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Classic Triple Berry Pie with Flaky Crust

A close-up of a juicy slice of triple berry pie showing strawberries and blackberries, with a flaky, golden crust.
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A recipe for a classic American pie featuring strawberries, blueberries, and raspberries, made with a homemade flaky crust and a perfectly set, sweet and tart filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, blueberries, raspberries), hulled and halved if large
  • 1 1/2 cups 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 topping)

Instructions

  1. Prepare the 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 toss the mixed berries with the granulated sugar, cornstarch, lemon juice, and cinnamon until the berries are evenly coated. Set aside.
  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.
  5. Pour the berry filling into the crust. Dot the top of the filling with a few small pieces of leftover butter if desired.
  6. Assemble the top crust: Roll out the second disk of dough. You can cut strips for a lattice top or place the whole circle over the filling. If using a full top, cut several slits in the center for steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  7. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake: Preheat your oven to 425 degrees F (220 degrees C). Place the pie on a baking sheet to catch drips. Bake for 15 minutes at 425 degrees F.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the filling.

Notes

  • If using frozen berries, do not thaw them first. You may need to add 5 to 10 minutes to the total baking time.
  • For a sweeter crust flavor, substitute 1 tablespoon of the flour with powdered sugar in the crust recipe.
  • If you prefer a crumble topping instead of a full crust, use 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter mixed until crumbly.

Nutrition

Find it online: https://spoonfulsnap.com/triple-berry-pie-easy-flaky-crust/