Description
A delightful homemade Triple Berry Pie featuring a buttery, flaky homemade crust filled with a luscious mixture of fresh raspberries, blueberries, and blackberries. The filling is sweetened naturally with sugar and brightened with lemon juice, thickened with cornstarch, and baked to golden perfection, making it a perfect dessert for any occasion.
Ingredients
Scale
For the homemade pie crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 cup chilled shortening
- 1/2 cup cold unsalted butter, cubed
- 6 to 8 tablespoons ice-cold water
For the triple berry filling:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
For finishing:
- 1 egg white, beaten (for brushing the crust)
- Extra sugar for sprinkling on top
Instructions
- Prepare Dry Ingredients: Whisk together the all-purpose flour, granulated sugar, and salt in a large mixing bowl to evenly distribute the ingredients for the pie dough.
- Cut in Fats: Using a pastry cutter or fingers, cut in the chilled shortening and cubed cold butter until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Water: Gradually add ice-cold water, mixing gently until the dough starts to come together without being sticky or overworked.
- Chill Dough: Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least one hour to relax the gluten.
- Roll and Fit Bottom Crust: Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer carefully to the plate and chill again while preparing the filling to maintain shape and prevent shrinking.
- Prepare Filling: In a saucepan over medium heat, combine the fresh raspberries, blueberries, blackberries, granulated sugar, and fresh lemon juice, heating until the berries release their juices and soften.
- Thicken Filling: Stir in the cornstarch and continue cooking the berry mixture until it thickens to a jam-like consistency. Remove from heat, then stir in the unsalted butter until melted and incorporated. Let the filling cool completely.
- Fill Pie: Pour the cooled berry filling into the chilled crust-lined pie plate, spreading evenly.
- Prepare Top Crust: Roll out the second dough disc and create a lattice or full top crust. Trim excess dough, crimp the edges to seal, brush the surface with beaten egg white, and sprinkle with sugar for a glossy, sweet finish.
- Bake Pie: Preheat the oven to 400°F (200°C). Bake the pie for 40 to 45 minutes, covering the edges with foil after 25 minutes to prevent over-browning and ensure even cooking.
- Cool and Serve: Once the crust is golden and the filling is bubbling, remove the pie from the oven. Allow it to cool completely on a wire rack before slicing to ensure the filling is set and slices hold together cleanly.
Notes
- Ensure all fats used in the crust are very cold to achieve the flakiest texture.
- Chilling the dough twice prevents shrinking and helps maintain pie shape during baking.
- The berry mixture can be made a day ahead and refrigerated for convenience.
- Use a glass or ceramic pie plate for best heat distribution.
- Covering the crust edges with foil or a pie shield prevents burning during baking.
- Letting the pie cool completely before slicing is crucial for clean slices and to avoid runny filling.
