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Foolproof Triple Berry Pie with Flaky Crust

A close-up of a juicy slice of berry pie featuring a golden lattice crust and rich, dark fruit filling.
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Make the best homemade berry pie using this foolproof recipe for a perfectly set, juicy filling and a buttery, flaky crust. This recipe works well with 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, or blackberries), fresh or frozen
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed 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 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 separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and cinnamon. If using frozen berries, do not thaw them completely; toss them gently with the dry ingredients. The cornstarch is key to achieving a perfectly set filling.
  4. Assemble the Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one dough disk to fit a 9-inch pie plate. Carefully place the bottom crust into the plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the berry filling evenly into the bottom crust.
  6. Roll out the second dough disk for the top crust. Place it over the filling. Trim the edges, crimp the top and bottom crusts together to seal, and cut several vents in the top crust to allow steam to escape.
  7. For a golden, buttery finish, brush the top crust lightly with the egg wash (beaten egg mixed with milk or water) and sprinkle with coarse sugar.
  8. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes.
  9. Reduce the oven temperature to 375°F (190°C) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly through the vents. If the edges brown too quickly, cover them loosely with foil.
  10. Cool Completely: This step is crucial for a clean slice. Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • If you prefer a rustic berry pie look, you can create a lattice top instead of a full top crust.
  • For an easy mixed berry pie with a crumble topping, skip the top crust and mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/2 cup cold butter until crumbly, then sprinkle over the filling before baking.
  • This recipe is excellent for holiday baking or as an easy summer dessert.

Nutrition

Find it online: https://cookincorner.com/berry-pie-foolproof-triple-berry-pie-recipe/