Triple Berry Pie

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Berry delicious vibes ahead! Get ready to fall in love with every bite of this pie! ๐Ÿ’™๐Ÿฅง


For the Filling:

2 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries, diced
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
Zest of 1 lemon
Purple food coloring (gel or liquid)

For the Braided Crust:

2 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
1 teaspoon salt
1 tablespoon granulated sugar
6-8 tablespoons ice water

For Assembly:

1 egg, beaten (for egg wash)
Granulated sugar, for sprinkling


For the Filling:

In a large bowl, combine the fresh blueberries, raspberries, strawberries, granulated sugar, cornstarch, ground cinnamon, lemon juice, and lemon zest. Gently toss until the berries are evenly coated.

Add a few drops of purple food coloring to the berry mixture and stir until the color is evenly distributed. Add more coloring as needed to achieve a vivid purple color. Set aside.

For the Braided Crust:

In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.

Divide the dough into two equal portions. Roll out each portion into a long rectangle about 1/4 inch thick.

Cut each rectangle into long strips of equal width. Braid the strips together to form two braids.

For Assembly:

Preheat your oven to 375ยฐF (190ยฐC). Place a baking sheet lined with parchment paper on the middle rack of the oven to catch any drips.

Carefully transfer one braided strip to the edge of a 9-inch pie dish, pressing it gently into the sides. Repeat with the second braided strip to cover the entire edge of the pie dish.

Spoon the prepared berry filling into the pie dish, spreading it out evenly.

Brush the edges of the braided crust with the beaten egg wash and sprinkle with granulated sugar.

Place the pie on the preheated baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving.

Enjoy this vibrant triple berry pie with its beautifully braided crust, perfect for any occasion!

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