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Foolproof Triple Berry Pie with Flaky Crust

Close-up of a juicy slice of triple berry pie featuring strawberries and dark berries under a golden lattice crust.
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Make this classic American dessert using strawberries, blueberries, and raspberries. This recipe gives you a perfectly set, juicy filling and a buttery, flaky homemade pie crust.

Ingredients

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  • 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
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen strawberries, hulled and halved or quartered
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons coarse sugar (for sprinkling)

Instructions

  1. Make the Pie 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, 1 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: If using frozen berries, do not thaw them. In a large bowl, gently combine the blueberries, raspberries, and strawberries.
  4. In a separate small bowl, whisk together the granulated sugar and cornstarch. Pour the sugar mixture over the berries and toss gently to coat. Stir in the lemon juice and vanilla extract. This step is key for a thick filling.
  5. Assemble the Pie: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). 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.
  6. Pour the berry filling into the bottom crust.
  7. Roll out the second dough disk. You can place this on top as a full crust (cut vents) or cut into strips for a lattice top. If making a lattice, weave the strips over the filling. Crimp the edges of the top and bottom crusts together to seal.
  8. Brush the top crust or lattice with the beaten egg wash and sprinkle evenly with coarse sugar.
  9. Bake: Place the pie on a baking sheet to catch drips. Bake at 400 degrees Fahrenheit for 20 minutes.
  10. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly in the center. If the edges brown too quickly, cover them loosely with foil.
  11. Cool: Let the pie cool completely on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the fruit juices, preventing a runny slice.

Notes

  • For a truly flaky pie crust, keep your butter and water as cold as possible. If your kitchen is warm, chill the flour before mixing.
  • If you skip the chilling time for the dough, the butter will melt too fast, resulting in a tough crust instead of a flaky one.
  • If you use all fresh berries, you may need to increase the cornstarch by 1 tablespoon to ensure the filling sets properly.

Nutrition

Find it online: https://kitchenslang.com/triple-berry-pie-recipe-flaky-crust/