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Flaky Triple Berry Pie with Perfect Slices

Close-up of a generous slice of triple berry pie showing a thick, glistening berry filling and golden, flaky crust.
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You can make this bakery-style triple berry pie using fresh or frozen berries. This recipe focuses on a buttery, flaky crust and a filling that sets perfectly so your slices are clean every time. It balances sweet and tart flavors.

Ingredients

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  • 2 refrigerated pie crusts (or your favorite homemade dough)
  • 2 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen strawberries, hulled and halved or quartered
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (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 into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the filling.
  2. In a large bowl, gently combine the blueberries, raspberries, and strawberries. 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 helps prevent a 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 evenly coated.
  5. Pour the berry mixture into the chilled pie crust. Dot the top of the filling with small pieces of butter if desired for extra richness.
  6. Place the second pie crust over the filling. Trim the edges, leaving a 1-inch overhang. Crimp the top and bottom crust edges together to seal. Cut several slits in the top crust to allow steam to escape. Alternatively, cut the top crust into strips to create a lattice crust pie.
  7. Brush the top crust lightly with the beaten egg wash. Sprinkle evenly with the coarse sugar.
  8. Bake the pie on a baking sheet (to catch any drips) for 20 minutes at 375 degrees Fahrenheit.
  9. Reduce the oven temperature to 350 degrees Fahrenheit. Continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly in the center vents. If the edges begin to brown too quickly, cover them loosely with aluminum foil.
  10. Remove the pie from the oven. You must let the pie cool completely on a wire rack for at least 4 hours, or until the filling is fully set, before slicing. This step is key for a perfect slice.

Notes

  • If you prefer a berry crumble pie topping instead of a double crust, prepare a standard streusel topping using oats, flour, butter, and brown sugar, and sprinkle it over the filling before baking.
  • This recipe works well using frozen berries, which is great for baking year-round. Do not thaw them before mixing with the sugar and cornstarch.
  • For the flakiest crust, keep all your dough ingredients cold. If you are using homemade pie crust, chill it for at least 30 minutes before rolling out.

Nutrition

Find it online: https://cutcooktaste.com/triple-berry-pie-recipe-flaky-crust/