Description
Indulgent Triple Berry Pie brings together sweet raspberries, blueberries, and blackberries in a buttery, flaky crust that whispers summer’s delights. Fresh berries and rich filling promise a delectable slice that will transport you straight to dessert paradise.
Ingredients
Scale
Berries:
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blackberries
Sweeteners and Thickeners:
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon (5 milliliters) vanilla extract
Pastry and Finishing:
- 2 tablespoons (30 grams) butter, cut into small pieces
- 1 egg (for egg wash)
- 2 pie crusts (store-bought or homemade)
Instructions
- Prepare a 9-inch pie pan and preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center.
- Combine fresh berries with sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl, gently tossing until all berries are evenly coated with the sweet mixture.
- Carefully spread the first pie crust into the prepared pan, creating a smooth base for the berry filling.
- Transfer the berry mixture into the pie crust, distributing it evenly and creating a luscious, vibrant filling.
- Strategically place small butter pieces across the surface of the berry filling to enhance richness and flavor.
- Layer the second pie crust over the filling, using decorative crimping techniques along the edges to seal the pie.
- Create several small venting slits across the top crust to allow steam to escape during baking.
- Brush the entire top crust with egg wash to achieve a glossy, golden-brown finish.
- Bake for 50-60 minutes, monitoring the crust color and covering the edges with aluminum foil if browning occurs too quickly.
- Remove from the oven when the crust is golden and the filling is bubbling with thick, jammy consistency.
- Allow the pie to cool completely at room temperature for at least 2-3 hours, enabling the filling to set properly before serving.
Notes
- Swap cornstarch with arrowroot powder for gluten-free guests or those with corn sensitivities.
- Mix berries proportionally to balance sweetness and tartness, using strawberries, blueberries, and raspberries for vibrant flavor complexity.
- Freeze pie crust for 15 minutes before filling to ensure ultra-flaky, crisp texture that doesn’t become soggy.
- Allow pie to rest for at least 2-3 hours after baking so filling sets perfectly and doesn’t run when sliced.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 40 mg