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Classic Homemade Triple Berry Pie with Flaky All-Butter Crust

Close-up of a juicy slice of triple berry pie showing strawberries, blueberries, and raspberries under a golden lattice crust.
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Make this classic homemade fruit pie bursting with strawberries, blueberries, and raspberries. You get a sweet and tart filling inside a flaky, buttery crust. This recipe is perfect for summer gatherings or holiday desserts.

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 (2 cups strawberries, hulled and halved; 2 cups blueberries; 2 cups raspberries)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (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, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, shape each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Sweet and Tart Pie Filling: In a separate bowl, gently combine the strawberries, blueberries, and raspberries. In a small bowl, whisk together the granulated sugar, cornstarch, lemon juice, and cinnamon. Pour the sugar mixture over the berries and toss gently to coat everything evenly. Set aside while you roll out the dough.
  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 deep dish pie plate. Trim the edges, leaving about a 1-inch overhang.
  4. Fill the Pie: Pour the berry filling into the bottom crust.
  5. Create the Top Crust: Roll out the second disk of dough. You can either place it over the filling as a solid top (cutting vents for steam) or cut strips to create 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.
  6. Bake: Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes.
  7. Reduce Heat: Lower the oven temperature to 375°F (190°C). Continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  8. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • You can use frozen berries interchangeably with fresh berries in this recipe. If using frozen, do not thaw them first, but you may need to add 5 to 10 minutes to the total baking time.
  • Serve this delicious triple berry pie warm or at room temperature with vanilla ice cream or fresh whipped cream.
  • For an extra flaky pie crust tutorial, make sure the butter and water stay as cold as possible during mixing.

Nutrition

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