I just nailed a Triple Berry Pie with a flaky lattice that slices clean, looks like it belongs on a bakery shelf, and makes guests ask if I hired a pastry chef.

Jump to Recipe

I’m obsessed with this Triple Berry Pie because it tastes like summer smashed into a crust. I love the way fresh raspberries pop and the jammy blueberry-strawberry mix floods the plate.

My favorite part is the cold unsalted butter in the crust, flaky and real, not that boring store stuff. And the lattice?

Messy, glorious, full of berry syrup. I make it when I want something that actually tastes like fruit, not fake sweet.

This Berry Pie Recipe is loud, bright, little reckless. Eat it warm or cold.

Have a fork ready. Worth the juice on your chin today.

Seriously.

Ingredients

Print Recipe (No Advertisments)

Flour — the pie bones; gives structure so your filling doesn’t go everywhere.
Fine salt — quietly balances sweetness and pulls the crust together.
Granulated sugar — adds a hint of sweetness to the crust, not cloying.
Cold unsalted butter — flaky, rich pockets that make every bite tender.
Ice cold water — brings the dough together without melting the butter.
Strawberries — juicy, slightly tart bites that keep the filling bright.
Blueberries — pop-in-your-mouth sweetness and little bursts of color.
Raspberries — tart, delicate texture that cuts through sweetness.
Granulated sugar — bulks up the filling’s sweetness and glossiness.
Brown sugar — adds caramel notes and a warmer sweetness.
Cornstarch — thickens the juices so slices hold their shape.
Fresh lemon juice — brightens everything; keeps the fruit lively.
Vanilla extract — soft, warm aroma that rounds out fruit flavors.
Fine salt — tiny lift to the filling, makes flavors pop.
Unsalted butter — little richness dots on top, makes it silkier.
Egg wash with milk — gives that glossy, golden crust you want.
Coarse sugar — crunchy, sparkly finish that makes it look bakery-made.

Ingredient Quantities

For the crust: 2 cups (250 g) all purpose flour

1 teaspoon fine salt

1 tablespoon granulated sugar

1 cup (2 sticks, 226 g) cold unsalted butter, cut into cubes

4 to 8 tablespoons ice cold water, more if needed

For the filling: about 2 cups hulled and sliced strawberries

about 1 1/2 cups fresh blueberries

about 1 1/2 cups fresh raspberries

3/4 cup (150 g) granulated sugar

2 tablespoons lightly packed brown sugar

3 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1/4 teaspoon fine salt

2 tablespoons unsalted butter, cut into small pieces for dotting the filling

For brushing and finishing: 1 large egg beaten with 1 tablespoon milk for egg wash

1 to 2 tablespoons coarse sugar or turbinado sugar for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425 F and put a baking sheet in the oven to catch any drips. Mix 2 cups (250 g) all purpose flour, 1 teaspoon fine salt and 1 tablespoon granulated sugar in a bowl.

2. Cut 1 cup (2 sticks, 226 g) cold unsalted butter into cubes and work into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea sized bits of butter left. Add 4 to 8 tablespoons ice cold water a tablespoon at a time until dough just comes together.

3. Divide dough into two discs, wrap in plastic and chill at least 1 hour. Cold dough = flaky crust, for real. If it gets too soft, pop it back in the fridge.

4. While dough chills, make the filling: combine about 2 cups hulled and sliced strawberries, about 1 1/2 cups fresh blueberries and about 1 1/2 cups fresh raspberries in a large bowl. Stir in 3/4 cup (150 g) granulated sugar, 2 tablespoons lightly packed brown sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until berries are evenly coated.

5. Roll one dough disc on a lightly floured surface into a circle about 12 inches across and fit into a 9 inch pie dish, letting excess hang over the edge. Trim so there is about a 1/2 inch overhang.

6. Pour the berry filling into the crust and dot with 2 tablespoons unsalted butter cut into small pieces. Roll out the second dough disc and cut into strips for a lattice top or leave whole for a classic top crust. Weave the lattice by laying strips across and over, or place the whole top and vent a few slits for steam.

