I used to be a real critic of Triple Berry Pie. I used to regard it as having too many conflicting flavors, and often "tasting like Benadryl." But that was before I found the secret: reduced sugar. The sugar content is critical in setting many pie fillings and jams, but because I'm using a secondary thickener like corn starch here, I can get away with using much less than other recipes. The reduced sugar eliminates the "syrupy" taste and allows the berries to taste more like their true selves.
I often make this pie for the 4th of July. For some reason, I feel it has a great All-American vibe. There's nothing quite like sitting outside, watching the sun get lower in the sky, and having a big slice of fruit pie.
Notes
- Berry Debate: There is some debate about which berries should be used in a "proper" Triple Berry Pie. As long as it is delicious and to your liking, I say it doesn't matter. Feel free to substitute any other juicy fruits in equal measure.
- Do I Have to Par-Bake?: No, you don't absolutely have to par-bake the crust if you're short on time. Just keep in mind that the filling will need to be entirely cool before you put it into a raw bottom crust, or even cold from the fridge. Just roll out both your top and bottom doughs at the same time, line the pan with the bottom crust, add the filling, and then put the top crust on top immediately after. Always seal the top and bottom crust together and decorate how you would like. Your baking time will likely be around 45 minutes. I also recommend using a metal pie pan rather than ceramic or Pyrex. The metal conducts heat more quickly, and will help to fully bake the bottom of your pie.
- Temperature is Everything: When working with pies, temperature is extremely important. If the butter in your dough gets too warm, it will be unable to create a flaky, crunchy crust. If the pie filling is not brought to a proper boil, the corn starch will not activate and the filling will not set up. So pay close attention to your temperatures--it's better to go more slowly than to rush and possibly ruin the structure of the pie (although it will still be tasty!).
Storage
Leftover pie can be stored in the fridge for 4-5 days.
Related
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Grace Says:
If you're in a rush to cool something, there's often no harm in sticking it outside on a cool day. Just be sure it's covered or otherwise protected from bugs or other curious critters. I have often put pots of yogurt in-process or pie filling in the snow when I've needed to get things moving.
📖 Recipe
Triple Berry Pie
An absolute classic with less sugar than other recipes. The ultimate summer picnic dessert!
Ingredients
Triple Berry and Brie Filling
- 2-2 ½ cups strawberries, cored and cut into small pieces
- 2-2 ½ cups blackberries, cut into pieces if they are large
- 2-2 ½ cups blueberries
- ½ cup sugar or brown sugar, or a combination
- 1 Tbl lemon juice
- ⅓ cup cornstarch
Pie Crust
- 3 cups flour
- 1 teaspoon kosher salt
- 1 Tbl sugar
- 20 Tbl butter
- ½ cup +2-4 Tbl cold water
Egg Wash
- 1 egg
- 1 Tbl water
- 2 Tbl turbinado sugar (optional)
Instructions
Pie Crust
- Make the bottom pie crust ahead of time (or even the day before) so it can cool before you fill it. Preheat your oven to 425℉ to start.Mix the dry ingredients together in a large bowl. Then cut the cold butter into small chunks and add it to the dry ingredients. Work the butter into the flour with your fingers, breaking it up and rubbing it in. Work quickly so the heat from your hands doesn't soften the butter too much. If you start to see any shine on your fingers or if the butter squishes easily, put it in the fridge for 30 minutes. Once it's completely worked in, you should have a crumbly mixture, with pieces of butter no bigger than almonds (smaller is ok).3 cups flour, 1 teaspoon kosher salt, 1 Tbl sugar, 20 Tbl butter
- Add the water and stir to hydrate the flour and butter mixture. When the water seems well incorporated, give it a few quick kneads just to bring it together into a ball. If the dough seems too dry and you have lots of excess dry flour, add 1-2T more of cold water and mix again.½ cup +2-4 Tbl cold water
- Cut the dough into two equal pieces, one for the bottom crust and one for the top crust. Wrap one of the portions in plastic wrap and set in the fridge until you're ready to fully assemble the pie. We'll only work with and par-bake the bottom crust for now.
- Lightly grease a deep dish pie pan before getting ready to roll out.Sprinkle the counter with flour and roll out the dough so it has about 2" of overlap over the edge of your pie pan. It should be about ¼" thick. Transfer it to your baking pan, and trim, tuck, and crimp the edges of the crust however you'd like. Cover the dough with parchment paper, and then fill the parchment with baking beans.
- Bake for 12-15 minutes, until the crust barely has a little color. Then remove the pie from the oven and quickly remove the beans and parchment. I like to have a large bowl at the ready to dump the hot baking beans into. Then dock the crust (prick with a fork) all over, and put it back into the oven to bake for another 5-7 minutes or until lightly golden and the bottom feels dry to the touch. If it still puffs up in the oven, just poke holes in the bubbles and gently help it flatten back down.
- Remove the crust from the oven and set aside to cool while you make the filling. If you made the crust the day before, just wrap it in plastic wrap once completely cool and store at room temperature until you need it.
Triple Berry Filling
- Mix the cut fruit, sugar, and lemon juice together in a large bowl, and set aside for 20-30 minutes, or until a few tablespoons of juice has been released.2-2 ½ cups strawberries, cored and cut into small pieces, 2-2 ½ cups blackberries, cut into pieces if they are large, 2-2 ½ cups blueberries, ½ cup sugar or brown sugar, or a combination, 1 Tbl lemon juice
- Pour some of the juice into a small bowl and whisk it together with the cornstarch until smooth. Set aside.⅓ cup cornstarch
- In a saucepan, add all of the fruit mixture and begin to cook on medium heat. When the mixture begins to simmer, stir in the cornstarch mixture. Allow to heat up to a boil, and cook for 3-5 minutes or until the mixture thickens. Stir frequently to avoid burning. Then remove from the heat, cover, and allow to cool to room temperature. If the filling is too hot, it will melt the butter in your top crust and you'll have a gummy top crust rather than a flaky, crunchy one.
- Once everything is cool, preheat your oven to 425℉ and place a sheet pan on the rack below where your pie pan will go. This will catch any accidental butter drips from the crust. You can mix up your egg wash now as well, by whisking together your egg and water in a small bowl.1 egg, 1 Tbl water
- Roll out your top crust portion of the pie dough. It will be cold from the fridge, but it should not be a struggle to roll out. If you find you're fighting to get it to move, allow it to sit on the counter for 10-15 minutes and then try again. If you are making a lattice or any other decorative top, cut out the pieces you will need now. It's ok to put them back in the fridge once they're cut if they're getting warm.
- Pour the cooled filling into your par-baked pie crust. Then add your top crust in whatever design you've chosen. Be sure to cut steam release holes if you've chosen a full solid top crust. Brush on the egg wash, and sprinkle the top with turbinado sugar if you'd like.2 Tbl turbinado sugar (optional)
- Bake for 15-20 minutes at 425℉, and then reduce the heat to 375℉ and continue to bake for another 15-20 minutes. When it's done, the filling should be bubbling and the crust should be deep golden.
- When fully baked, remove from the oven and cool completely before cutting. Otherwise you'll have a soupy mess. Then enjoy!
Did you make this recipe? Let me know!