Have fun the flavors of summer season with triple berry pie! Blueberries, raspberries, and blackberries mingle and meld collectively right into a jammy filling, which is encased in a golden-brown buttery, flaky pie crust. Pre-cooking a few of the juicy berry pie filling on the stovetop first ensures it should set right into a sliceable consistency. As at all times, anticipate the pie to chill utterly earlier than slicing, which is one other non-negotiable that helps forestall a soupy pie filling.
Whereas I at all times give attention to pies in November—with my annual Pie Week and the numerous Thanksgiving pie recipes I’ve revealed through the years—I undoubtedly don’t restrict pie-making to the vacation baking season.
There’s simply one thing so particular and completely summery a couple of pie that includes ripe, in-season fruit. Strawberry rhubarb pie, blueberry pie, cherry pie, peach pie… all traditional, homestyle summertime desserts which are value ready all 12 months for. At the moment we’re including a brand new one to this record of summertime pie favorites: triple berry pie. This pie is bursting with blueberries, raspberries, and blackberries: triple the berries, triple the deliciousness!
A Nice Pie Begins With a Nice Pie Crust
In the summertime months when the climate is heat, I favor to make use of this recipe for selfmade pie crust, as a result of the shortening helps the crust maintain its form. However if you happen to’d favor to make use of an all-butter pie crust, I’ve a recipe for that too! Each recipes make 2 crusts, 1 for the highest and 1 for the underside crust, which is what you want for this lattice-style triple berry pie.
Make the pie dough forward of time, as a result of it wants to sit back within the fridge for at the least 2 hours earlier than you possibly can roll it out. But it surely retains properly within the fridge for as much as 5 days and the freezer for as much as 3 months, so make it upfront and it’ll prevent time on the day you really make this pie.
Like most selfmade pies, this triple berry pie takes a number of hours to make; however most of that point is hands-off, because the pie is baking and cooling. It’s an train in persistence and delayed gratification, that’s for positive! And I must also be aware that you just don’t must par-bake the crust as a result of this pie bakes for thus lengthy.
Triple Berry Pie Filling
After I’ve scared you off in regards to the time it takes, let me point out that triple berry pie filling is definitely fairly easy! There’s no peeling, pitting, hulling, or chopping.
And this filling is made from simply 6 components:
- 3 Forms of Berries: Blueberries, raspberries, and blackberries. You want twice as many blueberries within the combine as a result of A) they’re small and B) they don’t break down as simply as raspberries, so they supply texture and construction.
- Sugar: White granulated sugar is the most effective sweetener for this pie filling.
- Cinnamon: For added taste.
- Cornstarch: The important thing ingredient for thickening the juicy filling so that you don’t find yourself with a soupy sauce inside your pie crust.
- Lemon: You want lemon zest and juice to brighten up the berry flavors.
- Vanilla: One other key taste enhancer.
Whereas I strongly urge you to make use of recent berries on this pie, you need to use frozen berries in a pinch. Needless to say the pie might be juicier when utilizing frozen berries. You do not need to thaw them earlier than utilizing. Merely observe the directions within the recipe card beneath, swapping in frozen berries. You need a jam-like consistency off the range.
For greatest outcomes, I encourage you to make use of the recipe as written beneath with blueberries, blackberries, and raspberries. If desired, you possibly can substitute the raspberries or blackberries with chopped strawberries. Or you possibly can substitute the blueberries with halved cherries. No different adjustments mandatory.
Pre-Prepare dinner on the Range
Whereas cooking the filling on the range is an additional step that isn’t at all times mandatory for fruit pies (it’s really listed as an optionally available step on this apple pie recipe), my group and I discovered it is mandatory for this one. Pre-cooking the triple berry filling for a couple of minutes ensures the pie will set right into a jammy, sliceable consistency. The pies we examined with out pre-cooking had been a soupy mess.
To resolve the issue, prepare dinner the berries (together with the sugar and cinnamon) on the range till they start to launch some juice. Pressure out a couple of Tablespoons of juice and whisk it with the cornstarch to make a “slurry,” then pour the slurry into the saucepan and stir it into the berry combination. Dissolving the cornstarch this fashion helps it do its job to thicken up all these flavorful juices.
We use this trick to thicken the filling in these cherry pie bars, too.
