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Triple Berry Pie Recipe

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This triple berry pie recipe is a delightful combination of fresh blueberries, raspberries, and blackberries, baked into a buttery, flaky crust. The sweet-tart berry filling bursts with flavor in every bite, making it a perfect dessert for summer gatherings, picnics, or any occasion. Serve it warm with a scoop of vanilla ice cream for a classic treat.

Ingredients

Scale

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter (cold, cubed)
  • 1 tsp salt
  • 1 tbsp sugar
  • 6-8 tbsp ice water

For the Filling:

  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 2 cups fresh blackberries
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon (optional)

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk
  • 1 tbsp coarse sugar (optional, for sprinkling)

Instructions

  1. Prepare the Crust:
    In a large bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough begins to form. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the Filling:
    In a large bowl, combine blueberries, raspberries, blackberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon (if using). Gently toss until the berries are evenly coated. Set aside.
  3. Assemble the Pie:
    Preheat oven to 400°F (200°C). Roll out one of the dough discs on a lightly floured surface to fit a 9-inch pie pan. Transfer to the pie dish, allowing excess dough to hang over the edges. Pour the berry mixture into the crust.
  4. Top the Pie:
    Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut slits in the top crust for steam to escape, or create a lattice top if desired.
  5. Bake the Pie:
    Beat the egg and milk together, then brush the top crust with the egg wash. Sprinkle with coarse sugar if desired. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
  6. Cool and Serve:
    Let the pie cool for at least 2 hours before serving to allow the filling to set. Serve with whipped cream or vanilla ice cream.

Notes

  • You can use frozen berries, but thaw them first and drain excess liquid.
  • Adjust the sugar amount depending on the sweetness of the berries.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

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