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Classic Homemade Triple Berry Pie with Flaky Butter Crust

Close-up of a slice of triple berry pie showing juicy strawberries, blueberries, and raspberries in a flaky crust.
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This recipe provides instructions for a traditional triple berry pie using strawberries, raspberries, and blueberries. It details how to make a flaky, buttery crust and a thick, balanced sweet and tart filling suitable for holidays or gatherings. You can use fresh or frozen berries.

Ingredients

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  • 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
  • 6 cups mixed berries (2 cups strawberries, hulled and halved; 2 cups raspberries; 2 cups blueberries)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

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. 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 Filling: In a large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. If using frozen berries, do not thaw them completely; let them sit for 15 minutes before mixing. Toss gently to coat the berries evenly.
  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. Top the Pie: Roll out the second disk of dough. You can place it over the filling as a solid top crust (cutting vents) or cut strips to create a lattice top. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Preheat your oven to 425°F (220°C). Brush the top crust with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips.
  6. Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for 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.
  7. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.

Notes

  • To prevent a runny filling, ensure you use the full amount of cornstarch specified, especially if your berries are very juicy.
  • If you prefer a different topping, you can substitute the top crust with a simple streusel or crumble topping made from flour, sugar, butter, and oats.
  • Serve slices warm or at room temperature with vanilla ice cream or fresh whipped cream.

Nutrition

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