Fresh and Juicy! Try Our Summer Berry Pie Recipe

The moment I think of summer, one of the first things that pops into my mind is a slice of warm, delicious berry pie with a hint of vanilla ice cream on top. Can you taste it? The juicy, sweet berries and the crumbly, buttery crust that simply melt in your mouth… Simply irresistible!

I’m here to help you recreate this charming experience with my recipe for the Summer Berry Pie. This delightful dessert is a showcase of all that summer has to offer: fresh and plump blueberries, blackberries, raspberries, and even red currants – all mixed together in a glorious burst of colors and flavors.

This recipe has been inspired by America’s Test Kitchen and Cook’s Illustrated, adapted to give it extra pizzazz for your palate. With just a handful of ingredients – all readily available in any pantry – you can make this crowd-pleasing berry pie that will have everyone asking for seconds.

You don’t need any special skills to whip up this pie. It’s incredibly easy to make and comes together in under an hour. Whether it’s an impromptu gathering or planned celebration, this Summer Berry Pie won’t disappoint. So grab your apron and let’s get started baking!

Why You’ll Love This Recipe

Summer Berry Pie
Summer Berry Pie

The Summer Berry Pie recipe is a must-try for all dessert lovers. The burst of flavors from the mixed berries makes this pie one of the most delicious and refreshing pies out there, perfect for a hot summer day.

In this recipe, I use blackberries, blueberries, and raspberries to create a triple threat of berry goodness that is sure to impress anyone who tries it. The mix of these different berries brings together their distinct flavors to create an unforgettable taste sensation.

Furthermore, the crust of the pie is made with graham crackers that provide just the right amount of crumble and sweetness that complements the tartness of the berry filling perfectly.

To make this pie even more irresistible, I have added red currant jelly and lemon juice which add a tangy zing to the berries and help bring out their natural sweetness without adding too much extra sugar.

Finally, not only is this pie sweet and delicious, but its vibrant and colorful appearance will be sure to make a stunning centerpiece at any summertime gathering or celebration.

So if you’re looking for a dessert that’s easy to make but also packed with flavor and color, then give this Summer Berry Pie recipe a try! I guarantee that your taste buds will thank you!

Ingredient List

“A slice of sunshine in every bite!”

Here’s what you’ll need to make this Summer Berry Pie:

For the filling:

  • 2 cups blueberries
  • 1 cup blackberries
  • 1 cup raspberries
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons red currant jelly

For the pie crust:

  • 12 graham crackers, crushed into fine crumbs (about 1 and ½ cups)
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

Tips for Ingredients:

Make sure to use fresh berries for the best flavor. You can also use frozen berries, but they may release more liquid and result in a slightly different texture. When making the pie crust, be sure to crush the graham crackers very finely for a smooth and even crust.

The Recipe How-To

“Summer’s favorite pie, packed with juicy berries.”

Now, let’s dive into the recipe how-to. Follow these straightforward steps to create your summer berry pie.

Pie crust

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, pulse 9 graham crackers until they are finely ground.
  3. Add 2 tablespoons sugar and 1/4 teaspoon salt, and pulse until combined.
  4. Add 5 tablespoons unsalted butter, and pulse until the mixture is evenly moist.
  5. Press the graham cracker mixture into a 9-inch pie dish.
  6. Bake the crust for 7-10 minutes or until it’s lightly golden.
  7. Let it cool while you prepare the filling.

Berry filling

  1. In a large bowl, toss 3 cups mixed berries (blueberries, blackberries, and raspberries) with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon tapioca starch, and a pinch of salt.
  2. Add 1 tablespoon lemon juice and toss gently to combine.
  3. Pour the berry mixture into the slightly cooled pie crust.


  1. In a medium saucepan over medium heat, cook 1/2 cup red currant jelly until fully melted.
  2. Drizzle the melted jelly over the berries to coat them evenly.
  3. Let it sit for 5-10 minutes or until slightly cooled.
  4. In a blender or food processor, puree 1 cup of raspberries and strain out their seeds.
  5. In a large bowl, combine the slightly cooled puree with the remaining whole raspberries (or substitute for blueberries or strawberries), blackberries, and blueberries.
  6. Mix in 1/4 cup granulated sugar and 2 tablespoons lemon juice to coat the berries.
  7. Gently pour the berry mix over the pie filling.


  1. Set your pie dish on top of a sheet pan and bake for 50-60 minutes at 375°F (190°C) until bubbling and golden brown on top.
  2. If the edges of your pie crust start to brown too much, tent them with foil or a pie shield after 30-40 minutes of baking to prevent burning.

