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Ultimate Triple Berry Pie with Flaky Crust

A close-up, tempting slice of berry pie with a flaky, sugared crust and vibrant red and dark berry filling.
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You will make a stunning Triple Berry Pie featuring strawberries, blueberries, and raspberries in a buttery, flaky crust. This recipe provides a foolproof set filling that works well with both fresh and frozen berries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, blueberries, raspberries)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch (for foolproof set filling)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Flaky 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. 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, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Berry Filling: In a large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. If using frozen berries, do not thaw them first. Toss lightly until the berries are coated. This mixture creates the best berry pie filling.
  3. Assemble the Pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the berry filling into the crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut vents, create a lattice, or use a full top crust. Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar for a gorgeous, rustic look.
  5. Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool Completely: This step is crucial for a perfect set filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices, preventing runny pie filling.

Notes

  • If you prefer a crumble topping instead of a top crust, prepare a simple streusel using 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 cup rolled oats. Sprinkle evenly over the filling before baking.
  • For an extra flaky pie crust, keep all ingredients cold and avoid working the dough more than necessary.
  • This recipe works well for summer berry desserts or holiday fruit pie occasions.

Nutrition

Find it online: https://cookingbyjade.com/ultimate-triple-berry-pie-flaky-crust/