Mixed berry crumble pie has a flaky pie crust filled with fresh or frozen blackberries, blueberries and raspberries topped with a buttery cinnamon crumb topping. Perfect for enjoying year round!
This mixed berry crumble pie is sweet and tart with hints of cinnamon in every bite. I love how quick and easy both the filling and crumb topping are to make. No need to worry about a lattice pie topping. And if you love berry desserts I also love making my Mixed Berry Cobbler that doesn't need a crust at all.
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Why You Will Love This Recipe
- Loaded with Berries: This pie has delicious sweet and tart berries in every bite!
- Crumble Top: I am always a sucker for a buttery brown sugar topping. I think it makes everything better.
- Easy to Make: This is a pretty quick (minus the cooling) and easy pie to make considering you're just mixing the berries together and making a simple crumb topping.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Pie crust: I love my flaky pie crust because it uses a combination of both butter and shortening for a buttery flavor that's easy to work with. You would only need a half recipe for this one pie.
- Crumb Topping: This will seem a bit dry, but this is what will keep it from sinking into the pie as it bakes.
- Berries: I love using a combination of fresh blueberries, blackberries and raspberries. If using frozen do not defrost first.
- Lemon: You will use the zest and juice from a lemon to help brighten the flavor of the berries.
- Cornstarch: This will help thicken the berry juices.
Step by Step Instructions
- Step 1: Prepare pie crust and place in the fridge until ready to fill.
- Step 2: Make the crumb topping: Mix the flour, brown sugar, cinnamon and salt together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Place in the fridge while you make the berry filling.
- Step 3: Make the pie filling: Add berries, sugar, cinnamon, salt, and lemon juice and zest to a large saucepan over medium heat. Let them simmer and cook while occasionally stirring for 6-8 minutes.
- Step 4: Remove ½ cup of the berry juice from the pan into a small bowl. Stir in cornstarch until completely mixed in. Pour the cornstarch juice back into the pot and gently mix until all combined and thickened, usually 2-5 minutes.
- Step 5: Remove from heat and stir in the butter. Allow to cool for 15-20 minutes.
- Step 6: Pour berry filling into your chilled pie dough and top with crumb topping.
- Step 7: Place pie on a baking sheet and bake for 30 minutes. Reduce the temperature to 350 and bake until the juices bubble, about 30-35 more minutes.
- Step 8: Allow the pie to set and cool completely for 3-4 hours before serving.
Expert Baking Tips
- I always suggest using fresh berries so they aren’t as juicy, but if using frozen make sure you don’t thaw them first.
- Once I turn down the temperature in the oven I like adding a pie crust shield and lightly cover the whole pie with tinfoil so the top doesn't get too cooked.
- This pie would also be great with a graham cracker crust.
FAQ
Yes, you can use one that's already prepped and ready, or one where you need to roll out and shape the dough.
I always suggest using fresh because they will have a lot less juice. If using frozen do not thaw them before.
Yes, this is totally normal. Because there is a lot of juice with the berries sometimes they will bubble over. This is why I always suggest placing the pie on a baking sheet for easy clean up.
Storing & Freezing
You can make the whole pie the day before serving and store at room temperature or in the fridge. You can also prep the dough, crumb topping and berry filling and store each individually in the fridge for up to a week before.
I love freezing my baked pies. Thaw them overnight in the fridge and allow them to come to room temperature before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Mixed Berry Crumble Pie
Ingredients
Crumb Topping
- 1 cup (140 g) all-purpose flour
- ½ cup (110 g) brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) diced cold salted butter
Berry Pie Filling
- 7 cups (1,008 g) blueberries, blackberries & raspberries
- 1 cup (200 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon lemon juice + zest of a lemon
- ¼ cup (32 g) cornstarch
- 2 tablespoons butter
Instructions
- Preheat the oven to 400.
- Prepare pie crust and place in the fridge until ready to fill.
- Make the crumb topping: Mix the flour, brown sugar, cinnamon and salt together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Place in the fridge while you make the berry filling.
- Make the pie filling: Add berries, sugar, cinnamon, salt, and lemon juice and zest to a large saucepan over medium heat. Let them simmer and cook while occasionally stirring for 6-8 minutes.
- Remove ½ cup of the berry juice from the pan into a small bowl. Stir in cornstarch until completely mixed in. Pour the cornstarch juice back into the pot and gently mix until all combined and thickened, usually 2-5 minutes.
- Remove from heat and stir in the butter. Allow to cool for 15-20 minutes.
- Pour berry filling into your chilled pie dough and top with crumb topping.
- Place pie on a baking sheet and bake for 30 minutes. Reduce the temperature to 350 and bake until the juices bubble, about 30-35 more minutes.
- Allow the pie to set and cool completely for 3-4 hours before serving.
Sandy
I love anything with this berry combination! So great to have the make ahead and freeze option too!
Bailey
If you love berry cobbler you will DIE over this! So amazing!
Jackie
Hi I'm just curious what size pie tin we need for this? Thank you
Brooke Homec
I use a 9 inch
Lisa
Amazing flavour!! Used a gluten free graham style crust for a 10" springform pan, a frozen 4 berry (strawberry, blackberry, raspberry and blueberry) mix for the filling, and adjusted the crumb topping to 1.5x due to the larger pan and it worked out extremely well. Kids and grandkids were a little apprehensive as berry pies are not the norm in our family however all agreed the recipe was a keeper. Thanks for sharing.
Brooke Homec
Thank you Lisa! And I appreciate you sharing the tweaks you made!
Kareen
Our family loved this delicious pie! The berry combination is wonderful! Thank you for a new favorite, Brooke!