Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I always have a supply of frozen berries and love to make this pie. Thaw just enough to separate- could use fresh if available. Feel free to use more or less of a certain berry, as long as the total amount is around 4 cups.

Ingredients Nutrition


  1. Combine sugar, cornstarch, salt and cinnamon in a large saucepan.
  2. Stir in berries and add water and lemon juice.
  3. Cook over medium heat just to the boiling point- it should be thickened. If berries are frozen this takes a little while.
  4. Pour into pie shell and dot with butter.
  5. Top with a lattice crust or full crust with slits cut.
  6. Brush top with milk and sprinkle with sugar.
  7. Bake at 350 for 45 minutes.


Most Helpful

This pie was wonderful! The directions were spoton and very easy for a beginner to follow. I used a frozen berry medley. Like another reviewer I used 1 tbs more cornstarch and a little less water to account for the berry juices. I omitted the butter. I didnt put the cinnamon in the fruit but did sprinkle sugar and cinnamon on the crust. Thank you, Jan for helping a novice pie maker FEEL like an accomplished baker. :D I was so confident I even made a lattice crust for it!! My family loved it. This is DEFINITELY a keeper recipe I will enjoy making again & again.

Sydney1126 May 19, 2008

I made this the other day. Used berries my husband picked off our farm. The only changes I made were no blue berries, used more raspberries than anything else. And instead of 1/2 cup of water I used a 1/4 cup and a 1/4 cup of peach schnapps. This pie was just wonderful!! Will be making again very soon!!

barefootmommawv July 02, 2010

This is a fabulous pie that we'll make again and again. It's so easy to make with a 16-oz. bag of frozen mixed berries, and delivers big flavor. I love the idea of pre-cooking the filling to just the right consistency so there are no runny surprises when serving. I omitted the cinnamon and butter, decreased the water a bit and increased the cornstarch a little, like several of the reviewers.

Linorama June 03, 2008

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