Now that you have finished baking your delightful summer berry pie, let’s check out some tips for perfect results!

Substitutions and Variations

“Pie in the sky? No, it’s right here on my plate!”

Are you looking to mix things up with this summer berry pie recipe? Here are some substitutions and variations you can try to personalize the flavors or ingredients used.

1. Pie Crust: For a gluten-free option, swap the graham crackers out for gluten-free cookies or crackers. You can also use a store-bought pie crust instead of making your own.

2. Berry Mix: While we recommend using a mix of raspberries, blackberries, and blueberries, you can substitute any type of fresh or frozen berries that you have on hand. Strawberry and blueberry make a great combination!

3. Sweeteners: If you prefer less refined sugar, try using honey or maple syrup instead of granulated sugar in the berry mixture. For a tangier twist, consider adding some balsamic vinegar or red wine vinegar.

4. Toppings: Instead of whipped cream or ice cream, consider topping your pie with a crumble made with oats and brown sugar. Or for an extra indulgent touch, drizzle some melted chocolate over the top before serving.

5. Serving Style: Summer berry pie is delicious on its own, but it also pairs well with a scoop of vanilla ice cream or whipped cream. For an extra special touch, create individual mini pies by using small tart pans instead of a large one.

Experimenting with different flavor combinations and ingredients is part of the fun in baking. Don’t be afraid to try something new!

Serving and Pairing

“A colorful ocean of sweet, tangy flavors.”

When I imagine serving this summer berry pie, I conjure up visions of lazy afternoons spent lounging on the porch with friends and family, soaking up the rays of a warm summer sun. And what better way to cap off such an idyllic day than with a slice of this luscious pie?

But what to serve alongside it? The answer, in my opinion, is simple: vanilla ice cream. A generous scoop of creamy vanilla ice cream pairs perfectly with the tart sweetness of the berries and the buttery richness of the crust.

For a more grown-up pairing, try serving this pie with a glass of chilled heavy cream or even a dollop of whipped cream. The richness of these dairy products complements and balances out the fruit’s acidity, enhancing the flavors’ sweetness and depth.

If you’re feeling particularly adventurous, you could even experiment with pairing this pie with some dessert wines like sherry, port or muscat. Shiraz or Grenache-based wines also complement its berry flavors nicely.

Whether served solo or accompanied by something decadent, this summer berry pie will undoubtedly be the star of your dessert table. So don’t forget to save room for a slice!

Make-Ahead, Storing and Reheating

“A beautiful mess in every slice, and it’s worth it.”

You can easily make this delicious summer berry pie ahead of time and store it for several days. Once baked, let it cool completely on the counter, then wrap it in plastic wrap or foil and refrigerate it for up to three days. Before eating, let the pie come to room temperature for about an hour or warm it gently in the oven at 350 degrees Fahrenheit for 10-15 minutes.

If you have leftovers, store them in an airtight container in the refrigerator or freezer. You can keep the pie in the refrigerator for up to 3 days, or freeze it for up to 2-3 months. When reheating a frozen berry pie, remove it from the freezer and let it thaw out completely on the counter before placing it in a preheated oven at 350 degrees Fahrenheit until warmed through.

For best results, I recommend making this pie fresh and serving it on the day you bake it. However, if you want to save some time during busy summer days or plan ahead for a special occasion or event, feel free to make it ahead of time and store it properly. This way, you’ll always have a tasty dessert on hand whenever you need one!

Tips for Perfect Results

“A berry-filled delight for your tastebuds.”

To ensure a perfect Summer Berry Pie, I’ve compiled some tips that can help you achieve the best results possible. Baking a pie requires attention to detail and patience; even the smallest of mistakes can result in a disappointing dessert. Here are some tips for baking a perfect pie every time:

1. Start with fresh berries: The success of your summer berry pie will depend on the quality of your fruit. Fresh berries have a natural sweetness and juiciness that make them ideal for pie-making. Make sure you pick berries that are plump, juicy, and free from bruises or blemishes.

2. Add just enough sugar: Sweetening the berries is essential for any pie recipe, but it’s important not to overdo it. Too much sugar can overpower the natural flavor of the fruit, so be careful not to add more than what is needed.

3. Use tapioca starch or cornstarch as a thickener: To thicken the filling of your summer berry pie, use either tapioca starch or cornstarch. These ingredients will create a gel-like texture that holds up better than flour-based thickeners.

4. Pre-cook the filling: To avoid a soggy bottom crust and ensure your filling doesn’t ooze out of the top crust, consider pre-cooking your filling partially. Cook it until it starts to thicken, but still has some liquid remaining.

