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side view of 3 slices of mixed berry pie on silver dish with forks

Amazing Mixed Berry Pie with Crumb Topping

This mixed berry pie is one of my favorite pies and is a perfect dessert. Loaded with mixed berries (strawberries, raspberries, blackberries, blueberries), fresh or frozen, and topped with a brown sugar oatmeal crumb, everyone will be asking for more!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 622kcal
Author Marie


  • 8 or 9-inch standard pie pan


For the pie shell (for a single 9-inch pie crust; makes 14 ounces of dough):

  • 1 ¾ cups all purpose flour , plus more for rolling
  • 1 tbsp sugar
  • ¼ teaspoon salt
  • 6 tablespoon shortening
  • 4 tablespoons butter cold, cubed
  • 1 egg yolk reserve the egg white for brushing crust
  • 2 tablespoons ice water up to 3 tablespoons if needed
  • egg wash (I used egg white mixed with dash of salt) to brush edges of pie
  • cooking spray or oil to oil counter (optional) if pie dough is cracking this is helpful

For the filling:

  • 8 to 10 cups mixed berries (frozen, thawed and drained) (see note for fresh fruit) (2.5 to 3 pounds total)(strawberries, blueberries, raspberries, and blackberries)
  • cup cornstarch
  • 1 small lemon , juiced and zested (use 1 tablespoon of the juice)
  • ¾ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

For the topping:

  • ¼ cup butter , diced
  • ½ cup oatmeal (not instant)
  • ½ cup all purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon


To Make the Pie Shell (3-2-1 dough)

  • In a large bowl, combine dry ingredients (flour, salt, sugar).
  • Add shortening and mix with pastry cutter or in standing bowl of mixer until the shortening is pea-sized and evenly distributed.
  • Add cubed butter and continue to mix until well distributed. Butter can be as large as dime-sized.
  • Add egg yolk and then 1 tablespoon of water at a time, trying to distribute it evenly over the surface. **Do not add all of the water if not needed.**
  • Squeeze the dough after each tablespoon of water has been mixed into the dough and as soon as it comes together (meaning the mixture holds when squeezed), stop adding water - it's done. Shape the dough into a flat disk shape, cover in plastic wrap and refrigerate for at least 30 minutes.
  • When ready to bake, remove dough from refrigerator. If the dough is too stiff, let it rest at room temperature for 10 minutes.
  • To roll out dough: it helps to flour each side very well, roll out from the center, and turn often. Keep adding flour if needed as you roll out and turn the dough to prevent sticking. Alternatively, if your dough is on the dry side, and is cracking, use cooking spray on your countertop and a touch on the surface on the dough (on each side). Roll until you have a circle with about a 12- to 13-inch diameter.
  • Transfer the dough to the pie plate by either folding the dough gently over the rolling pin, or carefully folding it in quarters and then transferring to the pan. Arrange the dough in the pie dish and crimp along the edges. Place in the refrigerator while you make the filling. I like to refrigerate for at least 30 minutes (overnight is fine as well).

To Make the Filling

  • Combine sugar and cornstarch (set aside a tablespoon or two of this mixture to sprinkle on bottom of pie before adding filling to prevent soggy crust). Stir in lemon juice, zest, salt, cinnamon, and defrosted and drained berries (see notes if you are using fresh berries).
  • Just before you are ready to bake the pie, add all ingredients to a large pan and heat over medium high heat until the mixture comes to a boil and then turn down heat and continue cooking until mixture thickens up a little.

To Make the Crumb Topping

  • Combine all ingredients in a small bowl and mix well with fingers. Do not use food processor or the oatmeal will become too fine and the texture will change.

To Bake the Pie

  • Preheat oven to 375 degrees.
  • If you reserved some cornstarch/sugar, add it to pie shell before adding the filling. Add berry filling to the pie shell and sprinkle the top evenly with crumb topping (there will be alot of topping, this is a good thing!). Brush edges of pie with egg wash and use aluminum foil to cover edges to prevent over browning.
  • Place pie on top of a baking sheet to catch any filling that might bubble over.
  • Bake pie for about 25 minutes with edges covered in bottom third of oven, then remove foil and bake another 25 to 30 minutes until bubbling.
  • Cool thoroughly, preferably overnight, so pie sets properly. Fruit pies should set at least 2 hours before serving and may stand for 24 hours at room temperature.
  • For longer storage, cover and refrigerate.

To Store Unbaked Pie in Freezer and Bake at Later Date

  • Prepare pie in a freezer safe pie pan, place in freezer bag, and seal. Freeze for up to 4 months.
  • To bake from frozen, unwrap, cover top with foil and bake at 450F for 15 minutes then reduce temperature to 375F and bake for 15 minutes more. Uncover and continue baking for 55 to 60 minutes more until crust is golden and filling is bubbling. (total time 90 minutes for frozen pie)


Fresh fruit may be used if it is macerated (mix with a few tablespoons of sugar to release the juices) and then drain well and proceed with the step for To Make the Filling. Fresh berries can be macerated anywhere from 30 minutes to overnight. 


Calories: 622kcal | Carbohydrates: 94g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 531mg | Potassium: 197mg | Fiber: 7g | Sugar: 44g | Vitamin A: 640IU | Vitamin C: 11.4mg | Calcium: 44mg | Iron: 2.9mg