Triple Berry Pie
This triple berry pie is loaded with juicy berries, with the perfect balance of sweetness and tartness. It’s so delicious!
Now that it’s November, it’s officially pie season! (Okay, I don’t know if pie season is actually a thing, but I’m going to celebrate it anyway.) I love pie and am excited to enjoy it all year round, but Thanksgiving time is when pies really get their due. I shared a delicious sour cream apple pie a few weeks ago, and I’m excited to share two other pies with you this week! This triple berry pie is a recipe that I made for the first time this summer… and then have made 4 more times in the months since. It’s just that good!
I made this pie the first time with freshly picked strawberries, blackberries, and raspberries, but frozen berries or a mix of fresh and frozen would also work well. You really could use pretty much any combination of berries (blueberries, huckleberries, cranberries, etc.), so feel free to use a frozen berry blend if that’s what you have on hand. I like that the filling for this pie is cooked before baking the pie, so you can control how thick it is. It’s super easy to make and it makes the whole pie making process quick and easy!
Like most pies, this one is best on the day it’s baked, but the leftovers are still pretty delicious warmed up in the microwave with a scoop of ice cream on the side. To make it easier to slice and serve, I think it’s helpful to let the pie cool down all the way before serving.
I used homemade pie crust, but if you prefer you could easily use store-bought. My homemade pie crust is so quick to make that it really doesn’t take much more time than opening up a package of store-bought crust and letting it come to room temperature. The combination of flaky, buttery crust and sweet berries is totally irresistible!
Triple Berry PiePrint Recipe
for the pie crust:
- 2 cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 1/2 cup buttermilk or milk plus a splash of vinegar
for the filling:
- 2 cups fresh raspberries
- 2 cups fresh strawberries chopped
- 2 cups fresh blackberries
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup corn starch
to assemble the pie:
- 1 egg
- 1 tablespoon water
- coarse sugar
- Preheat the oven to 350. To make the filling, add the berries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pie.
- While the filling is cooling, make the pie crust. In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To assemble the pie, roll the bottom half of the pie crust out to fit your pie dish, and press it gently into the dish. Pour the filling into the pie crust and spread it evenly. Roll out the top crust in an even layer, and cut vents as desired, or form into a lattice (this is an excellent tutorial, if you haven’t done a lattice crust before). Place the top crust on top of the filling, cut off the excess crust, and fold or crimp the edges together. In a small bowl, whisk together the egg and water. Brush the egg mixture over the top of the crust, spreading evenly. Sprinkle the coarse sugar over the top. Bake 55-60 minutes, or until the crust is golden brown and the filling is bubbling and thick. Let cool completely before slicing and serving.