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Foolproof Triple Berry Pie with Flaky Crust

Close-up of a juicy slice of triple berry pie showing the deep red and purple filling and a golden, sugared crust.
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Make a bakery-style Triple Berry Pie featuring strawberries, blueberries, and raspberries. This recipe guarantees a perfectly set, non-runny filling and a buttery, flaky homemade pie crust, ideal for summer gatherings or the Fourth of July.

Ingredients

Scale
  • 2 Pie Crusts (one for bottom, one for top, homemade or store-bought)
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen strawberries, hulled and halved or quartered
  • 1 cup granulated sugar
  • 1/4 cup cornstarch (for thick filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a baking sheet on the lowest rack to catch any drips.
  2. If using frozen berries, do not thaw them. In a large bowl, gently combine the blueberries, raspberries, and strawberries.
  3. In a separate small bowl, whisk together the granulated sugar and cornstarch until no lumps remain. This step is key for a thick filling.
  4. Pour the sugar and cornstarch mixture over the berries. Add the lemon juice and vanilla extract. Toss gently until all the berries are evenly coated.
  5. Place one pie crust into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the berry filling evenly into the bottom crust.
  7. Place the second pie crust over the filling. Trim the top crust overhang to match the bottom. Crimp the edges together to seal the pie. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash. Sprinkle the coarse sugar evenly over the top.
  9. Bake the pie on the center rack for 20 minutes at 375°F.
  10. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is visibly bubbling thickly in the center vents. If the edges brown too quickly, cover them loosely with foil.
  11. Remove the pie from the oven and place it on a wire rack to cool completely, at least 4 hours, before slicing. Cooling allows the cornstarch to fully set the filling for clean slices.

Notes

  • For the flakiest crust, keep your butter and water very cold when making homemade dough.
  • If you prefer a lattice top instead of a full top crust, cut the top dough into strips and weave them over the filling.
  • This recipe works well with blackberries in place of strawberries if you prefer that flavor profile.

Nutrition

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