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triple berry pie recipe featured
Avatar photoJohnson Maya

Triple Berry Pie Recipe

This classic American triple berry pie recipe bursts with fresh blueberries, raspberries, and blackberries in a flaky all-butter crust. Juicy, tart-sweet filling thickened perfectly for clean slices—ideal for summer gatherings or anytime indulgence.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 411
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold cubed
  • 1 tsp salt
  • 6-8 tbsp ice water
  • FOR THE FILLING:
  • 5 cups mixed berries (2c blueberries, 1.5c raspberries, 1.5c blackberries)
  • ¾ cup (150g) sugar
  • ⅓ cup (40g) cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp butter dots
  • 1 egg (egg wash)
  • Turbinado sugar

Equipment

  • Food processor
  • 9-inch pie plate
  • Rolling pin
  • Pie shield

Method
 

  1. triple berry pie recipe recipeCard1
  2. Step 1: Make dough by pulsing flour, salt, butter to crumbs; add ice water until clumped. Divide, chill 1 hour. Roll bottom crust into pie plate, trim. Macerate berries with sugar, cornstarch, lemon 20 min. Fill crust, dot butter.
  3. Step 2: Roll top crust or lattice strips; place over filling, crimp, vent, egg wash, sugar sprinkle. Chill 20 min.
  4. Step 3: Bake 400°F 20 min, then 350°F 35-40 min until golden and bubbly. Cool 3+ hours.

Nutrition

Calories: 411 | Carbohydrates: 59 | Protein: 3 | Fat: 18 | Fiber: 3 | Sugar: 28

Notes

STORAGE: Refrigerate covered 4 days; freeze unbaked 3 months.
MAKE AHEAD: Dough freezes 2 months; filling macerate 1 day ahead.
SUBSTITUTIONS: GF flour 1:1; vegan butter/oil. Less sugar for tart version.
PRO TIPS: Macerate berries to thicken naturally; chill pre-bake for shape; lowest oven rack.
SERVING SUGGESTIONS: À la mode with vanilla ice cream; cheddar slices; whipped cream.
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