Mulberry, Blueberry & Cherry Pie – Triple Berry Summer Fruit Pie Recipe (VIDEO)

A Fruity Ode to Summer

This pie is a celebration of summer’s juiciest jewels—mulberries, blueberries, and sweet cherries. The filling is naturally vibrant, just tart enough, and perfectly thickened with a touch of lemon and starch. Wrapped in a flaky, buttery crust with a hint of almond flour for extra richness, it’s everything you want in a homemade pie. Whether served warm with a scoop of vanilla ice cream, whipped cream, or dollop of creme fraiche or cold with a cup of tea, it captures a fleeting moment of fruit abundance.

A Taste of Ukrainian Summer

In Ukraine, berries are more than just fruit—they’re treasured seasonal gifts. Whether foraged in the countryside or gathered from the garden, berries mark the height of summer’s abundance. This was part of my childhood duties and I loved it, and still enjoy being a forager.

This fruit pie brings together three beloved ones—mulberries, blueberries, and sweet cherries—baked under a golden crust that’s both flaky and tender.

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Why Berries Belong in Our Kitchen—and on Our Plate

Berries are nature’s little powerhouses. Packed with antioxidants, fiber, and vitamin C, they help protect the body from inflammation, support heart health, and even promote glowing skin. Their deep colors—blue, red, purple—come from anthocyanins, which have been studied for their brain-boosting and anti-aging benefits. In Ukraine, it was always understood: if berries are in season, you eat them. Fresh, dried, fermented, in tea, or tucked into a pie—berries do more than satisfy a sweet tooth. They nourish, gently and generously.

Seasonal is good!

Seasonality is a way of life in Ukrainian kitchens, where cooks instinctively reach for what’s fresh and at its peak. This pie follows that rhythm. It’s bright, juicy, and just sweet enough to let the berries shine. Each slice tastes like warm afternoons, berry-stained fingers, and family gatherings around the table.

A Ukrainian Soul in an American Crust

This pie brings together the best of two worlds: the comforting tradition of a classic American pie, and the deep-rooted Ukrainian love for seasonal berries. In my homeland, berries aren’t just ingredients—they’re a celebration. Whether freshly picked or pulled from the freezer mid-winter, they carry memories of sticky fingers, garden paths, and summers spent under wide skies. And I loved all those moments, teaching my children to do this today is my goal.

This pie layers mulberries, blueberries, and sweet cherries—all vibrant, juicy, and perfectly tangy—under a buttery crust with a touch of almond flour. It’s a recipe born from the American style of fruit pie, but filled with the heart of Ukrainian seasonality and flavor.

It also carries a quiet memory: my mom used to make a soft sponge cake with sour cherries that soaked into the crumb like syrup. I haven’t forgotten it—and one day, I’ll share it with you. But today, I offer this pie, which carries that same spirit.

A little bit Ukrainian. A little bit American. A lot of summer.

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Inna's Peach Pie

Guilt-Free Frozen Mojito Pie

Rustic Blueberry Galette with Flaky Crust – Easy Summer Dessert

Let's do it...

Prep time: 5 minutes

Making time: 20 minutes

Baking time: 30 minutes

Total time:55 minutes

Author: Inna of innichkachef.com 

Yield: 8 generous portions

Ingredients for the filling:

• 1 cup fresh or frozen mulberries

• 2 cups fresh or frozen blueberries

• 2 cups pitted sweet cherries (with this cherry pitter tool, this job will get done quick and easily)

• 3/4 cup raw cane sugar (more or less is fine, adjust based on fruit sweetness)

• 2 tbsp cornstarch or potato starch (increase up to 4 tablespoons if berries are frozen)

• 1 tbsp lemon juice

• Pinch of pink salt

  
  

Ingredients for the crust:

• 2 cups all-purpose flour 

• 1/2 cup almond flour (adds more tenderness and protein)

• 1 tsp pink salt

• 1 tsp raw cane sugar

• 1 cup cold unsalted butter, cubed

• 6–8 tbsp ice water

Optional:

• 1 egg (for egg wash)

• Coarse sugar for sprinkling

Directions:

flour in the bowl

rolling dough with a rolling pin

rolled dough

pie crust

1. Make the crust:

• In a large bowl, whisk flour, salt, and sugar.

• Cut in butter until mixture resembles coarse crumbs.

• Add ice water, 1 tbsp at a time, mixing just until dough holds together.

• Divide dough in two, shape into discs, wrap, and chill for 1 hour.

cherries, blueberries, mulberries

sugar top of fruit

berries

berries into the crust

berries in if pir crust

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2. Make the filling:

• In a bowl, toss mulberries, blueberries, apples, sugar, cornstarch, lemon juice, and salt. Let sit while rolling out the dough.

3. Assemble the pie:

• Preheat the oven to 400°F (200°C).

• Roll out one dough disc and place it in a 9-inch pie dish.

• Pour in the fruit filling and spread evenly.

• Roll out the second disc and place over the filling (or cut into strips for a lattice top). Seal and crimp the edges.

• Cut small slits on the top if using a full crust. Brush with egg wash and sprinkle with coarse sugar if desired.

4. Bake:

• Bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake another 30–40 minutes, until golden and bubbly.

• Cool at least 1 hour before serving.

💡 Tips

• Add a few raspberries or blackberries if you have them — this pie welcomes variety!

• Serve with vanilla ice cream or a dollop of crème fraîche for a luxurious finish.

  I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon, or Pinterest.