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.
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.
More Like This
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Blueberry Cobbler
1 hr 5 mins
Blueberry Delight Recipe
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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.
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.
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.
Excellent flavor and easy to make and even make your own from the basic ingredients. The new recipe format is perfect is clean and so easy to follow. GREAT job!
Thank you so much!! So glad to hear you enjoyed the pie + the new post format.
Can I substitute frozen strawberries for the raspberries ?
I do like the new layout. To get the recipe first instead of wading through a lot of waffle. I look at the ingredients first then decide if I want to make it.
Thanks
You’re welcome!! So glad to hear you enjoy the new design.
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.
I couldn’t stop at one piece of this pie, it was so delish! Love the berry combo.
These are delicious and fancy! They’re also easy to make! Keeping the recipe!
Holy cow this is AMAZING!! I need to make this again for my friend’s birthday, she loves berries!
Just want to say Thanks!
This is my go to recipe for triple berry pie.
Have made this pie several times…have one in the oven now for the New Year.
The fruit and crumble top are soo good together.
This pie NEVER lasts longer than a day at our house, so you better get some while it’s there!
This is a very delicious dessert pie! Our families favorite recipe and, of course, favorite flavor pie. We usually have pie for every party instead of cake. We all loved it!
I made with fresh fruit, not frozen. The first time it was too runny so I increased the flour to 1/2 cup. I put a lattice crust on the top because I’m not crazy about oats,and also my mom used to make lattice crusts a lot and I wanted to make this as tribute to her. Love and miss you mom!
DELICIOUS AND SO EASY!
Especially if you find pie making a challenge(I do)
I made this berry recipe for our Mother’s Day dessert. I used my own crust recipe. I followed the recipe other than that. If I were to make this again, I would add a more sugar and maybe a bit of cinnamon. The pie was a bit bland in taste. The texture and consistency turned out good. Just needed something more to give it more flavor
Thanks for the feedback!! Thanks for giving the recipe a try!
Love! This has become our go-to dessert for special occasions. Hubby just requested it for his birthday dessert 🙂
Made with frozen berries and Johanna Gaines homemade crust.
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.
I love this pie was easy & delicious I followed recipe was great. IDK about the people who had negative comments. Only negative comment I have is I didn’t get ice cream lol
Thank you!! I appreciate it and am so glad to hear you enjoyed the pie!
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.
I LOVE fruity desserts and this has been on my list to make for awhile. I used your pie crust recipe and it created the best flaky crust for a fruit pie Ive ever known.
We love fruit pies! This pie is especially good with the different combination of fruit. A great pie to make for any occasion.
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!
The more berries, the better!! This is my hubby’s absolute favorite!! The flavor is amazing with all the different berries combined!
Wow – this was a huge hit with my family, great recipe.
Amazing! I used blueberries and raspberries and everyone loved it. Thank you for this yummy recipe.
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!
Best pie you will ever eat !
Love it
Thank you!! I’m so glad you enjoyed the pie!
I just have a question. If you use frozen berries, do you thaw them out first?
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. 🙂
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.
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!
Yay! I’m so glad you enjoy this pie. Switching out the berries makes it like a new pie each time too! 😉
This was delicious! I used blackberries and raspberries and it turned out great!
Ooh so yummy! Glad to hear you enjoyed it!
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!
Can i make the pie ahead of time? how do i store the pie, in the refrigerator or out on the counter?
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.
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?
The first one you said…. so mix the other ingredients for the crumble, then cut in the butter with those ingredients. 🙂
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!
Yay!! You can’t turn away dessert! Glad everyone liked it! Thank you!
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!
Awe, that’s so nice! Thank you so much for saying that!
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 🙂
So glad! Thank you for sharing that!
THIS RECIPE IS A KEEPER. nOT TOO SWEET NOR TOO TART. gOING INTO MY ‘FAVORITE RECIPES.’
Thank you for sharing that! I am happy that you liked it!
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?
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.
Delicious
Thank you 🙂
This was delicious! I used blackberries and raspberries and it turned out great!
all my favorite berries combined in this wonderful recipe, thank you!
You are welcome! Thank you so much for saying that!
What is your crust recipe for this pie? Thanks
This one is just store bought. You could either use that or make your own crust 🙂
Thanks for the feedback. Here is a link to our favorite homemade pie crust recipe: https://lilluna.com/pie-crust/