Best 14 Easy Triple Berry Pie Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to crafting the ultimate "Easy Triple Berry Pie." This scrumptious treat is a symphony of flavors, combining the vibrant sweetness of three distinct berries with a flaky, golden crust. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and expert tips will lead you to pie-making success. So, gather your ingredients, preheat your oven, and let's embark on a delightful adventure to create a masterpiece that will tantalize your taste buds and leave you craving more.

Here are our top 14 tried and tested recipes!

TRIPLE BERRY PIE



Triple Berry Pie image

A wonderful fruity pie with a banana surprise that really knocks my guests out!!

Provided by bakerdunn

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 pint fresh blueberries
1 pint fresh strawberries, sliced
3 bananas, sliced
1 ½ cups white sugar
1 teaspoon lemon juice
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
½ cup all-purpose flour
½ cup vital wheat gluten
1 double crust ready-to-use pie crust

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 87.5 g, Fat 15.7 g, Fiber 5.5 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 235.4 mg, Sugar 49.5 g

TRIPLE BERRY PIE



Triple Berry Pie image

Triple Berry Pie celebrates the flavors of summer in one of our favorite desserts. Made with frozen blueberries, raspberries and blackberries this pie is perfect for the fruit lover in your life! This recipe includes instructions for both a pre-cooked berry filling and uncooked filling and instructions for freezing the prepared pie for baking later.

Provided by abountifulkitchen

Categories     Dessert

Time 3h

Number Of Ingredients 11

6 cups berries a combination of- blueberries, blackberries, raspberries, marionberries, divided
3/4 cup sugar
3 tablespoons cornstarch
1/4 cup water
1 tablespoon unsalted butter, cut into small pieces
dash of sea salt
6 cups frozen berries a combination of- blueberries, blackberries, raspberries, marionberries, divided
3/4 cup granulated sugar
1/4 cup cornstarch
dash of sea salt
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • It is important to pre-heat the oven for 30 minutes to 400 degrees before baking. If you are baking on the day of making this pie, adjust the rack to the bottom shelf and middle shelf before turning oven on.
  • Combine 2 cups of the berries and 3/4 cup sugar on stovetop in a heavy pan over medium high heat. Cook for about 5 minutes until bubbly, stirring while cooking to prevent burning. Mash the berries a bit with back of spoon while cooking.
  • Whisk together 1/4 cup of cold water and 3 tablespoons of cornstarch in a cup until smooth. Pour the cornstarch mixture (aka slurry) into the cooked berry mixture and mix until blended into the berries.
  • Cook for an additional 2-3 minutes over medium heat until bubbly again and the cornstarch thickens the sauce has a clear instead of a cloudy appearance. Remove from heat.
  • Add additional 4 cups frozen berries and dash of salt to the pan. Fold together until blended well.
  • Pour cooked berry filling into prepared crust. Dot the top of fruit with butter.Top filling with rolled out crust, making a lattice pattern or simply top the filling with rolled our pastry and crimp edges. Cut a few slits to allow steam to escape. Sprinkle with sugar.
  • Bake on lowest rack in oven for 45 minutes. If the pie is not brown enough on top after 30 minutes, transfer to middle rack for remainder of baking.
  • Combine all filling ingredients except the butter into a large bowl. Toss together, place the ingredients into the prepared pastry. If any of the dry ingredients are left in the bowl, sprinkle on top of the dry berry filling in the pastry.
  • Dot the top of the fruit filling with cut up butter.
  • Add the top pastry, cut slits to allow steam to escape. Bake for 45 minutes on bottom rack of oven.

TRIPLE BERRY PIE



Triple Berry Pie image

You just can't beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.

Provided by Lauren Allen

Categories     Dessert

Time 1h5m

Number Of Ingredients 7

homemade pie crust (for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to)
7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry*)
1 cup granulated sugar ((plus a little extra to sprinkle on top of the pie))
1 Tablespoon lemon juice
4 Tablespoons cornstarch
2 Tablespoons butter
1 large egg white (beaten with a fork)

Steps:

  • Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
  • Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
  • Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
  • Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
  • Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
  • Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
  • Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
  • Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
  • Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

Nutrition Facts : Calories 268 kcal, Carbohydrate 43 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 138 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving

TRIPLE BERRY PIE



Triple Berry Pie image

Triple Berry Pie has never been so good. This mixed berry pie comes together with Pillsbury™ Pie Crust and your favorite fruit flavors for an easy dessert. Make your berry pie filling with blueberries, raspberries, and blackberries for a triple berry pie that's three times the fun. Have this ready to bake in just 20 minutes, and wow your family with the final result. It's the perfect dessert for a holiday gathering or a summertime cookout!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h30m

Yield 8

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar

Steps:

  • Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
  • In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
  • Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.

Nutrition Facts : Calories 460, Carbohydrate 84 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 46 g, TransFat 0 g

EASY BERRY PIE



Easy Berry Pie image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

1 pint raspberries
1 pint blueberries
3 peaches
1/4-cup plus 1 Tbs. sugar
2 8-inch commercial piecrusts, refrigerated or defrosted frozen
2 Tbs. unsalted butter
1 egg yolk
1 Tbs. water

Steps:

  • Preheat oven to 400F. Line a baking sheet with parchment paper. On a lightly floured work surface, press crusts together and roll out to a diameter of 14 inches. Transfer to parchment-lined baking sheet.
  • Cut each peach into eight slices (24 slices total). In a bowl gently fold cut peaches and berries together with 1/4-cup sugar to coat, being careful not to crush berries. Gently spoon fruit mixture in to the center of the pie dough round and spread out from the center to about 10-inches. Fold the edges of the piecrust dough up over the fruit, pleating the edges as you go around.
  • Whisk together egg yolk and water. Brush pleated edges of pie with egg mixture and sprinkle the remaining tablespoon of sugar over crust. Break butter into small pieces and place all around the pie. Bake for 30-35 minutes or until the edges are golden brown.

