This Triple Berry Pie was made for warm summer days! It’s absolutely filled to the brim with fresh blueberries, raspberries, and strawberries, and is baked in our go-to flaky pie crust, but with the addition of spelt flour! We love the nutty taste this gives the pie dough. We recommending serving with homemade whipped cream or a big scoop of vanilla ice cream.
It’s the easiest way to feed a crowd, and is perfect for Memorial Day and Fourth of July cookouts!
For more great summer desserts, be sure to try our Blueberry Pie or these refreshing Key Lime Cheesecake Parfaits next!
You’ll need all the traditional ingredients for a classic pie dough with one slight addition: spelt flour! This adds a nutty taste to the pie dough that we seriously love. Be sure to grab all-purpose flour, salt, and very cold butter and vegetable shortening to bring the pie dough together. We like to make pie dough in a food processor.
For the triple berry pie filling, you’ll need:
- Fresh mixed berries: We like a combination of raspberries, blueberries, and strawberries, but you can totally mix it up!
- Granulated sugar: The amount you add will depend on how sweet the berries are.
- All-purpose flour: Just enough to help thicken the pie.
- Fresh lemon juice and zest: To brighten and enhance the natural sweet flavor of the berries.
- Kosher salt: Just a little, to season the berries!
Brush the top pie crust (or lattice) with egg wash and a few tablespoons of turbinado sugar. This adds both texture and sweetness.
Make The Pie Dough
We’re following our standard pie crust recipe, simply making it fit into a slab pie with a bit of spelt flour! Grab a food processor fitted with the blade attachment, then add both all-purpose flour and spelt flour along with Kosher salt. Pulse to combine.
Next, add the cubed cold butter and vegetable shortening. Pulse until pea sized pieces form, being careful not to process too much.
Finally, drizzle in a few tablespoons of ice cold water. You want just enough so that the dough begins to hold together, without overworking or over mixing — in fact, you likely won’t need all the water suggested. You’ll want to make sure there are still visible pieces of butter!
Turn the dough onto a lightly floured surface, divide in two, then wrap each in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes before rolling out.
How To Assemble Triple Berry Pie
- Roll out one of the prepared pie doughs onto a lightly floured surface. It should be about 2 inches longer than the pan you’re using. Carefully transfer the dough to the sheet pan, then use your hands to gently press the dough into the bottom and up the sides. Refrigerate until needed.
- Make the filling. Combine fresh berries in a large bowl with sugar, flour, fresh lemon juice, lemon zest, and Kosher salt, then toss gently to thoroughly coat.
- Pour in the filling. Gently pour the filling into the refrigerated pie crust. Return to the fridge while you roll out the second dough.
- Roll out the second pie dough. Same as before! You can place the entire rolled out dough on top or cut into strips to make a lattice pattern.
- Crimp the edges. Trim the edges so that the dough is even with the pan, tucking the bottom dough over the top dough as needed. Use your fingers or a fork to crimp or pattern the dough.
- Bake! Brush with egg wash, sprinkle with turbinado sugar, then bake until golden brown and the triple berry filling is bubbling! Cool for 1 hour before slicing.
Making a lattice pie crust looks tricky, but it’s actually so easy to do! Simply place half the pie dough strips diagonally across the sheet pan and then weave in the remaining strips to form a lattice pattern. If the dough breaks, just press it back together.
Yes, you can substitute frozen mixed berries. No need to thaw the berries or pat them dry before tossing with the rest of the filling ingredients.
Yes! You can easily make this pie the day before you plan on serving it and then keep it covered on your counter at room temperature. Warm before serving, if wanted, or enjoy at room temperature.
We like strawberries, raspberries, and blueberries, but blackberries are a great addition too!
- When making the homemade pie dough, it’s important that all of the ingredients are cold. Keep the butter, shortening, and water in the fridge until you’re ready to use them. If the butter and shortening are too warm, your pie crust won’t be flaky.
- Use a light hand when rolling out the crust. A too-thin crust will be delicate and prone to cracking.
- Prick the bottom of the crust with a fork to prevent it from puffing up.
- Don’t overmix the filling. Overmixing will make the berries release their juices and make the filling runny.
- Avoid a messy cleanup! When baking this triple berry pie, we like to place a parchment paper-lined baking tray beneath in case any of the berry pie filling spills over (trust me, you so do not want to scrape pie filling off the bottom of your oven!).
- Let the pie cool completely before serving.
