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Triple Berry Pie - flaky and crumbly pie with sweet and delicious triple berry filling. This recipe is easy, fail proof and amazing!
The perfect summer treat is a pie baked right at home.
Fragrant and delicious, a pie is a great way to use all those berries harvested during the hot summer months.
I particularly like blackberries, raspberries and blueberries, which are used to prepare this Triple Berry Pie.
But you can use any variation of berries you prefer.
For the crust, I decided to go with a shortening-based recipe.
I like butter, but I find shortening creates a flakier result.
I also suggest filling a glass with water and ice cubes to ensure the water is as cold as possible.
This will help you make pea-sized crumbs directed in the recipe.
If by chance you decide frozen berries are the way to go, make sure you allow the pie to bake longer.
You’ll definitely want to surround the pie initially with foil to bake the full time.
Then remove the foil to bake the pie for 30-40 more minutes.
Frequently Asked Questions
This recipe is only 376 calories per serving.
What To Serve With Triple Berry Pie
For a delightful afternoon tea, I recommend the following recipes:
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Triple Berry Pie
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons ice-cold water
- 4 1/2 cups fresh berries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 egg
- 1 tablespoon water
Instructions
- In a bowl, mix together the flour and salt. Use a fork to cut the shortening into the flour until pea-sized crumbs form. Gradually add the water, 2 tablespoons at a time, mixing until a dough forms. Divide the dough in half, shape each half into a disk, and wrap with plastic wrap. Store in the refrigerator for at least 30 minutes.
- Fill a separate bowl with the berries, sugar, and cornstarch, and toss until the berries are evenly coated. Set aside for 10 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- On a lightly floured surface and using a floured rolling pin, roll out the dough to 12-inch (30 cm) circles. Place one crust in the bottom of a 9-inch (23 cm) pie plate, fill with the berry mixture, and top with the other pie crust, using your desired design. Trim the dough to 1 inch beyond the edge of the pie plate. Tuck the ends under the bottom crust and pinch or crimp to seal. Cut vents as needed.
- Whisk the egg and water together. Use a pastry brush to apply the egg wash to the pie crust.
- Bake the pie for 50–55 minutes, or until the crust is golden. Transfer to a wire rack to cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love fruit pies in the Summer! This recipe looks amazing! Love all the different berries!
I live this recipe because it incorporates a bunch of different berries. I have always found that using several different berries creates a more complex flavor. I love blueberries, however I also think that the tart berries such as raspberries and blackberries should be used in the mix,.