Recipe: Mixed Berry Pie

berry pie 

    Berry Pie fresh from the oven!

   Mixed Berry Pie has been my sister's favorite Thanksgiving pie recipe since we were kids.  Its become a Thanksgiving tradition to have this special pie on the dessert table.  This year, we have the extra blessing of using some of our very own homegrown blackberries and raspberries in our pies.  I preserved the berries in the freezer all summer and fall for just for making berry pies!  You may use fresh or frozen berries - if you do decide to use frozen berries, just be sure to thaw them and drain off any extra liquid before use.  This recipe makes two pies and is best served with a scoop of creamy vanilla ice cream....If you love berries you'll certainly enjoy this family favorite!


6 cups all-purpose flour

1 1/2 cups vegetable oil

1 cup milk


2 1/2 cups blackberries

2 1/2 cups raspberries

1 cup blueberries

1 cup brown sugar

6 tablespoons cornstarch
    Preheat the oven to 400 *F.

    In a large bowl, lightly stir together the raspberries, blackberries and blueberries. 



    In a seperate smaller bowl, mix together 1 cup of brown sugar and 6 tbsp. of cornstarch. 

sugar and cornstarch

Adding the cornstarch to the brown sugar....

    Now its time to make the crust!  In another bowl, mix together flour, oil and milk by hand. 


Measuring out the flour....

making pie crust

Adding the milk after the oil.....

    While dough is still somewhat crumbly, divide into four pieces.  Turn out onto a floured cutting board.  Be careful not to overwork the dough.

pie crust

Round of pie dough....

    Roll out pieces one at a time, until they are about an 1/8 of an inch thick. 

pie crust

Pie crust, rolled out.

    Place one flattened portion of pie dough in the bottom of each greased pie dish - you'll need two dishes for this recipe.

pie crust in pan

Crust in the pie dish....

    Fill the pies with the berries. 

pie filling

Filling the pie with berries....

    Evenly sprinkle the sugar and cornstarch on top of both pies - 1/2 of the mixture per pie.  Gently pull the berries aside with a fork to allow the sugar and cornstarch mixture to filter down inside the pie. 

adding the sugar mixture

Sprinkling the sugar & cornstarch mixture on top of berries.....

folding in the sugar

Pulling the berries aside with a fork to allow the sugar mixture to filter down.

    Once the pies are filled, roll out the other two pieces one at a time and place them on top of the filled pies. 

folding pie dough in half

If your crust is floured and won't stick, its easier to fold the dough in half for transporting to the top of each pie.

top crust

Putting on the top crust.

    Neatly trim the edges of the pies and press the top and side edges together.  Save the scraps for baking for sprinkling with brown sugar and baking as a snack!  Rub the tops of the pies with a tablespoon of milk and sprinkle with granulated sugar.  With a knife, make slits in the top of the pie for venting purposes, as shown.

cutting vent holes

Venting holes....


Pies ready for the oven!

    Bake for 15 minutes on 400*F. Then turn down to 350*F., baking the pies for about an hour or until crust is golden brown.  Serve warm or cold with a dollop of vanilla icecream.

berry pie baked

Our berry pie is fresh from the oven! Notice the golden brown top crust.

berry pie

The finished product.