Triple Berry Pie Recipe

This triple berry pie is a show-stopping dessert that bursts with the sweet and tart flavors of fresh berries! With a buttery, flaky crust and a filling loaded with juicy strawberries, raspberries, and blueberries, this pie is a celebration of summer in every bite. Whether you’re making it for a holiday gathering, backyard barbecue, or just because, this berry-packed pie will impress everyone at the table. Follow this step-by-step guide to create a delicious homemade triple berry pie that’s as beautiful as it is tasty.

this Recipe

What is Triple Berry Pie?

Triple berry pie is a classic fruit pie made with a combination of three different berries—typically strawberries, raspberries, and blueberries—wrapped in a buttery, golden pie crust. It’s a versatile dessert that can be made with fresh or frozen berries and is perfect for summer when berries are in season, but it’s just as delicious year-round. The natural sweetness and slight tartness of the berries make this pie a refreshing treat that pairs wonderfully with a scoop of vanilla ice cream or whipped cream. The filling is thickened with a bit of cornstarch or flour to hold the berries together while baking, ensuring that each slice is packed with fruity goodness.

Ingredients List for Triple Berry Pie

Before diving into the recipe, gather all the necessary ingredients for the crust and filling. Here's what you'll need:

For the Pie Crust (Store-bought or Homemade):

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 6-8 tablespoons ice water

Alternatively, you can use a store-bought double pie crust to save time.

For the Triple Berry Filling:

• 2 cups strawberries, hulled and sliced
• 2 cups raspberries
• 2 cups blueberries
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• ¼ cup cornstarch (or ⅓ cup all-purpose flour)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional, for extra brightness)
• ½ teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon unsalted butter, cut into small cubes (for dotting on top of the filling)

For the Egg Wash:

• 1 egg
• 1 tablespoon water or milk
• Optional: Coarse sugar for sprinkling on the crust

Ingredients List for Triple Berry Pie (Double Check)

Here’s a quick double-check to make sure you have everything prepped:

For the Pie Crust:

• You’ll need a double pie crust recipe for both the bottom and top layers. If you prefer a shortcut, a pre-made store-bought crust works just as well.
• Cold butter is essential for a flaky, tender pie crust, so be sure to keep it cold while preparing the dough. Ice water helps to keep the dough from getting too warm.

For the Triple Berry Filling:

• Use fresh berries when in season, but frozen berries work great too—just thaw them and drain excess liquid before using.
• Lemon juice and zest enhance the flavor of the berries, balancing out their natural sweetness with a touch of acidity.
• Cornstarch thickens the filling to prevent the pie from becoming too watery.

Substitutions and Variations

This triple berry pie recipe is flexible, allowing you to make substitutions and variations to suit your taste or dietary preferences:

1. Crust Variations:

• Store-Bought Crust: If you’re short on time, use store-bought pie crusts instead of making them from scratch.
• Gluten-Free Crust: Use a gluten-free pie crust recipe or pre-made gluten-free crust to accommodate those with dietary restrictions.
• Almond Flour Crust: For a nutty twist, replace part of the flour in the crust with almond flour for a unique flavor.

1. Berry Substitutions:

• Blackberries: Replace one of the berries with blackberries for a different flavor combination.
• Mixed Frozen Berries: You can also use a frozen berry medley. Just thaw them first and drain excess moisture to avoid a watery filling.
• Tart Cherry Addition: Add ½ cup of tart cherries to the berry mixture for a sweet-tart twist.

1. Filling Thickener Alternatives:

• Flour Instead of Cornstarch: If you don’t have cornstarch, you can use ⅓ cup of all-purpose flour to thicken the berry filling.
• Tapioca Starch: Use 2-3 tablespoons of tapioca starch as a thickener for a glossy, thick filling.

1. Vegan or Dairy-Free Options:

• Vegan Butter: Substitute the butter in the pie crust with plant-based butter to make the crust vegan-friendly.
• Dairy-Free Wash: Use almond milk or another plant-based milk instead of egg wash for the crust.

Step-by-Step Cooking Instructions

Here’s a step-by-step guide to making the perfect triple berry pie, from preparing the crust to baking it to golden perfection.

1. Prepare the Pie Crust

• Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
• Cut in the butter: Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
• Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. It should be slightly shaggy but hold together when pressed.
• Form and chill the dough: Divide the dough into two equal discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes.

2. Roll Out the Dough

• Preheat the oven: Preheat your oven to 400°F (200°C).
• Roll the bottom crust: On a lightly floured surface, roll out one disc of dough to about 12 inches in diameter and ⅛-inch thick. Transfer it to a 9-inch pie dish, trimming any excess dough hanging over the edges.
• Chill the crust: Place the pie dish with the bottom crust in the refrigerator while you prepare the filling.

3. Make the Triple Berry Filling

• Prepare the berries: In a large bowl, combine the sliced strawberries, raspberries, and blueberries.
• Add the dry ingredients: Toss the berries with granulated sugar, brown sugar, cornstarch (or flour), lemon juice, lemon zest, cinnamon, and a pinch of salt. Gently mix until the berries are evenly coated.
• Transfer the filling: Pour the berry mixture into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small cubes of butter.