7. Fold and crimp the edges to seal, trim any excess. Brush the top and edges with 1 large egg beaten with 1 tablespoon milk for egg wash and sprinkle 1 to 2 tablespoons coarse sugar or turbinado sugar over the top.

8. Bake at 425 F for 20 minutes, then reduce oven to 375 F and bake an additional 30 to 35 minutes until crust is golden and filling is bubbly. If the edges brown too fast, tent with foil or use a pie shield.

9. Let the pie cool at least 2 hours so the filling sets a bit before slicing. It tastes great warm with ice cream but cooling helps it not be runny.

Equipment Needed

1. Oven and a rimmed baking sheet (preheated to catch drips)
2. Large mixing bowls (one for crust, one for the berry filling)
3. Pastry cutter or two sturdy forks to cut in the cold butter
4. Rolling pin (and a lightly floured surface to roll the dough)
5. 9 inch pie dish
6. Bench scraper or sharp knife for trimming and cutting lattice strips
7. Pastry brush for the egg wash
8. Measuring cups and spoons (scale optional but helpful)

FAQ

Q: Can I use frozen berries instead of fresh?

A: Yes, you can, but thaw and drain them well first so your filling doesn't turn watery. Toss the berries in a little extra cornstarch if they seem soggy, and expect a slightly softer texture after baking.

Q: My crust gets soggy on the bottom. How do I avoid that?

A: Prebake the bottom crust for 8 to 10 minutes at 375 F, or bake the whole pie on a preheated baking sheet so the bottom gets extra heat. Also make sure your filling isn't too runny by using the right amount of cornstarch and draining any excess juice from the berries before assembling.

Q: The lattice looks messy. Any easy tips to make it look good?

A: Don't stress. Chill the dough strips for 10 minutes so they don't stretch while weaving. Use a ruler or the edge of a bench scraper to cut even strips, and press the edges with a fork for a rustic finish. Imperfect is still beautiful.

Q: Can I make the crust ahead of time?

A: Absolutely. You can make the dough and shape it into disks, wrap in plastic, and refrigerate for up to 48 hours or freeze for up to 1 month. Let it soften a little in the fridge before rolling so it doesn't crack.

Q: How do I know the pie is done?

A: The filling should be bubbling through the lattice and the crust should be golden brown. If the crust browns too fast, tent loosely with foil and keep baking until the filling bubbles, about 45 to 55 minutes total at 375 F.

Q: Can I reduce the sugar for a less sweet pie?

A: Yes, try cutting the granulated sugar to 1/2 cup and skip the brown sugar if you want less sweet. Keep the cornstarch the same so the filling still thickens. Taste the berries first though since very tart fruit might need a bit more sugar.

Triple Berry Pie With Lattice Top (Easier Than You Think!) Recipe Substitutions and Variations

Butter in the crust: swap with cold vegetable shortening or solid coconut oil, same amount (1 cup). Shortening gives flakier, less rich crust; coconut oil adds a slight coconut taste, so use if you like that. Keep it very cold and work fast.
All purpose flour: use whole wheat pastry flour or a 1 to 1 gluten free flour blend instead. Whole wheat pastry makes it nuttier and a bit denser; GF blends usually work cup for cup but chill dough longer before rolling.
Cornstarch in the filling: replace with tapioca starch or arrowroot, same quantity. Tapioca gives a glossy, slightly chewier filling and holds up better if you use frozen berries; arrowroot thickens at lower temps so add it off heat.
Egg wash: if you need an egg free option, brush with milk or cream for color, or use a mix of 1 tbsp maple syrup and 1 tbsp water for a shiny, slightly sweet glaze. Milk gives a softer finish, syrup mix gives extra shine and browning.

Pro Tips

1. Chill that dough well and keep it cold while working. Warm butter = tough crust, so if your hands heat it up, toss the dough back in the fridge for 10 to 20 minutes before rolling. It’s annoying but worth it.

2. Toss the berries with the sugar and cornstarch and let them sit 10 to 15 minutes before filling the pie. That pulls out juices and helps the cornstarch start thickening so the filling won’t be totally runny once baked.

3. Protect the rim early. If the edges start browning before the center is done, cover them with foil or a pie shield right away instead of waiting, otherwise the crust will overbake while the filling is still bubbling.

4. Cool the pie longer than you want to. Let it sit at least two hours, preferably more. It’s soooo tempting to slice it hot but the filling firms up as it cools and you’ll get cleaner slices and less sticky mess.

Triple Berry Pie With Lattice Top (Easier Than You Think!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just nailed a Triple Berry Pie with a flaky lattice that slices clean, looks like it belongs on a bakery shelf, and makes guests ask if I hired a pastry chef.

Servings

servings

Calories

493

kcal

Equipment: 1. Oven and a rimmed baking sheet (preheated to catch drips)
2. Large mixing bowls (one for crust, one for the berry filling)
3. Pastry cutter or two sturdy forks to cut in the cold butter
4. Rolling pin (and a lightly floured surface to roll the dough)
5. 9 inch pie dish
6. Bench scraper or sharp knife for trimming and cutting lattice strips
7. Pastry brush for the egg wash
8. Measuring cups and spoons (scale optional but helpful)

Ingredients

For the crust: 2 cups (250 g) all purpose flour
1 teaspoon fine salt
1 tablespoon granulated sugar
1 cup (2 sticks, 226 g) cold unsalted butter, cut into cubes
4 to 8 tablespoons ice cold water, more if needed
For the filling: about 2 cups hulled and sliced strawberries
about 1 1/2 cups fresh blueberries
about 1 1/2 cups fresh raspberries
3/4 cup (150 g) granulated sugar
2 tablespoons lightly packed brown sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon fine salt
2 tablespoons unsalted butter, cut into small pieces for dotting the filling
For brushing and finishing: 1 large egg beaten with 1 tablespoon milk for egg wash
1 to 2 tablespoons coarse sugar or turbinado sugar for sprinkling

Directions

Preheat oven to 425 F and put a baking sheet in the oven to catch any drips. Mix 2 cups (250 g) all purpose flour, 1 teaspoon fine salt and 1 tablespoon granulated sugar in a bowl.
Cut 1 cup (2 sticks, 226 g) cold unsalted butter into cubes and work into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea sized bits of butter left. Add 4 to 8 tablespoons ice cold water a tablespoon at a time until dough just comes together.
Divide dough into two discs, wrap in plastic and chill at least 1 hour. Cold dough = flaky crust, for real. If it gets too soft, pop it back in the fridge.
While dough chills, make the filling: combine about 2 cups hulled and sliced strawberries, about 1 1/2 cups fresh blueberries and about 1 1/2 cups fresh raspberries in a large bowl. Stir in 3/4 cup (150 g) granulated sugar, 2 tablespoons lightly packed brown sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until berries are evenly coated.
Roll one dough disc on a lightly floured surface into a circle about 12 inches across and fit into a 9 inch pie dish, letting excess hang over the edge. Trim so there is about a 1/2 inch overhang.
Pour the berry filling into the crust and dot with 2 tablespoons unsalted butter cut into small pieces. Roll out the second dough disc and cut into strips for a lattice top or leave whole for a classic top crust. Weave the lattice by laying strips across and over, or place the whole top and vent a few slits for steam.
Fold and crimp the edges to seal, trim any excess. Brush the top and edges with 1 large egg beaten with 1 tablespoon milk for egg wash and sprinkle 1 to 2 tablespoons coarse sugar or turbinado sugar over the top.
Bake at 425 F for 20 minutes, then reduce oven to 375 F and bake an additional 30 to 35 minutes until crust is golden and filling is bubbly. If the edges brown too fast, tent with foil or use a pie shield.
Let the pie cool at least 2 hours so the filling sets a bit before slicing. It tastes great warm with ice cream but cooling helps it not be runny.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.