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Flaky Triple Berry Pie with Foolproof Set Filling

A close-up of a thick slice of triple berry pie showing a juicy berry filling and golden lattice crust.
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Make this American classic dessert featuring strawberries, blueberries, and raspberries in a buttery, flaky crust. This recipe provides steps for a perfectly set fruit filling that slices cleanly every time, ideal for summer gatherings or holidays.

Ingredients

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  • 2 refrigerated pie crusts (or homemade dough)
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blackberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg (for egg wash)
  • 2 tablespoons coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place one pie crust in the bottom of a 9-inch pie plate.
  2. In a large bowl, gently combine the blueberries, raspberries, and blackberries. If using frozen berries, do not thaw them first.
  3. In a separate small bowl, whisk together the granulated sugar and cornstarch until no lumps remain. This step is key for a no runny pie 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 coated.
  5. Pour the berry mixture into the bottom pie crust.
  6. Place the second pie crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape. For a bakery style pie at home, create a lattice top using strips of dough.
  7. In a small bowl, whisk the egg with 1 teaspoon of water to create an egg wash. Brush the top crust lightly with the egg wash. Sprinkle the coarse sugar evenly over the top.
  8. Bake for 20 minutes at 375°F. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 45 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 with foil strips.
  9. Remove the pie from the oven and place it on a wire rack. You must let the pie cool completely, ideally for 4 to 6 hours, before slicing. This allows the filling to set properly.

Notes

  • If you use all frozen berries, you may need to add 5 to 10 minutes to the total baking time.
  • For the flakiest pie crust recipe, keep all ingredients very cold during preparation.
  • Serve this sweet and tart pie slightly warm or at room temperature with vanilla ice cream.

Nutrition

Find it online: https://pureplatepath.com/triple-berry-pie-foolproof-set-filling/