Triple berry pie is made with fresh summer berries and a flaky homemade crust. The filling uses raspberries, blueberries and blackberries for flavorful dessert!
6tablespoons(85 g) cold unsalted butter, cut into 1/2-inch cubes
4-6tablespoonsice cold water
Triple Berry Filling
2cups(250 g) fresh raspberries
2cups(200 g) fresh blueberries
2cups(280 g) fresh blackberries
⅔cupto 3/4 cup (133 - 150 g) granulated sugar, plus extra for sprinkling on top
1tablespoonfresh lemon juice
4 to 5tablespoonscornstarch
2tablespoonsunsalted butter
1egg white beaten with a fork
Instructions
Homemade Pie Crust
In a large bowl, whisk together flour, salt and sugar.
Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand. Ddd the cold butter cubes and use the pastry blender, or two forks, to cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, no worries, that bite of pie will be extra good.
Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 4 tablespoons.
With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
Sprinkle flour on the counter and roll out one dough. If the dough was kept in the refrigerator longer than 1 hour, wait 5 to 10 minutes until dough is malleable enough to roll. Roll the dough about 2 inches past the rim of a 9-inch pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan. Roll out the other crust and set on a separate plate. Place both crusts in the refrigerator while you make the pie filling.
Triple Berry Pie Filling
Place berries, sugar and lemon juice in a large saucepan over medium heat. Simmer, until warm and juicy, about 5 to 10 minutes, stirring occasionally.
Gently stir 4 tablespoons cornstarch into berries and simmer until thickened, about 5 minutes. If the mixture is still runny, add another tablespoon of cornstarch and simmer for 1 minute longer. You want the berry mixture to be slightly thick.
Remove from heat and stir in the butter. Let filling cool for 15 minutes (it will thicken a bit more).
Remove pie plate from the refrigerator and pour warm berry mixture into unbaked pie shell. I like to add a few fresh berries on top for appearance. Use second pie crust to make a lattice top. Alternatively, layer a full crust on top and add slits to let steam escape. Crimp the crust edges.
Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
Bake at 400° F for 40 to 45 minutes. Check pie after about 20 minutes and place a piece of aluminum foil loosely over the top to prevent the crust from burning.
Remove pie to a wire cooling rack and allow to cool. Once cooled completely, cut into slices and serve.
Notes
My homemade pie crust recipe includes step-by-step photos and tips, which you may find helpful if this is your first time making pie crust from scratch.Frozen berries may be used in place of fresh berries. You may need a little more cornstarch to thicken the filling.Sugar: Taste your berries before cooking. If they are extra sweet, then reduce sugar to 2/3 cup. If they are on the tart side, I suggest using 3/4 cup.Storage tips: Once cooled, store pie in the refrigerator for up to 3 days.Freezing instructions: Once cooled, cover the entire pie and the plate with a layer of plastic wrap as well as aluminum foil to prevent freezer burn. Freeze the pie for up to 3 months. Uncover and defrost in the refrigerator before serving.