Few things capture the essence of summer quite like a berry pie fresh from the oven. Imagine jewel-toned berries bubbling beneath a golden, flaky crust, their sweet juices threatening to spill over the crimped edges. The aroma alone is enough to draw everyone into the kitchen.
This classic triple-berry pie celebrates the best of the season: plump strawberries, delicate raspberries, and bursting blueberries, all nestled in a buttery double crust. The beauty of this recipe lies in its simplicity. No fancy techniques, no obscure ingredients, just ripe fruit, a touch of sugar, and a well-made crust working together in delicious harmony.
Tips & Variations
Berry Combinations: While this recipe calls for strawberries, raspberries, and blueberries, feel free to adjust based on what looks best at the market. Blackberries make a wonderful addition, and you can swap raspberries for an equal amount of any berry you prefer. The total should remain around 5 cups of fruit.
Lattice vs. Solid Crust: A solid top crust with decorative vents works beautifully, but a lattice top lets you peek at those gorgeous berries and allows more steam to escape for a thicker filling. If you're new to lattice work, a simple woven pattern with wide strips is forgiving and impressive.
Adjusting Sweetness: Taste your berries before adding sugar. Peak-season fruit may need less sweetening, while early or late-season berries might benefit from the full half cup. You can also add a tablespoon of lemon juice to brighten the flavors.
Serving Suggestions
This pie is meant to be shared:
- Serve warm with a generous scoop of vanilla ice cream
- Top with lightly sweetened whipped cream
- Pair with a cup of strong coffee for a late afternoon treat
- Bring to summer cookouts, Fourth of July gatherings, or family reunions
Storage & Make-Ahead
Cooling is crucial: Let the pie cool at least 2 hours before slicing. This allows the filling to set properly. Cutting too early results in a runny mess (though a delicious one).
Storage: Cover loosely and store at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust softens in the fridge, so bring to room temperature or warm briefly in a 350°F oven before serving.
Make-ahead options: Prepare and freeze the unbaked pie (wrapped tightly) for up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time. You can also prepare the crust ahead and refrigerate for up to 3 days or freeze for up to 3 months.
3 Berry Pie
Ingredients
- •Pastry for a double-crust pie
- •2 cups fresh strawberries, hulled and halved
- •1 cup fresh raspberries
- •2 cups fresh blueberries
- •1/2 cup white sugar
- •3 tablespoons cornstarch
Instructions
Chef's Notes
- For the cleanest slices, let pie cool completely so filling sets - Serve with vanilla ice cream or lightly sweetened whipped cream - For a crunchy sugar top, brush crust with cream and sprinkle with coarse sugar before baking
Frequently Asked Questions
Yes, but with some adjustments. Use frozen berries straight from the freezer without thawing, and add an extra tablespoon of cornstarch to account for the extra moisture. Expect a slightly longer baking time as well.
