Fresh Triple Berry Pie Recipe | Barbara Bakes (2024)

Published by Melissa on August 29, 2012 | Updated February 27, 2024 |

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Fresh strawberries and blackberries covered in a luscious strawberry blueberryglaze served in a golden, flaky pie crust topped with a swirl of whipped cream.

For years our favorite summer pie has been Fresh Strawberry Pie, but this Triple Berry Pie is now my new favoritesummerpie. It’s similar to my fresh strawberry pie recipe which uses crushed strawberries in the filling instead of jello or junket, so the sweet berry flavors shine without any artificial taste.

The ruffled edge of this Corningware pie platemade it easy to make a pretty pie crust. If you’re new to making pie crusts, I have great tips on making pie crust on my Perfect Pie Crust Tutorialpost.

Do you have a pretty pie plate? InA Year Of Piesby Ashley English, she recommends buying a pretty ceramic pie plate because they conduct heat well and are beautiful for serving.

Corningwaresent me the pretty pie plate in the pictures andthey want to give one to one Barbara Bakes’ reader too. In addition to the Corningwareetch™ Brick 9.5″ Pie Plate,the winner will receive a matchingetch™ Brick 7-pc Bakeware Set. (You’ll see the bakeware popping up in future posts.) Details on how to enter are at the bottom of this post.

Give this pie a try while summer berries are still here and good luck on the giveaway!

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5 from 2 votes

Fresh Triple Berry Pie

Cook Time15 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Giveaway

Keyword: baking, food, pie, recipe

Servings: 8 -12 servings

Author: Barbara Schieving

Ingredients

Pie Crust

1 ¼ cups flour
½ teaspoon salt
2 tablespoons unsalted butter chilled
⅓ cup shortening chilled (I use butter-flavored shortening)
3 tablespoons ice water

Filling

4 cups strawberries stemmed and halved
1 cup blueberries
2 cup blackberries
⅔ cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter

Instructions

Pie Crust
Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
See Also
Chex* Muddy Buddies Recipe (Gluten Free)
Gradually add water 1 tablespoon at a time mixing with a fork. Use your hands to form into a round disk, and wrap in plastic wrap. Chill for at least 30 minutes.
Remove from plastic wrap and roll the pie crust out in a circle 2-inches wider than your pie plate. Fit the dough into your pie plate and flute the edges. Prick the bottom and sides of unbaked pie dough with a fork to prevent it from puffing up or rising.
Bake unfilled pie crust at 425º for 10-15 minutes or until edges and bottom are golden brown.
Filling
Put 1 cup strawberries and 1 cup blueberries in blender jar and pulse until berries are crushed.
In a medium saucepan, combined sugar and cornstarch. Add crushed berries. Cook over medium heat until mixture comes to a boil and thickens. (You want it very thick.) Remove from heat and add lemon juice and butter. Cool.
Add remaining berries to cooled glaze and spoon in to a baked cooled pie shell. Refrigerate until ready to serve. (The juice from the berries will gradually thin the filling, so it's best eaten within an hour or two.)
Serve with sweetened whipped cream.

About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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Comments

Ala
September 05, 2012 at 11:46 am

No artificial additions to the filling? Sign me up! Thanks for sharing this great end-of-the-summer recipe.

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