Slow Cooker Berry Pie is the perfect way to enjoy a comforting, fruit-filled dessert without turning on the oven – perfect for warm days or when your oven is busy. Juicy, jewel-bright berries gently soften into a rich and fruity filling beneath a buttery, crumbly shortcrust pastry, creating a beautifully simple pie that feels both homely and special. Serve warm with vanilla ice cream or cream for an effortless treat everyone will love.
If you don’t want the hassle of having the oven on when it is already hot in the house, you can always rely on the slow cooker to bake your pie instead!
Berry pie is a great dessert option the whole year round, in any season.
Baking in a slow cooker
You might think why on earth would I want to bake a fruit pie in a slow cooker!
Well if you are thinking that, firstly, what are you doing on my website ;-), slow cooker baking is what I am all about, secondly you should go and look at Baking in a slow cooker and see all the other delicious slow cooker bakes you can make.
This slow cooker berry pie is yet another to add to your arsenal of slow cooker desserts.
If you are stuck at home and busy with work or jobs in the house, you can bake in your crockpot without needing to watch over it!
It also costs less to run the slow cooker than your oven, and if you live in a hot place it won’t heat up your kitchen as an oven can!
Ingredients
Here are the ingredients you will need for this berry pie. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- shortcrust pastry sheet (ready made pastry crust) – you could make your own pastry if you prefer, or use a pack of shortcrust pastry mix.
- frozen mixed berries – can be swapped for fresh berries.
- tin of strawberries in light syrup – this can be swapped for another tinned fruit or left out if you prefer.
- cornflour – to thicken the fruit filling.
- caster (superfine) sugar – to sweeten the filling and to dust the top of the pie.
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker berry pie recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Line the slow cooker pot (here I have used two large paper cases). Cut out a circle of pastry approx. 2 inches bigger than the base of your slow cooker, and form the pastry shell in the slow cooker pot.
Step 2. Measure out the frozen berries and drain most of the liquid from the tinned strawberries and put them in a bowl.
Step 3. Mix the cornflour in with the berries. This will make sure the pie filling is not runny, as we are using frozen berries which release more liquid when cooked. Also add in some sugar here to sweeten the filling.
Step 4. Spoon the berry filling into the pastry shell.
Step 5. With the remaining pastry, cut out a lid for the pie, the same size as the base of your slow cooker pot. Place it on top of the pie and seal the edges well. Make a couple of holes in the centre for steam to escape.
Step 6. Put the lid of the slow cooker on, with a tea towel under it to stop drips falling on the pie. Cook on high for 2.5 to 3 hours, or until all of the pie lid is golden brown and firm to the touch (not pale or still soft).
Step 7. Once cooked, turn off the slow cooker, then leave the pie to stand for 30 minutes to firm up (the filling will also thicken). Remove the pie carefully from the pot, dust with caster sugar and serve.
Top tips
Just make sure you follow my top tips for baking a pie in the slow cooker to make sure yours is a success too:
- Line your slow cooker pot with two layers of parchment/baking paper/large cake cases – this protects the edges of the pastry from burning
- Put a clean tea towel/dish towel under the lid of your slow cooker – this prevents water from dripping off the lid onto the top of the pastry and making it soggy
- Seal the edges of your pie well where the top meets the sides of the pastry to prevent it from leaking. Crimp or press the pastry together with your fingers.
- Remove the pie from the slow cooker very carefully using the layers of parchment or baking paper to pull it out – be gentle to prevent the sides of the pastry from breaking.
Lastly, as with any good pie, apply cream, custard or ice cream liberally and serve!
Related
Recipe
Slow Cooker Berry Pie
Ingredients
- 320 g (12 oz) ready-rolled shortcrust pastry sheet
- 400 g (14 oz) tin of strawberries in light syrup drain off most of the liquid
- 250 g (1½ cups) frozen mixed berries
- 2 tbsp cornflour (cornstarch)
- 2 tbsp caster sugar (superfine sugar)
- 8 g (2 tsp) caster sugar (superfine sugar)
Equipment
Instructions
- If you are using a ready-rolled sheet, remove the pastry from the fridge for the time directed on the package.320 g ready-rolled shortcrust pastry sheet
- Tip: I use a round 3.5 litre slow cooker to make my pie, so the pie is round. Using a round slow cooker also makes it easier to join the edges as well.
- Line your slow cooker pot with two round cake cases (in the UK you can buy these from shops like Poundland or Home Bargains). You can also use layers of baking paper/parchment.
- Once the pastry is ready, mark out a circle which is approx. two inches larger than the base of your slow cooker pot then cut this out with a knife. Leave enough for the lid.
- Drape the circle of pastry over the cake cases, place them in your slow cooker and press in the sides of the pastry gently so the pastry is flat to the base and sides of the lined pot.
- In a large bowl, place the frozen berries, drained strawberries (cut any large ones in half or in quarters). Stir in 2 tbsp of cornflour and 2 tbsp of caster sugar to sweeten the berry filling.400 g tin of strawberries in light syrup, 250 g frozen mixed berries, 2 tbsp cornflour, 2 tbsp caster sugar (superfine sugar)
- Spoon the fruit mixture into the pastry shell.
- Make a lid using the remaining pastry. If needed you can put the pastry offcuts together in a ball, and roll it out and then cut to size (same size as the base of the slow cooker pot).
- Put on the pastry lid and dampen and crimp the edges to seal. Sprinkle 2 tsp of caster sugar over the top of the pie.8 g caster sugar (superfine sugar)
- Place a tea towel under the lid and cook on high for 2 to 2.5 hours until the pastry is cooked and no longer soft. Look out for the pastry top being golden brown and firm to the touch, with no soft areas. Leave the pie to stand for approx 30 minutes before you try to remove it, using the sides of the cake cases to pull it out gently.
- Transfer to a plate, slice and serve with ice cream or cream!
Angie says
Hi
I’m new to slow cooking .Love your recipes .Am going to try them The only thing I’ve tried is roast potatoes and they were horrible! Q can you make meringue in slow cooker?
bakingqueen74 says
Great! I haven’t tried meringue as would prefer to use the oven for that, but some people say they’ve done it.
Red Copperhead (jeannie) says
Ooops! Not hardworking paper (blummin predictive text) – grease proof paper!
Red Copperhead (jeannie) says
Hi Lucy, I wondered if you could use the removable base of a cake tin to sandwich between the two layers of hardworking paper – helping stabilise when lifting our out of Slow cooker? Just a thought
bakingqueen74 says
Sounds like a really good idea! I don’t think one would fit in the base of my slow cooker but I will try this next time I make one. Thanks for the good tip Jeannie!