Triple Berry Pie Recipe
If you love fruit pies, this Triple Berry Pie Recipe will quickly become a favorite. Sweet & Juicy, and so simple to make, it’s one of those timeless recipes that never fails to bring people together. This Triple Berry Pie Recipe is another favorite recipe and perfect for holidays.
A LITTLE HISTORY WHERE BERRY PIES CAME ABOUT….
Berry pies trace their roots to early European settlers in America, who adapted traditional fruit pies using native wild berries. Over time, they became a staple of American cuisine — especially in the summer months when berries are abundant. Today, they’re symbols of comfort, celebration, and the joy of homemade baking.
A berry pie is more than just a dessert — it’s a reminder of the seasons, of time spent with family, and of the simple pleasure of baking something from scratch. Whether you prefer a single berry or a mix of three or four, the result is always the same: a slice of pure happiness.
INGREDIENTS YOU WILL NEED…
- fresh strawberries
- blueberries
- raspberries
- granulated sugar
- cornstarch
- lemon juice
- vanilla extract
- Pinch of salt
Homemade pie crust might sound intimidating, but it’s worth it. The secret? Keep everything cold — the butter, the water, even the flour if you can. Cold fat creates steam pockets as the pie bakes, giving you that irresistible, layered texture.
Let the pie cool for at least 2 hours before slicing — this allows the filling to set properly.
This pie is perfect on its own, but even better when served with:
- A scoop of vanilla ice
- A Dollop of whipped cream
- A drizzle of warm berry sauce
Enjoy it warm from the oven, or chilled the next day — it tastes amazing either way!
So grab some fresh berries and roll up your sleeves — this pie is waiting for you!
Ingredients
- 2 cups sliced, fresh strawberries
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 3/4 cup granulated sugar (adjust based on sweetness of berries)
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
PIE CRUST
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cubed cold usalted butter
- 4-6 tbsps ice water
Instructions
LET'S MAKE THE PIE CRUST
- In a large bowl, mix flour, salt, and sugar.
- Cut in butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Slowly add ice water, one tablespoon at a time, until the dough comes together.
- Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
LET'S MAKE THE BERRY FILLING
- In a large bowl, combine the berries, sugar, cornstarch, lemon juice, vanilla, and salt.Stir gently and let the mixture rest for 10–15 minutes. This allows the sugar to draw out natural juices and helps the filling thicken perfectly when baked.
LET'S PUT THIS PIE ALL TOGETHER
- Preheat your oven to 400°F (200°C).
- Roll out one dough disc and fit it into a 9-inch pie dish.
- Pour in the berry filling and dot the top with small pieces of butter.
- Roll out the second disc for the top crust or create a lattice pattern.
- Brush with an egg wash (1 beaten egg + 1 tablespoon milk) and sprinkle with coarse sugar.
- Bake at 400°F for 20 minutes, then reduce temperature to 350°F (175°C).
- Continue baking for 30–40 minutes, or until the crust is golden and the filling is bubbling.
- Cool for at least 2 hours before serving to allow the filling to set.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.