Hey y’all! If you’re searching for a sweet treat that’s bursting with juicy flavor and perfect for picnics, summer gatherings, or holiday tables, this Triple Berry Pie is the dessert for you. With a flaky, golden crust and a medley of strawberries, blueberries, and raspberries nestled inside, every bite is tart, sweet, and downright irresistible. Trust me, it’s a showstopper for berry lovers and pie enthusiasts alike. Let’s get cooking!

Why You’ll Love This

Loaded with three types of fresh berries for an irresistible, jammy filling.
The buttery, flaky homemade crust is simple to prepare and bakes up golden brown.
Perfect for summer parties, holidays, or whenever you’re craving something fruity and comforting.
Can easily be made ahead, stored, and even frozen for future cravings.
Flexible – use fresh or frozen berries for year-round joy!

Ingredients

1 1/4 cups fresh strawberries, hulled and sliced
1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
2 prepared pie crusts (homemade or store-bought)
1 large egg (for egg wash)
1 tablespoon milk (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

Directions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Place a rack in the lower third of the oven and set a baking sheet on the rack to catch drips.

Step 2: Mix the Berry Filling

In a large bowl, gently toss together the strawberries, blueberries, raspberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt until well combined. Let the mixture sit for 10 minutes to allow the berries to release some juices.

Step 3: Assemble the Pie

Fit one prepared pie crust into a 9-inch pie dish. Pour the berry filling evenly into the crust, spreading it out. Place the second crust over the filling, trimming the excess and crimping the edges to seal. Cut a few small slits in the top to allow steam to escape.

Step 4: Add Egg Wash and Sugar

Whisk the egg and milk together in a small bowl. Brush the top crust with the egg wash, then sprinkle with coarse sugar for extra crunch.

Step 5: Bake

Bake the pie at 400°F (200°C) on the lower oven rack for 20 minutes. Then, reduce the temperature to 350°F (175°C), cover the crust edges with foil if browning too quickly, and bake for an additional 35-40 minutes, or until the filling is bubbly and crust is golden.

Step 6: Cool and Serve

Let the pie cool completely on a wire rack for at least 3 hours to allow the filling to set. Slice and enjoy with your favorite toppings!

Notes

If using frozen berries, do not thaw before mixing with sugar and cornstarch to avoid excess liquid.
Allowing the pie to cool for several hours ensures clean, neat slices.
A glass pie dish helps you monitor crust browning.

Variations

Blackberry Swap: Substitute blackberries for any of the three berries in equal measure.
Lattice Top: Use strips of pie crust to weave a classic lattice pattern for a stunning presentation.
Crumble Topping: Replace the top crust with a buttery oat crumble for texture.

Required Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin (if making crust from scratch)
Baking sheet
Pastry brush

Storage Instructions

Store leftover Triple Berry Pie loosely covered at room temperature for up to 2 days. Refrigerate for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before serving.

Suggested Pairings & Serving Recommendations

Serve warm with a generous scoop of vanilla ice cream or fresh whipped cream.
Pair with a cup of hot coffee, tea, or a refreshing lemonade for the ultimate dessert experience.
Add a handful of fresh mint leaves for a pop of color and freshness.

Pro Tips for the Best Triple Berry Pie

Chill your pie crust before baking to achieve extra flakiness.
If the edges of the crust brown too quickly, cover with aluminum foil halfway through baking.
Let the pie cool completely to prevent a runny filling and messy slices.

FAQ

Can I use frozen berries instead of fresh?

Absolutely! Just use them straight from the freezer; no need to thaw.

My filling is too runny—what can I do?

Make sure to use the full amount of cornstarch and let the pie cool completely before slicing.

Can I make this pie ahead of time?

Yes, you can make it a day in advance and store at room temperature or refrigerate until ready to serve.

Triple Berry Pie

Why You’ll Love This

Ingredients