Description
Sweet summer memories dance in this triple berry pie, blending ripe strawberries, juicy raspberries, and plump blueberries into a luscious homemade dessert. Buttery crimped crust and warm spices invite you to savor each delightful, berry-filled slice.
Ingredients
Scale
Berries:
- 2 cups fresh strawberries
- 1.5 cups fresh blueberries
- 1.5 cups fresh raspberries
Dry Ingredients for Filling:
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.25 cup cornstarch
- 1 tablespoon granulated sugar (for crust)
- 1 teaspoon salt (for crust)
Wet Ingredients and Flavorings:
- 1 cup (2 sticks/454 grams) unsalted butter, chilled and cubed
- 0.5 cup ice water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cubed
Crust Ingredients:
- 2.5 cups all-purpose flour
Egg Wash:
- 1 large egg
- 1 tablespoon milk or water
Optional Garnish:
- Vanilla ice cream
- Whipped cream
Instructions
- Prepare the oven by heating to 400°F, creating an ideal baking environment for the pie.
- Create a luscious berry filling by gently mixing strawberries, blueberries, and raspberries with sugars, cornstarch, lemon juice, cinnamon, and nutmeg until evenly coated.
- Carefully transfer the first pie crust into a 9-inch pie dish, ensuring complete coverage of the bottom and sides.
- Distribute the prepared berry mixture evenly across the crust, strategically placing small butter pieces throughout for added richness.
- Delicately position the second pie crust over the berry filling, meticulously sealing the edges by crimping and creating decorative ventilation slits.
- Enhance the pie’s appearance by brushing the top crust with egg wash and optionally sprinkling coarse sugar for a glistening finish.
- Bake the pie for 45-50 minutes, watching for a golden-brown crust and bubbling fruit filling that indicates perfect doneness.
- Allow the pie to rest and set completely for at least 2 hours, enabling the filling to stabilize and become easier to slice.
Notes
- Ensure berries are fresh and ripe to maximize the pie’s flavor and texture, avoiding mushy or overripe fruit that can make the filling too wet.
- For a gluten-free version, substitute the traditional pie crust with a gluten-free pastry mix or almond flour-based crust to accommodate dietary restrictions.
- Create a lattice top crust for a decorative touch that allows steam to escape and adds visual appeal to the pie, making it look professionally baked.
- Prevent soggy bottom crust by pre-baking the bottom crust for 10 minutes before adding the berry filling, which helps create a crisp and flaky base.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 352 kcal
- Sugar: 26 g
- Sodium: 147 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 44 mg