Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (325 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon kosher salt
- 1 cup (226 g) unsalted butter, very cold, cubed
- 1 tablespoon apple cider vinegar
- 6–8 tablespoons (90–120 ml) ice water
- 2 cups (300 g) hulled strawberries, sliced 1/4-inch thick
- 2 cups (280 g) fresh blueberries
- 2 cups (240 g) fresh raspberries
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1 tablespoon finely grated lemon zest
- 3 tablespoons (45 ml) fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon (14 g) unsalted butter, cut into small pieces
- 1 large egg
- 1 tablespoon (15 ml) milk or water
- 1 tablespoon turbinado or coarse sugar (optional)
Do This
- 1. Make dough: cut cold butter into flour/sugar/salt, add vinegar and ice water, divide into 2 discs, chill 2 hours.
- 2. Roll bottom crust, fit into a 9-inch pie plate, chill while you mix filling.
- 3. Toss berries with sugar, cornstarch, lemon zest/juice, cinnamon, and salt; rest 10 minutes.
- 4. Fill crust, dot with 1 tablespoon butter; add top crust (lattice or full), crimp, and cut vents if needed.
- 5. Chill assembled pie 20 minutes; brush with egg wash and sprinkle coarse sugar.
- 6. Bake on a rimmed sheet pan: 425°F (220°C) for 20 minutes, then 375°F (190°C) for 40–50 minutes until bubbling.
- 7. Cool at least 3 hours before slicing for clean slices.
Why You’ll Love This Recipe
- Big, bright berry flavor balanced with lemon and just a hint of cinnamon.
- Thickened “just enough” so slices hold their shape without tasting gummy.
- Classic buttery, flaky crust that bakes up golden and crisp.
- Works beautifully for summer gatherings, holidays, or a weekend baking project.
Grocery List
- Produce: strawberries (2 cups), blueberries (2 cups), raspberries (2 cups), 1–2 lemons (for zest and juice)
- Dairy: unsalted butter (240 g total), milk (1 tablespoon, optional for egg wash)
- Pantry: all-purpose flour, granulated sugar, turbinado/coarse sugar (optional), cornstarch, kosher salt, ground cinnamon, apple cider vinegar
Full Ingredients
Buttery Double Pie Crust
- 2 1/2 cups (325 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon kosher salt
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 1 tablespoon (15 ml) apple cider vinegar (helps tenderness)
- 6–8 tablespoons (90–120 ml) ice water, plus more if needed
Triple Berry Filling
- 2 cups (300 g) fresh strawberries, hulled and sliced 1/4-inch thick
- 2 cups (280 g) fresh blueberries
- 2 cups (240 g) fresh raspberries
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 1 tablespoon finely grated lemon zest
- 3 tablespoons (45 ml) fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon (14 g) unsalted butter, cut into small pieces (for dotting on top of filling)
To Finish
- 1 large egg
- 1 tablespoon (15 ml) milk or water
- 1 tablespoon turbinado or coarse sugar (optional)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and toss to coat.
Using a pastry cutter or your fingertips, cut the butter into the flour until you have a mix of pea-size pieces and some slightly larger almond-size pieces (those larger pieces help create flaky layers).
Drizzle in the apple cider vinegar and 6 tablespoons (90 ml) ice water. Mix with a fork until the dough starts to clump. If it looks dry and sandy, add more ice water 1 tablespoon at a time (up to 2 more tablespoons), just until it holds together when squeezed.
Turn the dough onto a counter and gently press into a cohesive mass (do not knead). Divide into 2 equal portions, flatten into 1-inch thick discs, wrap tightly, and refrigerate for at least 2 hours (or up to 3 days).
Step 2: Prep your pan and oven
Place an oven rack in the lower third of the oven (this helps the bottom crust cook through). Preheat the oven to 425°F (220°C).
Set a rimmed sheet pan on the rack while the oven heats; baking the pie on a hot sheet pan helps crisp the bottom and catches drips.
Step 3: Roll the bottom crust and chill
On a lightly floured surface, roll one dough disc into a circle about 12 inches wide (aim for about 1/8-inch thickness). Transfer to a 9-inch pie plate, letting the dough settle into the corners without stretching. Trim so you have about 1 inch overhang.
