Print

Flaky Triple Berry Pie with Buttery Crust

A close-up of a juicy slice of berry pie showing a vibrant red and purple berry filling and golden lattice crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic berry pie featuring strawberries, raspberries, and blueberries in a flaky, all-butter crust. This recipe delivers a sweet and tangy filling that sets perfectly.

Ingredients

Scale
  • 1 recipe for double pie crust (all-butter recommended)
  • 2 cups fresh or frozen strawberries, halved or quartered
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch or tapioca starch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare your double pie crust dough. Roll out one half and fit it into a 9-inch pie plate. Chill the crust while you prepare the filling.
  2. In a large bowl, gently combine the strawberries, raspberries, and blueberries.
  3. In a separate small bowl, whisk together the granulated sugar, cornstarch, and salt.
  4. Pour the sugar mixture over the berries. Add the lemon juice and vanilla extract. Toss gently until the berries are evenly coated. Let the filling sit for 15 minutes.
  5. Preheat your oven to 400°F (200°C).
  6. Pour the berry filling into the chilled bottom pie crust.
  7. Roll out the second half of the pie dough. Cut into strips for a lattice top or place it whole over the filling. If using a full top crust, cut several slits in the top to allow steam to escape. Crimp the edges to seal.
  8. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  9. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes.
  10. 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 visibly bubbling thickly. If the edges brown too quickly, cover them with foil.
  11. Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set properly.

Notes

  • For a thicker, non-runny filling, ensure you use the specified amount of cornstarch or tapioca starch.
  • If you are using all frozen berries, do not thaw them first; use them directly from the freezer.
  • This pie pairs well with a simple vanilla ice cream or homemade whipped cream.
  • If you are interested in structured eating alongside your baking, look into good meal planning options.

Nutrition

Find it online: https://blissbatter.com/berry-pie-flaky-triple-berry-pie-buttery-crust/