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Foolproof Triple Berry Pie: Secret to Flaky Crust and Perfectly Set Filling

A close-up slice of amazing triple berry pie showing a thick, juicy filling of raspberries, blackberries, and blueberries under a flaky golden crust.
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This recipe delivers a perfectly set, sliceable triple berry pie using blackberries, blueberries, and raspberries. You achieve an unbelievably flaky, buttery pie crust and a sweet-tart filling every time, whether you use fresh or frozen berries.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 cups mixed berries (blackberries, blueberries, raspberries), fresh or frozen
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch (the secret to no runny pie filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a separate bowl, gently combine the mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the berries are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Return the pie plate to the refrigerator.
  4. Fill and Top the Pie: Pour the berry filling into the chilled bottom crust. Roll out the second disk of dough. You can cut vents, create a lattice top, or use a full top crust. If using a full crust, cut several slits in the top to allow steam to escape. Crimp the edges of the top and bottom crusts together to seal.
  5. Apply Egg Wash: Brush the top crust lightly with the beaten egg and sprinkle with coarse sugar.
  6. Bake the Pie: Preheat your oven to 400 degrees F (200 degrees C). Place the pie on a baking sheet (to catch drips). Bake for 20 minutes at 400 degrees F. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  7. Cool Completely: This step is critical for a perfectly set filling. Let the pie cool on a wire rack for at least 4 hours before slicing. This allows the cornstarch to fully set the juices.

Notes

  • For a crumb topping instead of a top crust, prepare a streusel using 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter (cubed), and 1/2 teaspoon cinnamon. Sprinkle evenly over the filling before baking.
  • If you use frozen berries, do not thaw them first. Add them directly to the sugar mixture, but you may need to add an extra teaspoon of cornstarch to the filling.
  • To ensure a flaky pie crust, keep all ingredients cold and avoid working the dough more than necessary.

Nutrition

Find it online: https://cookingbyfelix.com/triple-berry-pie-flaky-crust-set-filling/