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Mixed Berry Streusel Pie
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Craving a delightful summer dessert? My Mixed Berry Streusel Pie is bursting with frozen mixed berries and topped with a buttery streusel for a perfect finish. Add a dollop of homemade whipped cream or a scoop of vanilla ice cream and you’ll be in dessert heaven!
Why You’ll Love This Mixed Berry Streusel Pie
I LOVE summer because it means it’s berry season! The mix of berries (yes, even if you use frozen berries) creates a vibrant filling that is both tart and sweet while covering the top with streusel adds a delightful crunch to each bite. Similar to a French Fruit Galette, this is perfect for any gathering and will surely become a staple in your dessert repertoire for hot summer days, or any day really! Whether you’re hosting a dinner party or simply satisfying a sweet tooth, this pie is bound to be a hit!
Ingredients Needed For Mixed Berry Streusel Pie
This pie is so easy and uses some of my favorite fruits- BERRIES! Made with a few simple ingredients and pantry staples!
- 9-inch flaky pie crust: You can use store-bought for convenience or make your own for that homemade touch.
- Frozen mixed berries: A vibrant combination of blueberries, raspberries, and blackberries.
- Vanilla extract: Adds a depth of flavor to the berry filling.
- Granulated sugar: Sweetens the berries perfectly.
- All-purpose flour: Helps thicken the berry mixture.
- Streusel topping: A delicious blend of flour, granulated sugar, brown sugar, rolled oats, softened butter, and a pinch of salt.
Variations
- Fresh berries: Use fresh to create a combination of berries for a more intense flavor.
- Lemon zest: Add a teaspoon of lemon zest to the filling for a zesty twist.
- Maple syrup: Drizzle some maple syrup over the top for added sweetness.
- Gluten-free: Substitute with a gluten-free flour blend for the pie crust and streusel.
- Almond flour: Use almond flour in the streusel for a nutty flavor.
- Grain-free pastry crusts: try a grain-free pastry crust or a traditional butter pie crust for different textures.
How To Make a Mixed Berry Streusel Pie
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making this pie:
1. Preheat Oven
Preheat your oven to 350° F.
2. Prepare the Crust
If using frozen pie crust, remove it from the freezer and let it thaw. If using homemade pie crust, keep it refrigerated until ready to fill.
Pro Tip: I love to use my recipe when I want an easy homemade crust.
3. Make the Filling + Assemble the Pie
In a large bowl, stir frozen berries, vanilla extract, 1/2 cup sugar, and flour until well coated.
Pro Tip: Add a splash of lemon juice to brighten up the berry filling.
Pour the berry mixture into pie crust using a slotted spoon and even out the top.
4. Prepare the Streusel
In separate medium bowl, measure out streusel ingredients. Using your hands, mix the streusel until it comes together and the butter is well incorporated throughout and everything is like moist sand.
This recipe for streusel makes a crazy amount, especially for a pie, but that’s how I like it. I used all but about 1/2 cup. Feel free to halve the topping recipe for a more socially acceptable amount of streusel for your pie.
5. Top the Pie With Streusel + Bake
Spread 3/4 of the streusel over the frozen berries. Bake pie for 1 hour or until crust and topping are golden brown.
Pro Tip: Place your pie on a baking sheet to catch any spills. You’ll thank yourself later- I promise. 😉
6. Remove From Oven + Let Rest, Garnish and Serve!
Now, I know it’s going to be hard, but let your mixed berry pie cool completely before cutting into it. If you wait, I assure you it will cut so obnoxiously well that you’ll never want to make another kind of pie again. IF you cut into this when it’s still warm?! I make no such promises. But in both situations, it will taste REALLY good.
Garnish with whipped cream or vanilla ice cream, serve and enjoy!
Storage + Make Ahead Directions
Store any leftovers at room temperature for up to two days or in the fridge for up to a week.
Freezing Directions: Wrap the pie in plastic wrap and foil before freezing. It should last for up to three months.
Make Ahead Directions: Prepare the pie up to a day before and keep it at room temperature until ready to serve.
More Fruit Pies to Try!
- Amazing Cherry Pie
- Strawberry Pie (with Jello!)
