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 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.