Triple Berry Pie
A flaky, golden pie filled with a sweet-tart mix of strawberries, blueberries, and raspberries — the perfect homemade dessert for any occasion.
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Servings: 8 slices
Calories: 340kcal
Cost: $10–$12
Equipment
- 1 9-inch pie dish standard depth
- 1 Large mixing bowl for mixing berries
- 1 set Measuring cups/spoons —
- 1 Paring knife to cut strawberries
- 1 Cutting board for prepping fruit
- 1 Fork or crimping tool for sealing edges
- 1 Pastry brush for egg wash
- 1 Cooling rack for resting pie
Ingredients
- 2 cups Strawberries hulled and sliced
- 1 ½ cups Blueberries fresh or frozen
- 1 ½ cups Raspberries fresh or frozen
- ½ cup Granulated sugar
- ¼ cup Brown sugar packed
- 3 tablespoon All-purpose flour
- 2 tablespoon Cornstarch for thickening
- 1 tablespoon Lemon juice fresh
- 1 teaspoon Lemon zest optional
- ½ teaspoon Vanilla extract
- ⅛ teaspoon Salt
- 2 tablespoon Butter cubed
- 2 each Pie crusts homemade or store-bought
- 1 each Egg beaten, for egg wash
Instructions
- Combine berries, sugars, flour, and cornstarch; let rest 15 min.
- Add lemon juice, zest, and vanilla; stir gently.
- Place crust in pie dish; fill with berry mixture.
- Add butter pieces and top crust or lattice.
- Seal edges; brush with egg wash.
- Bake at 375°F for 45–50 min until golden.
- Cool for 2 hours before slicing.
Notes
For best results, let pie cool completely before slicing to ensure a clean cut. Serve with whipped cream or vanilla ice cream!
Nutrition
Serving: 145g | Calories: 340kcal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 150mg | Fiber: 4g | Sugar: 28g | Vitamin A: 250IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1.2mg