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Ultimate Homemade Triple Berry Pie Recipe

A close-up of a thick slice of triple berry pie showing juicy berries and a flaky golden crust.
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Make this classic Triple Berry Pie featuring strawberries, blueberries, and raspberries in a perfectly flaky, all-butter crust. This recipe balances sweet and tart flavors for a juicy filling.

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 1-2 tablespoons more if needed
  • 6 cups mixed berries (2 cups strawberries, hulled and halved; 2 cups blueberries; 2 cups raspberries)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (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, cubed 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 lightly until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss carefully to coat the berries without crushing them. Let the filling sit while you roll out the dough.
  4. Assemble the Bottom Crust: 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. Place the pie plate in the refrigerator.
  5. Assemble the Top Crust: Roll out the second dough disk. You can cut vents, create a lattice top, or cut out shapes for decoration. Place the top crust over the filling.
  6. Seal and Crimp: Trim the top crust overhang to match the bottom. Fold the top edge under the bottom edge and crimp the edges to seal the pie. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
  7. Bake the Pie: Preheat your oven to 400 degrees F (200 degrees C). Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400 degrees F.
  8. Reduce Heat: Reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges brown too quickly, cover them loosely with foil.
  9. Cool Completely: Remove the pie from the oven and place it on a wire rack. You must let the pie cool completely, about 4 hours, before slicing. This allows the filling to set properly and prevents a runny slice.

Notes

  • For a crisp bottom crust, place the pie plate directly on the bottom rack of the oven for the first 20 minutes of baking.
  • If you use frozen berries, do not thaw them first, but you may need to add 5-10 minutes to the total baking time.
  • For an all-butter pie crust, keep all ingredients very cold to achieve maximum flakiness.

Nutrition

Find it online: https://cookingzenith.com/triple-berry-pie-recipe-flaky-crust/