4. Roll Out the Top Crust

• Roll the top crust: Roll out the second disc of dough to about 12 inches in diameter. You can either place the rolled-out dough over the pie for a traditional double crust or cut it into strips to create a lattice top.
• Seal and crimp the edges: Trim any excess dough from the top crust, leaving about ½ inch of overhang. Fold the top and bottom crusts together and crimp the edges to seal.
• Cut vents or create lattice: If using a full top crust, cut a few slits in the center to allow steam to escape. For a lattice top, weave the strips over the filling.

5. Brush with Egg Wash

• Make the egg wash: In a small bowl, whisk together the egg and water (or milk).
• Brush the crust: Lightly brush the top crust with the egg wash and sprinkle with coarse sugar for extra sparkle and crunch.

6. Bake the Pie

• Bake the pie: Place the pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
• Cool: Let the pie cool for at least 2-3 hours before slicing to allow the filling to set. This step is crucial for ensuring that the filling isn’t too runny when cut.

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

Here’s a quick summary of the steps to make triple berry pie:

1. Crust: Prepare the pie crust by mixing flour, butter, and ice water. Chill the dough, then roll it out and fit it into the pie dish.
2. Filling: Combine the berries with sugar, lemon, and cornstarch. Fill the pie crust with the berry mixture.
3. Top Crust: Roll out the top crust and either lay it over the filling or create a lattice top.
4. Egg Wash: Brush the top crust with an egg wash and sprinkle with sugar.
5. Bake: Bake at 400°F (200°C) for 45-55 minutes, then cool before serving.

Common Mistakes to Avoid

• Skipping the Cornstarch: Make sure to use cornstarch (or another thickener) to prevent the pie filling from becoming too runny.
• Overfilling the Pie: Be careful not to overfill the pie, as the berries release juice while baking. Leaving a little space at the top helps prevent overflow.
• Not Cooling the Pie: Letting the pie cool completely is essential. If you slice into the pie too soon, the filling won’t set properly, and you’ll end up with a soupy mess.

Serving and Presentation Tips

Here are some tips to serve and present your triple berry pie beautifully:

How to Serve Triple Berry Pie

• Serve Warm or Room Temperature: Triple berry pie can be served warm or at room temperature. For the perfect texture, let it cool fully before slicing, then reheat slices if you prefer them warm.
• Add Ice Cream or Whipped Cream: Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Presentation Ideas for Triple Berry Pie

• Lattice Top: A lattice crust gives the pie a classic, rustic look and allows the vibrant berries to peek through.
• Decorative Crust: Use pie dough cutters or cookie cutters to create decorative shapes from the top crust and place them around the edges or center of the pie.
• Berry Garnish: Garnish each slice with a few fresh berries and a sprig of mint for a beautiful presentation.

Triple Berry Pie Recipe Tips

• Chill the Dough: For the flakiest crust, always chill the dough before rolling it out. Cold butter creates pockets of steam in the oven, resulting in a light, flaky texture.
• Use Fresh or Frozen Berries: Fresh berries work best when they’re in season, but frozen berries are a great option year-round. Just make sure to thaw and drain them before using.
• Adjust Sugar to Taste: If your berries are very sweet, you can reduce the sugar slightly. For tart berries, add a little extra sugar.

Frequently Asked Questions (FAQs)

1. Can I make triple berry pie in advance?
Yes! You can make the pie up to one day in advance. Store it covered at room temperature, and it will stay fresh for up to 2 days. If you want to make the dough ahead of time, you can refrigerate it for up to 3 days or freeze it for up to 3 months.

2. How do I store leftover pie?
Leftover pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Be sure to cover the pie tightly with plastic wrap or aluminum foil.

3. Can I freeze triple berry pie?
Yes! You can freeze an unbaked or baked pie. To freeze an unbaked pie, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake it straight from frozen, adding 10-15 minutes to the bake time. For a baked pie, let it cool completely, wrap it tightly, and freeze. Thaw in the refrigerator before serving.

4. Can I use different berries?
Absolutely! Feel free to mix and match different types of berries based on what’s in season or what you have on hand. Blackberries, cherries, or even boysenberries are great additions.

5. How do I prevent the bottom crust from getting soggy?
Blind baking the crust (pre-baking the bottom crust before adding the filling) can help prevent a soggy bottom. You can also brush the bottom crust with an egg wash or a thin layer of melted butter before adding the filling to create a barrier.

Conclusion

Triple berry pie is the perfect dessert to showcase the natural sweetness and tartness of fresh berries. With its buttery, flaky crust and juicy filling, this pie is a delicious treat that’s sure to impress at any gathering. Whether you stick to the traditional combination of strawberries, raspberries, and blueberries, or mix in your favorite berries, this pie will quickly become a go-to dessert in your kitchen. Serve it warm with a scoop of ice cream or a dollop of whipped cream, and enjoy the delicious flavors of summer berries in every bite!

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