Why eat a pie with only one featured berry when you can have pie that features THREE? This homemade triple berry pie is perfect for summer!
A few years ago, my brother hosted us for Thanksgiving. My sister-in-law had made almost everything from scratch. I remember she said that she had gone to the farmer’s market earlier that day and saw some pies. She wasn’t sure what kind people would like, so she got large slices of multiple kinds.
One of the pies that she had bought at the farmer’s market was a triple berry pie. As strange as I am (I don’t like peanut butter after all, so feel free to judge away), I wasn’t sure if I would like it. My mind and ever-expanding waistline was eyeing the non-fruit pie. However, I was blown away by the triple berry pie. As it turns out, it was my favorite dessert that evening. Since then, I’ve been drooling over the pie but have never made the time to make one myself.
I had a few free time slots in between my work meetings one day and decided to tackle the pie. I made the crust right before lunchtime, and then I made the filling right after I finished eating. It was a perfect day for pie baking, indeed.
While my pie isn’t at the same level as the one from the farmer’s market, it’s a good alternative. Feel free to adjust the sweetness level to suit your tastes. And of course, don’t forget the mandatory scoop of vanilla ice cream on top!
Husband’s rating: 4.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 4.5 out of 5
Triple berry pie
Double crust (makes 2 pie crusts)
- 2 and ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt if using salted butter in this recipe, omit the salt here
- 1 cup (16 Tablespoons) unsalted butter cold and cut into cubes
- 6-8 Tablespoons ice cold water
- 7 cups mixed berries, fresh or frozen if frozen, do not thaw
- 1 cup granulated sugar more or less depending upon your preference
- 1 Tablespoon lemon juice
- 4 Tablespoons corn starch
- 2 Tablespoons unsalted butter
- 1 large egg white beaten
Make the crusts
- In a food processor (or in a large bowl if mixing by hand), pulse the flour, sugar and salt together until well blended.
- Add the butter, a few pieces at a time and pulse (if mixing by hand, I'd recommend using a pastry cutter or two forks) until the mixture resembles wet sand.
- Slowly stream in the water, one Tablespoon at a time. You may not need that much water. You want the dough to be firm enough to stick together. Do not over mix the dough or else your crust will be tough!
- Roll the dough into a ball and divide it into two equal portions. Roll each portion into a disc and wrap in plastic wrap. Place it in the refrigerator for 1-2 hours.
- Once the dough has chilled, roll out one portion of the dough (leave the other piece in the refrigerator until ready to use) onto a lightly floured surface. Cut a circle about 4 inches larger in diameter than the pie plate you will be using. Place the dough into your pie plate (I used a 10" pie plate).
- Place the pie crust back into the refrigerator while you make the filling.
Make the filling
- In a large non-stick saucepan, heat the berries, sugar and lemon juice on medium heat until soft and juicy, about 5-10 minutes. Be careful not to break the berries as you stir the pan. Taste the juice and adjust the sweetness to your liking.
- Pour about ½ cup of the berry juice into a measuring cup. Add the corn starch and stir until thick and smooth. Pour this back into the large saucepan and gently stir and continue cooking until the berry mixture has thickened, about 2-5 minutes.
- Remove the saucepan from the heat and stir in the butter and allow everything to rest for 15 minutes.
- Preheat your oven to 350°F.
- Pour the berry mixture into your prepared pie pan.
- Roll out the other portion of pie dough so it is about 4 inches wider in diameter than your pie plate. Either make a lattice top (see the video below if you need instructions) or place it directly on top of the fruit. If you're doing the latter, make sure you slit some holes in the top crust to allow steam to escape.
- Bake in your preheated oven for 40-45 minutes or until the crust is golden and the filling is bubbly.
- Allow the pie to cool before serving.