Kick off your summer baking with this irresistible three berry pie that combines the tartness of raspberries, the sweetness of strawberries, and the juiciness of blueberries in a flaky, buttery crust. Perfect for picnics, potlucks, or just because!
Why This Recipe Works
- The combination of three berries offers a perfect balance of sweet and tart flavors.
- A secret ingredient in the crust ensures it’s flaky and tender every time.
- Pre-cooking the filling prevents a soggy bottom crust, a common pie pitfall.
- Using fresh, in-season berries maximizes flavor and juiciness.
- The pie is as beautiful as it is delicious, making it a showstopper at any gathering.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- 1 cup strawberries, hulled and sliced
- 1 cup raspberries
- 1 cup blueberries
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
Instructions
Prepare the Crust
Start by combining the flour and salt in a large mixing bowl. Add the chilled, diced butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
Make the Filling
In a large bowl, gently mix the strawberries, raspberries, blueberries, sugar, cornstarch, and lemon juice. Let the mixture sit for about 15 minutes to allow the berries to release their juices and the sugar to dissolve, creating a syrupy base for the filling.
Assemble the Pie
Roll out one disk of dough on a floured surface to fit your pie dish. Transfer the dough to the dish, trim the edges, and pour in the berry filling. Roll out the second disk of dough, place it over the filling, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Bake to Perfection
Preheat your oven to 375°F. Brush the top crust with beaten egg for a golden finish. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool on a wire rack before serving.
Tips and Tricks
For an extra flaky crust, keep all ingredients as cold as possible and handle the dough as little as you can. If the edges of your pie start to brown too quickly, cover them with foil. To prevent a soggy bottom, you can blind bake the bottom crust for 10 minutes before adding the filling. Experiment with different berry combinations based on what’s in season or your personal preference. Always let the pie cool completely before slicing to allow the filling to set.
Recipe Variations
- Add a tablespoon of cinnamon or vanilla extract to the filling for extra warmth and depth of flavor.
- For a nutty twist, mix in a half cup of chopped pecans or almonds into the crust.
- Make mini pies using a muffin tin for individual servings.
- Swap out the traditional crust for a crumb topping made from flour, butter, and brown sugar.
- For a gluten-free version, use your favorite gluten-free flour blend for the crust.
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Yes, you can use frozen berries, but there’s no need to thaw them before adding to the filling. Just be aware that frozen berries may release more liquid, so you might need to adjust the amount of cornstarch slightly to ensure the filling sets properly.
How do I prevent the bottom crust from getting soggy?
Blind baking the bottom crust for about 10 minutes before adding the filling can help create a barrier against the juicy berries. Also, ensuring your filling isn’t too wet by letting the berries macerate with the sugar and cornstarch before baking is key.
Can I make the pie ahead of time?
Absolutely! You can prepare the pie up to two days in advance. Keep it covered in the refrigerator and reheat gently in the oven before serving if you prefer it warm. The pie also freezes well for up to three months.
Summary
This three berry pie is a celebration of summer’s bounty, with a flaky crust and a juicy, flavorful filling. Whether you’re a seasoned baker or trying your hand at pie for the first time, this recipe is sure to impress.