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Foolproof Triple Berry Pie with Flaky Crust

Close-up of a perfect slice of berry pie showing strawberries, raspberries, and blueberries inside a flaky golden crust.
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Make a stunning Triple Berry Pie featuring strawberries, blueberries, and raspberries encased in a buttery, flaky crust. This recipe guarantees a perfectly set fruit filling, even when using frozen berries, making it an American classic for any gathering.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch (for non-runny pie filling)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form two discs, wrap them, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. The cornstarch is key for achieving a non-runny pie filling. If using frozen berries, do not thaw them first.
  3. Assemble the Pie: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang. Pour the berry mixture into the crust.
  4. Create the Top Crust: Roll out the second dough disc. You can cut vents, create a lattice, or use a cookie cutter to make shapes. Place the top crust over the filling. Trim the overhang and crimp the edges to seal. Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar if desired.
  5. Bake the Pie: Preheat your oven to 400 degrees F (200 degrees C). Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool Completely: This step is crucial for a perfectly set filling. Let the berry pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold. This recipe works well for a bakery style pie appearance.
  • If you prefer a crumble topping over a full top crust, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter until crumbly, and sprinkle over the filling before baking.
  • This recipe is excellent for baking with berries year round, using frozen fruit when fresh is not in season.

Nutrition

Find it online: https://spoonsprout.com/berry-pie-flaky-crust-nonrunny-filling/