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Ultimate Triple Berry Pie with Flaky Crust and Perfect Set Filling

A generous slice of triple berry pie loaded with strawberries, raspberries, blueberries, and blackberries on a white plate.
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Create a memorable homemade triple berry pie using strawberries, blueberries, and raspberries. This recipe guides you to a buttery, flaky crust and a thick, juicy filling that slices cleanly every time, perfect for summer gatherings or holidays.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water (plus 1–2 tablespoons more if needed)
  • 6 cups mixed berries (strawberries hulled and halved, blueberries, raspberries)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 2 tablespoons 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, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Berry Filling: 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. Let the mixture sit while you roll out the bottom crust. This allows the sugar to start drawing out the juices.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the berry filling into the crust.
  4. Top the Pie: Roll out the second dough disk. You can place it over the filling as a solid top crust (cutting vents for steam release) or cut strips to create a lattice top. Crimp the edges of the top and bottom crusts together to seal.
  5. 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. If the edges brown too quickly, cover them loosely with foil.
  6. Cool Completely: This step is crucial for a perfect set 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 using frozen berries, do not thaw them first. Add 1 extra tablespoon of cornstarch to the filling mixture to account for extra moisture.
  • For the flakiest crust, keep all your ingredients, especially the butter and water, very cold.
  • If you prefer a crumble topping instead of a top crust, substitute the top crust ingredients with a mixture of 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter cut in until crumbly.

Nutrition

Find it online: https://tastethisplate.com/triple-berry-pie-flaky-crust-perfect-filling/