Triple berry pie lattice crust, strawberries, raspberries and blueberries

Triple Berry Pie

Triple berry pie is made with fresh summer berries and a flaky homemade crust. The filling uses strawberries, blueberries and raspberries for flavorful dessert!
Course Dessert
Cuisine American
Keyword Triple Berry Pie
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Author Haley D Williams


Homemade Pie Crust

  • 3 cups (360 g) unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup (102 g) shortening
  • 6 tablespoons (85 g) cold butter, cut into 1/2-inch cubes
  • 6 tablespoons ice cold water
  • 1 tablespoon white vinegar

Triple Berry Filling

  • 2 1/2 cups (425 g) fresh blueberries
  • 2 1/2 cups (400 g) fresh strawberries, quartered
  • 2 cups (340 g) fresh raspberries
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon lemon juice
  • 4 to 5 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 egg white beaten with a fork


Homemade Pie Crust

  • In a large bowl, whisk together the flour and salt. Cut in the shortening and the butter using a pastry cutter (or two forks) until the mixture has pea-sized crumbs. 
  • Mix the water and vinegar together in a cup. Pour over the flour mixture and use a wooden spatula to stir together just until the dough is combined and handles well. Avoid over-mixing.
  • Split the dough into two chunks. Sprinkle flour on the counter and roll out one chunk of dough. Roll the dough about 1/2 an inch larger than your 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 5-10 minutes, stirring occasionally.
  • Gently stir 4 tablespoons cornstarch into berries and allow to simmer until thickened, about 5 minutes. If the mixture is still runny, add another tablespoon of cornstarch and simmer for 1 minute loner. You want the berry mixture to be thick.
  • Remove from heat and stir in the butter. 
  • Remove pie plate from the refrigerator and pour warm berry mixture into unbaked pie shell. Use second pie crust to make a lattice top (instructions here). 
  • Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
  • Bake at 400° F for 40-45 minutes total. Check pie after about 25 minutes and place a piece of tinfoil over the pie to prevent the crust from burning.
  • Remove to a wire cooling rack and allow to cool. Once cooled completely, cut into slices and serve or cover it and refrigerate it overnight to serve the next day.


Vinegar helps prevent gluten development, which keeps the dough soft and tender resulting in a flakey, buttery crust. Don’t worry, you won’t taste the vinegar once the pie is baked!