Print

Easy Homemade Triple Berry Pie with Flaky Crust

A close-up of a juicy slice of triple berry pie featuring a lattice crust sprinkled with sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this delicious triple berry pie using fresh or frozen berries. This recipe focuses on a buttery, flaky pie crust and a simple filling that sets perfectly so you avoid a runny mess. It is a classic American pie perfect for summer gatherings or holidays.

Ingredients

Scale
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blackberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 package refrigerated pie crusts or your homemade pie dough for a flaky pie crust recipe
  • 1 egg (for egg wash)
  • 2 tablespoons sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. If using frozen berries, do not thaw them first. In a large bowl, gently combine the blueberries, raspberries, and blackberries.
  3. In a separate small bowl, whisk together the granulated sugar and cornstarch. This step is key for a perfectly set filling.
  4. Pour the sugar and cornstarch mixture over the berries. Add the lemon juice and vanilla extract. Gently toss everything together until the berries are evenly coated.
  5. Line a 9-inch pie plate with one pie crust. Trim the edges if necessary.
  6. Pour the mixed berry filling into the prepared crust.
  7. Top the pie with the second crust. You can create a lattice crust or place the top crust on whole, cutting several slits in the top to allow steam to escape. Crimp the edges to seal.
  8. In a small bowl, whisk the egg with 1 teaspoon of water to create an egg wash. Brush the top crust lightly with the egg wash. Sprinkle the remaining 2 tablespoons of sugar over the top crust for a sweet finish.
  9. Place the pie on a baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Let the pie cool completely on a wire rack for at least 4 hours before slicing. This resting time allows the filling to fully set, giving you perfect slices every time.

Notes

  • For the best results and a truly flaky pie crust recipe, keep your butter and water very cold when making your dough from scratch.
  • If you prefer a crumble topping over a top crust, substitute the second crust with a mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter cut into pieces.
  • This recipe works well for make ahead pie filling; prepare the filling mixture and store it in the refrigerator for up to 24 hours before assembling and baking.

Nutrition

Find it online: https://devourdish.com/triple-berry-pie-recipe-easy-homemade/