Mixed Berry Pie (topped with jammy biscuits)

Looking for a simple but eye-catching dessert? This mixed berry pie with jam-filled biscuits is the perfect treat. Juicy, fruity filling meets a playful, sweet topping that adds texture and charm. Quick to make, adaptable with fresh or frozen berries, and packed with flavour, it’s a pie that’s as fun to bake as it is to eat.

My mixed berry pie

This mixed berry pie is a simple but rather unusual dessert. It has a classic ready-made pastry base, a juicy mixed berry filling, and is topped with jam-filled biscuits instead of the usual crumble or full pastry lid. The biscuits bake on top, giving the pie a fun, textured finish with a sweet, jammy flavour that complements the berries perfectly.

It’s quick to make, works with fresh or frozen berries, and doesn’t require complicated pastry skills. This pie is ideal for anyone looking for a dessert that is easy, visually appealing, and full of flavour.

Why this pie just works

What makes this pie so enjoyable is the delightful contrast in textures. The soft, juicy fruit filling is slightly thickened, giving it body without being heavy or mushy. On top, the jammy biscuits add a bit of chewiness and structure, creating a playful tension between soft and slightly firm, sweet and tart.

The combination of flavours and textures makes each bite interesting. The berries bring freshness and a subtle tang, while the biscuits provide a sweet, slightly crunchy topping that holds its shape but softens just enough against the warm fruit. It is this balance that gives the pie its charm, simple yet satisfying, and perfect for anyone who loves a dessert that is easy to make but full of character.

The pastry: cheat if you want

For this pie, I went with ready-made pastry, which is a bit unusual for me. I usually make my own, especially for savoury pies, because I love the texture and flavour that homemade pastry brings. It is something I enjoy experimenting with, from delicious quiches to sweet chocolate pastry. And my absolute new favourite, is pastry made with olive oil instead of butter. It’s a dream. Seriously.

Making your own pastry can feel like a little labour of love, but the results are always worth it, giving your pies that extra touch of homemade goodness.

This time, using store-bought pastry made perfect sense. The filling and topping are mostly ready-made ingredients, including the biscuits, so keeping the pastry quick and easy fit the overall theme of simplicity. It allowed me to focus on the fun parts of the pie, the juicy berries and the jammy biscuit topping, without spending too much time in the kitchen. Sometimes embracing convenience is the best way to get a delicious result without overcomplicating things.

The fruity filling

The filling for this pie is simple, packed with summer berries, and full of flavour. Use either fresh or frozen, cooked briefly with a little sugar, water, and cornflour to thicken the juices. Vanilla sugar or extract adds a subtle warmth to the berries, giving the filling a gentle sweetness that complements the tartness of the fruit. It is quick to make and works beautifully for a pie that is all about ease and comfort.

You can vary the fruit depending on what you have on hand or what is in season. Mixed berries work beautifully, but stone fruits like peaches or plums are equally delicious. Even using jam instead of fresh fruit works if you want an ultra-quick version.

For a more indulgent twist, you could experiment with chocolate, either chopped into the filling or as part of a chocolate cookie topping. Chocoholics might enjoy a version topped with crushed Oreos instead of jammy biscuits, giving a cookies-and-cream twist to this fruity dessert. The filling is flexible, so feel free to get creative and tailor it to your taste.

Jammy biscuit topping

When I say biscuits, I mean the British kind, which are different from what Americans call biscuits. In the UK, biscuits are what Americans generally call cookies. They can be crisp or soft, plain or jam-filled, and are usually lightly sweetened. Yes, I know some people might wax lyrical about the real differences such as texture and thickness, but to a Brit, everything sweet that can be dipped into a mug of hot liquid is called a biscuit. 

American biscuits, on the other hand, are soft, flaky, bread-like rolls, typically served at breakfast or alongside savoury dishes like fried chicken, eggs, or sausage. They are not considered cookies or desserts.

For this pie, I used jam-filled biscuits. I chose a Swedish brand called Singoalla, which are as close to Jammie Dodgers as you can get, with a chewy jam centre that works perfectly on top of the berries. Any similar jam-filled biscuit will work, including Linzer-style cookies. The key is to pick something that will hold its shape in the oven while giving a little chewy, fruity topping to your pie.

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Mixed Berry Pie (topped with jammy biscuits)

Servings 10 slices

Ingredients

• 230g (just over 8 oz) Ready made pastry (for pie crust)
• 500g (17½ oz) fruit (fresh or frozen)
• 2 tbsp water
• 1 tbsp cornflour / cornstarch
• 4 tbsp sugar (any)
• 1 tsp vanilla sugar / vanilla extract
• 1 packet jam filled biscuits

Instructions

• Pre-heat the oven to 210°C / 410°F.
• Remove your pastry from the packaging and place in a pie dish (mine was 28cm / 11").
• Bake your crust blind for 15 minutes.
• In the meantime, prepare your filling: add all of the ingredients to a pan and cook for about 10 minutes, just until the fruit soften and the sauce thickens.
• Take the pie out of the oven and turn it down to 180°C (356°F).
• Remove whatever you have used to bake your pie blind, and then set back in the oven for a further 5 minutes.
• When ready, pour over the berries, spreading to give a nice, even coverage. Top with your jammy biscuits and return to the oven for about 20-25 minutes (if you notice that the biscuits and crust are browning a little too much cover the pie with foil).
• Remove from the oven, and allow to cool a while. Eat warm or cold. When ready to eat, sprinkle with a little icing sugar for decoration. Serve with cream or ice-cream. Enjoy!