Triple Berry Pie

Just yesterday I realized that tomorrow (today) is pi day!  I love a good pie (with crème fraiche gelato!!!), so I'll take any excuse I can get to make one.  I went to Whole Foods after work to see what fruit they had, and settled on strawberries, blueberries, and raspberries.  

This morning I woke up and got to work on my favorite pie crust, and came up with a recipe for the filling!  It turned out pretty perfectly. Enjoy!!!


Pie Dough


2 1/2 Cup flour

1 Tbsp. sugar

1 tsp. salt

1 Cup unsalted butter cubed and very cold

1/2 Cup very cold water (I use ice water)


1. Whisk together flour, 1 Tbsp. sugar, and salt in a large bowl.

2. Add 1 Cup cold cubed butter to the flour mixture.  Use a pastry cutter and work the dough until the pieces of butter are no larger than small peas.  Scrape pastry cutter off.

3. Drizzle cold water over the dough.  Use a spatula or wooden spoon to work the water into the dough.  Do this until the flour is all-incorporated and the dough is a little shaggy.  Give the dough a few kneads until it forms into a ball.

4. Flatten the ball into a disk and wrap it in plastic wrap.  Refrigerate dough for at least one hour.


Berry Filling


2 Cups strawberries, sliced

2 Cups blueberries

1 Cup raspberries

1/2 Cup sugar

1/4 Cup corn starch


1. Combine all of the fruit, sugar, and corn starch in a medium bowl. Mix together until the fruit is coated. Let sit while the pie dough is refrigerating. 


Triple Berry Pie


10 in. pie dish

extra flour, for rolling dough

1 egg, for egg wash

extra sugar, for sprinkling


1. Preheat oven to 350°F. Lightly grease your pie dish. 

2. Take 1/2 of the pie dough and roll it out into a round on a lightly floured surface, about 12x12." Lay the round into your pie dish and trim the edges. Pour your berry filling into the dish. Roll out the other half of the dough into the same size, and slice it into 1/2" strips of dough. Make the lattice topping by weaving the lengths of dough together. Press the dough together around the edges, and trim any excess. Take a fork and press all the way around the edge. 

3. Beat your egg, and use a pastry brush to brush it onto the pie crust. Sprinkle about 1 tsp. of sugar on top. Loosely wrap some foil around the very edges of the crust, to keep it from burning. Bake for 20 minutes, then remove the foil. Bake the pie for 20 more minutes, until the crust is golden and the juices are lightly bubbling. 

4. Let your pie cool, then enjoy it with some Crème Fraiche Gelato. 

Krista NelsonComment