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The Best Triple Berry Pie with Flaky Crust and Guaranteed Set Filling

A close-up of a juicy slice of triple berry pie showing the rich berry filling and golden, flaky lattice crust.
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Make this classic American pie featuring a sweet-tart filling of blueberries, raspberries, and blackberries encased in a shatteringly flaky, all-butter crust. This recipe guarantees a sliceable, non-runny fruit pie, perfect for summer gatherings or holidays.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water (plus more if needed)
  • 6 cups mixed berries (blueberries, raspberries, blackberries, fresh or frozen)
  • 1 1/2 cups granulated sugar (adjust based on berry sweetness)
  • 1/4 cup cornstarch (for a non-runny pie filling)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour, salt, and 1 tablespoon sugar. 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.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Berry Filling: In a separate large bowl, gently combine the mixed berries, 1 1/2 cups sugar, cornstarch, lemon juice, and cinnamon. Toss lightly until the berries are evenly coated. The cornstarch is the secret to a sliceable fruit pie.
  4. Assemble the Pie: Preheat your oven to 400°F (200°C). 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.
  5. Pour the berry filling into the bottom crust.
  6. Roll out the second dough disk. Create a traditional lattice pie top or a solid top crust. If using a solid top, cut several vents for steam release. Crimp the edges to seal the top and bottom crusts together.
  7. Brush the top crust lightly with the egg wash and sprinkle with a little extra sugar for color and crunch.
  8. Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes.
  9. Reduce the oven temperature to 375°F (190°C) and continue baking 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.
  10. Cool Completely: This step is critical for a non-runny pie filling. Let the triple berry pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For the flakiest pie dough, keep all ingredients, especially the butter, as cold as possible.
  • If using frozen berries, do not thaw them first; use them directly from the freezer to prevent the filling from becoming too watery.
  • For a Razzleberry Pie variation, substitute 1 cup of the mixed berries with diced rhubarb for added tartness.
  • If you prefer a crumb topping over a lattice, omit the top crust and sprinkle the berry mixture generously with your favorite streusel topping before baking.

Nutrition

Find it online: https://dishicious.com/triple-berry-pie-flaky-crust-set-filling/