Triple Berry Pie

1 from 1 vote

No summer party is complete without berry pie. This triple berry pie is a combination of raspberries, blackberries, and blueberries.

Yield: one 9-inch pie

Prep Time20

Cook Time1

Dough Chill Time1 30

Total Time2 50

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Pie Dough:

3 cups all-purpose flour
1 teaspoon kosher salt
2 Tablespoons granulated sugar
7 Tablespoons vegetable shortening
10 Tablespoons unsalted butter, cut into tablespoons, chilled
7 Tablespoons ice cold water

Triple Berry Filling:

5 cups mixed berries (6 oz raspberries, 6 oz blackberries, 12 oz blueberries)
½ cup granulated sugar
½ teaspoon kosher salt
3 Tablespoons cornstarch

Instructions

Pie Dough:

In the bowl of a food processor, pulse together flour, salt, and sugar until combined. Add the shortening and butter and pulse until the texture of coarse sand.
Add 7 tablespoons of water and pulse until dough has almost come together. If dough is try, add another 1-2 tablespoons of water. Turn dough onto a clean working surface and push dough together into a cohesive mass.
Divide dough into two pieces, one slightly larger than the other. Flatten the two pieces and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour, up to 2 days.
Remove dough from fridge and let stand at room temperature until pliable.
Roll the large piece into a rectangle about 15x11 inches, a little less than ¼ inch thick
Using a knife or pastry wheel, cut the rectangle into at least 9 strips about ¾-inch wide. Place strips in the fridge to chill until slightly firm, 15-30 minutes.
Meanwhile, roll out the smaller dough on a lightly floured surface to about an 11 inch circle, about ¼-inch thick. Place pie plate upside over the rolled dough to make sure it is the right size.
Transfer rolled dough to a 9-inch pie pan. Firmly press dough into the bottom and sides of pan. Trim the excess dough leaving ½-inch of dough overhang. Cover with plastic wrap and place in the fridge to chill for 10-15 minutes.

Triple Berry Filling:

In a medium bowl combine berries, sugar, salt, and cornstarch. Toss to ensure berries are evenly coated with dry ingredients.
Transfer berries to prepared and chilled pie bottom.
Remove lattice strips from fridge. To make a lattice, lay out 5 strips of dough horizontally on parchment paper. Fold the first, third, and fifth strips back to the right side. Place a strip of dough vertically down the center.
Unfold the first, third, and fifth strip over the perpendicular strip. Fold the second and fourth strips back to the right. Add a second vertical strip about ¾-inch away from the first vertical strip. Unfold the second and fourth strip.
Repeat this process with the remaining strips. Chill completed lattice in the fridge for about 15-30 minutes until firm.
When ready, slide lattice on top of filling. Trim off any excess and fold over the overhang from pie bottom. Crimp edges with a fork or your fingers. If you have excess pie dough, roll out to ¼-inch thick and punch out desired star shapes. Attach cut out stars to lattice using a little bit of water. Chill the pie while you preheat the oven to 450° F.
Place chilled pie on a baking sheet. Lightly brush lattice top with water and sprinkle pie with turbinado sugar or white sanding sugar.
Bake at 450°F for 15 minutes. Then reduce heat to 350°F and bake for another 15 minutes. Rotate pie and continue baking for another 20-30 minutes until pie is golden brown and filling is bubbling and boiling. If crust browns too fast, cover with foil while baking. Let pie cool on rack before serving.

Notes

PIE CRUST ADAPTED FROM BAKING ILLUSTRATED
BERRY FILLING FROM THE LITTLE EPICUREAN'S STRAWBERRY PIE

Nutrition