Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Midsummer Mixed Berry Pie with Crumb Topping

June 29, 2017 By justalittlebitofbacon 13 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

  • Share
  • Tweet
  • Reddit
  • Yummly
  • Tumblr

One of my favorite things to make in the whole world is mixed berry pie! What could be better than a bounty of beautifully fresh fruit, like strawberries, blueberries, blackberries, and raspberries all baked up in a buttery crust and finished off with an easy crumb topping? This is the ultimate summer pie and I’m loving every bite.

What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

Hey, I just noticed this is the Week of Blueberries!

I have clearly been on a blueberry kick lately and can’t seem make enough tasty recipes involving the blue fruit. Sunday I made Blueberry Vinaigrette. Tuesday was the day for Blueberry Spinach Salad. And now it’s time to share my Blueberry (with lots of help from other berries) Pie!

In the winter buying berries is an occasional treat, and often disappointing since those strawberries and blueberries traveled very far to arrive in my local market. In fact most of the berries I eat in the winter are frozen! Frozen berries are very much not the same, but at least they were picked ripe and haven’t been slowly losing any flavor they started with during their trip to me.

This means that once the weather gets warm enough that the berries in the store are actually tasty, or even better – local, I go nuts! Give me all the berries! And then I’ll mix those berries up and make pie. Everything is better with pie. 🙂

What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com

While my husband’s favorite pie is my deep dish apple pie (every birthday and anniversary!), I am partial to summer fruit pies. Maybe it’s because apples are tasty and available for much of year, while berries are not. Or maybe it’s because berries are the perfect food. In competition with dark chocolate.

Yep, I’m not fooling around here. I love berries! Though maybe a black bottomed berry pie next time…hmmm, that’s something to think about. I might need to do some more baking and test it out.

While I love berries all the ways, I especially love berry pies and berry tarts. There is something about a flaky, buttery crust and juicy, sweet berries that I can’t resist.

What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com

When I’m in the mood to get a little fancy I make individual mascarpone fruit tarts. But when I want down home, country cooking? Then I want a mixed berry pie! And for some reason, I always go for a crumb topping. Strawberry rhubarb pie needs a lattice crust on top. Apple pie usually gets two crusts. And berry pies get streusel. I don’t make the rules; I just follow them. 🙂

Okay, I do make the rules since I’m the one doing the cooking, and that’s the way I like it!

What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com

With this pie, you are going to want to have at least three types of berries on hand. I go for mostly blueberries and strawberries with smaller amounts of blackberries and raspberries, mainly because blueberries and strawberries are less expensive and more available.

Also, I generally use arrowroot powder to thicken my berry pies. I find the flavor to be cleaner and it really does a great job thickening without losing its oomph when confronted with acids. Arrowroot is generally available these days in the markets around me, but I have been known to order it when I can’t find it.

As for the crust? I totally use my no fail, perfectly flaky, awesome easy pie crust! It is seriously the easiest, flakiest, best pie crust I’ve ever made.

Once you have the crust in hand, the pie goes together quick. That’s one advantage to cooking with berries – other than strawberries all you need a little wash and check for bad berries and you’re all done, and strawberries are almost as simple.

So, get to your market because it’s time to make a mixed berry pie! Your taste buds will thank you.

– Happy Pie Making, Annemarie

What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com
Print Recipe
5 from 3 votes

Midsummer Mixed Berry Pie with Crumb Topping

What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping.
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 350kcal
Author: Just a Little Bit of Bacon

Ingredients

  • 1 9-inch pie crust

Crumble Topping

  • 1/4 cup packed light brown sugar
  • 1/4 cup pecans
  • 4 tbsp (2 oz, 1/4 cup) unsalted butter
  • 1/4 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 tsp table salt

Pie Filling

  • 2 tbsp granulated sugar
  • 2-3 tbsp arrowroot powder, or cornstarch
  • 2 tbsp orange liqueur, such as Grand Marnier
  • 6 cups mixed berries
  • 1/4 tsp table salt

Instructions

  • Preheat the oven to 375F.
  • Roll out the pie crust and fit it into the pie pan. Put the pie pan into the freezer for about 20 minutes.
  • Make the topping. In the bowl of food processor, blend together all the topping ingredients until you get moist clumps of crumble. Put the topping in the refrigerator until you are ready to use it.
  • In a large bowl, mix together all the filling ingredients. Pour them into the pie pan and crumble the topping evenly over the pie.
  • Bake the pie until the crust and topping are golden brown and the filling is bubbling, 50-55 minutes. Let cool completely before serving. If you want clean cut slices, put the pie in the refrigerator until well chilled.