As they prepare dinner, the berries break down right into a thick preserves-like consistency (particularly the raspberries), so it’s necessary to order a few of the berries to stir in after you are taking the pan off warmth, for a scrumptious variation of textures in each berry chunk. (You’ll stir within the vanilla extract and lemon zest at this level, too.)
You need a thick jam-like consistency:
Recipe Testing Notes
Pre-Cooked vs. Raw Filling: After slicing into one of many check pies with an raw filling, we observed the overly juicy, runny filling had a milky tint from the cornstarch, and knew it wanted a head begin on dissolving earlier than the pie hits the oven.
Prime Crust vs. Crumble Topping: The primary few triple berry pies my group and I examined had a crumble topping, which I really like on pies like this blueberry crumble pie and this peach crumble pie; nevertheless, it simply didn’t work properly with this juicy pre-cooked filling. The crumbles partially dissolved and the remaining had been gooey. The pies with a prime crust had been the clear winners.
Prime Pie Crust Choices
Whatever the design, you’ll want to crimp or flute the pie crust and brush with egg wash. Egg wash guarantees a crispier crust and helps develop that stunning golden sheen. With out it, the crust is noticeably boring and lackluster. Whereas the egg wash is a should, ending with coarse sugar is optionally available. I really like including it to candy pies as a result of it provides a bit crunch and sparkle.
5 Triple Berry Pie Baking Ideas
- Begin at an Preliminary Excessive Temperature: 425°F (218°C) for 20 minutes, then the rest at 375°F (190°C). The rationale for the preliminary scorching oven burst is to set the crust and encourage the cornstarch to start working faster.
- Place a Baking Sheet on Rack Beneath Pie: This pie will get fairly messy when it’s fortunately effervescent away for over an hour. Place a baking sheet on the underside oven rack to catch any bubbled-over juices. In the event you actually wish to save your self cleanup time, line it with foil first.
- Pie Crust Protect: After the primary 20 minutes within the oven, while you decrease the temperature, I like to recommend inserting a pie crust protect on the crust’s edges to forestall it from over-browning too rapidly. You should buy a pie crust protect, however I usually make one out of aluminum foil (see recipe Notes).
- Bake for a Lengthy Time: You need the filling to be effervescent on the floor practically all over the place, and this takes near 70 minutes whole. The inner temperature within the check pies (straightforward to take with an instant-read thermometer due to the lattice prime) was round 200°F (93°C) when carried out. If you consider it, to ensure that gravies and different sauces to start thickening, they should be boiling/simmering. Similar goes for this triple berry pie filling.
- Cool Utterly: Slicing heat offers you a soupy slice of pie. Cool for at the least 5 hours at room temperature as a result of the pie filling continues to arrange because it cools.
I promise this triple berry pie is well worth the wait. It’s additionally deserving of a scoop of vanilla ice cream… and so are you!
Seeking to fulfill your berry dessert craving a bit faster? This straightforward berry galette and berry cobbler are at all times a crowd-pleasers.
Triple Berry Pie
Prep Time: 3 hours, 20 minutes
Prepare dinner Time: 1 hour, 10 minutes
Complete Time: 9 hours (contains cooling)
Yield: 8-10 servings
Class: Pie
Technique: Baking
Delicacies: American
Description
Have fun the flavors of summer season with triple berry pie! Give the juicy berry filling a head begin on thickening by cooking it for a couple of minutes on the range. Because the pie cools, the filling units right into a jammy, but sliceable consistency. Serve with vanilla ice cream for a candy summertime dessert!
Directions
- The crust: Put together both pie crust recipe by means of step 5, together with chilling for at the least 2 hours. I often make the crust the night time earlier than. The pie crust recipe makes 2 crusts and also you’ll be utilizing each crusts.
- Make the filling: Place 1/2 cup of every sort of berry in a medium bowl and put aside.
- Place the remaining 2 and 1/2 cups blueberries, 1 cup raspberries, and 1 cup blackberries in a medium saucepan set over medium warmth. Add the sugar and cinnamon and prepare dinner, stirring ceaselessly, till the berries start to launch some juice. Place the cornstarch and lemon juice in a small bowl. Take away 3 to 4 Tablespoons of heat berry juice from the saucepan, and add it to the bowl of cornstarch. With a fork, whisk collectively the cornstarch and juices till cornstarch is dissolved and you’ve got a clean paste. Stir the cornstarch combination into the saucepan with the berries. Prepare dinner, stirring often, till the combination is simmering and beginning to thicken right into a jam consistency, about 5–7 minutes; when you’ve got an instant-read thermometer, the filling is completed cooking when it reaches about 185°F (85°C). Take away from warmth and stir within the reserved berries (1/2 cup of every), lemon zest, and vanilla. Put aside to chill at room temperature for 20 minutes or as much as 1 day. If not utilizing after 20 minutes, cowl frivolously.
