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
Scale
- 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.
Keywords: pie, berry pie, fruit pie, triple berry, berries