All Berry Pie Recipe: Mixed Berry Medley in Flaky Lattice Crust

This all-berry pie recipe delivers the perfect balance of sweet-tart flavors in a flaky lattice crust that's both elegant and foolproof. The secret lies in layering mixed berries—strawberries, blueberries, and raspberries—with a touch of cornstarch to keep the filling thick and vibrant.

I’ve perfected this recipe over years of summer baking, ensuring every slice is juicy, not soggy, and topped with that signature crisscross pattern.

The lattice crust is what makes this pie truly special—it adds visual appeal while keeping the berries tender and the filling from overflowing. You can use a homemade crust for that classic buttery flavor or opt for a store-bought shortcut if you're short on time.

The filling’s magic comes from balancing sugar and acidity, so the berries shine without being overpowered. Baking at the right temperature ensures the crust stays crisp while the berries soften just enough to release their juices.

By the time you pull this pie from the oven, you’ll have a golden, fragrant masterpiece with a lattice top that looks like it came from a bakery.

The aroma alone will have everyone gathering around the table, and the first bite—juicy berries bursting with flavor, wrapped in buttery crust—is worth every minute of prep. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.

This recipe scales beautifully for gatherings, and leftovers keep well for up to 3 days in the fridge or can be frozen for months. Whether you're baking for a holiday feast or a simple weekend treat, this all-berry pie is a crowd-pleaser that feels like a hug in every slice.

Let’s get baking!

Ingredients for all berry pie

These fresh berries and buttery crust staples create a summer classic everyone will love.

The berries are the star—pick ripe but firm strawberries and vibrant blueberries for the best flavor. Trader Joe's often has great berry prices in summer, or check your local farmers market for the freshest. If using frozen berries, keep them frozen until mixing—they won't bleed juice. For the crust, Land O'Lakes unsalted butter gives the best flakiness, but any good brand works. The key is keeping everything cold until the last minute—don't let the butter soften before mixing.

No cornstarch? Arrowroot powder at the same amount works perfectly. Short on vanilla? Vanilla bean paste adds specks of flavor. The lattice crust can be tricky first time—cut strips 1/4-inch wide and weave them carefully. If you're nervous about the lattice, just make a regular top crust and cut a few slits for steam to escape. The lemon juice is non-negotiable though—it brightens all those berries and keeps the filling from turning mushy. And trust me on the cold butter—room temperature butter makes tough crust.

This pie keeps beautifully—3 days refrigerated or 3 months frozen (wrap tightly!). The lattice stays crisp for about 2 days before getting slightly soft. For serving, brush the warm crust with heavy cream right out of the oven—it gives that bakery-fresh shine. I always make a double batch—one for dinner, one for the freezer. The filling reheats perfectly, so you can pull it straight from frozen and bake it right in the pie dish.

Step-by-step instructions for all berry pie recipe

Here's how to create a stunning lattice crust filled with juicy berries—flaky, golden, and bursting with summer flavor.

In a large bowl, combine the 1.5 lb strawberries (hulled and sliced) with the 1.5 cups blueberries and 1 cup raspberries. I like to use fresh berries when possible, but frozen blueberries work perfectly without thawing—just be sure to drain any excess liquid from them first.

In a separate small bowl, whisk together the 1.25 cups granulated sugar, 2 tbsp cornstarch, and 2 tbsp lemon juice. This mixture is your thickening agent, and the lemon juice brightens the flavors beautifully. Pour this over the berries and gently stir until everything is evenly coated. Let the mixture sit for 15-20 minutes while you prepare the crust—this allows the juices to release and the cornstarch to begin working.

Taste the filling at this stage. You want it to be sweet but not overly so—adjust with a bit more sugar if needed. The berries should be glossy and juicy, ready to transform into a luscious filling. Don't skip this tasting step; it ensures your pie will be perfectly balanced.

In a large mixing bowl, combine the 2.5 cups all-purpose flour with the 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that flaky, layered crust we're after.

