Description
Make a bakery-worthy triple berry pie using strawberries, blueberries, and raspberries. This recipe features a flaky all-butter crust and a thick, set filling, working well with both fresh and frozen fruit.
Ingredients
Scale
- 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 (2 cups strawberries, 2 cups blueberries, 2 cups raspberries)
- 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
- 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. Do not overmix. Divide the dough in half, form two flat discs, wrap them in plastic, and chill for at least 1 hour.
- Prepare the filling: In a separate bowl, gently combine the berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. If using frozen berries, do not thaw them first. Toss lightly to coat.
- Preheat your oven to 400°F (200°C).
- Roll out one dough disc on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- Pour the berry filling into the crust. Dot the top of the filling with a few small pieces of reserved cold butter, if desired.
- Roll out the second dough disc. You can either 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.
- Brush the top crust or lattice with the beaten egg wash and sprinkle evenly with coarse sugar.
- Bake for 20 minutes at 400°F (200°C). Then, 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 bubbling thickly.
- If the edges brown too quickly, cover them loosely with aluminum foil.
- Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly and prevents a runny pie.
Notes
- If you prefer a crumb topping instead of a top crust, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1/2 cup cold cubed butter until crumbly. Sprinkle this mixture over the filling before baking.
- For the flakiest crust, keep all ingredients cold and handle the dough as little as possible.
- If your berries are very tart, increase the sugar slightly. If they are very sweet, reduce the sugar to 1/2 cup.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg