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Triple Berry Pie. The best homemade berry pie recipe with a buttery pie crust. Top it with vanilla bean ice cream and you have the perfect berry dessert! The best berry pie recipe. www.modernhoney.com #berrypie #pie #berries #tripleberrypie #thanksgiving

Triple Berry Pie

Triple Berry Pie. The best homemade berry pie recipe with a buttery pie crust. Top it with vanilla bean ice cream and you have the perfect berry dessert! 

Course Dessert
Cuisine American
Keyword triple berry pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Modern Honey - www.modernhoney.com


Butter Pie Crust:

  • 2 1/2 cups Flour
  • 1 teaspoon Salt
  • 1 cup Cold Unsalted Butter (2 sticks, sliced into small pieces)
  • 1/4 to 1/2 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture
  • 1 teaspoon Vinegar (if using buttermilk you don't need to use)

Berry Pie Filling:

  • 7 cups Frozen Berries (blackberries, raspberries, and blueberries)
  • 1 cup + 2 Tablespoons Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Salt
  • 1/3 cup Cornstarch
  • 1 teaspoon Quick-cooking Tapioca Pearls
  • 2 teaspoons Butter

Egg Wash:

  • 1 large Egg White (beaten)
  • Sugar (to sprinkle on pie crust)


Pie Crust:

  1. Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.

    Slowly add ice cold water or buttermilk, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.

  2. Turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie tin nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.

  3. Fold the dough in half and gently lift and position it over the pie pan. Unfold.

    Press the dough against the sides and bottom of a pan. Flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop. 

Berry Pie Filling:

  1. Add berries, sugar, lemon juice, and salt to a pot and place over medium-low heat. 

  2. Remove about 1 cup of berries from the pot and place in a microwave-safe bowl. Heat in 30 second increments until berries are completely warm and defrosted. Stir in cornstarch and tapioca and mix until completely dissolved. Add the berries/cornstarch mixture back into the pot and allow the berries to thicken -- about 6-7 minutes. Once the berries are bubbling, remove from heat. 

  3. Preheat oven to 400 degrees. Pour berries into prepared pie crust. Roll out remaining dough and get creative with the top crust. You can cut the pie dough into strips or braid two strips together. 

  4. In a small bowl, whip egg white. Brush all over the crust. Sprinkle with sugar. 

  5. Bake for 20-25 minutes and open the oven to check the crust. If it is browning quickly, place a large piece of aluminum foil loosely over the pie. Continue to bake for another 20-25 minutes or until berries are bubbly and the crust is golden and flaky. 

  6. Remove from oven and let it cool to room temperature to allow time for the berries to set up. Let it cool for at least 2-3 hours. Serve with vanilla bean ice cream.