Triple Berry Bliss: A Homemade Three Berry Pie Recipe

There’s nothing quite like a homemade pie, and when that pie is bursting with the vibrant flavors of fresh berries, it’s an absolute showstopper. This three-berry pie recipe combines the sweet and tart notes of strawberries, blueberries, and raspberries, all nestled in a flaky, golden crust. Perfect for summer gatherings, holiday feasts, or simply a delightful weekend treat, this pie is guaranteed to impress. Get ready to roll up your sleeves and create a dessert that will have everyone begging for seconds!

Why You’ll Love This Three Berry Pie

* **Bursting with Flavor:** The combination of strawberries, blueberries, and raspberries creates a symphony of sweet and tart flavors that complement each other perfectly.
* **Beautiful Presentation:** The vibrant colors of the berries create a visually stunning pie that’s as beautiful as it is delicious.
* **Homemade Goodness:** From the flaky crust to the juicy filling, every element of this pie is made from scratch, ensuring the highest quality and freshest taste.
* **Versatile Dessert:** This pie is perfect for any occasion, whether it’s a casual summer barbecue or a formal holiday dinner.
* **Freezer-Friendly:** You can easily freeze this pie before or after baking, making it a convenient option for busy schedules.

Ingredients You’ll Need

Before you start baking, gather all the necessary ingredients. Here’s what you’ll need for both the pie crust and the berry filling:

For the Pie Crust:

* **2 1/2 cups all-purpose flour:** This forms the base of your flaky crust. Use unbleached all-purpose flour for the best results. You can also use pastry flour, but you might need to adjust the liquid slightly as pastry flour absorbs less liquid.
* **1 teaspoon salt:** Salt enhances the flavors of the crust and balances the sweetness of the filling.
* **1 cup (2 sticks) cold unsalted butter, cut into cubes:** Cold butter is crucial for creating a flaky crust. Make sure it’s very cold before you start.
* **1/2 cup cold vegetable shortening, cut into cubes:** Shortening adds tenderness to the crust. You can use all butter if you prefer, but the shortening helps create a more tender and flaky result.
* **6-8 tablespoons ice water:** Ice water helps bind the dough together without developing too much gluten, which can lead to a tough crust. Add the water a tablespoon at a time until the dough just comes together.

For the Berry Filling:

* **4 cups fresh strawberries, hulled and sliced:** Strawberries provide sweetness and a classic berry flavor.
* **2 cups fresh blueberries:** Blueberries add a burst of juicy sweetness and a beautiful deep blue color.
* **2 cups fresh raspberries:** Raspberries bring a tartness and a vibrant red hue to the pie.
* **3/4 cup granulated sugar:** Sugar sweetens the filling and helps to draw out the juices from the berries.
* **1/4 cup cornstarch:** Cornstarch thickens the filling and prevents it from becoming too runny.
* **1 tablespoon lemon juice:** Lemon juice adds a touch of brightness and enhances the flavors of the berries.
* **1/4 teaspoon salt:** A pinch of salt balances the sweetness of the filling.
* **2 tablespoons unsalted butter, cut into small pieces:** Butter adds richness and flavor to the filling.
* **1 egg, beaten (for egg wash):** Egg wash gives the crust a golden-brown color and a beautiful shine.
* **1 tablespoon granulated sugar (for sprinkling):** Sprinkling sugar on top of the crust adds a touch of sweetness and sparkle.

Equipment You’ll Need

* **9-inch pie plate:** This is the standard size for a pie. You can use a glass, ceramic, or metal pie plate.
* **Food processor or pastry blender:** A food processor makes quick work of cutting the butter and shortening into the flour. A pastry blender works just as well, but it requires a bit more elbow grease.
* **Large mixing bowl:** For mixing the berry filling.
* **Rolling pin:** For rolling out the pie dough.
* **Plastic wrap:** For chilling the pie dough.
* **Measuring cups and spoons:** For accurate measuring.
* **Baking sheet:** To catch any drips that might occur during baking.
* **Parchment paper:** To line the baking sheet.

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get started on making this delicious three-berry pie.

Part 1: Making the Pie Crust

1. **Combine dry ingredients:** In a food processor, combine the flour and salt. Pulse a few times to mix.
2. **Add cold fats:** Add the cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. Be careful not to overmix.
4. **Divide and chill:** Divide the dough in half. Form each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days). This allows the gluten to relax, resulting in a more tender crust.

Part 2: Preparing the Berry Filling

1. **Combine berries:** In a large mixing bowl, gently combine the strawberries, blueberries, and raspberries.
2. **Add sugar, cornstarch, salt and lemon juice:** Add the sugar, cornstarch, salt, and lemon juice to the berries. Gently toss to combine, ensuring that the berries are evenly coated.
3. **Let it sit:** Let the berry mixture sit for 15-20 minutes. This will allow the berries to release some of their juices, which will create a more flavorful filling.

