Celebrate berry season with this fresh and fruity triple berry pie! Packed with blueberries, blackberries, and raspberries inside my tried and true all-butter flakey pie crust. Finished off with a sprinkling of coarse sugar for a little sparkle and crunch.
How to Make the Best Triple Berry Pie
With only a few ingredients and no precooked filling this pie is relatively simple. Because of this the key to a great berry pie is starting out with the best berries you can find! Taste a few prior to using (or purchasing, if possible) to make sure they are perfectly ripe and flavorful.
Pick away any stray stems or leaves from the bunch before giving the berries a light wash. Berries can be quite delicate, especially the raspberries, so handle with care. I like to rinse off the fruit in a colander set inside the sink. Let all excess water drain out and then place the fruit on several paper towels to dry.
Making the Pie Crust
I have an entire post dedicated to making the perfect pie crust with step by step pictures to help you along the way! But let me break down the top tips to achieving a flaky pie crust.
- Work with VERY COLD ingredients when mixing together your pie dough. Use the butter straight from fridge or freezer and keep your liquids icy cold. I like to pre-dice the butter and let it sit in the freezer for about 10-15 min before using.
- Do not overwork the dough! Over mixing or over handling of your dough can lead to higher gluten development which can make the dough tough. Better to under mix than over mix.
- After rolling out the dough and cutting strips for a lattice, cover it with plastic wrap and place back in the fridge while preparing the filling and preheating the oven. If the dough gets too warm it can become difficult to work with.
- Freeze the prepared pie before baking. Once the whole pie is made and ready to go pop it into the freezer for at least 20 minutes prior to baking. Freezing the dough will help it to keep it’s shape while baking and lessen the chance of it shrinking in the oven. I use this trick for most of my fruit filled pies and when blind baking a crust.
Triple Berry Pie Filling
For the pie filling evenly coat the fruit with the sugar/cornstarch mixture. Start by thoroughly whisking together sugar, cornstarch and salt in a large bowl. To the bowl, toss in the rinsed and dried berries, lemon juice and vanilla extract. Gently mix until all the berries are coated.
Some of the berries may burst or get squished during the mixing process. That’s ok! Do you best to keep a majority of the berries whole but don’t worry if a few get crushed.
Place the triple berry filling into the chilled prepared pie crust. Finish off the top of the pie by covering with a lattice design, or other pie crust design of your choice.
How to Lattice Pie Crust
- To start you should have 12 3/4″ wide strips of dough cut out. Begin the lattice by laying out 6 strips of dough vertically and evenly spaced along the top of the pie. Use longer strips in the center of the pie and shorter ones around the edges.
- Fold back every other strip (3 in total) about halfway back on the pie. Lay one of the 6 remaining dough strips perpendicular (or on an angle as done in the photos and recipe directions) and on top of the 3 un-folded back strips.
- Fold back over the previous 3 vertical strips so they overlap the horizontal strip you just placed.
- Now, fold back the remaining 3 vertical strips and place another piece of dough horizontally and evenly spaced from the first perpendicular strip. Fold back over the vertical strips so they are laying flat.
- Repeat the weaving pattern with the remaining 4 strips of dough, evenly spacing them along the top of the pie.
- Trim away any excess dough around the the edge of the pan so only a 1/2 inch of overhanging dough remains.
- Pinch together the latticed dough and the base dough to seal together. Fold the overhanging dough under itself so it is flush with the edge of the pie plate. Crimp the edge of the dough for a finished look.
- Place the prepared pie into the freezer for 20 minutes prior to baking.
- Brush the pie crust with an egg wash and sprinkle with coarse sugar before placing in the oven for a beautifully golden brown crust with a little sparkle.
If you need more guidance on how to lattice a pie crust, King Arther Baking has a helpful video tutorial for a visual reference.
If you make this pie, or any of my recipes, tag me in a picture so I can see your beautiful creations!
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Triple Berry Pie
- Prep Time: 1 hour
- Cook Time: 50 min
- Total Time: 2 hours + chilling time
- Yield: 1 9″ pie 1x
Description
A triple berry pie filled with fresh blueberries, blackberries, and raspberries, encased in a flaky all-butter pie crust and crunchy sugar topping.
Ingredients
- 1 batch all-butter pie dough
- 2 cups blueberries
- 2 cups blackberries
- 1 cup raspberries
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, small diced
- 1 large egg, beaten
- Turbinado sugar, for topping
Instructions
- Dough: Prepare the pie dough according to recipe directions and chill for at least 1 hour. Roll out one disk of dough to roughly a 12″ wide circle, about 1/4″ thick. Place dough into a 9″ pie plate and lightly cover with plastic wrap. Similarly roll out the second disk of dough and use a (fluted or straight edged) pastry or pizza cutter to cut out 12 3/4″ sized strips for the lattice. Place dough strips on a large baking sheet and cover with plastic wrap. Place all prepared dough back into the fridge while preparing the filling.
- Preheat: Adjust the oven rack to the lower-middle position and preheat the oven to 400°F.
- Filling: Gently wash and dry the berries. In a large bowl, whisk together the sugar, cornstarch, and salt. Add in the berries, lemon juice and vanilla and toss gently to evenly coat. Place the filling into the prepared pie dough and dot with diced butter.
- Lattice: Lay 6 dough strips evenly spaced across the top of the pie. Rotate the pie about a 60 degree angle and place remaining 6 dough strips on top in a lattice pattern, alternating the dough strips over and under the previously placed dough strips. Trim any overhanging dough to 1/2 inch beyond the pie plate. Pinch the latticed dough and base layer of dough together and tuck the overhanging dough under itself so it is flush with the edge of the pie plate. Use your fingers to crimp the outside edge of the dough.
- Freeze: Place the prepared pie in the freezer for 20 minutes.
- Bake: Remove from the freezer and place pie on a large cookie sheet to catch any juices that might bubble over. Bake on the lower-middle oven rack for 45-50 minutes, or until the pie is golden brown and the juices are bubbling. Let cool on a wire rack until room temperature.
- Slice & Serve: For clean slices, place the pie in the fridge for several hours or overnight to firm up. Serve either cold, room temperature or warmed with vanilla ice cream.
Notes
- If you notice the pie crust is browning too quickly in the oven cover the pie with foil to reduce any further browning during the remaining baking time.
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