Dutch crumb topping mixed berry pie is a mashup of our outrageous razzleberry pie and our dutch apple pie. It’s like a berry crisp but in pie form!
Because streusel topping is quite honestly one of the greatest things ever created, I felt there was no choice but to smash my two favorite pies into one. So, I used our triple berry pie filling with our Dutch apple pie topping and created my new favorite pie in all the land. My goodness, it is heaven!!!
When I was growing up I thought that pie was good, but I was 100% on board with cookies. I mean you could not make me happier than to show up with a plate full of cookies at my house, but man, it really is true that getting older changes what you crave. I cannot live without pie now!
Ingredients for Dutch Mixed Berry Pie
The ingredients list for this recipe is short and sweet. You’ll need lots of berries and the rest you will probably already have in house already! Here is your list:
- Pie Crust – flour, butter, salt, sugar and water
- Sugar – these berries can be so tart so start with 1/2 cup and add more as needed 1 tablespoon at a time
- Cornaby’s Ultra Gel – my favorite way to thicken a pie, I’m listing a few substitutions down below if you don’t have ultra gel
For the Topping
- Flour – just plain ol’ all purpose flour
- Cinnamon – adds warm flavor
- Old Fashioned Oats – adds texture and structure to the streusel
- Brown Sugar – the stickiness of brown sugar helps the streusel to clump together better and adds so much richness
- Salt – enhances and balances the sweetness
- Unsalted Butter – makes the streusel stick together and adds richness
How to Make Dutch Mixed Berry Pie
There are three separate components that make up this pie recipe – the crust, the filling and the topping. Head to our favorite pie crust recipe post for all the details on making the crust.
- After preparing the crust, you’ll use half of the dough for this recipe. Wrap the rest in plastic wrap and then stick it in a ziploc bag in the freezer to use at another time.
- Roll out the other half of the dough and place it in a pie plate. Cover it with plastic wrap and put it in the fridge until later.
- Preheat the oven.
- Add most of the three berries, sugar and Ultra Gel into a saucepan and fold everything together gently over medium low heat. Cook until the berries release their juices and start to thicken. Stir only occasionally.
- Allow the fruit to cool.
- Add all the ingredients except the butter into a large bowl and mix together. Cut in the butter until well combined but clumpy.
- Add the remaining berries into the berry jam and gently stir in. Remove the pie crust from the fridge and pour the filling into the pie crust.
- Sprinkle the topping all over the top of the filling.
- Bake the pie. Top with foil half way through the bake time.
- Remove the pie from the oven and let it cool completely. This allows the filling to set up completely.
- Top with whipped cream or vanilla ice cream.
Tips for the Best Berry Pie
- Keep the crust cold until right before baking. This will help the crust stay extra flaky.
- Place the pie on top of a baking sheet lined with foil to avoid spills in the oven. This pie boils over quite often.
- Cover the pie loosely with a sheet of foil if the edges of the crust start to get too brown.
- When the middle of the pie is bubbly, you know your pie is done.
Can I Use Frozen Berries?
Frozen berries will work for this recipe, but I highly recommend fresh if you can. If you do use frozen, be sure to buy just the frozen fruit and not fruit frozen in any type of syrup. No need to thaw the berries beforehand. They will thaw on the stovetop as you make the filling.
What is Ultra Gel?
Ultra gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening, without the starchy, chalky taste of flour or cornstarch.
Ultra Gel is hands down the best way to thicken pies. It’s a clear gel which is every baker’s secret weapon. The fruit will look clear and shiny while other thickeners will look cloudy. The best part is that it works every time. Unlike other thickening agents that can be overheated and fail to work or clump as you stir together the fruit, this gel is smooth and easy.
It’s about the same price on Amazon as it is in the store, so in order to save myself the time and gas I’ve started just buying online. So, while you can certainly use one of the thickeners described below, this really is the best one around!
What is a Substitute for the Ultra Gel?
If you can’t find the Ultra Gel or want to use what you already have in house, here are some substitution options:
- Tapioca – to thicken a pie with tapioca you’ll need to use a lower temperature in order to open up the starches and allow the gelatinization to occur. Use the same amount of tapioca and stir it into the jam in step 4.
- Flour – you will need about 1 1/2 times more flour than other thickening agents which is why I’m not a fan of flour to thicken pie filling, but it will work fine if that’s your only option.
- Cornstarch – needs higher temperatures to thicken when you’re making the jam. Make sure you toss it with sugar first and then add it to the berries to help it disperse better when it’s cooking. Cornstarch doesn’t leave as gummy a texture and you won’t get the flour taste, so it’s our #2 choice for pies after the Ultra Gel.
Can You Freeze a Mixed Berry Pie?
Yes, this pie freezes great! It is best to freeze it before baking and without the streusel topping. Make the crust and filling as instructed and pour the filling into the pie crust. Place the pie in the freezer and let it freeze completely. Then wrap it in plastic wrap thoroughly and then in foil.
When you are ready to bake it, make the streusel topping and add it to the top then bake as instructed. You will need a few more minutes to the baking time. A frozen pie will keep for 3-6 months.
Tools You Will Need for Berry Pie:
Whether this Dutch mixed berry pie is for Thanksgiving or just because, you are going to love the combination of berry pie with the streusel topping. We love it topped with freshly whipped cream or a scoop of vanilla ice cream!
More FRUIT PIES You’re Sure to Love:
- Peach Pie with Lattice Top
- Perfect Razzleberry Pie
- Simple Blueberry Pie
- Fresh Strawberry Pie
- Lemon Jello Peach Pie
- Strawberry Rhubarb Pot Pies
- Sour Cream Peach Pie
- Homemade Apple Pie
- Dulce de Leche Banana Cream Pie
- Dutch Apple Pie
Dutch Mixed Berry Pie
- 1 Double Crust
- 2 Pints Raspberries, about 4 cups (see note)
- 2 Pints Blackberries, about 4 cups
- 1 Pint Blueberries, about 2 cups
- 1/2 - 3/4 Cup Sugar
- 1/4 Cup [Cornaby's Ultra Gel]
For the Topping
- 1 Cup Flour
- 1 Teaspoon Cinnamon
- 1 1/2 Cups Old Fashioned Oats
- 1 1/2 Cups Light Brown Sugar
- 1/8 Teaspoon Salt
- 3/4 Cup Unsalted Butter
- Prepare the pie crust and shape half of the dough into a pie plate. Top with plastic wrap and place in the fridge.
- Wrap the other half in plastic wrap and then in a ziplock bag and store in the fridge or freezer for another pie.
- Preheat the oven to 375 degrees.
- Add 3/4 the fruit, sugar and Ultra Gel into a saucepan and gently, using a rubber spatula, fold the berries in. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don't want to break up the fruit and turn it into jam.
- Allow the fruit to cool.
Prepare the Topping
- In a large bowl, mix together the flour, cinnamon, oats and brown sugar. Cut in the butter using a pastry cutter or your hands.
- Stir in the remaining berries and pour into the pie crust. Sprinkle the topping all over the top.
- Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.
- Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Place in the fridge to cool faster if needed, but remove to the counter to come back to temperature before serving.
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