5. Keep your dough cold: The warmer your pie dough becomes, the harder it is to work with and shape properly. Keep your dough cool by working quickly and refrigerating it between steps if necessary.

6. Brush with egg wash: For an appealing golden-brown crust color, brush the top crust with an egg wash before baking.

These tips will guide you towards making a delicious Summer Berry Pie that will impress family and friends alike. Enjoy!


As you prepare this delectable summer berry pie recipe, you may have some questions that come to mind. Here are some frequently asked questions and their answers to help guide you along the way. By addressing these common concerns, making mixed berry pies will be a breeze!

How do you keep a berry pie from being runny?

When it comes to baking fruit pies, there’s a simple technique that can help prevent your dessert from becoming too runny: allowing the fruit to sit in sugar. To do this, simply toss your chosen fruits in a colander, sprinkle sugar over them, and give the mixture a quick stir. Then, let the fruit hang out for a bit and watch as excess liquid drains away. This little trick can make a big difference in the taste and texture of your final product.

Can I use flour instead of cornstarch in a berry pie?

When it comes to making fruit pies, cornstarch is a common ingredient used to thicken the filling. However, sometimes we run out of cornstarch or prefer not to use it. Luckily, there are suitable substitutes for this thickener. All-purpose flour and tapioca starch are both viable alternatives to cornstarch. Using them in a 2:1 ratio – 2 tablespoons of flour or tapioca starch to 1 tablespoon of cornstarch – will provide the desired thickening effect in your pie fillings.

Should you cook fruit pie filling before baking?

Preparing your filling in advance gives you the advantage of managing the moisture content of your pie. It facilitates you to avoid unexpected soggy or dry crust outcome. Although it is a time-consuming process, but it’s worth it. You need to take into consideration the time required to cook the filling and allow it to cool down completely. Do not try to rush the cooling process, as hot filling added to a chilled pie crust could end up disastrous.

Bottom Line

In conclusion, this summer berry pie recipe is a true showstopper that will impress anyone who lays their eyes on it. Don’t let the thought of making a homemade pie intimidate you because with the right instructions, a perfect summer berry pie is just within your reach. The blend of fresh blueberries, blackberries, and raspberries combined with lemon juice, sugar, and cornstarch make for a delectable filling that will tantalize your taste buds.

This recipe is versatile and customizable, allowing you to make substitutions based on your preferences or what’s in season. You can experiment with different types of berries, mix-ins or even toppings to take this pie over the top. With its vibrant colors and refreshing taste, this pie is a dream dessert to end any summer gathering or dinner party.

To make it even easier for you, I’ve included some helpful tips and variations that will ensure great results every time. Whether you are an experienced baker or just starting out in the kitchen, this summer berry pie recipe has got all the ingredients to make you feel like a pastry chef.

So why not give it a try and see for yourself? Gather some fresh berries today and enjoy this sweet treat with your friends and family. Trust me; they won’t be able to resist the tempting aromas and juicy flavors of your homemade summer berry pie!

Summer Berry Pie

Summer Berry Pie Recipe

Beautiful pie, you'll love it!! If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. If you have a salad spinner, line the basket with paper towels, add the berries, and spin until dry.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Berries, Dessert, Fruit, Low Protein, Pie, Raspberries, Summer
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 1 pie
Calories: 345.8kcal


Graham Cracker Crust

  • 9 graham crackers, broken into rough pieces
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted and warm

Berry Filling

  • 2 cups raspberries (about 9 ounces)
  • 2 cups blackberries (about 11 ounces)
  • 2 cups blueberries (about 10 ounces)
  • 1/2 cup granulated sugar (3 ½ ounces)
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice (from 1 lemon)
  • 2 tablespoons red currant jelly

Whipped Cream

  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract


  • For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
  • In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
  • Add the sugar and pulse to combine.
  • Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
  • Transfer the crumbs to a 9-inch glass pie plate.
  • Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
  • Use your thumb to square off the top of the crust.
  • Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
  • For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
  • In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
  • Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
  • Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
  • Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
  • While the puree is cooling, place the remaining berries in a medium bowl.
  • Heat the jelly in a second small saucepan over low heat until fully melted.
  • Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
  • Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
  • Distribute the glazed berries evenly over the puree and gently press them into the puree.
  • Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
  • For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
  • Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
  • Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
  • Cut the pie into wedges and serve with whipped cream.

Your Own Notes


Serving: 178g | Calories: 345.8kcal | Carbohydrates: 43.1g | Protein: 2.4g | Fat: 19.5g | Saturated Fat: 11.6g | Cholesterol: 59.8mg | Sodium: 99.2mg | Fiber: 5.1g | Sugar: 29.2g

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