Print

Homemade Triple Berry Pie with Flaky Butter Crust

Close-up of a delicious slice of triple berry pie showing flaky crust and vibrant strawberry and blackberry filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make this delicious pie featuring strawberries, blueberries, and raspberries baked in a buttery, flaky crust. This recipe is perfect for summer gatherings or holiday dinners.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 4 cups mixed berries (2 cups strawberries, 1 cup blueberries, 1 cup raspberries)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. Set aside while you roll out the bottom crust.
  4. Preheat your oven to 400°F (200°C).
  5. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the berry filling into the bottom crust.
  7. Roll out the second disk of dough. You can either place it over the filling as a full top crust (cutting vents) or cut strips to create a lattice top. If using a lattice, weave the strips over the filling.
  8. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust or lattice with the beaten egg wash and sprinkle with coarse sugar.
  9. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes.
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  11. Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • If you use frozen berries, do not thaw them first. You may need to add 5 to 10 minutes to the total baking time.
  • For an extra flaky crust, keep all ingredients, including your hands, as cold as possible during the dough preparation.
  • You can substitute blackberries or rhubarb for one of the berries if you prefer a different flavor profile.

Nutrition

Find it online: https://cookingbyjade.com/triple-berry-pie-recipe/