This triple berry pie is a perfect way to celebrate the bounty of summer. With a mix of sweet strawberries, tart raspberries, and juicy blueberries, this pie is a refreshing and flavorful dessert that’s sure to impress. The combination of fresh berries and a flaky, buttery crust creates the perfect balance of sweetness and tartness in every bite.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6-8 tablespoons ice water
For the Filling:
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, cut into small cubes (optional, for dotting on top)
Instructions:
1. Make the Pie Crust
In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized chunks of butter.
Slowly add the ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. You may need to add more water if the dough is too dry. Once the dough forms, divide it into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Berry Filling
While the dough chills, prepare the berry filling. In a large bowl, combine the strawberries, blueberries, and raspberries. Add the sugar, lemon juice, cornstarch, and vanilla extract. Gently toss the berries to coat them in the sugar and cornstarch mixture. Let the filling sit for 10-15 minutes to allow the flavors to meld.
3. Roll Out the Pie Crust
Preheat your oven to 375°F (190°C). Roll out one disk of the chilled dough on a floured surface into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish and trim any excess dough hanging over the edges.
4. Assemble the Pie
Pour the prepared berry filling into the pie crust. Dot the filling with small cubes of butter (optional, but it adds richness). Roll out the second disk of dough and place it over the berries. You can either cover the pie completely or cut it into strips and create a lattice top. Seal the edges of the crust by pinching them together and crimping with a fork.
5. Bake the Pie
Cut a few slits in the top crust to allow steam to escape if you’re not using a lattice. Place the pie on a baking sheet to catch any drips, then bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil.
6. Cool and Serve
Once the pie is baked, remove it from the oven and let it cool for at least 2 hours to allow the filling to set. Slice and serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Tips for the Perfect Triple Berry Pie:
- Use Fresh Berries: Fresh berries will give the best flavor and texture to your pie. However, frozen berries can also work, just make sure to thaw them and drain excess moisture before using.
- Make It Ahead: You can make the crust and filling ahead of time and assemble the pie just before baking.
- Thicken the Filling: The cornstarch helps thicken the filling, but if you prefer a thicker pie, you can increase the cornstarch by an additional tablespoon.
- Lattice Crust: If you want a decorative lattice crust, slice the top dough into strips and weave them together over the berry filling.
This triple berry pie is a delightful treat that combines the best of three berries in one delicious dessert. Whether you’re making it for a special occasion or just a summer treat, it’s sure to be a hit with family and friends. Serve it with a scoop of ice cream for the ultimate sweet experience!