Go Back
+ servings
Peach medley pie with weaved crust in a vintage Polish pottery floral pie plate

Mixed Berry Pie

Summer berries and ripe peaches make this homemade pie the perfect summer dessert.
Course Dessert
Cuisine American, New England, Southern
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 people
Calories 410kcal


Pie Crust

  • 2 ½ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter cold
  • 4 ounces cream cheese cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • Ice water

Mixed Berry Pie

  • 5 large peaches pitted, peeled and sliced
  • 2 cups blueberries
  • 2 cup blackberries
  • 1 cup raspberries
  • ½ cup instant tapioca
  • 1 cup granulated sugar
  • 3 tablespoons lemon juice


Pie Crust

  • In a large bowl, mix together flour, sugar, and salt. Cut up the cold butter and cream cheese into smaller pieces and toss them in the flour mixture. Using a pastry cutter or two forks, cut in the butter and cream cheese until you have pieces the size of peas.
  • Add ice cubes to a liquid measuring cup and then cold water. Add a little water at a time, and gently toss the mixture around until it will stay together in your hand. As it clumps together, pull the dough out and place into a large zip-style bag. Refrigerate the dough for a minimum of 2 hours or overnight.

Mixed Berry Pie

  • Place the fruit, sugar, tapioca and lemon juice into a large bowl. Gently toss with a spoon and set aside.
  • Divide the dough into two equal pieces. Roll out one half on a floured surface. Fold it into quarters to safely lift and place into a 9-inch pie dish. Trim any excess of pie dough with kitchen shears. Pour the fruit mixture into the pie shell.
  • Roll out the remaining half and cut into strips using either a pastry roller, small pizza cutter or sharp knife. Place 3 to 5 strips of pie dough going one direction. Pull back every other piece, slightly. Then place one strip of pie dough the opposite way. Continue to do this and weave the crust until the entire pie is covered. Lightly brush the entire pie with an egg wash and sprinkle with granulated sugar.
  • Bake in a preheated 400 degree F oven for about 60 to 70 minutes. Or until the crust is golden brown and the fruit is bubbling. Let the pie cool completely before slicing.


Mixed Berry Pie:

Place the entire pie on a half sheet pan lined with parchment paper. This will catch any juices that drip and make cleanup a breeze!
Make your pie crust the night before. Place into a large freezer zip-style bag and plop in the fridge overnight. This helps make the pie preparation super easy.
Rotate your pie half way through baking.
To prevent your pie crust from burning. Use a piece of aluminum foil with a slice cut into the middle of it. If your pie crust is browned nicely, but your filling still needs to cook further. Place the aluminum foil over top your pie. The slice you cut out will help steam to escape and therefore your pie crust will stay flaky.


Calories: 410kcal | Carbohydrates: 68g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 352mg | Potassium: 284mg | Fiber: 5g | Sugar: 33g | Vitamin A: 758IU | Vitamin C: 19mg | Calcium: 36mg | Iron: 2mg