Notes

  • I used 2 cups blueberries, 2 cups sliced strawberries, 1 cup raspberries, and 1 cup blackberries.
  • The pie crust is my easy pie crust.
What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com
What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping! | justalittlebitofbacon.com

Save

Related Posts:

  • Want some ideas for fresh strawberry desserts? I have six amazing recipes from simple to elegant and all are packed full of sweet, juicy strawberries. Berry crumble pie, rustic strawberry tart, shortcake with a twist, easy strawberry dip and more!
    Fresh Strawberry Desserts for Spring
  • It's time to make a fruity summer salad dressing! Quickly puree up fresh blueberries into a spicy, sweet, and tangy blueberry vinaigrette. | justalittlebitofbacon.com
    Blueberry Vinaigrette Salad Dressing
  • Fresh and easy, this homemade blueberry skillet cobbler is flavored with mint, cinnamon, and maple syrup and cooked right in your cast iron pan. Great for breakfast or dessert with a scoop of vanilla ice cream.
    Blueberry Skillet Cobbler with Mint and Cinnamon
  • fresh blueberry pie 2
    Aunt Yolanda's Fresh Blueberry Pie
  • Strawberry shortcake gets a sophisticated makeover! Just in time for summer. Intensely flavored roasted strawberries and blueberries are spooned onto cinnamon spiced biscuits and topped with bourbon whipped cream in this berry shortcake. | justalittlebitofbacon.com
    Roasted Berry Shortcake With Bourbon Whipped Cream
  • Fresh Blueberry Mojito - This blueberry mojito is full of fresh blueberry and mint flavor, and is an easy and refreshing summer drink perfect for sipping out of a straw. Great for cookouts or a warm evening on your deck! | justalittlebitofbacon.com
    Fresh Blueberry Mojito
  • Share
  • Tweet
  • Reddit
  • Yummly
  • Tumblr

Filed Under: desserts, fruit, fruit desserts, pies and tarts, recipe, summer, sweet treats, vegetarian Tagged With: blackberries, blueberries, raspberries, strawberries

« Peach and Blueberry Spinach Salad
Roasted Berry Shortcake With Bourbon Whipped Cream »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Emma says

    November 25, 2020 at 11:59 pm

    You’re awesome! Thank you so much. I’m sure it will be a hit 🙂

    Reply
  2. Emma says

    November 25, 2020 at 1:41 pm

    I’m looking forward to making this for my boyfriend’s family for Thanksgiving. They LOVE berry pies. Question!! Do you have to blind bake the pie crust?? I’m nervous about a soggy bottom. Thank you!

    Reply
    • justalittlebitofbacon says

      November 25, 2020 at 2:39 pm

      Hi! I make this exactly how it is in the recipe (and have made it a few times since posting) and I never blind bake it. Basically the way to ward off soggy crust is to make sure the bottom is well browned. Use a glass pie plate, be ready to shield the top from overbrowning with some foil, and wait until you don’t see any pale crust on the bottom. Good luck! You’ve got this. 🙂

      Reply
  3. Brenda says

    April 27, 2020 at 10:12 pm

    5 stars
    I made this and it came out perfect! I used the orange juice, lemon zest, and lemon juice instead of the orange liquor. I put it right in the fridge after it came out of the oven so it formed nicely within a couple of hours. I made sure not to put any of the juices from the bottom of the filling bowl into the pie crust to prevent it from getting soggy. I was worried about it coming out soggy but it was absolutely perfect. I will make this again.

    Reply
    • justalittlebitofbacon says

      April 29, 2020 at 4:04 pm

      Lovely! I’m so happy you enjoyed the pie.

      Reply
  4. Sarah Putnam says

    January 19, 2019 at 6:37 am

    5 stars
    Can I use gluten free flour for the crumble topping as well as a gluten free pie crust?

    Reply
    • justalittlebitofbacon says

      January 19, 2019 at 9:40 am

      You can certainly use a gluten free pie crust recipe you enjoy! As for the crumble topping, I have not had good luck subbing gf flour one to one for wheat flour (I tried when making a crisp over Thanksgiving). I do have a gf crumble topping in my pear crumble though, which would be great on the pie.

      Reply
  5. Linda says

    November 12, 2018 at 1:39 pm

    Hi! I’m thinking about making this for Thanksgiving 😊 since berries are out of season, would you recommend using frozen fruit instead? Or would you stuck with the fresh? Thanks!

