Indulge in the sweet and tangy flavors of summer with this Triple Berry Pie featuring a buttery Homemade Crust. This classic dessert is bursting with juicy berries and baked to perfection in a flaky, golden crust that will leave you craving more!

Triple Berry Pie with Homemade Crust Ingredients:

Buttery Pie Crust:

313g all-purpose flour
2 tsp sugar
1 tsp salt
1 cup (226g) unsalted butter, chilled and cubed
1/2 cup (120ml) ice cold water, plus more as needed
2 tsp white vinegar

Triple Berry Filling:

7 cups fresh or frozen mixed berries
1 cup maple syrup
1 tbsp lemon juice
8 tbsp tapioca starch (or 4 tbsp corn starch)
2 tbsp butter
1 large egg white beaten with a fork (for egg wash)

Instructions:

Step 1: Prepare Pie Crust

Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.

Step 2:

With a pastry cutter, food processor, or two forks, incorporate the butter into the dry ingredients until the flour is evenly coated. Aim for pea-sized bits of flour-coated butter, though a few larger pieces are fine too.

Step 3:

Pour 1/2 cup of ice-cold water into a measuring cup and add 2 teaspoons of white vinegar. Gradually drizzle this cold water and vinegar mixture into the mixing bowl, adding 2 tablespoons at a time and stirring after each addition.

Stop adding water once the dough easily comes together and starts forming large clumps. The dough should feel moist and slightly sticky, but not excessively wet. Be careful not to add more water than necessary.

Step 4:

Transfer the pie dough onto a lightly floured work surface. With floured hands, fold the dough into itself until the flour is completely incorporated into the butter, forming it into a ball. Divide the dough in half and, using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in pie recipe.

Step 5: Berry Filling

Meanwhile, prepare the triple berry filling. Add berries, maple syrup and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally.

Step 6:

Spoon out about ½ cup of the juice from the pan into a bowl. Stir tapioca starch into the juice until smooth. Slowly pour tapioca mixture into saucepan and gently stir until thickened, about 2-5 minutes (be careful not to mash the berries).

Step 7:

Remove from heat and stir in the butter. Allow to cool for at least 15 minutes.

Step 8: Roll Dough

Take the dough out of the fridge and allow it to rest on the counter for 15 minutes. Roll out half of the dough on a lightly floured surface until it’s about 1cm thick, forming an even circle. Place this dough into the bottom of a 9″ pie pan that’s either greased or lined with parchment paper. Use a knife or scissors to trim any excess dough around the edges. Roll out the second half of the pie crust and set it aside.

Step 9:

Pour berry mixture into pie shell. Add pie crust on top and poke a few holes for steam to escape. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like.

Step 10: Egg Wash

Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.

Step 11: Bake Pie

Bake at 400°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.

Step 12: Let Cool

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. Try it with a scoop of vanilla ice-cream, so good!

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