Triple Berry Pie
This classic triple berry pie brings together sweet strawberries, juicy blueberries, and tart raspberries in a buttery, flaky crust. Simple ingredients and a straightforward method let the natural flavors shine, making it a perfect dessert for any season.
Ingredients
- 1 prepared pie crust (bottom crust)
- 3 cups mixed berries (strawberries, blueberries, raspberries)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ teaspoon vanilla extract
- 1 tbsp butter cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: In a large bowl, gently mix the berries with sugar, cornstarch, lemon juice, and vanilla until evenly coated.
- Assemble the pie: Pour the berry mixture into the prepared pie crust and scatter the butter pieces over the filling.
- Top and seal: Cover with a second crust or lattice top. Trim excess dough, crimp the edges, and brush the top with egg wash.
- Bake: Bake at 190°C / 375°F for 45–50 minutes, until the crust is golden and the filling is bubbling.
- Cool and serve: Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Video
Notes
- If using frozen berries, do not thaw them before baking; add an extra teaspoon of cornstarch.
- Place the pie on a baking sheet to catch any bubbling juices.
- Serve with vanilla ice cream or lightly whipped cream for a classic finish.