Print

Foolproof Triple Berry Pie with Flaky All-Butter Crust

Close-up of a thick slice of berry pie, showing vibrant red raspberries and dark blackberries in the filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade berry pie with this recipe for Triple Berry Pie. It features strawberries, blueberries, and raspberries in a perfectly set, non-runny filling, all encased in a buttery, flaky crust. This recipe works well with both fresh and 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 (strawberries, blueberries, raspberries)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch (for a set filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Flaky 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.
  2. 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 each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the berries are evenly coated. This step is key for a fruit pie filling that sets properly.
  4. Assemble the Pie: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the berry filling into the crust.
  6. Roll out the second dough disk. You can cut vents, create a lattice top, or use a crumble topping if preferred. Place the top crust over the filling. Crimp the edges to seal.
  7. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake for 20 minutes at 400°F.
  9. 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 bubbling thickly. If the edges brown too quickly, cover them with foil.
  10. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the fruit pie filling to set fully, preventing runny slices.

Notes

  • For a crumble topping instead of a double crust, combine 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter until crumbly, then sprinkle over the filling.
  • If you use frozen berries, do not thaw them first; use them straight from the freezer. You may need to add 5-10 minutes to the total bake time.
  • To achieve a truly flaky, buttery crust, keep all your ingredients, especially the butter and water, very cold.

Nutrition

Find it online: https://bringdish.com/foolproof-berry-pie-amazing-set-filling/