Mixed Berry Pie Filling
A classic American dessert showcasing mixed berries in a flaky double crust, with tapioca providing clean slicing and structure. The egg wash creates professional bakery-quality browning and finish. Straightforward technique that delivers reliable results for both everyday and special occasions.
Equipment
Ingredients
- 6 cups Mixed Berries frozen
- 1 ¼ cups Granulated Sugar
- ¼ cup Tapioca
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Vanilla Extract
Instructions
- Combine the mixed berries, sugar, tapioca, cinnamon, and vanilla in a large mixing bowl.
- Toss to coat evenly.
- Let rest for 15-20 minutes so the tapioca begins to hydrate and the fruit releases some juice.
- Use immediately in the Master Fruit Pie recipe.
Notes
Tapioca is the thickener of choice here because it stays clear and handles the high moisture content of frozen berries better than cornstarch or flour. Let the filling rest the full 15-20 minutes so the tapioca can begin hydrating before baking. The pencil-sized center vent is critical—it prevents steam from lifting the top crust into a dome and creating an air gap. Pie stores covered at room temperature for two days or refrigerated for up to five days. Rewarm slices in a 350°F oven for 10 minutes to restore crust crispness. You can swap in any berry combination or use all one variety depending on what's available.
Tried this recipe?Let us know how it was!