- Alter the oven rack to the decrease third place and preheat to 425°F (218°C). Place a baking sheet on the underside oven rack to catch any berry juices.
- Roll out the chilled pie dough: On a floured work floor, roll out one of many discs of chilled dough. (Maintain the opposite disc within the fridge till wanted.) Flip the dough a couple of quarter flip after each few rolls till you will have a circle 12 inches in diameter. Fastidiously place the dough right into a 9-inch pie dish. Tuck it in along with your fingers, ensuring it’s clean.
- Spoon the filling (it’s okay if it’s nonetheless heat) into the crust and place the pie within the fridge as you roll out the highest crust.
- Organize the lattice: Take away the opposite disc of chilled pie dough from the fridge. Roll the dough right into a circle 12 inches diameter. Utilizing a pastry wheel, sharp knife, or pizza cutter, reduce strips of dough; within the pictured pie, I reduce 10 1-inch-wide strips. Take away the pie from the fridge and thoroughly thread the dough strips over and beneath each other, pulling again strips as essential to weave. (Right here’s a lattice pie crust tutorial if you happen to want visuals.) Press the perimeters of the strips into the underside pie crust edges to seal. Use a small paring knife or kitchen shears to trim off extra dough. Flute or crimp the pie crust edges with a fork.
- Flippantly brush the highest and edges of the pie crust with egg wash. Sprinkle the highest with coarse sugar, if utilizing.
- Bake the pie at 425°F for 20 minutes; then, protecting the pie within the oven, scale back the oven temperature all the way down to 375°F (190°C). Place a pie crust protect (see Notes for selfmade protect) on the perimeters to forestall them from over-browning. Proceed baking the pie till the filling’s juices are effervescent all over the place, together with within the middle, 45–55 extra minutes. If you wish to be exact, the interior temperature of the filling taken with an instant-read thermometer must be about 200°F (93°C) when carried out. Tip: If wanted in direction of the top of bake time, if the highest seems prefer it’s getting too brown, take away the pie crust protect and tent a complete piece of foil over the pie.
- Take away pie from the oven, place on a cooling rack, and funky for at the least 5 hours earlier than slicing and serving. Filling might be too juicy if the pie is heat while you slice it.
- Cowl leftovers tightly and retailer within the fridge for as much as 5 days.
Notes
- Make Forward & Freezing Directions: This an incredible pie to make 1 day upfront, as a result of the filling could have time to set in a single day. The pie crust dough can be ready forward of time and saved within the fridge for as much as 5 days or within the freezer for as much as 3 months. Be at liberty to arrange the filling 1 day upfront. See finish of step 3. Baked pie freezes properly for as much as 3 months. Thaw in a single day within the fridge and permit to come back to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Silicone Spatula | 9-inch Pie Dish | Rolling Pin | Pastry Wheel or Pizza Cutter | Zester | Citrus Juicer | Pastry Brush | Glowing Sugar | Pie Crust Protect | Immediate-Learn Thermometer | Cooling Rack
- Frozen Berries: I strongly advocate utilizing recent blueberries, raspberries, and blackberries. In the event you resolve to make use of frozen berries, don’t thaw them first. The pie will take a number of extra minutes within the oven if utilizing frozen berries, and could have a juicier filling.
- Different Fruits/Berries: For greatest outcomes, I encourage you to make use of the recipe as written beneath with blueberries, blackberries, and raspberries. If desired, you possibly can substitute the raspberries or blackberries with chopped strawberries. Or you possibly can substitute the blueberries with halved cherries. No different adjustments mandatory.
- Aluminum Foil Pie Crust Protect: You should buy a pie crust protect or make one from aluminum foil. Lower a 14-inch sq. of aluminum foil. Fold in half. Lower out a 5-inch semi-circle on the folded edge. Unfold. Fastidiously match the aluminum foil over the pie crust edges, securing down on the edges as greatest you possibly can (cautious, the pie is scorching!), leaving the middle of the pie uncovered.
- Take a look at my 10 Greatest Instruments for Baking Pies.
