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Triple Berry Pie


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small cubes
  • 1/4 to 1/2 cup ice water
  • 2 cups fresh or frozen mixed berries (such as strawberries, blueberries, and raspberries)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)


  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  2. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Be careful not to overmix. If the dough is too dry, add more water, a tablespoon at a time.
  3. Divide the dough into two equal portions and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat your oven to 375°F (190°C).
  5. In a large mixing bowl, combine the mixed berries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the berries are coated.
  6. On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit your pie dish. Transfer the rolled dough to the pie dish and press it gently into the bottom and sides.
  7. Pour the berry mixture into the pie crust, spreading it evenly.
  8. Dot the top of the berry mixture with small pieces of butter.
  9. Roll out the second chilled dough disk into a circle and place it over the berry filling. Trim any excess dough and crimp the edges to seal the pie.
  10. Cut a few slits on the top crust to allow steam to escape during baking.
  11. Brush the top crust with the beaten egg and sprinkle with sugar.
  12. Place the pie on a baking sheet to catch any drips and bake in the prehe