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

TRIPLE BERRY PIE WITH GRANOLA CRUNCHY CRUMB TOPPING



Triple Berry Pie with Granola Crunchy Crumb Topping image

Provided by Sandra Lee

Categories     dessert

Time 2h5m

Yield 8 slices

Number Of Ingredients 11

1 premade deep-dish frozen pie crust
3 (12-ounce) bags frozen mixed berries, thawed (recommended: Dole)
1 lemon, zested and juiced
1 cup sugar
3 tablespoons instant tapioca
3/4 cup flour
1/4 cup packed brown sugar
4 tablespoons cold butter, cubed
1 cup granola
1 (8-ounce) container whipped topping
2 tablespoons maple syrup

Steps:

  • Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper.
  • In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside.
  • In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola.
  • Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving.
  • Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie.

TRIPLE BERRY PIE - DELICIOUS!!



Triple Berry Pie - Delicious!! image

This is from www.kraftfoods.com. A delicious, easy recipe to enjoy those fresh summer berries. Enjoy!

Provided by Amy020

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups halved strawberries
1 cup blueberries
1 cup raspberries
1 cup sugar
1/4 cup dry tapioca
1 (15 ounce) package refrigerated pie crusts (2 crusts)
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
  • Preheat oven to 400 degrees.
  • Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
  • Fill with fruit mixture and dot with butter.
  • Cover with second pie crust. Seal and flute edge.
  • Cut several slits in top crust to vent steam.
  • Bake 45-50 minutes or until juices form bubbles that burst slowly.
  • Cool.

Nutrition Facts : Calories 426.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 261.9, Carbohydrate 66.3, Fiber 4, Sugar 31.6, Protein 4

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

TRIPLE BERRY MINI PIES



Triple Berry Mini Pies image

I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups fresh or frozen unsweetened blueberries, divided
1/2 cup fresh raspberries or gooseberries
1/3 cup sugar
2 tablespoons cornstarch
1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries
2 tablespoons butter
2 sheets refrigerated pie crust

Steps:

  • In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.

Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

THREE-BERRY PIE WITH CRUMB TOPPING



Three-Berry Pie with Crumb Topping image

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen blueberries
1-1/2 cups fresh or frozen blackberries
1-1/2 cups fresh or frozen elderberries or raspberries
1 tablespoon lemon juice
1 cup sugar
4 tablespoons quick-cooking tapioca
1 unbaked pastry shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup butter

Steps:

  • In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.

TRIPLE BERRY PIE



Triple Berry Pie image

Triple berry pie is bursting with juicy berries layered on a zesty lemon cream cheese layer.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon coarse white sparkling sugar
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
4 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon finely grated lemon peel

Steps:

  • Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
  • Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
  • In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
  • Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
  • In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
  • Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 0 g

SENSATIONAL TRIPLE BERRY PIE



Sensational Triple Berry Pie image

Really, I just made this up a few days ago, and it resulted in one of the most amazing pies I've ever eaten. I usually am very critical and not completely happy with recipes I come up with on my own, but this one is truly a sensation!

Provided by JungleLove

Categories     Pie

Time 2h

Yield 1 double crust pie, 10 serving(s)

Number Of Ingredients 10

2 unbaked pie crusts (I make my own, store-bought works great too)
4 cups strawberries, washed and sliced
2 cups raspberries, rinsed
1 cup blackberry, rinsed
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon salt
1 orange, zest of

Steps:

  • Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did.
  • You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust).
  • Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.

NEPENTHE'S TRIPLE-BERRY PIE



Nepenthe's Triple-Berry Pie image

Provided by Romney Steele

Categories     Berry     Fruit     Dessert     Bake     Vegetarian     Kid-Friendly     Blackberry     Raspberry     Strawberry     Summer     Family Reunion     Party     Advance Prep Required     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9-inch) pie, serving 8 to 10

Number Of Ingredients 15

Nepenthe Pie Dough
Filling
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
Crumb Topping
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold butter

Steps:

  • On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
  • Preheat the oven to 350°F.
  • For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
  • For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
  • Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.

Tips:

  • Fresh, ripe berries are key to a delicious triple berry pie. If you can't find fresh berries, frozen berries will work, but thaw them completely before using.
  • To prevent the pie filling from being too runny, toss the berries with a little bit of flour or cornstarch before adding them to the pie crust.
  • Don't overfill the pie crust with berries. Leave some space at the top of the crust so that the filling can bubble up and thicken.
  • For a golden brown crust, brush the top of the pie with milk or egg wash before baking.
  • Let the pie cool completely before serving. This will allow the filling to set and the crust to become flaky.

Conclusion:

A triple berry pie is a delightful dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this pie is sure to please everyone. Whether you serve it with a scoop of ice cream or a dollop of whipped cream, this pie is sure to be a hit. So next time you're looking for a delicious and easy-to-make dessert, give this triple berry pie a try.

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