Jumble Berry Pie

Jumble berry is just a pie, with a whole jumble of berries as the filling. I really just thought the name was cute.

This pie has strawberries, blueberries, blackberries, raspberries and cranberries. So many sweet, tart, delicious flavours all happening at once and served with vanilla ice cream- how could anything be wrong with that?

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Photo by Grace Holyoke (2019)

I did a time-lapse video of myself putting this pie together and it got a really positive response! I will try to do more of those in the future, I didn’t really know if it would work or not but I’m happy it did!

The lattice top is really quite simple, as long as you’re organized. If you would like me to do a tutorial on how I do a lattice top or if you want me to go in to further detail- send me a message, an email or just comment below!

This filling holds up well to a lattice crust- however, if you are looking to just do a full top pie- ensure that you poke a good amount of holes or slits to let the steam escape. If you don’t do this you will find yourself with exploding juices everywhere all over your oven.

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Photo by Grace Holyoke (2019)

One of the most common mistakes people make when making pie is they do not give the pie ample time to cool before they cut into it. Most pie fillings use cornstarch as a thickener. The way cornstarch works is that in order to fully thicken the filling, it needs to heat up to a certain temperature, and then fully cool before it is ready. If you cut into the pie too early, the filling may be too runny. I understand that it is difficult to wait but I promise that it will be worth it and it will make life so much easier.

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I like my pie warm and served with ice cream. How do you like your pie? What is your favourite flavour? Let me know! I love hearing from you all!

Jumble Berry Pie


  • 1 1/2 cups blueberries
  • 1 1/4 cups strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup cranberries
  • 1 1/2 tbsp cornstarch
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1/2 cup sugar


  1. Preheat oven to 400F.
  2. Combine all filling ingredients in a bowl. Let sit for 10 minutes.
  3. Roll out pie crust and place into a 9″ pie dish. Trim the crust about an inch bigger than the pie plate and tuck the overhang underneath.
  4. Put the filling in the pie crust. Press down on the crust lightly to create a flat(ish) top.
  5. Roll out a second disc of pie dough to make about a 10″ circle.
  6. Cut the circle into 1 cm wide strips all the way along.
  7. Brush the edges of the pie dough with egg wash.
  8. Create a lattice pattern on the top of your pie with your 1 cm strips of pie dough.
  9. Press along the outside to ensure the lattice is in place.
  10. Trim the excess strips of dough from the edges.
  11. Brush the top with egg wash and sprinkle with coarse sugar.
  12. Place pie on a rimmed baking sheet to catch any drips.
  13. Bake in preheated oven for 45-50 minutes.
  14. If the top is getting too browned, loosely tent aluminum foil over the pie.
  15. Let cool completely (at least an hour) before slicing.
  16. Enjoy!

Cheers everyone!

Grace Eveline


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