This mixed berry crumble pie is all about Oregon berries - sweet strawberries, juicy blueberries, tart raspberries, and rich blackberries encased in my tried-and-true flaky, buttery pie crust and topped with a brown sugar oat crumble. It's the perfect summer dessert that showcases fresh berries at their peak.
I've been wanting to make this pie for a while, and with its flavor, it has quickly become one of my favorite summer desserts. The flavor is amazing with that sweet, crunchy crumble contrasting with the sweet-tart, perfectly cooked berry filling. Plus, this recipe solves the common problems that home bakers face with berry pies, no more soggy crusts or runny fillings.
For more berry pie recipes, check out my marionberry pie and blueberry pie recipes.
Why This Mixed Berry Pie Tastes So Good
Fruit pies with crumble toppings are my absolute favorite to make, and this one delivers on all fronts. These are the things that make this pie taste so good:
- Use berries that taste good. Taste your berries to make sure they have flavor and are sweet. A little tartness is okay, but if the fruit is sour or really has no flavor, you may not want to bake with it. It's important to taste the fruit before you start cooking with it. Sometimes it's just as simple as adding a little extra sugar, but sometimes you get fruit that's not going to taste good no matter what you add to it.
- Equal berry ratios by weight. I use exactly 188 grams each of four different berries to create perfectly balanced flavors where you can taste each berry distinctly. Plus, weighing the berries takes the guesswork out of how much to add.
- No runny filling. I cracked the code for the right amount of thickener so the slices hold their shape. I prefer to use tapioca flour because it creates a beautiful, shiny filling that sets properly every time without the cloudiness that cornstarch can leave.
- Brown sugar crumble topping. I love a good crumble topping. After multiple tests and trying different techniques, I think this crumble is one of the best you'll ever have. The base recipe is sweet and buttery, and in this instance, the rolled oats add a subtle nuttiness that pairs beautifully with blueberries and blackberries
Tips for Success
- Let the pie cool completely. Cutting too early can result in a runny pie. Wait until it's fully cooled to allow the filling to set up for clean slices.
- Chill the crust and crumble. A cold pie dough holds its shape in the oven. A chilled crumble bakes into crisp, golden clumps instead of melting flat.
- Preheat your baking sheet. Baking the pie on a hot sheet pan helps set the bottom crust and keeps it crisp.
- Bake long enough for the filling to bubble. That bubbling is key to fully activating the tapioca and thickening the filling.
Mixed Berry Pie Key Ingredients
- The Berry Filling: Living in Oregon, I'm spoiled by some of the best berries available anywhere. I use sweet strawberries, blueberries, bright tart raspberries, and sweet tart blackberries for complex flavor. This recipe is designed so you can substitute berries based on availability. If you can't find one type, simply increase the others. Just be careful not to exceed 750 grams total, or you'll risk the filling overflowing when the pie is baked.
- Pie Dough: My recipe for homemade pie crust is amazing. It's an all-butter pie crust that bakes up golden brown and flaky in this berry pie recipe.
- Tapioca Flour: After testing numerous fruit pies on this blog, I prefer finely ground tapioca for thickening berry pie filling. Unlike cornstarch, tapioca leaves a gorgeous, shiny filling instead of a cloudy appearance and works well as long as it reaches the proper temperature during baking. The key is allowing the pie to bake long enough for the tapioca to fully activate. This is why the baking time might seem long, but it's essential for the perfect filling.
- Crumble Topping: The basic recipe for my failproof crumble or streusel topping contains flour, butter, salt, and cinnamon. The trick for my crumble is to add the brown sugar last. The sugar coats the flour-covered butter, forming a distinct crumble rather than a sticky mass. This crumble recipe can be easily adapted by adding nuts, other spices, or, in the case of this recipe, oats. The rolled oats add a nice nutty flavor that complements the blueberries and blackberries.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make the Mixed Berry Pie
Step 1: Make the pie dough according to the instructions for my all-butter pie crust. Use the ingredient list for the single crust pie.
Step 2: Line the pie dish with the pie dough, folding the dough under so the edge of the dough lines up with the rim of the pie plate. Refrigerate the dough for at least 2 hours.
