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.
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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.
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! 😉