- Banana Cream Pie
- Blueberry Hand Pies
- Buttery Apple Pie
- Blackberry Pie
- Peaches and Cream Pie
There you have it! The best Mixed Berry Streusel Pie that’s not only delicious but also easy to make. This is a great recipe to have in your collection for any time of year. Printable recipe below! Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Mixed Berry Streusel Pie
This Mixed Berry Pie is covered in streusel and can be topped with whipped cream or ice cream. Perfect for hot summer days or any day really!
Ingredients
- 1 9 inch pie crust homemade or store-bought frozen
for the berry filling-
- 20 oz. frozen mixed berries (two 10 oz packages) I used Simple Truth Organic brand
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
for the streusel topping-
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup rolled oats
- 6 tablespoons butter softened
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350° F.
- If using frozen pie crust, remove from freezer and set aside. If using homemade pie crust, keep refrigerated until ready to fill.
- In a large bowl, stir frozen berries, vanilla extract, sugar, and flour until well coated. Pour into pie crust and even out the top.
- In another separate bowl, measure out streusel ingredients. Using your hands, mix the streusel until it comes together and the butter is well incorporated throughout and everything is like moist sand. Spread 3/4 of the streusel over the frozen berries.
- Bake pie for 1 hour or until crust and topping are golden brown. Cool completely before cutting and serving. Serve with whipped cream or vanilla ice cream.
Video
Notes
This recipe for streusel makes an obnoxious amount, especially for a pie, but that’s how I like it. I used all but about 1/2 cup. Feel free to halve the topping recipe for a more socially acceptable amount of streusel for your pie.
Nutrition
Calories: 432kcalCarbohydrates: 69gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 247mgPotassium: 118mgFiber: 4gSugar: 36gVitamin A: 295IUVitamin C: 2mgCalcium: 26mgIron: 2mg
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I love this pie! Can I use a store bought graham cracker crust? How do I change baking time? Thanks.
I made this with apples, blackberries, strawberries and blueberries. I used almost all fresh fruit besides maybe a cup of frozen. because of the frozen I made my filling ahead of time.
bc i didnt want it to be runny. put it all in a pan w sugar and cinamon cooked med/high heat until juices started then added 4 tbs berry sauce to a 1/3 cup cornstarch and 1tbsp lemon juice. mix until smooth add to pan full of fruit stir until thick. about 6 mins. the strudel topping is now my go to. I could never get it right until I found your recipee thank you!
such am amazing dessert, always a hit!!
Hi Lauren,
I made two pies from your berry recipe for a family gathering. They were a total hit! I will make this again and again. It was so simple and delicious. Thanks for sharing. Amazing!
Found this recipe online doing a Google search for raspberry pie. This one looked very good to me because it only uses a half a cup of sugar. I made it this afternoon for the Fourth of July tomorrow, and it looks absolutely awesome! Even though I can’t dig into it until tomorrow’s party, I am looking forward to it greatly. Everything went exactly as her directions said, even the extra streusel. I’ll save that for oatmeal!
Easy and delicious. Got rave reviews when I brought this to a party. A definite keeper. Will be making again soon. Thank you!
I cut it when it cooled, very runny, my fault, I didn’t add all the flour mixture into the pie after coating the berries, I added a small amount, but it is delicious, not super sweet, I can use on the whipped cream that I put on my pound cake or as an ice cream topping.
Made it tonite, placed store bought filled pies crusts inside ceramic pie pans to bake evenly, not spill on bottom of oven and to take out when done easier.
So easy and so delicious! I used all blackberries (fresh frozen) and otherwise followed the recipe. This will be my go-to for berry and perhaps other fruit pies.
I’m not sure what I did wrong here but my pie came out a little too juicy and I did add the flour to the berries. It was a little too sweet and the bottom crust came out soggy from having too much juice. It tasted really good so I am going to try this recipe again and just use a little bit less sugar and I will add a little more flour to the berries and see if that helps.
This fruit pie is easy and just delicious! I use fresh berries, usually raspberries and blackberries. A scoop of ice cream and you have pure perfection
I was looking to find a recipe to use my frozen berries from last summer.
I was leery, because frozen fruit get watery.
I’m so impressed with this recipe! It did not overflow onto cookie sheet.
My guests thought the streusel topping was the best ! ( I used ALL of it!)
Totally socially acceptable at my table!
I had one guest have three helpings!
love it and soooo easy !( I pre-baked my crust for 10 min before filling-worked well)
Delicious meatloaf. I added Texas Pete. Love this recipe.