Fresh and fruity Triple Berry Pie is easy and delicious, with only 30 minutes prep time. It’s perfect all year long!
Fresh Tripled Berry Pie is a cross between a cobbler and a pie. Prefect for fall, it’s delicious served with a scoop of Vanilla Ice Cream or Whipped Cream!
Berry Pie Crumble
Triple Berry Pie may be our new favorite pie. Fresh, fruity and perfect for summer or fall – all year long really!
Fresh, ripe, locally sourced berries are the star of this recipe, similar to our Fresh Fruit Tart. Nothing frozen here! Using a minimalist approach to the filling really helps the sweet and tart flavors of the berries shine.
All these beauties needed was a little bit of sugar, flour/cornstarch, lemon, and vanilla and they’re good to go. A super simple filling that is made in a matter of minutes.
Instead of fussing with a traditional lattice, I opted for a chunky crumb topping. Again, it required a few simple ingredients, and only a few minutes to make. I love how it transformed this pie into a “crisp” – my two favorite things in one amazing dessert.
How to Make Mixed Berry Pie
PREP. Preheat oven to 400°F.
BERRIES. In a large bowl, combine blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla. Toss to combine, until evenly coated. Place in refrigerator until needed.
CRUMBLE. In a medium mixing bowl, combine the oats, brown sugar, flour, cinnamon and salt. Using a pastry blender, cut in the butter until pea-size clumps form. Place in refrigerator until needed.
BOTTOM CRUST. Roll out, or place a pre-made pie crust into a 9-inch pie pan. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork.
BAKE. Add pie filling, then sprinkle on the topping. It will be a generous amount. Place in the oven and bake for 30 minutes. Cover with foil, and continue baking for 20-25 minutes. Tent the foil at the 45 minute mark to prevent the crust and topping from getting too brown.
COOL + SERVE. Remove from the oven and allow the pie to cool at room temperature for 2 ½ hours before serving, or allow the pie to cool at room temperature for 1 hour, then 1 hour in the refrigerator before serving.
Tips + Variations
This delicious Triple Berry Pie will have everyone coming back for seconds! Here are a few tips to consider before you whip one up:
To thicken the filling, toss the berries in a little bit of cornstarch, flour, or tapioca.
Frozen fruit. Make this pie with frozen berries. Bake as directed, checking to see if it needs a few extra minutes at the end.
Variations. Feel free to substitute strawberries for any of the berries in this recipe.
Top of pie. Replace the crumble topping with a pie crust topping.
- You’ll need enough dough to roll out a 10-12 inch disk.
- Either use a solid top crust with venting slits, or cut the dough into strips and weave them together for a lattice topping.
- Another fun idea is to use a shaped cookie cutter and stamp out pieces from the pie crust. Spread the shapes on top of the berries and bake. A star-shaped cookie cutter would be especially fun for the Fourth of July.
Easy clean up. Line a baking sheet with foil, and place it on the bottom rack while the oven is preheating. If the filling bubbles over, it will land on the baking sheet instead of making a mess on the bottom of the oven.
Storing Info
If you would like to make this pie ahead of time and freeze it, you definitely can!
FREEZE, whether it’s baked or unbaked. To freeze this pie, place it in the freezer, uncovered at first, to help freeze and set. Once frozen, place in an airtight plastic bag, or double wrap it in foil.
Reheat:
- If your pie was already baked, thaw it in the fridge overnight, or on your countertop at room temperature before serving.
- If your pie was frozen before it was baked, you don’t need to thaw it. Pop it in the oven, checking to see if it needs a few more minutes at the end of the listed baking time. Frozen fruit pies should last about 4 months.
STORE. Leftovers that you don’t plan on freezing can be stored covered, on the countertop, or in the refrigerator for a few days.
For more Fruity Desserts, try:
Triple Berry Pie Recipe
Ingredients
For the filling:
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the topping:
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 9 tbsp unsalted butter, cold and cubed
For the crust:
- 1 pie crust (homemade or store bought)
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl combine the blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla. Toss to combine until evenly coated. Place in refrigerator until needed.
- In a medium mixing bowl combine the oats, brown sugar, flour, cinnamon and salt. Mix, then using a pastry blender, cut in the butter until pea-size clumps form. Place in refrigerator until needed.
- Roll out or place a pre-made pie crust into a 9-inch pie dish. Press gently into the bottom of the pan, then flute the edge or crimp using a fork.
- Add cold filling, then sprinkle on the topping. It will be a generous amount.
- Place in the oven and bake for 30 minutes, then cover with foil and continue baking for 20-25 minutes. Tent the foil at the 45 minute mark to prevent the crust and topping from getting too brown.
- Remove from the oven and allow the pie to cool at room temperature for 2 ½ hours before serving, or allow the pie to cool at room temperature for 1 hour, then 1 hour in the refrigerator before serving.
Notes
- If your pie was already baked, thaw it in the fridge overnight, or on your countertop at room temperature before serving.
- If your pie was frozen before it was baked, you don’t need to thaw it. Pop it in the oven, checking to see if it needs a few more minutes at the end of the listed baking time. Frozen fruit pies should last about 4 months.
It’s a very delicious pie, I’ve made it before with another recipe. But this recipe was a huge let down, edges left uncovered for 30 minutes burn (atleast with a homemade crust) and frozen berries leave the bottom crust under cooked.
This recipe is a keeper! Made it for my friend’s birthday party and it was a huge hit! The only small change I made was substituting plant-based butter for the real butter in the crumble and in the crust so it was vegan. Everyone loved it and I already have requests to make it again!!
Hooray!! So glad to hear that the pie was a hit. Thanks for sharing that tip about making it vegan. Glad to hear the butters swapped seamlessly.
Is the lemon juice necessary or is there a substitute that would work? I am allergic to all citrus fruits, but your recipe looks so good!
It brings out the flavors & I personally haven’t left it out, to know how it would taste if it wasn’t added. Vinegar is sometimes a substitute. Is there something you would normally use when a recipe calls for lemon juice?
Usually when baking I just find a different recipe that doesn’t have it. In other cooking, I use apple cider vinegar, but wasn’t sure if the pie would still taste okay with that substitute.