Print

The Ultimate Flaky Crust Triple Berry Pie (Using Fresh or Frozen Berries)

Close-up of a juicy slice of triple berry pie showing strawberries and blackberries, topped with coarse sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for a deep-dish triple berry pie featuring a buttery, flaky crust and a balanced sweet and tart filling made from strawberries, blueberries, and raspberries.

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
  • 4 cups mixed fresh or frozen berries (strawberries halved, blueberries, raspberries)
  • 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 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. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Toss lightly until the berries are evenly coated. If using frozen berries, do not thaw them completely; let them sit for 15 minutes before mixing.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk 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 dough disk. You can cut vents, create a lattice top, or place the whole sheet over the filling. Trim the top crust overhang and crimp the edges of the top and bottom crusts together to seal. Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar.
  5. Bake: Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  6. 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

  • For a deeper dish pie, use a 10-inch pie plate or slightly increase the crust dough volume.
  • If you prefer a crumble topping instead of a full top crust, prepare a standard crumble topping using 1 cup flour, 1/2 cup oats, 1/2 cup brown sugar, and 1/2 cup cold butter mixed until crumbly.
  • If you use frozen berries, you may need to add 5 to 10 minutes to the total baking time.

Nutrition

Find it online: https://tastytipster.com/triple-berry-pie-recipe/