This Triple Berry Pie isn’t only easy but is fresh and delicious! This fruity dessert has an amazing berry pie crumble on top and is perfect all year long.
This is a sponsored post written by me on behalf of Walmart. As always, all opinions are 100% my own.
Mixed Berry Pie
Have you ever baked a berry pie? Today I’m really excited to share this berry pie recipe that we made last week. Not only was it EASY (I know!?) but it was absolutely delicious. It may be our new favorite pie. Fresh, fruity and perfect for summer!
I’m not the best pie maker out there. I’ve always struggled with keeping the pie crust from shrinking, getting the filling to set and making a gorgeous top. But after picking up a variety of fresh berries from Walmart I knew I had to give it a shot.
Walmart has a wide variety of locally grown produce and with our Walmart Grocery Pickup order, we are able to pick up fresh produce each week. With six kids, you better believe we go through lots of produce and groceries each day and we love that we can get all the delicious produce we need from Walmart – like the blueberries, raspberries and blackberries we used for this berry pie.
Berry Pie Crumble
Fresh, ripe, locally sourced berries are the star of this recipe. Nothing frozen here! Using a minimalist approach to the filling really helps the sweet and tart flavors of the berries shine. All these beauties need 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 Triple Berry Pie
What’s great about today’s recipe is that it comes out looking amazing no matter how novice or advanced you are. This pie is for everyone!
Press the pie crust into a 9-inch baking dish and flute with your fingers or crimp the edges with a fork. Pour in the filling, then sprinkle the crumb over top. Place it in the oven and bake it for just a little under an hour or until it’s golden brown.
Let the pie cool at room temperature for at least two hours before serving it, or speed it along by refrigerating it. This will ensure that the filling is completely set and you get nice crisp slices.
There are so many wonderful flavors going on in this berry pie. We cannot wait to make it again for Father’s Day and the 4th of July. Not only is it easy, but it SO simple. Making fresh, homemade pie does not have to be difficult or overly time consuming! It may take some time to bake but it is so worth it, I promise!
Grab some blackberries, blueberries and raspberries and make this berry pie ASAP. I’m going to bet it’ll receive rave reviews like it did at our house!
For more information about produce from Walmart, GO HERE.
Berry Pie Recipe
This Triple Berry Pie isn't only easy but is fresh and delicious! This fruity dessert has an amazing berry pie crumble on top and is perfect all year long.
For the filling:
- 2 c. blackberries
- 2 c. blueberries
- 2 c. raspberries
- 1/2 c. granulated sugar
- 1/3 c. all-purpose flour
- 1 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 tsp. vanilla extract
For the topping:
- 1 c. old-fashioned oats
- 3/4 c. brown sugar
- 1/2 c. 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)
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 1/2 hours before serving, or allow the pie to cool at room temperature for 1 hour, then 1 hour in the refrigerator before serving.