Three Berry Pie


This berry pie is made with fresh strawberries, raspberries, and blueberries in a delicious homemade pie crust.

Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 45 mins
1 9-inch berry pie


Double Pie Crust:

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • cup shortening, chilled

  • 6 tablespoons cold water

Berry Filling:

  • ½ cup white sugar

  • 3 tablespoons cornstarch

  • 2 cups fresh raspberries

  • 1 ½ cups fresh blueberries

  • 1 cup fresh strawberries, halved


  1. Make the crust: Combine flour and salt in a large bowl. Cut in cold shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  2. Transfer one dough ball to a lightly floured surface. Roll dough from the center to the edges to form a 12-inch circle. Wrap crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.

  3. Make the filling: Mix sugar and cornstarch together in a large bowl. Add raspberries, blueberries, and strawberries; gently toss to coat. Allow fruit mixture to stand for about 15 minutes.

  4. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.

  5. Roll out remaining dough for top crust. Stir berry mixture and pour into the pastry-lined pie plate. Place top crust over filling and trim the edges, leaving a 1/2-inch overhang. Fold top crust under bottom crust, pressing lightly to seal. Crimp the edges and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edges with foil.

  6. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil and continue to bake until crust is golden and filling is bubbling, about 20 minutes more.


You can use fresh blackberries instead of raspberries.

Frozen Fruit Option:

You can use frozen fruit instead of fresh berries; just increase the bake time. Bake pie for 50 minutes, remove the foil, and bake for an additional 40 minutes or until filling is bubbling and pastry is golden brown.

Nutrition Facts (per serving)

361 Calories
18g Fat
48g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 361
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 22%
Sodium 147mg 6%
Total Carbohydrate 48g 17%
Dietary Fiber 4g 14%
Total Sugars 18g
Protein 4g
Vitamin C 22mg 108%
Calcium 17mg 1%
Iron 2mg 10%
Potassium 131mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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