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Triple Berry Pie with Foolproof Set Filling

A close-up of a juicy slice of triple berry pie showing strawberries, blueberries, and raspberries, set against a flaky golden crust.
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Make a classic triple berry pie using strawberries, blueberries, and raspberries. This recipe focuses on a flaky, all-butter crust and a filling that sets perfectly without being runny.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (strawberries, blueberries, raspberries), hulled and halved if large
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss lightly until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the berry mixture into the crust.
  4. Create the Top Crust: Roll out the second dough disk. You can cut strips for a lattice top or place the whole circle over the filling. If using a full top crust, cut several slits in the top to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  5. Chill and Bake: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar. Chill the assembled pie for 15 minutes before baking. Preheat your oven to 400°F (200°C).
  6. Bake the Pie: Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400°F. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them with foil.
  7. Cool Completely: Remove the pie from the oven and place it on a wire rack. You must let the pie cool completely, at least 4 hours, before slicing. This allows the cornstarch to fully set the filling.

Notes

  • If using frozen berries, do not thaw them first. Toss them directly with the sugar and cornstarch mixture, but you may need to add an extra teaspoon of cornstarch to account for extra moisture.
  • For the flakiest crust, keep all ingredients cold and avoid working the dough more than necessary.
  • If you prefer a sweeter or tarter pie, adjust the sugar slightly, keeping the cornstarch measurement the same to maintain the set.

Nutrition

Find it online: https://whiskdaily.com/triple-berry-pie-foolproof-set-filling/