Triple Berry Pie

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!

Triple Berry Pie topped with ice cream, served on a white plate.

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.

Berries in crust for Triple Berry Pie recipe.

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.

Crumb topped triple berry pie in a pie pan.

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.

Ice cream topped triple berry pie served on a white plate.

For more Fruity Desserts, try:

Triple Berry Pie Recipe

5 from 20 votes
Fresh and fruity Triple Berry Pie is easy and delicious, with only 30 minutes prep time. It's perfect all year long!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 440 kcal
Author Lil’ Luna

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:

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

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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

    1. So far so good but in the dirsct im a little confUsed it said to cover with foil back 25-30 min then at the 45 mark tent the foil so topping does not get to dark so after the 25-30 minutes am i su to tent the foil and bake an additional 45 min?

      1. This is a contributors recipe, but you would bake it for 30 minutes, then cover with 20-25 minutes, so that’s a total of about 50-55 minutes. She is saying to tent the foil at the 45 minute mark, to prevent browning. I hope that makes sense. Let me know if you have any more questions.

  1. 5 stars
    This was Really good and so Simple! My four year old had a blast making and eating it 🙂

    Making this was a last minute decision and we only had margarine. if you’re not using real butter, definitely watch that you don’t over-mix and/or pop the margarine in the freezer for a bit beforehand.

    Also, we used frozen berries (thawed) with no issue 🙂

  2. 5 stars
    Absolutely delicious!!! We used blueberries, strawberries, and raspberries in our recipe. As soon as we Pinned this recipe and saw it was lilluna.com, we knew it was going to be A delicious recipe! We love your chocolate chIp cookies too!

  3. 5 stars
    Most amazing pie! I made it for a dinner party and even though all the guests were stuffed from dinner, they ate every last bite of their slice of pie! I topped each slice with a scoop of Vanilla ice cream. So Delicious!

  4. Can i make the pie ahead of time? how do i store the pie, in the refrigerator or out on the counter?

    1. If I were making it the morning of, I would just leave it on the counter. If I were making a day before, I would do everything until the baking step & stick in the fridge & bake before eating.

    2. Hi! Do you mean to put the top crumble all into a pastry blender with the butter until pea size lll form or just the butter?

      1. The first one you said…. so mix the other ingredients for the crumble, then cut in the butter with those ingredients. 🙂

  5. 5 stars
    This pie is my new favorite pie! No blackberries at the store the first time I made it so I subbed in strawberries and it was just divine! Making again today but with blackberries for my daughter’s birthday (requested b/c the first pie was sooo good). Thank you!

  6. 5 stars
    One of our favorite pies to make! Very easy to make. I’ve varied the berries used based on what I’ve had on hand- always works out great!

    1. Yay! I’m so glad you enjoy this pie. Switching out the berries makes it like a new pie each time too! 😉

    1. Yes, I would. You may be able to keep them frozen and just bake a little longer, but I personally would thaw them out a bit first. 🙂

      1. 5 stars
        I’ve made this twice now with frozen berries that I did NOT thaw and it turned out just fine! Yes, maybe just cook it a bit longer….
        Delicious! I love the lemon zest and juice.

  7. 5 stars
    Everyone loved this and I made it as written, except I had strawberries instead of raspberries (and vegan butter). I was inspired to make the mile high berry pie by Food Network Magazine, but I thought your recipe looked better and I will definitely make it again! Thank you!

  8. 5 stars
    The more berries, the better!! This is my hubby’s absolute favorite!! The flavor is amazing with all the different berries combined!

  9. 5 stars
    Thank you for this recipe! I made it yesterday and it was incredible. So many delicious fruity flavors packed into one pie, my family couldn’t get enough of it!

  10. 5 stars
    We love fruit pies! This pie is especially good with the different combination of fruit. A great pie to make for any occasion.