From my old buddy, Troy Heir. My daughter says it is her second favorite pie ever, and she eats a lot of pie.
Triple Berry Pie
You just can’t beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries. Takes about 20 minutes to assemble, not including the baking time of 40 minutes.
First, Make the Homemade Pie Crust:
- homemade pie crust for a 9” deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top. We don’t do the lattice top, instead favoring a strudel crumble topping, so you can freeze the second half of the crust for your next pie. It keeps well in the freezer for several months, covered in plastic wrap and then thrown in a zip lock bag.
Ingredients
- 2 1/2 cups all-purpose flour , measured with a light hand via the scoop and level method
- 1 teaspoon salt
- 6 Tablespoons unsalted butter chilled and cut into chunks
- 3/4 cup vegetable shortening chilled
- 1/2 cup ice water
- 9” round deep dish pie pan
Instructions
- Add flour, salt to a large mixing bowl.
- Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
- Add a tablespoon of water at a time until the dough begins to clump together–don’t over mix. You may not need the entire 1/2 cup of ice water.
- Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
- Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
- Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disk and set it on the parchment paper.
- Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.
- Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.
- Trim and crimp the edges of the crust.
Second, Make Your Berry Filling and Bake:
Ingredients
- 7 cups fresh or frozen raspberries, blueberries and blackberries about 2 1/3 cups of each type of berry*
- 1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
- 1 Tablespoon lemon juice
- 4 Tablespoons cornstarch
And in a separate bowl for the Streusel topping, stir:
- 1 cup dark brown sugar
- 1 stick melted butter
- 2 cups instant oats
Instructions
- Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
- Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it’s sweet enough for your liking. I don’t like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar. If you think it’s too sweet already, add more lemon juice.)
- Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. After berries have cooked for about 15 minutes, pour the mixture into an unbaked pie shell (in a 9 inch round deep dish pan).
- Add Streusel topping.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of aluminum foil over it if the top crust is getting too brown.
- Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Notes
*The original recipe author says that she loves Costco’s bag of frozen berries. It already has all three types of berries and they are big and beautiful and you can’t beat the price.
To make ahead: This pie can be prepared completely 1 day a head of time. You can also prepare the filling up to 3 months ahead of time and store it in the freezer. Thaw it overnight in the refrigerator before pouring in unbaked pie crust.
To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Other pies to try
