This triple berry pie is a celebration of summer’s best fruits—raspberries, blueberries, and blackberries—tucked into a buttery, flaky crust. I love how each bite is bursting with juicy, sweet-tart flavor, perfectly balanced with just the right amount of sugar and a hint of lemon.

Triple Berry Pie

Why You’ll Love This Recipe

I like this recipe for its simple ingredients and vibrant, fresh flavor. I don’t need any fancy techniques—just quality berries and a good pie crust. It’s easy to customize with what I have on hand, and I can make it ahead, freeze it, or serve it warm from the oven. The crust bakes up golden and crisp, while the filling stays thick and luscious, never runny. Plus, it’s a guaranteed crowd-pleaser at any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the homemade pie crust:

all-purpose flour
granulated sugar
salt
chilled shortening
cold unsalted butter, cubed
ice-cold water

For the triple berry filling:

fresh raspberries
fresh blueberries
fresh blackberries
granulated sugar
fresh lemon juice
cornstarch
unsalted butter
egg white, beaten (for brushing the crust)

Directions

I start by making the pie dough: I whisk the dry ingredients, cut in the shortening and butter until crumbly, then add water until it comes together. I divide the dough in two, wrap each half, and chill them for at least an hour.
Next, I roll out one dough disk and fit it into a 9-inch pie plate, then chill it again while making the filling.
For the filling, I warm the berries with sugar and lemon juice in a saucepan until they release juices. Then I stir in the cornstarch and cook until thickened. I remove it from the heat, stir in the butter, and let it cool.
I pour the filling into the crust-lined pie plate. Then I roll out the second dough disk to create a lattice or full top crust, crimp the edges, brush with egg white, and sprinkle with sugar.
I bake the pie at 400°F for 40–45 minutes, covering with foil after the first 25 minutes to prevent over-browning.
Once it’s golden and bubbling, I let it cool completely before slicing to ensure the filling sets.

Servings and timing

This pie yields 8 to 10 slices.

Prep time: 1 hour 40 minutes
Cook time: 45 minutes
Total time: 2 hours 25 minutes

Variations

Sometimes I mix up the fruit—strawberries or cherries work great too. I’ve also added spices like cinnamon or cardamom for a cozy twist. If I’m short on time, I’ll use a store-bought crust, or go for a crumble topping instead of a top crust. It’s flexible, and I make it work with what I have.

Storage/reheating

I often make this pie ahead by assembling it and keeping it in the fridge for a day or freezing it before baking. After baking and cooling, I wrap it tightly in plastic and foil, then freeze it for up to 3 months. When I want to reheat a slice, I pop it in a 300°F oven for about 10–15 minutes if thawed, or longer if frozen. A foil tent keeps the crust from over-browning.

FAQs

Can I use frozen berries?

Yes, I often do. I let them sit for about 10 minutes so they’re not rock-solid, then use them as I would fresh.

Can I swap out the berries?

Definitely. I’ve used cherries, strawberries, and even a handful of cranberries in the mix. I just keep the total amount around 6 cups.

Do I have to use cornstarch?

No, I’ve used flour or tapioca starch before as alternatives. The texture may vary slightly, but they all thicken the filling nicely.

How do I avoid a soggy bottom crust?

I bake the pie on the lower rack and sometimes even use a preheated baking sheet underneath. That helps the bottom crisp up better.

How do I know when the pie is done?

When I see the filling bubbling and the crust is golden brown, I know it’s ready. I always let it cool completely so the filling sets before slicing.

Conclusion

This triple berry pie is one of my favorite desserts to make. It’s bursting with juicy berries and wrapped in a buttery, flaky crust that’s always a hit. Whether I serve it at a summer barbecue or make it in the winter with frozen berries, it never fails to impress. I love how easy it is to personalize, freeze, or make ahead. This pie has definitely earned a regular spot in my dessert rotation.