on a floured work surface. Then lay down the first layer of strips across the top of the berries, fold back every other strand, and grab strands of pie dough to weave them together. I know it sounds intimidating but I promise it’s so much easier than it looks! You can also do a double-crust pie with a solid top crust — just cut a few slits to let steam escape. I used a little star cookie cutter on the top of the pie for a festive 4th of July look, which was super cute and required zero weaving skills. 😂

Once your pie shell is assembled, mix together an egg wash — just one egg and a tablespoon of water whisked together in a small bowl — and brush it over the top crust and the edge of the crust. Sprinkle with coarse sugar for that gorgeous golden brown, crackly finish. Place pie on the middle oven rack, and if the edges start browning too fast, tent them with aluminum foil or use a pie shield. Watch your oven temperature carefully toward the end!

Tips for the Best Berry Filling

The berry filling for this mixed berry pie is honestly so simple it’s almost silly. Toss your fresh berries in a large bowl with sugar, a little lemon juice, lemon zest, and cornstarch — the cornstarch is what saves you from a runny pie, so don’t skip it! Cook the mixture gently over medium heat just until it starts to thicken slightly and the berry juice releases. This is your tasty pie filling, and it smells absolutely incredible. The lemon juice and lemon zest brighten everything up and really let those berries shine. If you love lemony desserts, I think you’d also swoon over this raspberry pound cake with lemon cream swirl sauce — it’s another one of my favorite ways to use summer fruit! Pour the berry filling into your prepared pie crust as your first layer, making sure it’s spread evenly before you add the top crust.

Storing and Serving Your Freshly Baked Pie

Once you’ve got your freshly baked pie out of the oven, try to let it cool for a long time — at least a couple of hours! I know, I know. It’s torture. But cutting into a hot pie too early is basically the #1 cause of runny filling, and after all that work on your buttery crust, you deserve a perfect, sliceable slice. This pie is honestly even better the next day once everything has set up beautifully. Store any leftover slices in an airtight container in the fridge for up to four days. You can also cover the entire pie loosely with foil if you want to keep it whole. Serve it up with a scoop of ice cream — a big, generous one — and honestly, life is good. 🥧❤️ If you love fruit pies, you have to also try this razzleberry pie recipe and this gorgeous honey apple pie — both belong in your regular rotation of homemade pies, no question. Now go make this triple berry pie recipe and have the best summer weekend ever! 🫐🍓🫐

4th of July Berry Pie

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Super simple filling bursting with juicy berries, buttery pie crust, and the 4th of July. What else could you need?

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Ingredients

• 2 refrigerated pie crusts, thawed (or double my Buttermilk Pastry Pie Crust recipe)
• 3/4 cup sugar
• 2 tbsp corn starch
• 1/2 tsp cinnamon
• 2 cups strawberries
• 2 cups blackberries
• 2 cups blueberries
• 3 tbsp lemon juice

Additional:

• 1 egg (egg wash for crust)
• sanding sugar for topping

Instructions

Preheat oven to 450ºF.

Gently place one pie crust in a 9-inch pie dish. Set aside.

Mix together the sugar, corn starch, and cinnamon.

Place all the berries in a large bowl. Pour the sugar mixture over the berries and gently stir to coat.

Add the lemon juice to the bowl and gently mix.

Pour the berry mixture into the prepared pie crust. Fit the second pie crust over top (if you're going to cut out shapes or do a lattice, be sure to do that beforehand) and crimp the edges with a fork to seal.

Whisk the egg together with a tablespoon of water and brush over the top of the crust (use this as a glue if you are adding cut out shapes to the top). Sprinkle with the sanding sugar.

Bake for 15 minutes. Turn the heat down to 375ºF and continue to bake for 45 more minutes. Cover the edges of the pie with foil or a crust guard if they start to get too dark.

Remove and let rest for at least 15 minutes. (I prefer to serve pie at room temp, so I typically let mine cool overnight).