Print

Triple Berry Pie Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the Pie: Pour the chilled berry filling into the prepared pie crust. Generously sprinkle the oat topping evenly over the fruit filling.
  5. 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.
  6. 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

Find it online: https://tastewithamy.com/triple-berry-pie-recipe/