Easy berry pie recipe with lattice crust and mixed berries.
Easy Berry Pie
Extreme close-up of a homemade berry pie with golden crust and bubbling berry filling — pure dessert seduction.
This pie isn’t just baked — it’s flexing. Crispy crust, berry juice dripping like it’s in a 90s R&B video. You’ve been warned.

What I Used:

Easy Berry Pie Recipe

  • Strawberries, raspberries, blackberries
  • Brown sugar (a handful)
  • A dash of vanilla
  • A regretful pinch of nutmeg (do not recommend 😬)
  • Homemade pie crust (store-bought works if you’re over it)

My Tips for an Easy Berry Pie Recipe That Teens Will Actually Eat

I made this easy berry pie recipe after I got fed up with buying snacks my teenagers devour in 2 days flat. My boys? Absolute snack assassins. My girls? Meh, not as much into sweets. But the boys? I blink, and the pantry’s empty.

So I’ve decided: no more store-bought desserts. I’m going rogue. If these kids are gonna eat me out of house and home, they’re gonna eat homemade. Plus, the stuff from the store has 47 ingredients I can’t pronounce and probably shouldn’t be eating anyway.

So here comes this pie — part rebellion, part experiment, part “I’m gonna be that mom who makes crust from scratch.” It’s filled with strawberries, raspberries, and blackberries… and unfortunately, too much nutmeg, which I will publicly shame myself for. Don’t be like me. Skip the nutmeg.

But guess what? They still ate it. Every bite. So yeah, the crust may have been rustic (read: janky), the filling had a hint of holiday candle, but this pie? This easy berry pie was messy, but it was tasty. And that’s the vibe we’re going for here. If you think baking a pie with too much nutmeg is bad, wait ’til you see what I did to my tomatoes.

🍓 Easy Berry Pie Recipe:

Ingredients:

  • ~2 cups of mixed berries (I used strawberries, raspberries, and blackberries — fresh or frozen works)
  • A splash of water (just enough to help things break down)
  • A solid handful of brown sugar (about 1/3 cup-ish, we don’t measure here)
  • A splash of vanilla extract
  • Do not add nutmeg. I did. I regretted it.
  • 1 pie crust (homemade or store-bought — I made my own because I was feeling ambitious)
  • 1 egg for egg wash
  • White sugar for sprinkling

Instructions:

  1. Make your crust dough using whatever simple recipe you find online (I used one off Google). Toss it in the fridge to chill while you make the filling.
  2. Cook the filling: In a skillet, toss your berries in with a splash of water, brown sugar, and vanilla. Cook it down over medium heat until the berries are soft and the mix gets syrupy and thick. Pull it off the heat and let it cool for a few.
  3. Roll the crust: Take your chilled dough, roll it out, and press it into a pie pan. Save some dough for the top.
  4. Assemble: Pour the cooled berry mixture into your crust. Cut your remaining dough into strips and try your best at a lattice top (it’s harder than it looks, okay?).
  5. Finish the top: Brush your crust with a beaten egg after you’ve done the lattice work. Then sprinkle some white sugar on top like you’re channeling your inner baking goddess.
  6. Bake: Pop it into a 375°F oven for 30–40 minutes, or until the crust is golden brown and the pie is bubbling like it’s proud of you.
  7. Cool slightly, then serve: Preferably with ice cream. Definitely with attitude.

Final Thoughts:

Is it perfect? Nope. Was it supposed to be? Also nope.

This is the first post in my Messy But Tasty series, and honestly, that’s how life is most of the time — a little chaotic, not picture-perfect, but still totally worth it. Just like this pie.

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