Step 3: Make the crumble topping and store it in the refrigerator for at least an hour.
Step 6: Spoon the filling into the prepared pie dish.
Step 7: Cover all the filling with the crumble topping.
Step 8: Place the pie on a hot baking sheet and bake for 15 minutes. Without opening the oven, lower the heat to 350°F and bake for 30–40 more minutes, until the filling bubbles and the crust is golden.
Step 9: Let the pie cool completely on a wire rack before slicing. I know it’s hard to wait, but trust me, it’s worth it!
How To Serve the Pie
I think this fruit pie tastes amazing on its own. The berries have a delicious, sweet-tart flavor, and the blueberries taste especially fruity. But this pie also tastes great with vanilla ice cream or homemade strawberry ice cream.
Did you make this mixed berry pie? If you did, please leave a rating and a comment below.
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Mixed Berry Crumble Pie with Fresh Berries
Ingredients
Pie Crust Recipe
- 1 Single Crust Recipe
Crumble Topping
- 1 cup (125 grams) unbleached all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (113 grams) unsalted butter cold and cut into cubes
- 1/3 cup (67 grams) light brown sugar
- 1/4 cup rolled oats
Mixed Berry Filling
- 1-1/4 cups (188 grams) fresh strawberries
- 1-1/4 cups (188 grams) fresh blueberries
- 1-1/2 cups (188 grams) fresh blackberries
- 1-1/2 cups (188 grams) fresh raspberries
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (40 grams) finely ground tapioca flour
- 1/2 teaspoon kosher salt
Instructions
Pie Dough
- Before starting the other elements, prepare the pie dough. Make the pie dough according to this recipe. Use the single crust recipe for this pie. Follow the directions up to placing the dough in the refrigerator and chill the dough.
- Generously flour your work surface. Roll the dough out with a rolling pin to a 12-13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 3/4-inch past the edge.
- Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the dough. Refrigerate the dough for at least 1 hour.
- Prepare the Berries
- While the pie dough is chilling the first time, prepare your strawberries, blueberries, blackberries, and raspberries. Weigh your berries. You should have a total of 750 grams. I have given amounts for the different berries, however you can use different amounts based on what you have available.
- Wash the berries under a spray of water. Place the berries in a single layer on a flat surface or baking sheet lined with two layers of paper towels. Spread the berries in a single layer. Place another layer of paper towels on top of the berries and pat them dry. Leave the berries to dry while you make the rest of the ingredients.
Make the Crumble Topping
- While the pie dough is chilling. Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
- Place the flour, ground cinnamon and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
- Use the pastry blender to cut the butter into the flour mixture until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also use your hands if you don’t have a pastry blender. To mix it with your hands, take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.
- Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large breadcrumbs. Mix in the rolled oats. Refrigerate the crumble for at least 30 minutes.
- The crumble can be made up to one week in advance and refrigerated until ready to use.
Make the Berry Filling
- Before you start making the berry filling preheat the oven to 400°F and place a half baking sheet in the oven.
- Whisk together the granulated sugar, tapioca flour. and salt in a medium-sized bowl. Set it aside.
- Place the berries in a large bowl. Sprinkle the lemon juice and vanilla over the berries. Add the sugar tapioca mixture, and with a large spoon gently fold the ingredients together.
Prepare the Pie
- Remove the pie dough from the refrigerator and spoon the berry into the prepared pie shell. Remove the crumble from the refrigerator and spread it evenly over the berry. Take small handfuls of crumble, lightly press together, then break into irregular chunks as you distribute evenly over the berry.
Bake the Pie
- Place the pie on top of the hot baking sheet. Bake for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake for another 50-55 minutes until you see the filling bubbling up around the edges, and the filling has puffed up in the center. The edges of the pie crust will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges. If the crumble becomes too dark place a piece of tented foiled over the crumble.
- Remove the pie from the oven and place it on a wire cooling rack. Let it cool until room temperature before slicing and serving. It’s important to let the pie cool to let the filling finish setting up and to ensure clean slices when you cut the pie.
Storing the Pie
- The pie can sit at room temperature in a covered container for up to 2 days. After 2 days cover it loosely with foil and store in the refrigerator for another 5 days.
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