Description
This Triple Berry Pie features a flaky homemade pie crust filled with a luscious mixture of fresh raspberries, blueberries, and blackberries, sweetened and thickened to perfection. The pie is baked until golden brown, offering a sweet and tangy dessert perfect for any occasion.
Ingredients
Scale
For the homemade pie crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 cup chilled shortening
- 1/2 cup cold unsalted butter, cubed
- 6-8 tablespoons ice-cold water
For the triple berry filling:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 egg white, beaten (for brushing the crust)
- Additional sugar for sprinkling
Instructions
- Prepare the pie dough dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
- Cut in fats: Using a pastry cutter or your fingertips, cut the chilled shortening and cubed cold butter into the dry ingredients until the mixture becomes crumbly with pea-sized pieces.
- Add ice water: Gradually add ice-cold water, starting with 6 tablespoons, mixing gently until the dough begins to come together into a shaggy mass. Add more water if needed, one tablespoon at a time, but avoid overworking.
- Chill the dough: Divide the dough into two equal portions, form each into a disc, wrap tightly with plastic wrap, and refrigerate for at least one hour to firm up.
- Roll out the bottom crust: On a lightly floured surface, roll out one dough disc into a circle slightly larger than a 9-inch pie plate. Fit it gently into the plate, trim excess edges, and refrigerate while making the filling.
- Cook the berry filling: In a medium saucepan over medium heat, combine fresh raspberries, blueberries, blackberries, granulated sugar, and lemon juice. Stir occasionally until the berries release their juices and the mixture begins to simmer.
- Thicken the filling: Sprinkle the cornstarch evenly over the berry mixture and continue cooking, stirring constantly until the filling thickens and becomes glossy. Remove from heat, stir in the unsalted butter until melted, and allow the filling to cool to room temperature.
- Fill the crust: Pour the cooled berry filling evenly into the prepared bottom crust in the pie plate.
- Prepare the top crust: Roll out the second dough disc to either cover the pie fully or create a lattice pattern. Carefully place it over the filling, trim and crimp the edges to seal.
- Finish the crust: Brush the top crust with the beaten egg white for a shiny finish and sprinkle with additional granulated sugar for sparkle and slight crunch.
- Bake the pie: Bake the pie in a preheated oven at 400°F (204°C) for 40-45 minutes. After 25 minutes, cover the crust edges with foil or a pie shield to prevent over-browning.
- Cool and serve: When the crust is golden and the filling is bubbling, remove the pie from the oven. Allow it to cool completely for at least 2 hours before slicing so the filling sets properly.
Notes
- Use fresh, ripe berries for the best flavor and texture.
- Keep all fat and water very cold to achieve a flaky crust.
- Resting and chilling the dough helps prevent shrinkage during baking.
- Cover pie edges mid-bake to avoid over-browning.
- Allow the pie to cool fully to ensure the filling sets and slices cleanly.
- Can be served with whipped cream or vanilla ice cream.
