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Foolproof Triple Berry Pie with Flaky Crust

A close-up of a perfectly set slice of berry pie with a lattice crust, showing juicy raspberries and blackberries.
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Make the best berry pie with this recipe for a perfectly set, non-runny filling encased in a buttery, flaky crust. This recipe works well with fresh or frozen berries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • 1 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Flaky 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. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, form two flat disks, wrap them in plastic, and chill for at least 1 hour.
  2. Prepare the Foolproof Berry Filling: If using frozen berries, do not thaw them. In a large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss lightly until the berries are evenly coated. The cornstarch is key to achieving a perfect set.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  4. Fill the Pie: Pour the berry mixture into the bottom crust. Dot the top of the filling with small pieces of leftover butter if desired for extra richness.
  5. Top the Pie: Roll out the second disk of dough. You can create a full top crust or cut strips for a lattice design. Place the top crust or lattice over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  6. Bake: Brush the top crust with the egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly.
  7. Cool Completely: This step is crucial for a non-runny pie filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • If your crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.
  • For the flakiest crust, handle the dough as little as possible and keep all ingredients very cold.
  • This recipe works well for a Mixed Berry Pie or a classic Triple Berry Pie (strawberry, blueberry, raspberry).

Nutrition

Find it online: https://mdlatdmm.com/berry-pie-foolproof-triple-berry-pie-flaky-crust/