Many Berry Pie

Summer's coming to a close. Even though I'm in Houston and it's practically summer year-round here, fresh berries are not as fresh and decadent as during the actual summer time. When the blackberries and raspberries went on sale, I was excited to make this pie. You could certainly use frozen berries, however, but why not take advantage of delicious fresh berries right now?

The recipe called for one pint of each berry, but I differed a bit. I used 1 pint of blueberries, but only 6oz of blackberries and raspberries (1 little box each that they came in at the grocery store). I honestly just didn't want to spend more money, and I was glad I only used those amounts of berries. They were oozing with glory when I took the pie out of the oven and was glad that I didn't use ALL the berries the recipes had called for. I think I did too much orange zest because while the pie came out gorgeous, the hubs said that the orange taste overpowered the whole pie.

The recipe is from a cookbook called Pies and Tarts by Kristina Petersen Migoya, and this was my first attempt of one of her pies. Many Berry Pie was very easy to make, especially since I used store bought pie crust. Make your own crust if you want to, but since I had to bake for a full hour, a store-bought crust was an easy shortcut and had never failed me. The streusel on top of the pie was also easy to make; and it required ingredients you would mostly have in the kitchen.


  • 1 pint blueberries, rinsed and picked over for stems
  • 1 pint raspberries, rinsed
  • 1 pint blackberries, rinsed
  • 3/4 cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh orange juice
  • 2 tsp orange zest
  • 1/4 tsp kosher salt

For streusel:

  • 1/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 4 tbsp (1/2 stick) unsalted butter, cold, cut into 1/2-inch cube


  1. Preheat the oven to 375 and set the rack in the lowest position.
  2. Place the pie crust in the pie pan. Do not pre-bake.
  3. In a medium bowl, combine blueberries, blackberries, raspberries, sugar, cornstarch, orange juice, orange zest, and salt. Toss to combine. Transfer the filling to the prepared bottom crust.
  4. Prepare streusel: in a medium bowl, combine the sugar, flour, cinnamon, and salt. Add the butter to the flour mixture, tossing to coat. Cut the fat into the mixture using your fingertips, a pastry blender, or two forks until the mixture looks like coarse irregular crumbs.
  5. Distribute the streusel evenly over the pie. Place pie on a rimmed baking sheet. Bake until the filling is bubbly and thick, 60 to 70 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.