Print

Foolproof Triple Berry Pie with Flaky Crust and Set Filling

Close-up of a slice of amazing triple berry pie showing a flaky crust and rich, juicy filling of raspberries and blueberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hi, I’m Alex, and I’m so glad you’re here. This recipe shows you how to make a Triple Berry Pie with strawberries, blueberries, and raspberries that slices cleanly every time. You get a buttery, flaky crust and a perfectly set filling, whether you use fresh or frozen berries.

Ingredients

Scale
  • 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 (2 cups strawberries, hulled and halved; 2 cups blueberries; 2 cups raspberries)
  • 3/4 cup granulated sugar
  • 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 Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips 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, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Berry Filling: In a separate large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss lightly until the berries are evenly coated. The cornstarch is key to achieving a non-runny pie filling. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a standard 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the top crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can cut strips for a lattice top or cut a full circle. If making a full top crust, cut several slits in the center to allow steam to escape.
  5. Fill and Seal: Pour the berry mixture into the chilled bottom crust. Place the top crust (or lattice) over the filling. Trim the top crust overhang to match the bottom. Crimp the edges together to seal. Brush the top crust lightly with the beaten egg wash and sprinkle evenly with coarse sugar.
  6. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. 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 in the center. If the edges brown too quickly, cover them loosely with foil.
  7. Cool Completely: This step is essential for a perfect slice. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For the flakiest pie crust, keep all your ingredients, especially the butter and water, as cold as possible.
  • If you use frozen berries, do not thaw them first. Use them straight from the freezer, but you may need to add 5-10 minutes to the total baking time.
  • This recipe works well for a patriotic dessert recipes display or as a classic American pie centerpiece.

Nutrition

Find it online: https://www.purecookingjoy.com/triple-berry-pie-foolproof-set-filling/

0 Shares
Tweet
Pin
Share