- Use a variety of berries for the best flavor and texture. Strawberries, blueberries, and blackberries are all classic choices, but you can also use raspberries, mulberries, or even cherries. If desired, however, you can make this triple berry pie with just one kind of berry.
- Prefer a thicker filling? Add a tablespoon of cornstarch when mixing.
Leftovers and Freezing
Leftover pie can be stored in the refrigerator for up to 5 days in a refrigerator. To freeze the pie, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. The pie can be frozen for up to 3 months.
To bake from frozen: You can freeze the assembled pie and bake it straight from the freezer! Bake for an additional 15-20 minutes, just until top is golden brown.
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Other Summer Desserts To Try!Strawberry Galette Blueberry Dump Cake Lemon Blueberry Bundt Cake Mini Blueberry Galettes
Triple Berry Pie Recipe
For the pie dough
- 313 g (2½ cups) all-purpose flour
- 230 g (2 cups) spelt flour
- 1 tsp Kosher salt
- 227 g (1 cup) unsalted butter very cold, cubed
- 167 g (14 Tbsp) vegetable shortening very cold, cubed
- 10 Tbsp ice water
For the berry filling
- 7 cups fresh mixed berries such as blueberries, raspberries, and strawberries (hulled and quartered)
- 100 g (½ cup) granulated sugar
- 34 g (¼ cup) all-purpose flour
- 1 medium lemon juiced (about 1 Tbsp) and zested (about 2 tsp)
- ¼ tsp Kosher salt
- 1 large egg lightly beaten
- 2-3 Tbsp turbinado sugar
- Ice cream or whipped cream for serving
- Make the pie dough. Combine 313g all-purpose flour, 230g spelt flour, and 1 tsp Kosher salt in the bowl of a food processor fitted with blade attachment, then pulse to combine. Add 227g unsalted butter and 167g shortening, then pulse until pea-sized pieces remain.
- Add water. Add 6 Tbsp ice water and pulse until the dough pulls together. Continue adding an additional tablespoon of water, as needed, until the dough forms. I usually stop at 8 Tbsp.
- Chill the dough. Remove the dough and separate into 2 equal disks. Wrap each tightly in plastic wrap, then refrigerate for 30 minutes.
- Make the triple berry filling. Preheat oven to 375 F. Combine 7 cups of berries, 100g sugar, 34g flour, 1 Tbsp lemon juice, 2 tsp lemon zest, and ¼ tsp Kosher salt in a large bowl, then toss gently to combine.
- Roll out the pie crust. Roll out 1 disk of pie dough on a lightly floured surface, then carefully transfer to a 15" x 10" x 1" sheet pan. The dough should be about 2" longer than your pan on either side — so about 17" x 12". Use your hands go lightly press the dough into the bottom and up the sides, allowing any excess dough to hang over the edge. If the dough breaks to tears, simply use your hands to press it back together — this dough is very forgiving! Refrigerate until needed.
- Pour in the berries. Pour the mixed berries into the prepared pie dough and spread into an even layer.
- Roll out the second pie dough. Roll out the remaining pie dough on a lightly floured surface. At this point you can transfer the entire dough over to the sheet pan for a fully covered pie, or you can cut the dough into long strips and create a lattice pattern.
- To make a lattice top: place half the strips diagonally across the sheet pan. Weave the remaining strips to form a lattice pattern.
- Crimp the edges. Trim edges so that the dough is even with the sides of the pan, tucking the bottom dough over the top dough as needed, then use your fingers or a fork to crimp or pattern dough along the sides.
- Bake the pie. Brush the top of the pie with a beaten egg, then sprinkle with a couple tablespoons of turbinado sugar. Bake for 40-45 minutes, or until the crust is a deep golden brown and the berries are bubbling. Allow the pie to cool for 1 hour before slicing and serving with your favorite ice cream or homemade whipped cream.
- Classic pie crust: If you’d rather make a classic pie crust, our recipe here yields 2 pie doughs, perfect for this recipe.
- Frozen berries: If using frozen berries, do not thaw them. No need to pat them dry before adding to the pie filling either.
- Tip: I like to place a parchment-lined baking sheet underneath the pie in the oven in case of spillover.
- Nutrition facts below do not include ice cream.
- Freeze: You can freeze the assembled pie and bake it straight from the freezer! Bake for an additional 15-20 minutes, just until top is golden brown.
- Leftovers will keep for 4-5 days in a refrigerator. To freeze the baked pie, coo completely, then wrap it tightly in plastic wrap and aluminum foil. The pie can be frozen for up to 3 months.
Photography by: Cambrea of Cambrea Bakes
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