Berry Pie – Chelsea’s Messy Apron



This Berry Pie, with buttery, flaky homemade crusts and an incredible triple-berry filling, is perfect for any season. We’re using frozen berries for a delicious treat year-round!

Delicious baked Berry Pie ready to be sliced and enjoyed.

Berry Pie

This berry pie is truly incredible! It’s filled with a mix of berries that hit the right spot between sweet and tart, all in a homemade, flaky, buttery pie crust.

You can use either frozen or fresh berries, and they bake into a tasty, juicy filling. It’s a great choice for any season and tastes great warm, especially with a bit of ice cream!

All the ingredients laid out on a board for this delicious dessert.

Berry Pie Ingredients

  • Homemade Pie Crusts: Here’s a comprehensive post all about making the best possible pie crust!
  • Frozen Mixed Berries: Wyman’s Triple Berry Blend is our fave. For fresh berries, mix blueberries, blackberries, and raspberries equally.
  • White Granulated Sugar: Adjust according to the tartness of the berries used.
  • Salt: Enhances the overall flavor of the pie & balances sweetness.
  • Corn Starch: Key for thickening the filling. Ensure it’s fully dissolved.
  • Lemon Juice: Adds brightness.
  • Unsalted Butter: Added for mouthfeel and richness. 
  • Vanilla Extract: Complements the flavors of the berries.

All the berries, sugar, lemon, salt, and cornstarch being added to a pot to simmer until juicy for this berry pie.

How To Make Berry Pie

  • Prepare Crusts: Make and refrigerate two pie crusts a day before.
  • Cook Berries: Simmer until juicy, thicken with corn starch mixture.
  • Flavor & Cool: Stir in butter and vanilla, cool the mixture.
  • Assemble: Fill crust with berry mixture, top with second crust, and crimp edges.
  • Egg Wash: Brush crust, sprinkle sugar.
  • Bake & Cool: Bake at 400°F for 40-50 minutes, cool before serving.

How To Lattice Pie Crust

  • Roll Out: Roll crust larger than pie pan on floured surface.
  • Cut Strips: Use sharp knife for desired-width strips.
  • First Layer: Place longest strip in center, add shorter ones evenly on sides.
  • Weave: Fold back alternating strips, lay one across, unfold over it.
  • Repeat Weaving: Continue until Berry Pie is covered.
  • Trim and Seal: Trim excess, pinch and crimp edges together.

Butter and vanilla being added to the mixture and the crust being par baked.

Recipe Tips

  • Chill Ingredients: Keep everything as cold as possible for the best Berry Pie. Chilled crust and filling work best!
  • Berry Quality: If using frozen berries, ensure they’re not overly icy to prevent watery filling.
  • Sugar Adjustment: Taste and adjust sugar based on the natural sweetness of the berries.
  • Thickening Right: Ensure corn starch is fully dissolved to avoid a gritty filling that doesn’t thicken properly.
  • Prevent Over-Browning: If edges brown too quickly, cover them with foil or a pie pie shield .

Filling the pie with the cooled and thickened berries, then adding the crust on top and brushing it with an egg wash and baking the berry pie.

What is the best thickener for fruit pies?

Berries tend to release a lot of juice when mixed with sugar. Cornstarch is ideal in this recipe for its ability to absorb juice and nicely thicken the filing.

How do you keep a pie crust bottom from getting soggy?

To avoid a soggy crust, always use a cooled filling. Let the berry mixture cool completely before adding it to the pie crust.

Can you bake pie with frozen berries?

Yes, frozen berries are great for pies. Use them straight from the freezer — no need to thaw! 

Slice of berry pie with ice cream on top.


Berry Pie Storage

  • Cool: Let pie cool completely.
  • Room Temperature: Cover loosely, store up to 2 days.
  • Refrigerate: For up to 4 days, cover tightly.
  • Freeze: Wrap well, freeze for up to 4 months. Thaw in fridge.
  • Reheat: Optional, in oven at 350°F until warm.

More Pie Recipes:

Berry Pie

This Berry Pie, featuring buttery, flaky homemade crusts and an incredible triple-berry filling, is perfect for any season. We’re using frozen berries for a delicious treat year-round!

Slice of berry pie with ice cream on top.

Berry Pie

Slice of berry pie with ice cream on top.

This Berry Pie, featuring buttery, flaky homemade crusts and an incredible triple-berry filling, is perfect for any season. We’re using frozen berries for a delicious treat year-round!


  • PREP TIP: I like to prepare the 2 pie crusts and berry filling a day ahead. Refrigerate both until ready to assemble. The colder everything is before baking, the better!

  • COOK BERRIES: In a large pot, combine berries straight from freezer, sugar, salt, and lemon juice (if using). Simmer over medium heat until warm and juicy, about 5-10 minutes, stirring gently occasionally.

  • THICKEN: Remove 1/3 cup of juice from pot to a bowl. Add in corn starch and whisk until fully smooth. Gradually stir this mixture into the simmering berries. Continue stirring gently until it thickens to a jam-like consistency, about 5 minutes.

  • FLAVOR: Remove from heat. Stir in butter until melted, then add vanilla. Taste and adjust sweetness, adding more sugar, if needed. Allow to cool to room temperature.

  • ASSEMBLE: Place one pie crust in a 9-inch deep dish pie pan. Pour cooled berry filling into the crust, smoothing in an even layer. Cover with the second crust. Cut steam vents or create a lattice top (see Note 2). Crimp edges to seal (see Note 3).

  • EGG WASH: Combine egg and milk. Brush over crust (you won’t use it all) and sprinkle with coarse (or regular) sugar.

  • BAKE: Place the pie on a sheet pan. Bake at 400°F for 40-50 minutes. If crust browns too quickly, cover with a pie shield. Cool on a wire rack for 3-5 hours.

  • ENJOY: Enjoy pie with fresh whipped cream or vanilla ice cream.

Recipe Notes

Note 1: Berries: Wyman’s Triple Berry Blend, including wild blueberries, blackberries, and raspberries is our favorite for this pie. If using fresh berries, equally mix blueberries, blackberries, and raspberries.
Note 2: Lattice Crust Instructions 

  • Roll Out: On a lightly floured surface, roll the crust into a circle 1-2 inches larger than the pie pan.
  • Cut Strips: Use a very sharp knife to cut strips of desired width.
  • First Layer: Place the longest strip in the center. Add shorter strips on either side, spaced evenly.
  • Weave: Alternately fold back even and odd-numbered strips. Lay a strip perpendicular across the pie. Unfold the folded strips over this new strip.
  • Repeat Weaving: Continue weaving until the pie is fully covered.
  • Trim and Seal: Trim excess dough. Pinch the lattice top and bottom crusts together, crimping the edges.

Note 3: To crimp the edges of a pie crust, pinch the dough (from top & bottom crusts) between your thumb and forefinger around the rim of the pie pan, forming a consistent, wavy pattern.

Nutrition Facts

Serving: 1serving | Calories: 356kcal | Carbohydrates: 55.5g | Protein: 3.1g | Fat: 14.6g | Cholesterol: 6.1mg | Sodium: 189mg | Fiber: 4g | Sugar: 31.1g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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