Triple Berry Pie Recipe

Looking for a dessert that combines the best of summer berries in one delicious bite? This Triple Berry Pie Recipe is a perfect blend of sweet, tart, and juicy flavors from a trio of berries: strawberries, blueberries, and raspberries. The filling is packed with fresh berries and wrapped in a buttery, flaky pie crust, making it an irresistible dessert for any season. Whether you’re serving it at a summer picnic or during the holidays, this pie will always be a crowd favorite. Read on to learn how to make the perfect triple berry pie that everyone will love!

this Recipe

What is Triple Berry Pie?

Triple Berry Pie is a classic fruit pie made with three types of berries, usually strawberries, blueberries, and raspberries. The combination of these berries creates a wonderfully balanced flavor that’s both sweet and tart. The berries are mixed with sugar, lemon juice, and a thickening agent like cornstarch, then baked in a golden, flaky pie crust. It’s often served with a scoop of vanilla ice cream or a dollop of whipped cream, making it the ultimate summer dessert. But don’t let the season stop you—this pie is perfect year-round, especially when frozen berries are available.

Ingredients List for Triple Berry Pie

To make the perfect Triple Berry Pie, you’ll need a mix of fresh or frozen berries, a few pantry staples, and a delicious pie crust. Here’s what you’ll need:

Pie Crust Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup (2 sticks) unsalted butter, cold and cubed
• ¼ to ½ cup ice water

(Or you can use store-bought pie crusts to save time.)

Berry Filling Ingredients:

• 2 cups fresh or frozen strawberries, hulled and sliced
• 1 ½ cups fresh or frozen blueberries
• 1 ½ cups fresh or frozen raspberries
• ¾ cup granulated sugar (adjust to taste based on the sweetness of the berries)
• ¼ cup light brown sugar
• ¼ cup cornstarch (or use tapioca starch)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• 1 tablespoon butter, cut into small pieces (to dot the filling)

Optional Topping (Egg Wash):

• 1 large egg yolk, beaten
• 1 tablespoon milk or cream
• 1 tablespoon coarse sugar (for sprinkling on the crust)

Substitutions and Variations

If you want to change things up or adapt this Triple Berry Pie Recipe based on what you have on hand, here are a few substitutions and variations you can try:

• Frozen Berries: If fresh berries aren’t available, you can use frozen berries. Just be sure to thaw them first and drain any excess liquid.
• Other Berries: Don’t have strawberries or raspberries? Feel free to swap them with blackberries, boysenberries, or even cherries.
• Gluten-Free Option: Use a gluten-free pie crust, or substitute the all-purpose flour in the crust with a gluten-free flour blend.
• Sugar Substitutes: You can replace granulated sugar with honey, maple syrup, or coconut sugar if you prefer a more natural sweetener.
• Crumb Topping: Instead of a double-crust pie, you can make a crumble topping with oats, flour, sugar, and butter for a more rustic look and taste.

Step-by-Step Cooking Instructions

Follow these steps to make the perfect Triple Berry Pie with a buttery, flaky crust and a juicy, sweet-tart berry filling.

Step 1: Make the Pie Crust

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
3. Add Ice Water: Gradually drizzle ice water into the mixture, 1 tablespoon at a time, mixing with a fork. Add just enough water until the dough begins to come together. Be careful not to overwork the dough.
4. Form the Dough: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This helps relax the gluten and makes the dough easier to roll out.

(Tip: If using store-bought pie dough, simply follow the package instructions and skip this step.)

Step 2: Prepare the Berry Filling

1. Mix the Berries: In a large bowl, combine the strawberries, blueberries, and raspberries. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and optional cinnamon. Gently toss everything together until the berries are well-coated.
2. Let the Filling Rest: Allow the berry mixture to sit for about 10 minutes to let the juices release. This will help the flavors meld and give the cornstarch time to absorb some of the moisture, ensuring a thick, luscious filling when baked.

Step 3: Assemble the Pie

1. Roll Out the Dough: Take one of the dough disks out of the refrigerator and roll it out on a lightly floured surface into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch pie dish, trimming any excess dough around the edges.
2. Fill the Pie: Spoon the berry mixture into the prepared crust, making sure to spread it out evenly. Dot the filling with small pieces of butter for added richness.
3. Prepare the Top Crust: Roll out the second dough disk into another 12-inch circle. You can either place this over the top of the filling as a full top crust, or cut it into strips for a lattice top. If using a full top crust, be sure to cut a few slits to allow steam to escape.
4. Seal and Crimp the Edges: Press the edges of the top and bottom crusts together to seal them, then crimp the edges with a fork or your fingers for a decorative finish.
5. Apply Egg Wash (Optional): Brush the top of the pie with the beaten egg yolk and milk mixture, then sprinkle with coarse sugar for added texture and sweetness.

