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This Peach Berry Pie is the perfect recipe for summer because there is so much fruit in it! The most fun part about this recipe is that there are 3 types of crust topping: lattice, double crust, and, crumble topping. Whatever your favorite is, you can choose!

berry pie with decorative pie crust on top surrounded by slice fruit.

Mixed Berry Peach Pie

Although summer brings us all the fresh fruit, this pie is just as good with frozen fruit. That being said, if you do have leftover fresh fruit that needs to be used–this is the pie for you. 

To me raspberries, blueberries, and peaches is such a fun combination that I had never thought about it before until one of my friends brought it to my attention and I had to do something with it. The fruit mixed with my favorite all butter crust creates such an incredible pie.

pie crust with bowls of berries and ingredients around

Ingredients needed in the Raspberry Peach Pie

  • All Butter Pie Crust: store-bought is fine too
  • Peach Slices: fresh or frozen
  • Raspberries: fresh or frozen
  • Blueberries: fresh or frozen
  • Cornstarch: I find this is the best thickener for pies – it works every time.
berry pie with decorative pie crust on top surrounded by slice fruit.

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Best topping for peach berry pie

There are three different ways to top this pie, and all are great options! You can choose any of the three depending on what your heart desires.

  • Make it a double crust pie. That is, make two recipes of my all butter pie crust (or buy a pack of two pie crusts) and top the pie with a pie crust. Just be sure to cut some vent holes if you do this.
  • Make a lattice top pie, which is what’s shown in the photos in this recipe.   
  • Make a crumble pie with a buttery sugary topping (that’s my favorite!)
bowl of fruit
fruit in pie crust
unbaked 2 crust pie

How to make Peach Berry Pie

  • Preheat oven to 425°F.
  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
  • Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into the prepared pie plate.
  • Top the pie with your desired crust topping.
  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 40-50 minutes, or until crust is baked through and golden.
berry pie with decorative pie crust on top surrounded by slice fruit with ice cream on top.

Expert Tips

  • Know that when the pie crust is golden and the fruit is bubbling, that the pie is done.
  • If you do not want to deal with peeling peaches, use frozen fruit.
  • Look through the linked crust topping recipes to perfect your topping.
  • Let cool completely before slicing to avoid all the juices running out of the pie.

FAQs

How do you make a berry pie not soggy?

Once you mix your filling, let it sit and drain for a little to get all the juices out. This can help if your pie not be soggy

Why is my peach pie so watery?

Your fruit should be bubbling when your pie is done, if the pie is too watery it may need to bake more.

Can you freeze this pie?

Yes, you can! Just make sure it is properly sealed (either wrapped or in a freezer bag)

berry pie with decorative pie crust on top surrounded by slice fruit.

Raspberry Peach Blueberry Pie

4.93 from 14 votes
Use fresh or frozen fruit to make this peach pie with blueberry and raspberries!

Recipe Video

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Yield 10 servings
Serving Size 1 serving
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Ingredients
 

  • 1 recipe All Butter Pie Crust
  • 3-4 cups fresh or thawed frozen peach slices, thawed
  • 1 cup fresh or frozen raspberries, thawed
  • 1 cup fresh or frozen blueberries, thawed
  • ⅔ cup (134g) granulated sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons (32g) cornstarch

For topping:

Instructions

  • Preheat oven to 425°F.
  • Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
  • Carefully stir together peaches, blueberries, raspberries, sugar, lemon juice, and cornstarch. Let sit for a couple minutes, then drain and pour into prepared pie plate.

Topping choices:

  • Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking. OR
  • Top the pie with a crumble topping.
  • Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
  • Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 40-50 minutes, or until crust is baked through and golden.
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Recipe Notes

You can use any topping for this pie: make a lattice pie crust, a crumble topping, or make a double crust pie.
If using frozen berries, make sure they are thawed and drained well.
Be sure to read the blog post for all sorts of fruit pie baking tips.

Recipe Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 164mg | Potassium: 156mg | Fiber: 3g | Sugar: 19g | Vitamin A: 159IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.93 from 14 votes (10 ratings without comment)

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10 Comments

    1. After baking or after cooling? If it’s after chilling, it’s because it went into the fridge when it was still warm, that’s condensation.

      Reply

  2. Did you blind bake the pie crust before filling it? I am making this tonight with the crumb topping. 🙂

    Reply