This Triple Berry Pie recipe is your ultimate guide to a vibrant, delicious dessert that’s surprisingly easy to make. Get ready for a burst of sweet and tart flavors in every single slice, proving that homemade pies can be both show-stopping and accessible.
Key Ingredients for Triple Berry Pie
- For the Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
- ½ cup ice water, plus more if needed
- For the Filling:
- 1 ½ cups fresh or frozen (not thawed) blueberries
- 1 ½ cups fresh or frozen (not thawed) raspberries
- 1 ½ cups fresh or frozen (not thawed) blackberries
- ¾ cup granulated sugar, adjustable to taste
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon (optional, but recommended for depth)
- 1 tablespoon unsalted butter, cut into small pieces
- For the Egg Wash (optional):
- 1 large egg, beaten
- 1 tablespoon milk or water
- 1 tablespoon coarse sugar, for sprinkling
How to Make Triple Berry Pie
Get ready to bake a pie that’s as delightful to make as it is to eat. This Triple Berry Pie recipe offers an easy pathway to a satisfying dessert, boasting a perfectly flaky crust and a lusciously fruity filling. With just about 30 minutes of active preparation time, you can create a treat that’s far superior to store-bought options.
Step-by-Step Instructions
Prepare the Pie Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients 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. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
Make the Berry Filling: In a large bowl, combine the blueberries, raspberries, and blackberries. In a separate small bowl, whisk together the granulated sugar and cornstarch until well combined. Pour this sugar-cornstarch mixture over the berries. Add the lemon juice, vanilla extract, and cinnamon (if using). Gently toss everything together until the berries are evenly coated. Let the mixture sit for about 10-15 minutes to allow the juices to start releasing and the cornstarch to begin dissolving.
Roll Out the Bottom Crust: On a lightly floured surface, take one disc of chilled dough and roll it out into a roughly 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate, trimming any excess dough that hangs too far over the edge, leaving about a 1-inch overhang.
Add the Filling and Top Crust: Pour the prepared triple berry filling into the pie crust. Dot the top of the filling evenly with the small pieces of butter. If you want a solid top crust, roll out the second disc of dough into another 12-inch circle. Place this over the filling, trim the edges to match the bottom crust overhang, and crimp the edges together to seal. If you prefer a lattice top, cut the second disc into strips and weave them over the filling.
Prepare for Baking: If using an egg wash, whisk together the egg and milk or water in a small bowl. Brush this mixture evenly over the top crust or lattice. Sprinkle generously with coarse sugar. Cut a few vents in the top crust if it’s a solid one to allow steam to escape.
Bake the Pie: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the crust edges start to brown too quickly, loosely tent them with aluminum foil.
Cool the Pie: Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours. This is a crucial step to allow the filling to set properly. Rushing this process can result in a runny pie.
Why You’ll Love This Triple Berry Pie
You’ll adore this Triple Berry Pie for its incredible burst of fresh, vibrant berry flavor, a delicious symphony of sweet and tart notes that sing with every bite. Unlike more complicated fruit pies, this recipe champions simplicity, allowing the natural goodness of the blueberries, raspberries, and blackberries to shine through without being overpowered, creating a dessert that’s both comforting and sophisticated. Making this pie at home is also incredibly cost-effective, allowing you to enjoy a gourmet-quality dessert without the bakery price tag, especially when berries are in season. Paired with a scoop of vanilla ice cream or a dollop of fresh whipped cream, it’s an unforgettable treat.
Imagine the joy of slicing into a homemade pie, its crust perfectly golden and the deep jewel tones of the berries peeking through. This Triple Berry Pie delivers that experience with ease, proving that you don’t need to be a pastry chef to create something truly special. Forget settling for less; your kitchen deserves this fragrant, bubbling masterpiece. Why not gather your ingredients and bake a slice of pure happiness today?
Storing and Reheating Tips
To store leftover Triple Berry Pie, allow it to cool completely at room temperature before covering it loosely with plastic wrap or aluminum foil, or transferring it to an airtight container. It can be kept at room temperature for up to 2 days, or refrigerated for up to 4-5 days for optimal freshness. For longer storage, you can freeze individual slices or the whole pie.
To reheat, if the pie is at room temperature, you can warm it gently in a 300°F (150°C) oven for about 10-15 minutes, or until warmed through. If reheating from the refrigerator, you might need a few extra minutes. If reheating from frozen, remove from the freezer the night before and let it thaw in the refrigerator, then follow the room temperature reheating instructions. Freezing is a fantastic way to have this delicious pie ready for unexpected guests or a future craving.
Final Thoughts
This Triple Berry Pie is a celebration of summer’s bounty, offering a guaranteed crowd-pleaser that’s as beautiful as it is delicious. We encourage you to give this recipe a try; the vibrant flavors and satisfying textures are incredibly rewarding to create in your own kitchen.
Triple Berry Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients 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. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 0.5 teaspoon salt, 1 cup (2 sticks) unsalted butter, 0.5 cup ice water
- In a large bowl, combine the blueberries, raspberries, and blackberries. In a separate small bowl, whisk together the granulated sugar and cornstarch until well combined. Pour this sugar-cornstarch mixture over the berries. Add the lemon juice, vanilla extract, and cinnamon (if using). Gently toss everything together until the berries are evenly coated. Let the mixture sit for about 10-15 minutes to allow the juices to start releasing and the cornstarch to begin dissolving.1.5 cups blueberries, 1.5 cups raspberries, 1.5 cups blackberries, 0.75 cup granulated sugar, 0.25 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon pure vanilla extract, 0.25 teaspoon ground cinnamon
- On a lightly floured surface, take one disc of chilled dough and roll it out into a roughly 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate, trimming any excess dough that hangs too far over the edge, leaving about a 1-inch overhang.
- Pour the prepared triple berry filling into the pie crust. Dot the top of the filling evenly with the small pieces of butter. If you want a solid top crust, roll out the second disc of dough into another 12-inch circle. Place this over the filling, trim the edges to match the bottom crust overhang, and crimp the edges together to seal. If you prefer a lattice top, cut the second disc into strips and weave them over the filling.1 tablespoon unsalted butter
- If using an egg wash, whisk together the egg and milk or water in a small bowl. Brush this mixture evenly over the top crust or lattice. Sprinkle generously with coarse sugar. Cut a few vents in the top crust if it’s a solid one to allow steam to escape.1 large egg, 1 tablespoon milk or water, 1 tablespoon coarse sugar
- Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the crust edges start to brown too quickly, loosely tent them with aluminum foil.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours. This is a crucial step to allow the filling to set properly. Rushing this process can result in a runny pie.