Three Berry Pie from Nepenthe
Indulge in the vibrant flavors of Nepenthe’s Three Berry Pie, a dessert that celebrates the natural sweetness of fresh strawberries, blueberries, and raspberries. Nestled in a buttery, flaky crust and delicately balanced with a hint of zesty lemon, this pie is a true showcase of seasonal berries at their peak. The filling, thickened with cornstarch and kissed with a touch of sugar, bursts with juicy freshness in every bite. A golden, homemade-style crust—finished with a shimmering egg wash and optional raw sugar—adds a delightful crunch and visual appeal. Perfect for summer gatherings, picnics, or a cozy dessert by the fire, this pie pairs beautifully with a dollop of whipped cream or a scoop of creamy vanilla ice cream. With just 25 minutes of prep time, this showstopping pie is as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 1.5 cups Fresh blueberries
- 1 cup Fresh raspberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 whole Prepared pie crusts
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Raw sugar (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the strawberries, blueberries, and raspberries.
Add granulated sugar, cornstarch, lemon zest, lemon juice, and salt to the berries. Gently fold the mixture until the berries are coated evenly. Set aside to let the juices release while you prepare the crust.
Roll out one of the prepared pie crusts on a lightly floured surface. Gently place it into a 9-inch pie dish, pressing it into the bottom and sides of the dish.
Pour the berry mixture into the pie crust, ensuring an even distribution. Dot the top of the filling with small pieces of butter.
Roll out the second prepared pie crust and either cut it into strips for a lattice design or leave it whole to cover the pie. If using a whole crust, cut small slits in the center for ventilation.
Seal the edges of the pie by crimping the bottom and top crusts together using your fingers or a fork.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top crust for a golden finish during baking. If desired, sprinkle raw sugar over the crust for extra texture and sweetness.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven. Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and allow it to cool for at least 2 hours. This cooling time will help the filling set properly.
Slice and serve on its own or with a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 29.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 162 mg | 3% | |
*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.
