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This Berry Pie recipe combines a mix of berries with a buttery crumble topping and flaky pie crust for a delicious dessert bursting with fruit flavor. You can make this pie with frozen fruit – it’s easy, and the result is fantastic!
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Perfect Berry Pie with Crumb Topping
I love a fabulous fruit pie, and this berry pie recipe is one I make all year round. It’s so simple, bursting with fruit, and has the best crumble topping.
I love this mixed berry crumb pie because you can use frozen berries to make it. No waiting around for them to be in season! I definitely make it more in the summer because this mixed berry pie with crumb topping just screams summer to me, but with frozen fruit, there’s no reason you can’t make it in the dead of winter, too.
I use my favorite all-butter crust for this pie. It’s the perfect buttery, flaky base for all that fruit. The filling has a perfect consistency – I hate a runny pie, and this one does not have that problem!
Topping off this blueberry raspberry pie with crumb topping is a simple brown sugar crumble topping. It adds a nice sweet, crunchy texture that pulls the whole pie together.
What You Need to Make Berry Crumble Pie
- Brown Sugar: This is used in the crumble. Be sure to measure your brown sugar correctly.
- All-purpose flour: For the crumble topping – be sure to measure it correctly.
- Cold unsalted butter: It’s important to start crumble topping with cold butter.
- Granulated sugar: To coat the berries
- Cornstarch: I find this thickens better than regular flour.
- Ground cinnamon: All my berry pies use a pinch!
- Frozen mixed berries (thawed and drained)
- Lemon juice: Cuts the sweetness if your berries are in season or extra sweet.
How to Make Berry Pie
- Pie crust: Prepare the pie crust and fit it into a 9” pie pan. Chill it for 30 minutes while you prepare the topping and filling.
- Topping: Whisk the brown sugar and flour in a mixing bowl. Grate the cold butter into the bowl, and then use a pastry cutter to cut the butter into the dry ingredients. Once the mixture resembles coarse crumbs, set the bowl aside.
- Filling: Whisk the granulated sugar, cornstarch, and cinnamon in a small bowl. Place the berries in a large bowl and sprinkle the cornstarch mixture over the top. Gently toss to combine.
- Assemble: Transfer the berry filling to the chilled pie crust. Sprinkle the brown sugar topping over the top.
- Bake: Place the pie plate on a sheet pan (to catch any drips) and bake the berry crumble pie for 10 minutes at 425°F, then lower the temperature to 350°F and finish baking the pie until the crust is golden and the filling is bubbling.
Storing and Freezing
Once you’ve baked the pie, allow it to cool to room temperature before storing.
Room temperature storage: Keep the pie covered, and it will keep at room temperature for two days.
Refrigerator: Loosely cover it with plastic wrap and store it in the fridge for four to five days.
Freezer: You can freeze the baked pie, too. Once it’s cool, wrap it tightly with plastic wrap. It will keep in the freezer for up to six months.
Whether you use the crumb topping or use a double crust, be sure to bake the pie at the higher temperature first and then lower the oven temperature. The high temperature ensures the bottom crust is cooked properly.
To keep a berry pie from being runny, you need to use cornstarch in the filling. Cornstarch is a thickening agent, and it thickens the juices from the fruit. It’s also important to let the pie cool before slicing it. The filling will thicken as it cools – if you slice it too soon, the warm filling will ooze out.
The pie is delicious plain, but adding a scoop of vanilla ice cream or a spoonful of whipped cream is a nice finishing touch.
Frozen fruit works great in pie, just be sure to thaw and drain it well before making the filling. You don’t want extra liquid in your pie.
More Simple and Delicious Fruit Pies
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Berry Crumble Pie Recipe
- ½ cup (100g) packed brown sugar
- 1 cup (124g) all-purpose flour
- 8 tablespoons (113g) cold unsalted butter
- 1 recipe All Butter Pie Crust
- ⅔ cup (133g) granulated sugar
- ¼ cup (32g) cornstarch
- ½ teaspoon ground cinnamon
- 5 cups (682g) frozen mixed berries, thawed and drained or use fresh
- 1 tablespoon (15ml) lemon juice
- Preheat oven to 425°F.
- Prepare pie crust as directed for a single crust pie; add to a 9-inch pie plate and chill for at least 30 minutes before filling.
- Whisk brown sugar and flour in a large bowl. Grate cold butter into the flour mixture using a box grater. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
- Whisk sugar, cornstarch and cinnamon in a small bowl.
- Place berries in a large bowl, toss with lemon and sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie dish.
- Sprinkle the crumble evenly over the filling. Place the pie on a cookie sheet and cover with a pie crust shield.
- Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.
- You can use a refrigerated crust or a frozen crust if you prefer.
- Cool the pie completely before slicing to allow the juices to settle and the pie to solidify.
- Fresh OR frozen fruit may be used.
Mixed Berry Pie with crumb topping is the best pie recipe for summer or all year. Use fresh or frozen fruit to make this pie with my favorite crumble on top.