Slow Cooker Berry Pie

Slice of fruit pie with ice cream on top and berries on the side.

4.86 from 7 votes

Make a delicious mixed berry pie in your slow cooker with a shortcrust pastry crust. Delicious for dessert with ice cream, custard or cream.

Course Baking

Cuisine Slow Cooker

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 224kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

320 g ready-rolled shortcrust pastry sheet
400 g tin of strawberries in light syrup drain off most of the liquid
250 g frozen mixed berries
2 tbsp cornflour (cornstarch)
2 tbsp caster sugar (superfine sugar)
8 g caster sugar (superfine sugar)

UK Measurements - US Measurements

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!

Notes

Note regarding timings:

Slow cooker baking times differ depending on your slow cooker, some of them cook much faster and some cook very slowly. You will need to look for the pastry being cooked and crisp and no longer soft, and look out for burning, to tell when your pie is done. This might take more or less time than in my slow cooker.

Recipe updated March 2026 with new tips and minor recipe adaptations for improvement. Originally published May 2018.

Nutrition