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Classic Homemade Triple Berry Pie with Flaky Crust

A close-up of a juicy slice of triple berry pie showing strawberries, blueberries, and blackberries with a golden lattice crust.
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A recipe for a classic deep-dish pie featuring strawberries, raspberries, and blueberries, made with a buttery, flaky homemade crust.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, raspberries, blueberries), hulled and halved if large
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the 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, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, 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 vanilla extract. Set aside while you roll out the dough.
  3. Preheat your oven to 400°F (200°C).
  4. Roll out one dough disk on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the berry filling into the crust. Dot the top of the filling with a few small pieces of leftover butter, if desired.
  6. Roll out the second dough disk. You can cut strips for a lattice top or place the whole sheet over the filling. If using a full top, cut several slits in the top crust to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  7. Brush the top crust with the beaten egg wash and sprinkle evenly with coarse sugar.
  8. Bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°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.
  9. Cool the pie completely on a wire rack for at least 4 hours before slicing to allow the filling to set properly.

Notes

  • For a flakier crust, keep all ingredients, especially the butter and water, very cold.
  • If you use frozen berries, do not thaw them first; increase the cornstarch slightly (to 5 tablespoons) to absorb extra moisture.
  • Serve slices warm or at room temperature with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://eatableempress.com/triple-berry-pie-recipe-flaky-crust/