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Classic Homemade Triple Berry Pie with Flaky Butter Crust

A close-up of a juicy slice of triple berry pie showing strawberries and blackberries with a flaky, golden-brown top crust.
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You will make a delicious, sweet and tart triple berry pie using strawberries, blueberries, and raspberries baked inside a flaky, buttery crust. This recipe works well with fresh or frozen berries and is perfect for holidays or family dinners.

Ingredients

Scale
  • 1 recipe for Flaky Pie Crust (for double crust)
  • 1 cup fresh or frozen strawberries, halved or quartered
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen blackberries (optional, for true triple berry)
  • 3/4 cup granulated sugar (adjust based on berry sweetness)
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch or tapioca flour
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare your flaky pie crust dough. Divide the dough in half, shape each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. If using frozen berries, do not thaw them completely; let them sit at room temperature for about 15 minutes.
  3. In a large bowl, gently combine the berries, granulated sugar, brown sugar, cornstarch or tapioca flour, lemon juice, vanilla extract, cinnamon, and salt. Mix until the berries are evenly coated. Set the berry filling aside.
  4. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  5. On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a standard 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
  6. Pour the berry filling into the bottom crust. Distribute the berries evenly.
  7. Roll out the second disk of dough. You can cut strips for a lattice top or place the whole circle over the filling for a double crust. If using a full top crust, cut several slits in the top to allow steam to escape.
  8. Crimp the edges of the top and bottom crusts together to seal.
  9. Brush the top crust lightly with the beaten egg wash and sprinkle with coarse sugar.
  10. Place the pie on a baking sheet (to catch drips). Bake at 425 degrees Fahrenheit for 15 minutes.
  11. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the edges brown too quickly, cover them loosely with aluminum foil.
  12. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 to 4 hours before slicing. This allows the filling to set properly.
  13. Serve your homemade berry pie with vanilla ice cream or whipped cream.

Notes

  • For a truly flaky pie crust, keep all ingredients, especially the butter, very cold while mixing.
  • If you are using frozen berries, you may need to add 5 to 10 minutes to the total baking time.
  • This pie freezes well after baking; cool completely, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator.

Nutrition

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