Sensational Triple Berry Pie
Bursting with the vibrant flavors of fresh strawberries, blueberries, and raspberries, this Sensational Triple Berry Pie is a fruit-filled masterpiece that's perfect for any occasion. Enveloped in a golden, flaky pie crust, the juicy berry filling is sweetened just right with a touch of sugar, enhanced by a splash of lemon juice and vanilla for a delightful balance of tart and sweet. Topped with your choice of a classic crust or a stunning lattice design and brushed with a glistening egg wash, this pie bakes to perfection in just under an hour. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a crowd-pleasing dessert that's as beautiful as it is delicious. This recipe marries the best of summer's harvest with timeless baking techniques, making it an irresistible centerpiece for your dessert table.
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 1.5 cups Fresh blueberries
- 1.5 cups Fresh raspberries
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Pre-made or homemade pie crust
- 1 Egg
- 1 tablespoon Water
- 2 teaspoons Coarse sugar (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and pat dry the strawberries, blueberries, and raspberries. Hull and slice the strawberries if they are large.
In a large bowl, combine the strawberries, blueberries, and raspberries. Add the granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until the berries are well-coated. Set aside for 10 minutes to allow the juices to combine.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, leaving some overhang. Trim off excess dough if necessary.
Pour the berry mixture into the prepared pie crust. Dot the filling with small pieces of unsalted butter.
Place the second pie crust on top of the filling. You can leave it whole and cut slits for ventilation or create a lattice pattern for a decorative effect. Trim and crimp the edges to seal the crusts together.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust with the egg wash, then sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any juices that may bubble over during baking.
Bake the pie in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Serve the pie warm or at room temperature with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Facts
Calories |
3683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 492.3 g | 179% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 216.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 185 mg | 14% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
