Triple Berry Pie Recipe
Introduction
This Triple Berry Pie combines luscious blackberries, blueberries, and raspberries for a vibrant and flavorful dessert. Topped with a crunchy oat streusel, it offers a delightful balance of sweet and tart, perfect for any season.
Ingredients
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed
- 1 pie crust, homemade or store bought
Instructions
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a large bowl, combine the blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss gently until the berries are evenly coated, then chill the mixture in the refrigerator.
- Step 3: In a medium bowl, mix the oats, brown sugar, flour, cinnamon, and salt. Use a pastry blender or your fingers to cut the cold butter into the dry ingredients until pea-sized clumps form. Refrigerate this topping mixture until ready to use.
- Step 4: Roll out the pie crust or place a pre-made crust into a 9-inch pie dish. Press it gently into place and flute or crimp the edges as desired.
- Step 5: Pour the chilled berry filling into the crust, then sprinkle the oat topping evenly over the berries.
- Step 6: Bake for 30 minutes at 400°F, then cover the pie with foil and continue baking for an additional 20–25 minutes. At around 45 minutes, adjust the foil to tent over the pie to prevent over-browning of the crust and topping.
- Step 7: Remove the pie from the oven and let it cool at room temperature for 2½ hours, or for best texture, cool 1 hour at room temperature and then 1 hour in the refrigerator before serving.
Tips & Variations
- For a juicier filling, sprinkle a tablespoon of tapioca starch instead of cornstarch to better absorb berry juices.
- Try adding a handful of chopped nuts like pecans or walnuts to the oat topping for extra crunch.
- Use frozen berries if fresh are unavailable; just thaw and drain excess liquid before mixing.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish.
Storage
Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven until warm, or enjoy chilled as a refreshing treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie crust from scratch?
Absolutely! Homemade pie crust gives a great texture and flavor. Use your favorite recipe or a simple mix of flour, butter, salt, and cold water.
How do I prevent a soggy bottom crust?
Pre-baking the crust slightly before adding the filling or brushing it with a thin layer of egg wash or melted butter can help keep the crust crisp and prevent sogginess.
PrintTriple Berry Pie Recipe
This Triple Berry Pie combines juicy blackberries, blueberries, and raspberries with a sweet and tangy filling, topped with a crunchy oat and brown sugar streusel. Perfect for a summer dessert, this pie features a buttery flaky crust and balanced sweetness with hints of cinnamon and vanilla.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed
Crust
- 1 pie crust, homemade or store bought
Instructions
- Prepare the Filling: In a large mixing bowl, combine the blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss everything together until the berries are evenly coated. Chill this mixture in the refrigerator until you are ready to assemble the pie.
- Make the Topping: In a medium bowl, mix together the oats, brown sugar, flour, cinnamon, and salt. Using a pastry blender, cut the cold cubed butter into the mixture until pea-sized clumps form. Chill this streusel topping in the refrigerator until needed.
- Prepare the Crust: Roll out the pie crust and place it into a 9-inch pie dish, pressing it gently to fit and fluting or crimping the edges for a decorative finish.
- Assemble the Pie: Pour the chilled berry filling into the prepared pie crust. Generously sprinkle the oat topping evenly over the fruit filling.
- Bake the Pie: Place the pie in a preheated oven at 400°F. Bake uncovered for 30 minutes. Then tent the pie loosely with foil to prevent over-browning and continue baking for an additional 20-25 minutes, checking around the 45-minute mark to adjust the foil if necessary.
- Cool the Pie: Remove the pie from the oven and let it cool at room temperature for 2½ hours. Alternatively, cool at room temperature for 1 hour, then refrigerate for 1 hour before serving. This ensures the filling sets properly for clean slices and enhanced flavor.
Notes
- You can use a homemade pie crust or a high-quality store-bought crust for convenience.
- Chilling the filling and topping before assembly helps maintain the texture and prevents sogginess.
- Tenting the pie with foil during baking prevents the crust and topping from burning while allowing the filling to cook through.
- Allowing the pie to cool completely before slicing ensures the berry juices thicken and the pie holds together better.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and verify that the oats are certified gluten-free.
Keywords: Triple Berry Pie, Mixed Berry Pie, Berry Dessert, Oat Streusel, Summer Pie, Fruit Pie