Refrigerate the lined pie plate while you make the filling and roll the top crust (cold dough goes into the oven flakier and holds its shape better).
Step 4: Mix the triple berry filling
In a large bowl, gently combine strawberries, blueberries, and raspberries. Sprinkle over the sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt.
Toss carefully until the berries are evenly coated. Let the mixture sit for 10 minutes so the sugar starts drawing out juices and the cornstarch begins to hydrate.
Step 5: Roll the top crust (lattice or full top)
Roll the second dough disc into a 12-inch circle. For a full top crust, keep it whole. For a lattice, cut into 10–12 strips (about 3/4-inch wide) using a knife or pastry wheel.
Keep the top crust chilled while you fill the pie. If your kitchen is warm, pop it in the refrigerator for 5–10 minutes.
Step 6: Assemble, crimp, and chill the pie
Spoon the berry filling into the chilled bottom crust, scraping in any juices and sugar from the bowl. Dot the top of the filling with the 1 tablespoon butter.
Add the top crust (lattice or full). If using a full top crust, trim excess dough, then cut 5–6 vents in the center so steam can escape. Fold the overhang under itself and crimp as desired.
Refrigerate the assembled pie for 20 minutes. This quick chill helps the crust stay flaky and reduces slumping.
Step 7: Egg wash and bake until bubbling
In a small bowl, whisk the egg with 1 tablespoon milk or water. Brush a thin, even layer over the top crust (avoid pooling along the crimp). Sprinkle with coarse sugar if using.
Place the pie on the preheated rimmed sheet pan. Bake at 425°F (220°C) for 20 minutes, then (without opening the oven too long) reduce the temperature to 375°F (190°C).
Continue baking for 40–50 minutes, rotating once halfway through, until the crust is deep golden and the filling is bubbling thickly in the center (not just at the edges). If the crust browns too quickly, tent loosely with foil for the last 15–25 minutes.
Step 8: Cool fully for clean slices
Transfer the pie to a wire rack and let it cool for at least 3 hours before slicing. This cooling time is what sets the filling so you get clean, picture-worthy slices.
Slice with a sharp knife, wiping the blade between cuts for the neatest edges.
Pro Tips
- Use the “center bubbling” rule: the pie is done when you see slow, thick bubbles in the center area. That indicates the cornstarch has reached a high enough temperature to thicken.
- Keep everything cold: if the dough gets soft while rolling, refrigerate it for 10–15 minutes. Cold butter is the secret to flaky crust.
- Don’t overwork the raspberries: toss gently so they don’t break down completely; you want some whole berries for texture.
- Shield the edges if needed: if the rim browns faster than the rest, cover just the edge with foil after the first 30–40 minutes.
- For extra clean slices: cool completely, then refrigerate the pie for 1–2 hours before serving and slice cold (you can let slices sit at room temperature for 10 minutes before eating).
Variations
- Frozen berries version: use 6 cups (about 850 g) frozen mixed berries. Do not thaw. Increase cornstarch to 1/3 cup (43 g) and extend bake time by 5–15 minutes as needed until center-bubbly.
- Crumb topping: replace the top crust with a crumble made from 3/4 cup (98 g) flour, 1/2 cup (100 g) brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 6 tablespoons (85 g) melted butter. Bake as directed.
- Orange-vanilla twist: swap lemon zest for 1 tablespoon orange zest and add 1 teaspoon vanilla extract to the filling.
Storage & Make-Ahead
Room temperature: Cover and keep at cool room temperature for up to 1 day.
Refrigerator: Store covered in the refrigerator for up to 4 days. For the best texture, let slices sit at room temperature for 15–20 minutes before serving.
Make-ahead options: Pie dough can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. You can also assemble the unbaked pie, freeze it solid, then wrap well and freeze up to 1 month; bake from frozen at 425°F (220°C) for 25 minutes, then 375°F (190°C) until deeply golden and bubbling (usually 60–75 minutes more), tenting with foil if needed.
Nutrition (per serving)
Approximate (1 of 8 slices): 430 calories, 22 g fat, 55 g carbs, 4 g protein, 4 g fiber, 28 g sugar, 320 mg sodium. Values vary by specific ingredients and slice size.
