This homemade Triple Berry Pie is one of those beautiful desserts we love making when berries are in season, or when we want something bright and fruity for a holiday or family dinner. It’s filled with blackberries, blueberries, and raspberries, then topped with a buttery oat crumble that bakes up sweet and golden.
We love that this pie uses a homemade or store-bought crust, so you can keep it as simple as you need. Letting it cool is the hardest part, but it’s what helps the filling set up so every slice holds together.
If you love this recipe, be sure to try Blueberry Pie, Peach Cobbler, Peach Crisp, and Apple Pie, all classic desserts that are always a hit.
Why you’ll love it + Why it works:
- Berry packed flavor. A mix of three berries gives the perfect sweet and slightly tart balance.
- Make ahead friendly. Tastes even better after it has time to cool and set before serving.
- Flour and cornstarch thicken the berries. They help the juicy filling set as the pie cools.
- Cold butter makes the topping crumbly. Cutting cold butter into the oat mixture creates that perfect crisp crumble texture.
Triple Berry Pie Ingredients
Filling
- Blackberries (2 cups): Adds deep flavor and a slight tartness that balances the sweetness of the pie.
- Blueberries (2 cups): Provides natural sweetness and help create a juicy, thick filling.
- Raspberries (2 cups): Brings sweet flavor and a bit of tang that makes the filling more complex.
- Sugar (½ cup): Sweetens the berries and helps draw out their juices as they bake.
- All purpose flour (⅓ cup): Thickens the filling so it is not too runny when sliced.
- Cornstarch (1 tablespoon): Adds extra thickening power to help the filling set nicely. If using frozen berries, increase the amount of cornstarch to 1½- 2 tablespoons
- Lemon juice (1 tablespoon): Brightens the flavors and enhances the natural taste of the berries. See How to Zest a Lemon.
- Lemon zest (1 tablespoon): Adds fresh citrus flavor that pairs perfectly with the berries.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a subtle sweetness.
Topping
- Old fashioned oats (1 cup): Create a hearty, crumbly topping with great texture.
- Brown sugar (¾ cup): Adds sweetness and helps the topping become slightly crisp as it bakes.
- All purpose flour (½ cup): Helps bind the topping together for a perfect crumble texture.
- Cinnamon (1 teaspoon): Adds warm flavor that complements the berries.
- Salt (¼ teaspoon): Balances the sweetness in both the topping and filling.
- Unsalted butter cold and cubed (9 tablespoons): Creates a rich, crumbly topping as it melts during baking.
Crust
- Pie crust (1): Forms the base and holds the filling together. Homemade Pie Crust or store bought both work great.
How to Make Triple Berry Pie
PREP. Preheat oven to 400°F.
BERRIES. In a large mixing bowl combine 2 cups each of blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla.
Toss to combine, until evenly coated. Chill in the refrigerator until needed.
CRUMBLE. In a medium mixing bowl, combine oats, brown sugar, flour, cinnamon, and salt. Using a pastry blender, cut in butter until pea-size clumps form. Place in refrigerator until needed.
CRUST. Roll out Homemade Pie Crust into a 9-inch pie plate. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork.
BAKE. Add pie filling, then sprinkle the oat flour mixture on top of the pie filling. 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.
SERVE. Remove from the oven and allow the pie to cool at room temperature for 2½ hours or at room temperature for 1 hour, then 1 hour in the refrigerator before serving.
Kristyn’s Recipe Tips
- You can use a mix of fresh or frozen berries, but thaw and drain frozen fruit well first.
- Chill the crumble topping before baking to help it stay chunky and crisp.
- Place the pie dish on a baking sheet to catch any bubbling juices.
- To top with a pie crust, roll out a 10-12 inch round. Either use a solid top crust with venting slits or cut the dough into strips and weave them together for a lattice topping. 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.
- The filling should be bubbling throughout the center and around the edges. This indicates the filling has reached a good temperature and thickened properly.
- The crumble topping should be golden brown and crisp throughout.
- Let the pie cool fully so the filling thickens and slices neatly.
- Store covered in the refrigerator for up to 4 days or bake a day ahead for easy entertaining.
Triple Berry Pie Recipe
Video
Ingredients
For the filling:
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed
For the crust:
- 1 pie crust, homemade or store bought
Instructions
For the Filling
- Preheat oven to 400°F.
- In a large mixing bowl combine 2 cups each of blackberries, blueberries, raspberries, 1/2 cup sugar, 1/3 cup flour, 1 tablespoon cornstarch, 1 tablespoon lemon juice,1 tablespoon lemon zest, and 1 teaspoon vanilla.
- Toss to combine, until evenly coated. Chill in the refrigerator until needed.
For the Topping
- In a medium mixing bowl, combine 1 cup oats, 3/4 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until pea-size clumps form. Place in refrigerator until needed.
For the Crust
- Roll out or place a pre-made pie crust into a 9-inch pie dish. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork.
- Add pie filling, then sprinkle the oat flour mixture on top. It will be a generous amount.
- 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.
- Remove from the oven and allow the pie to cool at room temperature for 2½ hours or at room temperature for 1 hour, then 1 hour in the refrigerator before serving.
Notes
- You can use a mix of fresh or frozen berries, but thaw and drain frozen fruit well first.
- Chill the crumble topping before baking to help it stay chunky and crisp.
- Place the pie dish on a baking sheet to catch any bubbling juices.
- To top with a pie crust, roll out a 10-12 inch round. Either use a solid top crust with venting slits or cut the dough into strips and weave them together for a lattice topping. 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.
- The filling should be bubbling throughout the center and around the edges. This indicates the filling has reached a good temperature and thickened properly.
- The crumble topping should be golden brown and crisp throughout.
- Let the pie cool fully so the filling thickens and slices neatly.
- Store covered in the refrigerator for up to 4 days or bake a day ahead for easy entertaining.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers on the countertop or in the refrigerator for a few days.
Freeze baked or unbaked. Place it in the freezer, uncovered at first, to help it set. Once frozen, wrap it with plastic wrap and then double-wrap it in aluminum foil.
To reheat. Thaw baked pie in the fridge overnight, or on the countertop at room temperature before serving. No need to thaw an unbaked pie. 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.
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This recipe was first shared June, 2018.
Pie was simple to make & delicious! Everyone loved it.
Simple and delicious is the best combo. Thanks for sharing!
Have not tried this recipe yet, but I will, and I will be using wild berries. Thank You!
You’re lucky to be able to have wild berries to use- happy baking!
Delish! I used a cinnamon graham cracker crust because that’s what I had on hand and with the brown sugar/oat topping it was a hit! I will definitely be making this again!
That sounds perfect!! I am so glad you liked it! Thank you!
Would they’re be anything different I would need to do if I want to use frozen fruit instead of fresh?
Nope. You can just put them right in the recipe frozen.
Hi! I was going to make your triple berry pie for thanksgiving, quick question and so sorry to bother you, but do you need to pre-cook the crust? Thank you so much 💖
Oh I hope you enjoy the pie! Nope, you don’t need to pre-bake. You can put it in raw (both a homemade or premade crust will work), then add the filling on top with the oatmeal crumble.