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Flaky Homemade Triple Berry Pie Recipe (Strawberry, Raspberry, Blueberry)

Close-up of a generous slice of triple berry pie showing strawberries, blueberries, and blackberries in a gooey filling.
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Make this delightful Triple Berry Pie featuring strawberries, raspberries, and blueberries in a flaky, buttery crust. This recipe delivers a sweet and tart filling that holds together perfectly, making it the best berry pie for summer gatherings or holidays.

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
  • 6 cups mixed berries (2 cups strawberries, 2 cups raspberries, 2 cups blueberries)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Triple Berry Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss lightly to coat the fruit evenly. Let the filling sit while you roll out the bottom crust.
  3. Assemble the Pie: 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. Pour the berry filling into the crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice top tutorial or place the whole circle over the filling. If using a full top, cut several slits in the top crust to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake the Pie: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°F) for 20 minutes. 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 with foil.
  6. Cool Completely: Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This step is crucial for the filling to set properly.
  7. Serve: Slice and serve your homemade berry pie with vanilla ice cream or fresh whipped cream.

Notes

  • For a gluten free berry pie option, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend in the crust recipe.
  • If you use frozen berries, do not thaw them first, but you may need to add 5 to 10 minutes to the total bake time.
  • This recipe works well for a deep dish berry pie if you use a deeper pie dish.

Nutrition

Find it online: https://kitchenuser.net/triple-berry-pie-recipe/