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Ultimate Flaky Triple Berry Pie with Foolproof Filling

A close-up of a slice of triple berry pie showing a golden, flaky crust and a rich, dark purple berry filling.
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Make the best triple berry pie featuring strawberries, blueberries, and raspberries in a shatteringly flaky, all-butter crust. This recipe guarantees a perfectly set, non-runny filling, working well with both fresh and frozen berries.

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 thickening)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar, for sprinkling

Instructions

  1. Prepare the All-Butter 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.
  2. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Berry Filling: In a large bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. If using frozen berries, do not thaw them first. Set the filling aside while you roll out the bottom crust.
  4. Roll out the bottom crust and carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the berry filling evenly into the crust.
  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 crust, cut several slits in the top to allow steam to escape. Crimp the edges to seal the top and bottom crusts together.
  7. Brush the top crust or lattice with the egg wash and sprinkle evenly with coarse sugar.
  8. Chill the assembled pie in the refrigerator for 30 minutes before baking. This helps the crust hold its shape.
  9. Preheat your oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips.
  10. Bake the pie at 400°F for 20 minutes. Then, 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 in the center. If the edges brown too quickly, cover them loosely with foil.
  11. Cool the pie completely on a wire rack for at least 4 hours before slicing. This step is crucial for the filling to set properly and prevent a runny pie.

Notes

  • For the flakiest crust, keep all your butter and water extremely cold. Work quickly when mixing the dough.
  • If you notice the filling is not bubbling thickly after 30 minutes of baking at the lower temperature, you can carefully lift the top crust slightly to allow more steam release.
  • Serve this homemade berry pie warm or at room temperature with vanilla ice cream for the best experience.

Nutrition

Find it online: https://juliameal.com/triple-berry-pie-recipe-flaky-crust-no-runny/