Step 4: Bake the Pie

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake at 400°F for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
3. Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This will allow the filling to thicken as it cools, making it easier to slice.

(Tip: If the edges of the pie crust start to brown too quickly, cover them with foil or use a pie shield.)

How to Cook Triple Berry Pie: A Step-by-Step Guide

1. Make the Crust: Mix flour, salt, and sugar, then cut in the butter. Add ice water, form the dough into disks, and chill for 30 minutes.
2. Prepare the Berry Filling: Toss the strawberries, blueberries, and raspberries with sugar, cornstarch, lemon juice, and vanilla extract.
3. Assemble the Pie: Roll out the dough, fill the crust with the berry mixture, and add the top crust or lattice. Crimp the edges and brush with egg wash.
4. Bake the Pie: Bake at 400°F for 20 minutes, then reduce the temperature to 350°F and bake for another 30-35 minutes.
5. Cool and Serve: Let the pie cool for 2 hours before slicing and serving.

Common Mistakes to Avoid

Making Triple Berry Pie is easy, but here are a few common mistakes to avoid for the best results:

• Not Using Enough Thickener: Berries release a lot of juice as they bake, so be sure to use enough cornstarch (or tapioca) to prevent a runny filling. If you skip the thickener, your pie may turn out too watery.
• Skipping the Resting Time for the Filling: Letting the berry mixture sit for 10-15 minutes helps the sugar dissolve and the cornstarch activate, ensuring a thicker filling.
• Overworking the Dough: Be gentle when handling the dough. Overmixing or kneading the dough can result in a tough crust instead of a flaky, tender one.
• Not Cooling the Pie: As tempting as it may be to dig into the pie fresh from the oven, allow the pie to cool for at least 2 hours. This ensures the filling sets and is easier to slice.

Serving and Presentation Tips

Once your Triple Berry Pie is ready, here are a few tips for serving and presenting it beautifully:

• Serve with Ice Cream: A warm slice of triple berry pie served with a scoop of vanilla ice cream is a classic pairing that never disappoints.
• Whipped Cream: If you prefer, serve the pie with a dollop of homemade whipped cream for a light and airy contrast to the rich filling.
• Dust with Powdered Sugar: For an elegant touch, lightly dust the top of the pie with powdered sugar before serving.

How to Serve Triple Berry Pie

Once the pie has cooled completely, use a sharp knife to slice it into wedges. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle a bit of berry sauce or caramel over the top for extra decadence.

Presentation Ideas for Triple Berry Pie

Here are some creative ways to present your Triple Berry Pie to make it even more appealing:

• Lattice Crust: Weave strips of dough into a lattice pattern on top of the pie for a beautiful, classic look.
• Mini Pies: Make individual mini triple berry pies by baking them in small tart pans or muffin tins.
• Rustic Free-Form Pie (Galette): Instead of a traditional pie, you can make a rustic galette by folding the edges of the dough over the berries.

Triple Berry Pie Recipe Tips

• Chill the Dough: Always chill your pie dough before rolling it out. Cold butter in the dough creates steam as it bakes, resulting in a flakier crust.
• Taste the Berries: Before mixing the filling, taste your berries and adjust the sugar accordingly. If your berries are very sweet, you can reduce the sugar a bit.
• Let It Cool: Allow the pie to cool completely before slicing. This ensures the filling sets properly and isn’t too runny when you cut into it.

Frequently Asked Questions (FAQs)

Q: Can I use frozen berries for triple berry pie?
Yes! You can use frozen berries, but be sure to thaw them first and drain any excess liquid to avoid a soggy pie.

Q: Can I make triple berry pie ahead of time?
Yes, you can make this pie 1-2 days ahead. Store it at room temperature or in the fridge, covered loosely with foil.

Q: How do I prevent my berry pie from being runny?
Make sure to use enough cornstarch or another thickener like tapioca starch. Also, let the pie cool completely before slicing to give the filling time to set.

Q: How long will triple berry pie last?
The pie will keep for 3-4 days in the refrigerator. Cover it loosely with foil or plastic wrap to keep it fresh.

Conclusion

This Triple Berry Pie Recipe is the ultimate combination of sweet and tart, wrapped in a buttery, flaky crust and filled with juicy berries. Whether you’re a novice baker or a seasoned pro, this pie is easy to make and guaranteed to be a hit with family and friends. Serve it warm with a scoop of ice cream, and watch it disappear in minutes! Now that you have this recipe, it’s time to get baking—your perfect slice of berry pie awaits!

Print