Triple Berry Pie
Triple Berry Pie captures that fresh-picked berry taste, perfectly baked filling in an ultra flaky crust; no watery runny berry pie ever again!
Ingredients
Berry Filling
- 2-1/2 cups strawberries, thick cut
- 1 cup blueberries
- 1-1/2 cups raspberries or blackberries (or mix of both)
- Juice of one lemon
- Zest of half a lemon
- 1 tablespoon butter
- 1 cup pure cane sugar
- 1/3 cup Clearjel food starch, cornstarch, or tapioca starch
- Dash or two of salt
Grandma's Pie Crust (makes 1 double crust 9-inch pie crust)
- 2 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1 cup vegetable shortening (or butter)
- 1/3 to 1/2 scant cup cold water
Topping
- 1 egg beaten with 1 tablespoon water for egg wash
- Large granulated sugar sprinkles or regular pure cane sugar
Instructions
Pie Crust
- Preheat Oven to 375
- In a large bowl stir together all dry ingredients for pie crust.
- Using a large serving type fork, cut in shortening or butter until crumbly with pea-sized bits of shortening/butter.
- Add cold water all at once and give it about 3 to 4 good stirs and pie crust will come together in a ball. DO NOT KNEAD OR OVER MIX. You want it to be handled as little as possible leaving pockets of shortening/butter.
- Roll out half of dough, place in 9-inch pie plate. Add filling and top with other half of dough (see remaining directions below).
Filling:
- Place the berries into a large bowl and set aside
- Stir the starch of choice together with the sugar and salt. Sprinkle and fold into berries. Stir in the lemon juice and zest.
- Pour the berry mixture into the prepared pie shell and dot with butter.
- Brush the edges with water or egg wash, place on top crust. Pinch & crimp to seal. Use flower cookie cutters if desired, and cut vents for steam to escape while baking.
- Brush top with egg wash, sprinkle on sugar, and bake 375 for 55 to 60 minutes.
Notes
Frozen Berry Instructions:
Toss the frozen berries with the sugar & salt and place in a sieve over a bowl to draw out the juice (about 1 to 2 hours). Save the liquid/juice. (If berries don't release juice, follow instructions above in recipe.)
Place the strained juice into a sauce pan, add the starch of choice, lemon juice, and zest, whisk until no lumps. Heat over medium to medium-high heat whisking constantly until thickened. Remove from heat and gently fold the berries into the goo.
Place in prepared pie crust shell, dot with butter and bake as above.
Double Crust
Gluten Free Crust Instructions:
Use my gluten free flour mix at a one to one substitution. https://portlandiapielady.com/gluten-free-pie-crust/
Use butter instead of shortening. Make the pie dough the same as above, but roll it out onto a GF floured parchment or wax paper, invert onto pie plate and peel off paper. If it tears, it will simply push back together.
Use egg wash to seal the top and bottom crust instead of water, and make sure to use egg wash on top for baking (otherwise it will be "light" and won't have that beautiful baked look).