Part 3: Assembling and Baking the Pie

1. **Preheat oven:** Preheat your oven to 400°F (200°C). Place a baking sheet lined with parchment paper on the bottom rack of the oven.
2. **Roll out the bottom crust:** On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim and crimp the edges.
3. **Add the filling:** Pour the berry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
4. **Roll out the top crust:** Roll out the second chilled dough disc into a 12-inch circle. Cut vents into the top crust to allow steam to escape during baking. You can use a knife or decorative pie cutters.
5. **Cover the pie:** Carefully place the top crust over the filling. Trim and crimp the edges to seal. Alternatively, you can make a lattice crust by cutting the dough into strips and weaving them over the filling.
6. **Egg wash and sugar:** In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Brush the egg wash over the top crust. Sprinkle with granulated sugar.
7. **Bake:** Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent it with aluminum foil.
8. **Cool:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set and prevents it from being too runny.

Tips for the Perfect Three Berry Pie

* **Keep ingredients cold:** Cold butter and shortening are essential for creating a flaky pie crust. Make sure to keep your ingredients cold throughout the process.
* **Don’t overmix the dough:** Overmixing the dough can develop too much gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax, resulting in a more tender crust.
* **Use fresh berries:** Fresh berries will give you the best flavor and texture in your pie. If fresh berries are not available, you can use frozen berries, but make sure to thaw them completely and drain off any excess liquid before using.
* **Adjust sweetness to taste:** If you prefer a sweeter pie, you can add more sugar to the filling. Taste the filling before adding it to the crust and adjust accordingly.
* **Protect the crust:** If the crust starts to brown too quickly, tent it with aluminum foil. This will prevent it from burning before the filling is cooked through.
* **Let the pie cool completely:** Letting the pie cool completely allows the filling to set and prevents it from being too runny. Be patient, it’s worth the wait!

Variations and Substitutions

* **Different berries:** Feel free to experiment with different combinations of berries. Blackberries, huckleberries, or even a mix of all your favorite berries would work well in this recipe.
* **Spices:** Add a pinch of cinnamon, nutmeg, or ginger to the filling for a warm, comforting flavor.
* **Citrus zest:** Add the zest of an orange or lemon to the filling for a bright, citrusy flavor.
* **Nuts:** Sprinkle chopped nuts, such as almonds or pecans, over the top of the pie before baking for added texture and flavor.
* **Gluten-free:** Use a gluten-free pie crust recipe to make this pie gluten-free.
* **Vegan:** Use a vegan pie crust recipe and substitute the butter in the filling with a vegan butter alternative to make this pie vegan.

Serving Suggestions

* **Whipped cream:** Serve the pie with a dollop of freshly whipped cream for a classic and decadent treat.
* **Vanilla ice cream:** A scoop of vanilla ice cream is the perfect complement to the warm, fruity flavors of the pie.
* **Custard sauce:** Drizzle a warm custard sauce over the pie for an extra layer of richness and flavor.
* **Plain:** Enjoy the pie on its own for a simple and satisfying dessert.

Make-Ahead and Storage Instructions

* **Make-Ahead:** You can make the pie crust ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. You can also assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before baking.
* **Storage:** Store leftover pie in the refrigerator for up to 3 days. Cover the pie loosely with plastic wrap or aluminum foil.
* **Freezing:** You can freeze the baked pie for up to 2 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. Thaw the pie in the refrigerator overnight before serving.

Three Berry Pie Recipe

Here’s the complete recipe for you to print or save!

**Yields:** 8 servings
**Prep time:** 45 minutes
**Chill time:** 1 hour
**Cook time:** 50-60 minutes

Ingredients:

**For the Pie Crust:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup cold vegetable shortening, cut into cubes
* 6-8 tablespoons ice water

**For the Berry Filling:**

* 4 cups fresh strawberries, hulled and sliced
* 2 cups fresh blueberries
* 2 cups fresh raspberries
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 1 tablespoon lemon juice
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* 1 tablespoon granulated sugar (for sprinkling)

Instructions:

**Make the Pie Crust:**

1. In a food processor, combine the flour and salt. Pulse a few times to mix.
2. Add the cold butter and shortening to the food processor. Pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together.
4. Divide the dough in half. Form each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.

**Prepare the Berry Filling:**

1. In a large mixing bowl, gently combine the strawberries, blueberries, and raspberries.
2. Add the sugar, cornstarch, salt, and lemon juice to the berries. Gently toss to combine.
3. Let the berry mixture sit for 15-20 minutes.

**Assemble and Bake the Pie:**

1. Preheat your oven to 400°F (200°C). Place a baking sheet lined with parchment paper on the bottom rack of the oven.
2. On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim and crimp the edges.
3. Pour the berry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
4. Roll out the second chilled dough disc into a 12-inch circle. Cut vents into the top crust.
5. Carefully place the top crust over the filling. Trim and crimp the edges to seal.
6. In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Brush the egg wash over the top crust. Sprinkle with granulated sugar.
7. Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, tent it with aluminum foil.
8. Let the pie cool completely on a wire rack before slicing and serving.

Enjoy your homemade three-berry pie!

Conclusion

This three-berry pie is a delightful dessert that’s perfect for any occasion. With its flaky crust, juicy filling, and vibrant flavors, it’s sure to become a family favorite. So gather your ingredients, roll up your sleeves, and get ready to bake a pie that will impress everyone who tries it. Happy baking!