    Reply
    • justalittlebitofbacon says

      November 12, 2018 at 4:56 pm

      I would switch to frozen fruit, since the flavor isn’t going to be there for fresh. You can either thaw the frozen berries and then drain them and continue with the recipe or use them from frozen with another 2 tbsp of thickener (to deal with the extra liquid). Also, if using from frozen you may need to cook the pie a little longer. Just look for the bubbles.

      Reply
  6. Christen says

    May 10, 2018 at 3:29 pm

    5 stars
    I cant wait to try this pie! It looks amazing! I wanted to ask, is there a substitute for the liqueur? Thank you!

    Reply
    • justalittlebitofbacon says

      May 10, 2018 at 4:17 pm

      Thanks! As a substitute I would use orange juice plus about a teaspoon of orange or lemon zest (to pump up the flavor) and a squirt of lemon juice to give it just a little more acid.

      Reply
  7. Thao @ In Good Flavor says

    July 21, 2017 at 11:12 pm

    This pie is gorgeous and the pictures are stunning, Annemarie! I am salivating looking at the pictures, no lie.

    Reply
    • justalittlebitofbacon says

      July 27, 2017 at 9:04 am

      Thank you! I can say that the pie tasted just as good as it looks. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Winter Recipes

Beef braised in barolo is a delicious and comforting Italian stew cooked low and slow until the red wine has transformed into a rich sauce and the beef is falling apart. | justalittlebitofbacon.com

Italian Beef Braised in Barolo

Warm White Bean, Bacon, and Spinach Salad - This is a hearty salad of baby spinach, warm white beans and a little bit of bacon which is perfect for chilly nights, all dressed in a sherry and shallot vinaigrette. | justalittlebitofbacon.com

Warm White Bean, Bacon, and Spinach Salad

Pull out your cast iron skillet to make these amazing breaded cheese stuffed pork chops for two! Start these Italian style bone-in chops on the stove top then move to the oven and finish up by making a quick sauce to serve over pasta. | justalittlebitofbacon.com #porkchops #porkrecipes #italianrecipes #datenightrecipes #dinnerfortwo

Herb and Cheese Stuffed Pork Chops with Pasta

Creamy, buttery yellow potatoes and mild leeks combine with sharp cheddar and pancetta in this rich and cheesy potato leek gratin. | justalittlebitofbacon.com

Potato Leek Gratin with Cheddar and Pancetta

For easy comfort food in the instant pot, make sweet and spicy pressure cooker short ribs braised in red wine with figs and chipotle. Serve over mashed potatoes or with some crusty bread for the sauce. | justalittlebitofbacon.com #comfortfood #shortribs #beefshortribs #pressurecookerrecipe #instantpotrecipe #winterrecipe

Pressure Cooker Wine Braised Short Ribs

Homemade hot bourbon eggnog is easy to make and will warm you right through. I think it's the perfect drink for cold and snowy days by the fire! | justalittlebitofbacon.com

Homemade Hot Spiced Bourbon Eggnog

Reader Favorites

Slow Cooker Potato Leek Soup - Comforting, creamy, cheesy, and now even easier to make, this potato leek soup delivers all the flavor for only minutes of work. | justalittlebitofbacon.com

Cheesy Slow Cooker Potato Leek Soup

Deep fried Brussels sprouts served with a sweet and tangy sauce are a yummy snack, an addictive appetizer, and a fun Thanksgiving dish. Gluten free and simple to make! | justalittlebitofbacon.com

Deep Fried Brussels Sprouts

This easy flourless chocolate cake is amazingly dense, rich and decadent. Every bite is packed with intense bittersweet chocolate flavor. | justalittlebitofbacon.com

Easy Flourless Chocolate Cake

Italian comfort food of tomato, braised sausage, and pork shoulder ragu simmering on the stove is the perfect way to spend a chilly day. This pork ragu is easily doubled and freezes well. | justalittlebitofbacon.com

Italian Braised Pork Shoulder Ragu

Grilled Butterflied Leg of Lamb - Butterflied lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a perfect dinner. It takes just 15 minutes to bring this roast to a beautifully seared outside and medium rare inside. Great for Easter dinner or for any cookout get-together. | justalittlebitofbacon.com

Grilled Butterflied Leg of Lamb with a Herb Rub

Leftover Lamb Gyros with Tzatziki Sauce - What to do with leftover lamb roast? Make these incredibly yummy lamb gyros and top them with a 5 minute tzatziki sauce. | justalittlebitofbacon.com

Leftover Lamb Gyros with Tzatziki Sauce

Copyright © 2025 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks