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Delicious Homemade Berry Pie: The Ultimate Year-Round Recipe

Indulge in the irresistible charm of this Berry Pie Recipe, a timeless dessert that combines a perfectly buttery, flaky homemade crust with a luscious triple-berry filling. This versatile recipe ensures you can enjoy a slice of warm, fruit-filled goodness any time of year, making it the ultimate comfort food for every occasion, from cozy winter nights to vibrant summer gatherings.

Delicious baked Berry Pie ready to be sliced and enjoyed, with a golden-brown lattice crust and a scoop of vanilla ice cream melting on top. — A golden-baked berry pie, ready to be sliced and savored with a scoop of vanilla ice cream, promising a perfect blend of sweet and tart flavors.

A Personal Touch from the Author

My Dad’s Favorite Berry Pie (And Now Mine Too)! A Cherished Family Tradition

There’s something truly magical about a warm slice of homemade berry pie, especially when it’s topped with a melting scoop of creamy vanilla ice cream. For my family, this dessert has always been a cherished favorite, holding a special place in my dad’s heart. I vividly remember him always reaching for a second, sometimes even a third, slice during family gatherings. The simple joy and comfort it brought to our table was simply infectious, solidifying its place as a true family tradition.

When I embarked on creating my own version of this beloved classic, my primary goal was to perfect a recipe that could be baked and enjoyed throughout all four seasons. Whether it was the peak of summer with an abundance of fresh, ripe berries or the dead of winter when only high-quality frozen ones were available, I wanted this pie to shine. I’m thrilled to say that carefully selected frozen berries bake up just as beautifully as fresh ones, resulting in a perfectly juicy filling with that delightful sweet-tart balance we all adore – a flavor profile that evokes warm memories and creates new ones.

This recipe is a testament to simplicity, deliciousness, and the enduring comfort of homemade treats. It’s consistently best served warm, ideally with a generous scoop of ice cream or a dollop of fresh whipped cream, making every bite a delightful experience. It truly embodies the essence of a perfect berry pie, making it an ideal choice for holidays like Thanksgiving or any celebratory meal.

All the fresh ingredients laid out on a wooden board, including mixed berries, granulated sugar, fresh lemon, unsalted butter, and cornstarch, for crafting this delicious dessert. — Gathering the essential ingredients for a truly delicious homemade berry pie.

Essential Ingredients for Your Perfect Berry Pie (And Why They Matter!)

Crafting the ultimate berry pie begins with selecting the right ingredients. Each component plays a vital role in achieving that rich flavor and perfect texture. Here’s a detailed look at what you’ll need and some helpful tips for each to ensure your berry pie recipe is a success:

Ingredient	Swap or Tip for Best Results
Frozen Mixed Berries	For convenience and consistent flavor year-round, Wyman’s® Triple Berry Blend (typically wild blueberries, blackberries, and raspberries) is my top recommendation. If using fresh berries, combine equal portions of ripe blueberries, blackberries, and raspberries for a balanced taste and texture. Ensure berries are at their peak freshness or quality for frozen, as this forms the heart of your homemade berry pie.
Granulated Sugar	The amount of sugar can vary based on the natural sweetness of your berries. Always taste your berries first and adjust the sugar to your preference. Less ripe or tart berries may require a bit more sugar to achieve the desired sweet-tart balance in your berry pie filling.
Lemon Juice	Freshly squeezed lemon juice is a game-changer; it brightens the berry flavors and adds a crucial tart note that beautifully balances the sweetness of the fruit. Bottled lemon juice can be used in a pinch, but fresh is always superior for that vibrant zest. For a subtle twist, orange juice can be substituted.
Cornstarch	This is your secret weapon for a perfectly thickened, juicy filling without any sogginess. Cornstarch is ideal for fruit pies because it creates a clear, glossy finish unlike flour, which can make the filling cloudy. Ensure it is fully dissolved in a small amount of liquid (berry juice) before adding to prevent lumps and ensure even thickening for a perfectly set berry pie.
Unsalted Butter	Butter adds incredible richness and a silky, luxurious texture to the berry filling, contributing to the overall decadent experience of your pie. Using unsalted butter allows you to precisely control the overall salt content of your pie. If you only have salted butter, simply omit the additional pinch of salt specified in the recipe.
Vanilla Extract	A touch of vanilla extract works wonders to enhance the overall sweetness and complexity of the berry flavors, adding a warm, aromatic note that complements the fruit perfectly. For an even more intense and aromatic vanilla presence, consider using vanilla bean paste.
Homemade or Store-Bought Pie Crusts	The crust is absolutely paramount for any great pie! While a flaky homemade pie crust is always recommended for its superior flavor and texture, high-quality pre-rolled store-bought crusts are an excellent time-saver without compromising too much. Whichever you choose, always ensure they are kept very cold before baking to prevent shrinkage and maintain that coveted flaky texture. This is key for a truly amazing berry pie.
Egg + Milk (for Egg Wash)	An egg wash, made from a whisked egg with a splash of milk, creates that beautiful golden-brown, shiny finish on your crust, making your berry pie look as good as it tastes. If eggs are unavailable, brushing the crust with cream or milk and sprinkling coarse sugar on top will still achieve a lovely color and appealing texture.

All the mixed berries, sugar, lemon, salt, and cornstarch being added to a large pot to simmer gently until juicy, forming the delicious berry pie filling. — The luscious berry filling simmering to perfection on the stovetop, releasing its vibrant colors and aromas.

Crafting Your Masterpiece: How To Make This Delicious Berry Pie Recipe

Follow these detailed steps to bake a berry pie that will impress everyone with its perfect balance of flavor and texture:

Prepare Your Crusts in Advance (and Filling if Desired): For the absolute best results and a truly flaky pie crust, it’s highly recommended to prepare your two pie crusts a day before you plan to bake. This crucial chilling period allows the gluten to relax and the butter to firm up, both essential for a superior texture and to prevent shrinkage during baking. You can also prepare the berry filling a day ahead and refrigerate it; the colder all the components are before assembly and baking, the better your pie will turn out. This advanced preparation is a secret weapon for an easy berry pie.
Simmer the Berries to Perfection for a Juicy Filling: In a large, heavy-bottomed pot, combine your frozen mixed berries (straight from the freezer, no need to thaw!), granulated sugar, a pinch of salt, and the fresh lemon juice (if using). Place the pot over medium heat and gently simmer the mixture for about 5 to 10 minutes. Stir occasionally with a wooden spoon or spatula to prevent sticking, allowing the berries to warm up, release their natural juices, and become wonderfully fragrant. You’ll see the berries soften and the liquid turn a beautiful vibrant red or purple.
Thicken the Filling for Optimal Juiciness and Texture: Carefully remove about 1/3 cup of the hot berry juice from the pot and transfer it to a small bowl. Add the cornstarch to this juice and whisk vigorously until the mixture is completely smooth and no lumps remain. This step is vital for avoiding a gritty filling. Gradually pour this cornstarch slurry back into the simmering berries in the pot. Continue to stir gently and cook for another 5 minutes, or until the filling visibly thickens to a rich, jam-like consistency. It should coat the back of a spoon and appear translucent and glossy.
Enhance Flavor and Cool the Filling Completely: Remove the pot from the heat. Stir in the unsalted butter until it has fully melted and is perfectly incorporated into the berry mixture, adding a delightful richness and sheen. Next, stir in the vanilla extract for added depth and aromatic notes. Now is the perfect time to taste the filling and adjust the sweetness as needed by adding a little more sugar if your berries were particularly tart, or a tiny squeeze of lemon for more brightness. Let the filling cool completely to room temperature (or even chill it in the refrigerator) before proceeding with assembly – this is a critical step to prevent a soggy bottom crust.
Assemble Your Beautiful Pie: Carefully place one of your chilled pie crusts into a 9-inch deep-dish pie pan, gently pressing it to fit the contours without stretching the dough. Pour the completely cooled berry filling evenly into the prepared crust, smoothing it out. Place the second pie crust over the filling. You can either cut several steam vents in the top crust (essential for releasing steam during baking) or, for an extra touch of elegance, create a beautiful lattice top (refer to Note 2 in the recipe notes for detailed instructions on achieving this classic look). Once the top crust is in place, firmly crimp the edges of both crusts together to seal them securely around the rim of the pie pan (refer to Note 3 for easy crimping tips).
Apply Egg Wash and Sugar for a Golden, Sparkling Finish: In a small bowl, whisk together the large egg and tablespoon of milk to create your vibrant egg wash. Lightly brush this mixture evenly over the entire surface of the top pie crust (you likely won’t use all of it). This wash will help the crust achieve a beautiful, even golden-brown color and a lovely sheen during baking. For a dazzling, sparkling finish and a hint of extra sweetness and crunch, generously sprinkle coarse sugar (or regular granulated sugar) over the egg-washed crust.
Bake to Golden Perfection and Cool Patiently: Position your assembled pie on a sturdy sheet pan (this helps catch any potential drips and makes it easier to transfer in and out of the oven). Bake in a preheated oven at 400°F (200°C) for 40 to 50 minutes. Keep a close eye on the crust; if the edges start to brown too quickly, loosely cover those areas with strips of aluminum foil or a specialized pie shield to prevent over-browning while the center bakes. The pie is done when the crust is deeply golden brown and the filling is bubbling thickly in the center vents. Once baked, carefully transfer the pie to a wire rack and let it cool completely for a minimum of 3–5 hours. This extended cooling time is absolutely vital for the filling to fully set, ensuring clean, beautiful slices. Patience is a virtue here!
Serve and Savor Your Homemade Berry Pie: Once your magnificent berry pie has cooled and set, it’s finally ready to be enjoyed! Serve warm with a generous scoop of creamy vanilla bean ice cream, a dollop of freshly whipped cream, or simply on its own for the ultimate dessert experience. Every bite will be a testament to your baking efforts.

Melted butter and vanilla being stirred into the cooked berry mixture, and a perfectly rolled pie crust being prepared for baking. — Adding the final flavor notes to the berry filling and getting the pie crust ready for assembly.

Pro Tips for Your Best Berry Pie Ever

Achieving pie perfection isn’t difficult when you have a few key strategies up your sleeve. Here are some essential tips to ensure your homemade berry pie turns out beautifully every single time, from its flaky crust to its perfectly set, juicy filling:

Always Keep Ingredients Chilled: The undisputed secret to a truly flaky pie crust lies in keeping all your ingredients, especially the butter and the pie dough itself, as cold as possible. When cold butter hits the hot oven, it creates pockets of steam that expand and separate the layers of dough, forming those coveted flaky layers. Similarly, ensure your berry filling has cooled completely to room temperature (or even slightly chilled in the refrigerator) before adding it to the unbaked pie crust. A warm filling will steam the bottom crust, leading to an undesirable soggy result.
Monitor Berry Quality to Prevent Watery Filling: If you are using frozen berries, which are perfectly acceptable and recommended for this recipe, pay attention to any excess ice crystals. While frozen berries are convenient, a heavy layer of ice can contribute to a more watery filling. There’s no need to thaw the berries, but if you notice a significant amount of frost or ice, you might slightly increase the cornstarch by a teaspoon or two to account for the extra moisture. This small adjustment can make a big difference in the final consistency of your berry pie filling.
Taste and Adjust Sugar to Your Preference: The natural sweetness and tartness of berries can vary greatly depending on their ripeness, variety, and whether they are fresh or frozen. For this reason, always taste your berry mixture before adding the full amount of sugar to the pot. Start with the recommended amount and add more gradually if the berries are particularly tart or if you simply prefer a sweeter pie. A perfect berry pie strikes a delightful balance between sweet and tart, allowing the fruit’s natural flavor to shine.
Ensure Proper Thickening for a Set Filling: For a perfectly set, juicy, and sliceable pie that doesn’t collapse when cut, ensuring the cornstarch is fully dissolved and properly activated is crucial. Always whisk the cornstarch with a small amount of cold liquid (in this case, some of the hot berry juice) until it’s completely smooth before incorporating it into the simmering berries. This step prevents any gritty texture or uneven thickening, guaranteeing a luscious, glossy filling that holds its shape beautifully.
Prevent Over-Browning of the Crust: Pie crusts, especially those made with butter, can sometimes brown faster than the filling bakes through, particularly around the delicate edges. If you notice your crust is getting too dark prematurely, loosely cover the edges with strips of aluminum foil or a specialized pie shield. This ingenious trick protects the crust from burning while allowing the pie to continue baking thoroughly and the filling to fully thicken in the center.

A visual collage illustrating the key stages of preparing a berry pie: filling the pie with cooled and thickened berries, adding the top crust, brushing it with an egg wash, and the final result of a beautifully baked Berry Pie. — From luscious berry filling to a golden, flaky crust: the journey to a perfect homemade berry pie.

Storage Solutions for Your Delicious Berry Pie

Enjoying Berry Pie Leftovers? Here’s How to Store and Reheat It for Maximum Freshness:

Proper storage is essential to ensure your delicious homemade berry pie remains fresh, flavorful, and enjoyable for days after baking. Here’s how to handle your leftovers:

Cool Completely Before Storing: This is a crucial first step! Always allow the baked pie to cool completely to room temperature on a wire rack for at least 3-5 hours before storing. Attempting to cover a warm pie will trap steam, leading to condensation that can make your beautiful, flaky crust soggy and less appealing.
Room Temperature Storage (Short-Term): For up to two days, you can store your berry pie loosely covered at room temperature. A pie plate covered with aluminum foil or plastic wrap, or even an inverted bowl, is ideal. Ensure it’s in a cool, dry place away from direct sunlight.
Refrigerate for Extended Freshness: To significantly extend its shelf life, cover the pie tightly with plastic wrap or aluminum foil (or place it in an airtight pie container) and refrigerate for up to four days. This is especially recommended in warmer climates or if your pie contains dairy-based toppings.
Freezing for Future Enjoyment (Long-Term): Berry pie freezes wonderfully, allowing you to savor it much later! Once completely cooled, wrap the entire pie or individual slices tightly in several layers of plastic wrap, then again in a layer of heavy-duty aluminum foil. Freeze for up to four months. To thaw, simply transfer the wrapped pie or slices to the refrigerator overnight.
Reheating for Warm Indulgence: While delicious cold or at room temperature, a warm slice of berry pie is truly special. To reheat individual slices, you can place them in a microwave for 30-60 seconds, or for a crispier crust, warm them in a preheated oven at 350°F (175°C) for 10-15 minutes. To reheat an entire pie from the refrigerator, cover it loosely with foil and bake at 350°F (175°C) for 20-30 minutes, or until heated through to your desired warmth.

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A tantalizing slice of berry pie topped with a melting scoop of vanilla ice cream, presented on a plate.

Classic Homemade Berry Pie

By
Chelsea Lords

This Easy Berry Pie Recipe features a buttery, flaky crust and a luscious triple-berry filling made with frozen berries, perfect for enjoying any time of year!

Prep Time:

1 hour

Cook Time:

50 minutes

Chilling Time:

1 hour (minimum for crust)

Total Time:

Approx. 2 hours 50 minutes (excluding pie crust chilling)

Servings:

8
generous servings

Equipment

Deep dish pie pan 9-inch
Large pot
Whisk
Wire rack
Baking sheet

Ingredients

2 homemade pie crusts or good quality store-bought crusts, kept cold
7-1/2 cups frozen mixed berries (see Note 1 for recommended blend)
1 cup granulated sugar (adjust to taste)
1/8 teaspoon salt
2 teaspoons fresh lemon juice (optional, but highly recommended for brightness)
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 large egg (for egg wash)
1 tablespoon milk (for egg wash)
White sparkling sugar (optional, for topping and crunch)
Vanilla bean ice cream or whipped cream, for serving

Instructions

Prep Tip: For optimal results, I highly recommend preparing both the pie crusts and the berry filling a day in advance. Keep both refrigerated until you’re ready to assemble. The colder all ingredients are before baking, the flakier your crust will be and the better your pie will hold its shape.
In a large, heavy-bottomed pot, combine the frozen mixed berries (use them directly from the freezer), granulated sugar, salt, and fresh lemon juice (if using). Place the pot over medium heat and simmer gently for about 5–10 minutes, stirring occasionally, until the berries are warm and have released a good amount of their natural juices.
Remove approximately 1/3 cup of the hot berry juice from the pot and transfer it to a small bowl. Add the cornstarch to this juice and whisk until it is completely smooth and lump-free. Gradually stir this cornstarch mixture back into the simmering berries in the pot. Continue stirring gently over medium heat until the filling thickens to a rich, jam-like consistency, which usually takes around 5 minutes.
Remove the pot from the heat. Stir in the unsalted butter until it has fully melted and is thoroughly incorporated. Then, add the vanilla extract. Taste the filling and adjust the sweetness as needed by adding a little more sugar if desired. Allow the berry mixture to cool completely to room temperature before proceeding with assembly – this is crucial for preventing a soggy bottom crust.
Carefully place one of your chilled pie crusts into a 9-inch deep-dish pie pan. Pour the cooled berry filling into the crust, spreading it into an even layer. Place the second pie crust over the filling. Cut several steam vents in the top crust, or for a decorative touch, create a lattice top (see Note 2 for detailed instructions on creating a lattice crust). Crimp the edges of both crusts together firmly to seal them (see Note 3 for crimping tips).
In a small bowl, whisk together the large egg and tablespoon of milk to create an egg wash. Lightly brush this mixture over the entire surface of the top pie crust (you won’t need to use all of it). For an appealing sparkle and a slight crunch, generously sprinkle coarse (or regular) granulated sugar over the egg-washed crust.
Place the assembled pie on a sturdy sheet pan (this helps catch any potential drips and makes handling easier). Bake in a preheated oven at 400°F (200°C) for 40–50 minutes. If the crust begins to brown too quickly, particularly around the edges, loosely cover those areas with aluminum foil or a pie shield to prevent burning. The pie is done when the crust is deeply golden brown and the filling is bubbling thickly in the center vents. Remove from the oven and cool on a wire rack for a minimum of 3–5 hours before slicing. This extended cooling time is vital for the filling to set properly.
Serve your freshly baked berry pie warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an unforgettable dessert experience. Enjoy!

Recipe Notes

Note 1: Berry Blend Recommendation: For this pie, Wyman’s® Triple Berry Blend, which typically includes wild blueberries, blackberries, and raspberries, is my top recommendation due to its consistent quality and flavor balance. If you’re using fresh berries, aim for an equal mix of blueberries, blackberries, and raspberries to achieve a similar vibrant taste and texture.
Note 2: Step-by-Step Guide to Making a Lattice Pie Crust

Roll out the Dough: On a lightly floured surface, roll your second pie crust into a circle that is about 1–2 inches larger than your pie pan. Aim for an even thickness.
Cut Strips: Using a very sharp knife or a pastry wheel, cut the rolled-out dough into even strips of your desired width (e.g., 1/2-inch or 1-inch wide).
First Layer (Horizontal): Carefully place the longest strip of dough across the center of your filled pie. Then, add shorter strips on either side, spaced evenly, running parallel to the first strip.
Begin Weaving (Vertical): Now, gently fold back every other horizontal strip (e.g., the odd-numbered strips) towards the center. Place one of your vertical strips perpendicular to the unfolded horizontal strips, directly over the berry filling. Unfold the previously folded horizontal strips back over this new vertical strip.
Repeat Weaving: Continue this weaving pattern. Fold back the alternate horizontal strips (the even-numbered ones this time). Place another vertical strip parallel to the first vertical one. Unfold the horizontal strips. Repeat until the entire pie is covered with your woven lattice.
Trim and Seal: Once your lattice is complete, trim any excess dough around the edges. Pinch the lattice top and the bottom crusts together firmly, then crimp the edges decoratively using your fingers or a fork to create a beautiful seal.

Note 3: How to Crimp Pie Crust Edges: To create beautifully crimped edges, gently pinch the dough from both the top and bottom crusts between your thumb and forefinger all around the rim of the pie pan. Work your way around, creating a consistent, decorative wavy pattern. This not only looks appealing but also helps seal the pie.
Nutrition Note: The nutrition information provided is an approximation and includes the ingredients for both pie crusts. Please remember that actual values may vary depending on specific brands and exact measurements used.
Storage: For details on storing and reheating your berry pie, please refer to the comprehensive “Storage Solutions for Your Berry Pie” section above.

Nutrition Facts (Approximate per Serving)

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredient brands and preparation methods.

Enjoyed this Homemade Berry Pie Recipe? We’d love to hear from you! Leave a comment below!

Berry Pie Recipe FAQs: Your Questions Answered for Perfect Baking

What Is The Best Thickener For Fruit Pies, Especially Berry Pies, and Why?

For fruit pies, especially those made with juicy berries, cornstarch is widely considered the superior thickener. Unlike flour, which can make a pie filling cloudy and sometimes pasty, cornstarch creates a clear, glossy, and more stable filling that allows the vibrant color of the berries to shine through. Berries naturally release a significant amount of juice when mixed with sugar and cooked. Cornstarch efficiently absorbs this moisture, preventing a watery pie and ensuring a beautifully set, sliceable filling without excess liquid, resulting in a perfectly textured berry pie.

How Do You Keep A Pie Crust Bottom From Getting Soggy in a Berry Pie?

Preventing a soggy bottom crust is one of the most common challenges in pie baking, but it’s entirely achievable with the right techniques! The most crucial step is to ensure your berry filling is completely cooled to room temperature (or even slightly chilled) before pouring it into the unbaked pie crust. Hot or even warm filling will steam the bottom crust, making it unpleasantly soggy. Additionally, keeping your pie dough and butter as cold as possible during preparation helps create a crisp crust. Baking the pie at a relatively high initial temperature (like 400°F/200°C as in this recipe) can also help ‘set’ the bottom crust quickly. Using a metal pie pan (rather than ceramic or glass) tends to conduct heat better to the bottom crust, further aiding in achieving a crisp, golden bottom for your berry pie.

Can You Bake A Berry Pie With Frozen Berries, Or Do They Need To Be Thawed First?

Absolutely, frozen berries are fantastic for baking pies, and the best part is there’s no need to thaw them beforehand! In fact, using frozen berries straight from the freezer can be advantageous as it helps them maintain their shape better and prevents the filling from becoming too watery too quickly. As they bake, they’ll naturally release their juices, which will then be expertly thickened by the cornstarch in the recipe. This method provides a delicious sweet-tart flavor profile and a wonderful texture, identical to using fresh berries, making it a perfect year-round solution for your homemade berry pie.

What is the best way to ensure my pie crust is flaky and tender?

Achieving a truly flaky and tender pie crust involves a few key principles. First, ensure your butter (or shortening) and water are ice-cold. The small, pea-sized pieces of cold fat will create pockets of steam when baking, which then separate the layers of dough, resulting in that desirable flakiness. Second, avoid overworking the dough; excessive kneading or handling develops gluten, which can make the crust tough. Mix just until combined. Third, chill your dough for at least 30 minutes (preferably longer, up to an hour or overnight) before rolling and again before baking. This resting period allows the gluten to relax and the fat to firm up, preventing shrinkage and maintaining the crust’s delicate structure and flakiness.

How To Make a Lattice Pie Crust Step-by-Step for a Professional Look

Creating a beautiful lattice pie crust is a classic technique that adds an elegant and professional touch to your berry pie, and it’s simpler than it looks! Here’s a detailed, step-by-step guide:
1. Roll out the Dough: On a lightly floured surface, take your second pie crust and roll it into an even circle that is approximately 1–2 inches larger than your pie pan. Aim for a consistent thickness throughout.
2. Cut Even Strips: Using a very sharp knife or a specialized pastry wheel, carefully cut the rolled-out dough into even strips. You can choose your desired width, typically between 1/2-inch to 1-inch wide, ensuring they are all uniform for a neat appearance.
3. Lay the First Layer (Horizontal Strips): Gently place the longest strip of dough across the center of your filled pie. Then, add shorter strips parallel on either side, spaced evenly, running parallel to the first central strip.
4. Begin the Weaving Process (Vertical Strips): Now, gently fold back every other horizontal strip (for example, the odd-numbered strips) towards the center of the pie. Carefully take one of your vertical strips and lay it perpendicular to the unfolded horizontal strips, positioning it directly over the berry filling. Once in place, unfold the previously folded horizontal strips back over this new vertical strip.
5. Continue the Weaving Pattern: Repeat this weaving pattern. Next, fold back the alternate horizontal strips (the even-numbered ones this time). Place another vertical strip parallel to the first vertical one you laid down. Unfold the horizontal strips back over this new vertical piece. Continue this alternating weave until the entire pie is covered with your beautifully woven lattice.
6. Trim and Seal the Edges: Once your lattice is complete and covers the entire pie, carefully trim any excess dough from around the edges of the pie pan. Then, firmly pinch the lattice strips and the bottom crust together all around the rim of the pie pan. You can use your fingers to create a consistent, decorative wavy pattern, or a fork for a simpler crimp, to create a beautiful and secure seal for your homemade berry pie.