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Double-Crust Jumble Berry Pie

Scott Phillips

Yield: Yields one 9-inch double-crust pie.

You can make this pie with only one type of berry if you like, but I love to mix blueberries, raspberries, blackberries, and strawberries. I don’t normally like cooked strawberries, but I find that using just a few in this mixture adds a nice floral-fruity lightness to the finished pie. Since all these berries are juicy, I like to use both tapioca and cornstarch to keep the texture of the filling somewhat firm and the juices contained around the fruit. You can use these same measurements for sliced or chunked stone fruit, such as peaches, nectarines, or plums.


  • 1 cup sugar
  • 2 Tbs. cornstarch
  • 2 Tbs. quick-cooking tapioca
  • 1/4 tsp. salt
  • 6 cups washed and well-dried mix of blackberries, blueberries, raspberries, and quartered strawberries
  • 1 Tbs. unsalted butter, cut into small pieces
  • 1 recipe Butter Pie Crust

Nutritional Information

  • Nutritional Sample Size based on eight slices
  • Calories (kcal) : 510
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 65
  • Sodium (mg): 150
  • Carbohydrates (g): 70
  • Fiber (g): 5
  • Protein (g): 5


  • In a large bowl, mix together the sugar, cornstarch, tapioca, and salt. Add the berries and toss with your hands until the berries are evenly coated.
  • Roll out the pie dough according to the directions in the Butter Pie Crust recipe. Pile the berries into the dough-lined pie pan, sprinkling any remaining dry ingredients on top. Dot the surface with the butter, cover the berry mixture with the top crust and seal the edges by fluting.
  • Cut 5 or 6 slits in the top crust to let steam escape during cooking. Heat the oven to 400°F while you chill the pie in the refrigerator for 15 to 20 minutes.
  • Put the pie on a baking sheet to catch any drips, bake it in the hot oven for 15 minutes, and then reduce the temperature to 350°F. Continue baking until the crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50 to 60 minutes. For the best texture for serving, cool the pie completely (which may take up to 5 hours), and then reheat slices or the whole pie just slightly before serving. (Cooling completely allows the filling juices to firm up, while a quick reheat makes the pastry nice and flaky.) You can serve the pie while it’s still warm, but the filling will be slightly liquid; definitely don’t serve the pie hot, as the juices will be too fluid.


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Reviews (10 reviews)

  • treisner | 07/01/2019

    I love a tart pie, so using lots of raspberries in this worked very well for me. My only complaint is needing to let the pie cool for 5 hours or end up with berry soup. I might try to pre cook the berries down before baking the pie next time to try to resolve that issue

  • fortkcook | 06/15/2015

    Loved the filling but will go back to my usual crust recipe. I usually do crust with a ratio of 6 oz fat to 9 oz flour rather than the 8oz fat called for here. I also do 1/3 shortening to 2/3 butter. This crust was so tender and buttery it was more like a cobbler or shortbread and the butter taste was so intense it distracted a bit from the lovely fruit.

  • BarbaraJoScott | 08/14/2013

    This recipe is AMAZING! My husband loves it. Substitute 1/2 C Truvia baking blend instead of 1 C sugar and use two Pillsbury pie crusts (refrigerated rolls of crust) to lower the calories to around 300 per slice (8 sliced pie). I use blueberry, strawberry, raspberry and only 1/2 C blackberries (because I don't like too many seeds in my pie). Go heavy on the strawberries and blueberries to keep the pie from getting too "tart."

  • kball | 08/12/2013

    Love this pie recipe! I reduced the sugar to 3/4 cup and added lemon juice and zest to the filling.

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