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–+ servings
Triple Berry Pie slice topped with melting vanilla ice cream

Triple Berry Pie

5 from 1 vote
A golden, flaky Triple Berry Pie filled with a jewel-toned berry center that slices beautifully and tastes like pure summer.
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Prep Time 3 minutes
Cook Time 1 minute
Cooling Time 5 minutes
Total Time 9 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: American, Summer
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 crusts pie dough homemade fully chilled and ready to roll
  • 3.25 cups fresh blueberries rinsed and well dried
  • 1.65 cups fresh raspberries gently cleaned and patted dry
  • 1.65 cups fresh blackberries checked for stems and debris
  • 1.1 cups granulated sugar white fine grain
  • 0.25 teaspoon ground cinnamon fresh and fragrant
  • 0.4 cups cornstarch sifted to avoid lumps
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest finely grated no white pith
  • 1 teaspoon vanilla extract pure not imitation
  • 1 large egg for brushing the crust
  • 1 tablespoon milk mixed with egg for wash
  • 1 tablespoon coarse sugar optional for a sparkling top

Method
 

  1. Prepare the pie dough according to your chosen recipe through the chilling stage, making sure both discs are fully cold and ready to roll.
  2. Measure out about half a cup of each berry and set them aside in a bowl for later.
  3. Place the remaining berries into a saucepan over medium heat, add the sugar and cinnamon, and cook while stirring until the fruit begins to release plenty of juice.
  4. In a small bowl, stir the cornstarch with the lemon juice, then spoon in a few tablespoons of the hot berry liquid and whisk until completely smooth.
  5. Pour the cornstarch mixture into the saucepan and continue cooking, stirring occasionally, until the filling simmers and thickens to a jam-like consistency.
  6. Take the pan off the heat and fold in the reserved berries, lemon zest, and vanilla, then let the mixture cool at room temperature for about 20 minutes.
  7. Move an oven rack to the lower third of the oven, preheat to 425°F (218°C), and set a baking sheet on the bottom rack to catch any drips.
  8. Roll out one disc of dough on a floured surface into a 12-inch circle and gently fit it into a 9-inch pie dish, smoothing it into the corners.
  9. Spoon the slightly warm filling into the crust and place the pie in the refrigerator while you work on the top crust.
  10. Roll out the second disc of dough into another 12-inch circle, cut it into even strips, and weave them over the pie to create a lattice, then trim and crimp the edges.
  11. Brush the lattice and edges with the egg wash and sprinkle with coarse sugar if using.
  12. Bake the pie at 425°F for 20 minutes, then reduce the oven temperature to 375°F (190°C), shield the edges, and continue baking until the filling is bubbling all the way to the center.
  13. Remove the pie from the oven, set it on a rack, and let it cool completely for at least 5 hours before slicing so the filling can fully set.

Nutrition

Serving: 140gCalories: 360kcalCarbohydrates: 58gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 220mgPotassium: 190mgFiber: 5gSugar: 28gVitamin A: 320IUVitamin C: 14mgCalcium: 28mgIron: 1.6mg

Notes

This pie is all about patience and reward: a slow cool transforms the bubbling berries into perfect slices. The scent alone feels like a warm afternoon in late summer.

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