Add the 1 whole cold large egg and 1 tsp vanilla extract, then mix gently with a fork until the dough just comes together. Avoid overmixing—you want to keep the gluten development minimal for a tender crust. If the dough feels too dry, add 1-2 tablespoons of ice water to help bind it.

Divide the dough into two equal portions, flatten into discs, and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes (or up to 2 days). This resting time is essential—it relaxes the gluten and makes the dough much easier to roll out without tearing. Cold dough also helps prevent the butter from melting prematurely.

Preheat your oven to 375°F. Roll out one of the chilled dough discs on a lightly floured surface into a 12-inch circle—about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, pressing gently to shape it into the bottom and up the sides. Trim any excess dough hanging over the edge.

Pour the prepared berry filling into the crust, spreading it evenly. Roll out the second dough disc into another 12-inch circle. Cut this top crust into 1-inch strips, alternating between long and short cuts to create a classic lattice pattern. Weave the strips over the filling, starting from the outer edge and working your way inward.

For extra flakiness, brush the lattice crust with the 0.25 cup heavy cream (if using) before baking. This adds a beautiful golden sheen and enhances the buttery flavor. Dock the lattice by pricking it with a fork in several places to prevent air bubbles from forming during baking.

Place the assembled pie on a baking sheet lined with parchment paper—this makes it easier to transfer and prevents the bottom from over-browning. Bake in the preheated oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling gently at the edges.

Here's the thing—I like to check for doneness by gently shaking the pie. If it feels firm and the filling is set but still slightly jiggly in the center, it's ready. The filling should be thick enough to hold its shape when served, but not so firm that it's dry. If the edges brown too quickly, cover them loosely with aluminum foil after 25 minutes to prevent over-browning.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents it from running when you serve it. The contrast between the warm, juicy filling and the crisp, flaky crust is what makes this pie truly special.

Troubleshooting this dish

Soggy Bottom Fix

If your pie crust turns soggy, the issue is usually steam buildup. To prevent this, I always prick the lattice top with a fork in several places before baking. This allows steam to escape while keeping the crust intact.

For extra insurance, place a baking sheet under the pie dish during the first 20 minutes of baking—this reflects heat upward and prevents the bottom from absorbing too much moisture. 🌡️

Filling Too Runny

A runny filling usually means the cornstarch didn't thicken properly. First, ensure you're using cornstarch (not flour)—it's more effective at thickening.

If the filling still looks too thin, mix 1 tbsp cornstarch with 1 tbsp cold water and stir it into the pie during the last 10 minutes of baking. This quick fix works wonders without requiring you to start over.

Lattice Falling Apart

If your lattice strips keep breaking while weaving, your dough might be too warm or too dry. Chill the dough for an extra 15 minutes before rolling, and use a light dusting of flour on your rolling surface.

For a more stable lattice, weave the strips tightly and press them gently into the filling. If all else fails, switch to a solid top crust with a few slits for steam release—it’s just as delicious!

Underbaked Filling

An underbaked filling often happens when the oven isn’t hot enough or the pie isn’t baked long enough. To test doneness, gently shake the pie—if it feels firm and the filling is set but still slightly jiggly in the center, it’s ready.

If it’s still too soft, return it to the oven for 5-10 more minutes. For even baking, rotate the pie halfway through the baking time if your oven has hot spots. ✨

Overbrowned Edges

If the crust edges brown too quickly, cover them loosely with aluminum foil after 25 minutes of baking. This protects the crust while allowing the filling to cook through. For a more even color, try baking the pie on the middle rack instead of the top.

If you’re using a glass pie dish, reduce the oven temperature by 25°F to prevent over-browning.

Frozen Berry Bleeding

If you’re using frozen berries, don’t thaw them first—this releases too much liquid. Instead, drain any excess liquid from the berries before mixing them with the sugar and cornstarch. For extra thickness, add 1 extra tbsp of cornstarch to the filling.

If the filling still looks watery, simmer it on the stovetop for 2-3 minutes before pouring it into the crust to thicken it further. 💧

Frequently asked questions