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Ultimate Flaky Crust Triple Berry Pie

A close-up of a freshly baked triple berry pie with a lattice crust showing strawberries, raspberries, and blueberries.
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Make this delicious triple berry pie featuring strawberries, blueberries, and raspberries in a flaky, buttery crust. It balances sweet and tart flavors, 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 more if needed
  • 4 cups mixed berries (1 1/3 cups strawberries, hulled and halved; 1 1/3 cups blueberries; 1 1/3 cups raspberries)
  • 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

  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, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the strawberries, blueberries, and raspberries. 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 to coat.
  3. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully place it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Pour the berry filling into the crust.
  4. Create the Top Crust: Roll out the second disk of dough. You can either place it over the filling as a solid top crust (cutting vents) 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 or lattice with the beaten egg wash and sprinkle evenly with coarse sugar. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C). 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 bubbly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool: Let the pie cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly. Serve with vanilla ice cream or whipped cream.

Notes

  • If you use frozen berries, do not thaw them first. You may need to add 5 to 10 minutes to the total baking time.
  • For the best flaky crust, keep all ingredients, especially the butter and water, very cold.
  • This pie holds together well and can be made ahead of time; store it covered at room temperature for up to two days after it has fully cooled.

Nutrition

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