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Ultimate Flaky Crust Triple Berry Pie

Close-up of a slice of triple berry pie showing juicy filling and a golden lattice crust sprinkled with sugar.
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Create a stunning dessert with this recipe for a Triple Berry Pie, featuring strawberries, blueberries, and raspberries in a sweet and tart filling, all encased in a buttery, flaky crust. This is a classic homemade fruit pie perfect for any gathering.

Ingredients

Scale
  • 1 recipe for Homemade Flaky Pie Crust (for double crust)
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries
  • 1/2 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
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare your homemade flaky pie crust dough. Divide it in half, shape each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. If using frozen berries, do not thaw them. If using fresh strawberries, slice them. Gently combine the strawberries, raspberries, and blueberries in a large bowl.
  3. In a separate small bowl, whisk together the granulated sugar, brown sugar, cornstarch, and cinnamon.
  4. Pour the sugar mixture over the berries. Add the lemon juice and vanilla extract. Gently toss everything together until the berries are evenly coated. Let the filling sit for 15 minutes.
  5. Preheat your oven to 400°F (200°C).
  6. On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie plate. Carefully transfer the dough to the plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the berry filling into the bottom crust. Dot the top of the filling with small pieces of leftover butter if desired for extra richness.
  8. Roll out the second disk of dough. You can cut strips to create a lattice top or place the whole sheet over the filling for a solid top. If using a solid top, cut several slits in the top crust to allow steam to escape.
  9. Crimp the edges of the top and bottom crusts together to seal. Place the pie on a baking sheet to catch any drips.
  10. Brush the top crust lightly with the beaten egg wash and sprinkle evenly with coarse sugar.
  11. Bake at 400°F (200°C) for 20 minutes. 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 bubbly. If the edges brown too quickly, cover them loosely with aluminum foil.
  12. Let the juicy berry pie filling cool completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • For a deeper flavor, consider using blackberries alongside the three main berries for a true mixed berry pie experience.
  • If you prefer a crumble top over a traditional crust, substitute the top crust with a streusel topping made from flour, sugar, and cold butter.
  • This pie holds up well and can be made ahead; store it covered at room temperature for up to two days, or refrigerate for longer storage.

Nutrition

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