Description
A recipe for a classic triple berry pie using strawberries, blueberries, and raspberries, featuring a buttery, flaky homemade crust and a filling that sets properly.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup ice water, plus more if needed
- 6 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the 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, form two flat disks, wrap them in plastic, and chill for at least 1 hour.
- Prepare the filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss lightly until the berries are coated. If using frozen berries, do not thaw them first.
- Preheat your oven to 400°F (200°C).
- Roll out one dough disk on a lightly floured surface to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
- Pour the berry filling into the crust.
- Roll out the second dough disk for the top crust. Place it over the filling. Trim the top crust overhang to match the bottom. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
- Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 375°F (190°C). Continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
- Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.
Notes
- For a flakier crust, keep all ingredients, especially the butter and water, very cold.
- If you prefer a crumble topping instead of a top crust, use 1 1/2 cups flour, 1 cup oats, 1/2 cup brown sugar, and 1/2 cup cold butter mixed until crumbly.
- If you use frozen berries, you may need to add 5 to 10 minutes to the total baking time.
- Prep Time: 45 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg