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The Ultimate Homemade Triple Berry Pie (Flaky Crust & Perfectly Set Filling)

A juicy slice of triple berry pie resting on a white plate, showing the rich berry filling and flaky crust.
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A reliable recipe for a deep-dish triple berry pie featuring a sweet and tart filling encased in a buttery, flaky homemade crust, suitable for fresh or 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, blackberries)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the 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. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. Toss lightly until the berries are evenly coated. Set aside while you roll out the dough.
  3. Assemble the Pie: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Pour the berry filling into the crust.
  4. Create the Top Crust: Roll out the second dough disk. You can cut strips for a lattice top or cut a full circle. If using a full circle, cut several slits in the top to allow steam to escape. Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar. Place the pie on a baking sheet to catch drips. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and bake for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  6. Cool: Cool the pie completely on a wire rack for at least 4 hours before slicing. This allows the filling to set properly.

Notes

  • If you use frozen berries, do not thaw them first. Increase the cornstarch to 5 tablespoons and add 10 minutes to the total bake time.
  • For an extra flaky crust, always keep your butter and water as cold as possible during mixing.
  • Serve slices warm or at room temperature with vanilla ice cream or fresh whipped cream.
  • You can prepare the dough up to two days ahead and keep it refrigerated.

Nutrition

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