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Foolproof Triple Berry Pie with Flaky Crust and Perfectly Set Filling

A close-up slice of triple berry pie showing a thick, juicy filling of mixed berries and a flaky, golden-brown top crust.
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You will love this easy recipe for a bakery-style triple berry pie featuring strawberries, blueberries, and raspberries. We focus on a buttery, flaky homemade pie crust and a filling that sets perfectly, so you get clean slices every time. This sweet and tart dessert is ideal for summer gatherings.

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
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen strawberries, hulled and halved or quartered
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons coarse sugar (for sprinkling)

Instructions

  1. Prepare the 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 Filling: In a separate large bowl, gently combine the blueberries, raspberries, and strawberries. In a small bowl, whisk together the granulated sugar and cornstarch. Add the sugar mixture, lemon juice, and vanilla extract to the berries. Toss gently until the berries are evenly coated. If using frozen berries, allow the mixture to sit for 15 minutes.
  3. Assemble the Pie: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). On a lightly floured surface, roll out one disk of dough 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 disk of dough. 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 for a classic look. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Brush the top crust lightly with the beaten egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake at 400 degrees Fahrenheit for 20 minutes. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is visibly bubbling thickly in the center vents.
  6. Cool: Place the pie on a wire rack and let it cool completely, at least 4 hours, before slicing. This step is crucial for the filling to set properly.

Notes

  • If you prefer not to make a homemade flaky pie crust recipe, you can substitute with one package of refrigerated, pre-made double pie crusts.
  • For a sweet and tart pie, use slightly more raspberries or blackberries, as they tend to be tarter than strawberries.
  • If the edges of your crust start browning too quickly during baking, cover them loosely with aluminum foil strips.

Nutrition

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