Triple berry pie might just become your new favorite dessert. It’s fresh, fruity, and perfect for any season, be it summer or fall – or any time of the year!
Instead of going for a traditional lattice topping, we went with a chunky crumb topping. we love how it transformed the pie into a bit of a cobbler recipe – two of our favorite desserts in one!
Why we love it:
- Simple filling. This easy-to-make minimalist filling allows the sweet and tart flavors of the berries to shine.
- Freeze for later. Fruit pies freeze very well for convenient storage and reheating, enjoy fresh berries all year long!
- A tasty twist. Fresh berry pie is a cross between a Blueberry Cobbler and a pie. The chunky crumb topping adds a delightful crunch.
Table of Contents
Ingredients
Filling
- 2 cups blackberries – fresh or frozen
- 2 cups blueberries – fresh or frozen
- 2 cups raspberries – fresh or frozen
- ½ cup granulated sugar
- ⅓ cup all purpose flour
- 1 tablespoon cornstarch – if using frozen berries increase the amount of cornstarch to 1½– 2 tablespoons
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest – How to Zest a Lemon
- 1 teaspoon vanilla extract
Topping
- 1 cup old-fashioned oats
- ¾ cup brown sugar – light or dark brown sugar
- ½ cup all purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed
Crust
- 1 pie crust – store-bought or use Homemade Pie Crust
How to Make Berry Pie
- PREP. Preheat oven to 400°F.
- BERRIES. In a large mixing bowl combine 2 cups each of blackberries, blueberries, raspberries, ½ cup sugar, ⅓ 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.
- CRUMBLE. In a medium mixing bowl, combine 1 cup oats, ¾ cup brown sugar, ½ cup flour, 1 teaspoon cinnamon, and ¼ teaspoon salt. Using a pastry blender, cut in 9 tablespoons 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.
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Triple Berry Pie
This easy-to-make fresh and fruity berry pie has a crumb topping for a delicious dessert that can be enjoyed all year round!
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.
Video
Notes
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.
Nutrition
Calories: 440kcal, Carbohydrates: 73g, Protein: 6g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 23mg, Sodium: 106mg, Potassium: 276mg, Fiber: 8g, Sugar: 32g, Vitamin A: 395IU, Vitamin C: 24.5mg, Calcium: 60mg, Iron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
Can I use a pie crust for the top?
- 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.
How can I tell when the pie is done?
- 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.
- 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.
How to store a berry pie?
- Store the leftover berry pie recipe on the countertop, or in the refrigerator for a few days.
Freeze a berry pie?
- Freeze the pie baked or unbaked. Place the mixed berry pie in the freezer, uncovered at first, to help it set. Once frozen, wrap it with plastic wrap and 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.
i like it
Like the added information and tips in the recipe. Have been a fan for several years!
Oh thank you!! So glad to hear that! Thanks for being here. 🙂
I do like it, so much more user friendly. I agree with the other person that you don’t need to print the recipe twice. Now I can get to my favorite part first.
Finally, user friendly! Thank you…I am a recipe nerd, so the more info for me is greatly appreciated. If people find too much, can scroll down. I don’t have a printer, so I like your options! Many thanks ☺️
It is better. I still feel that you don’t need to list the recipe twice. Stay with the second recipe (its more concise) and just add the extra notes on how to fix the recipe mixed in with the notes that you listed in the first recipe. I for one felt that I had to read it all from top to bottom. More time consuming. When I save a recipe I save it from the second recipe.
I do not like oats in a dessert. What do I have to change to put a regular pie crust on top or make a change to the one with oats?
Very nice.