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Fresh strawberries and blackberries covered in a luscious strawberry blueberry glaze served in a golden, flaky pie crust topped with a swirl of whipped cream.
For years our favorite summer pie has been Fresh Strawberry Pie, but this Triple Berry Pie is now my new favorite summer pie. It’s similar to my fresh strawberry pie recipe which uses crushed strawberries in the filling instead of jello or junket, so the sweet berry flavors shine without any artificial taste.
The ruffled edge of this Corningware pie plate made it easy to make a pretty pie crust. If you’re new to making pie crusts, I have great tips on making pie crust on my Perfect Pie Crust Tutorial post.
Do you have a pretty pie plate? In A Year Of Pies by Ashley English, she recommends buying a pretty ceramic pie plate because they conduct heat well and are beautiful for serving.
Corningware sent me the pretty pie plate in the pictures and they want to give one to one Barbara Bakes’ reader too. In addition to the Corningware etch™ Brick 9.5″ Pie Plate, the winner will receive a matching etch™ Brick 7-pc Bakeware Set. (You’ll see the bakeware popping up in future posts.) Details on how to enter are at the bottom of this post.
Give this pie a try while summer berries are still here and good luck on the giveaway!
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Fresh Triple Berry Pie
Ingredients
Pie Crust
- 1 ¼ cups flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter chilled
- ⅓ cup shortening chilled (I use butter-flavored shortening)
- 3 tablespoons ice water
Filling
- 4 cups strawberries stemmed and halved
- 1 cup blueberries
- 2 cup blackberries
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Pie Crust
- Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
- Gradually add water 1 tablespoon at a time mixing with a fork. Use your hands to form into a round disk, and wrap in plastic wrap. Chill for at least 30 minutes.
- Remove from plastic wrap and roll the pie crust out in a circle 2-inches wider than your pie plate. Fit the dough into your pie plate and flute the edges. Prick the bottom and sides of unbaked pie dough with a fork to prevent it from puffing up or rising.
- Bake unfilled pie crust at 425º for 10-15 minutes or until edges and bottom are golden brown.
- Filling
- Put 1 cup strawberries and 1 cup blueberries in blender jar and pulse until berries are crushed.
- In a medium saucepan, combined sugar and cornstarch. Add crushed berries. Cook over medium heat until mixture comes to a boil and thickens. (You want it very thick.) Remove from heat and add lemon juice and butter. Cool.
- Add remaining berries to cooled glaze and spoon in to a baked cooled pie shell. Refrigerate until ready to serve. (The juice from the berries will gradually thin the filling, so it's best eaten within an hour or two.)
- Serve with sweetened whipped cream.
Giveaway:
Update: The giveaway is now closed. Congratulations Amy, uTry.it!
Corningware is giving away to one lucky Barbara Bakes reader an etch™ Brick 9.5″ Pie Plate and a matching etch™ Brick 7-pc Bakeware Set.
Here’s How To Enter the Sweepstakes Giveaway:
Leave a comment on this post before Wednesday, September 5th at noon, MST.
For extra entries:
- Tweet this giveaway
- Follow @BarbaraBakes on Twitter
- Subscribe to Barbara Bakes
- Pin my Triple Berry Pie
Leave a separate comment for each entry. The giveaway is only open to residents of the US. Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond.
This post is sponsored by Corningware, however, all opinions expressed are my own.
MaryBeth
I love pies but I’m scared to death to make my own crust. I’m going to try by using this recipe. Cross your fingers…
Barbara
Hi Mary Beth – you can do it! The more you do it the easier it gets. Just remember to keep everything really cold. If the dough starts to get too warm, just pop it back in the fridge for a little while. My fingers are crossed 🙂
teresa
gorgeous pie! it looks delicious!
Delishhh
Awesome pie and love the dishes too.
Cooking on a Dime
Adorable pie plate! Now I need a cute one… wait… I am not sure I even own a pie plate. The pie looks delicious!
Judith
I’ve subscribed in Google Reader!
Judith
I’ve pinned your pie: http://pinterest.com/pin/281686151664266046/
Judith
Following you on Twitter!
Judith
What a beautiful pie – made even more beautiful in the red Corningware pie plate!
Christina C.
I pinned your Triple Berry Pie. http://pinterest.com/pin/56998751504903945/
Christina C.
I’m subscribed to Barbara Bakes.
Christina C.
I follow on Twitter (@kawaiidragon88).
Christina C.
I tweeted! https://twitter.com/kawaiidragon88/status/241272771391389696
Christina C.
This pie looks delicious! Perfect for the end of summer!
Frank @ Kraemers Culinary Blog
Barbara, I have just nominated you for the Very Inspiring Blogger Award on my blog, because Barbara Bakes is one of my favorites. If you wish to pick up the award, please come visit my blog.
Lana @ Never Enough Thyme
Pinned the photo.
Lana @ Never Enough Thyme
Already following on Twitter!
Lana @ Never Enough Thyme
I already subscribed!
Lana @ Never Enough Thyme
I tweeted the giveaway.
Lana @ Never Enough Thyme
What an absolutely beautiful berry pie! And presented so nicely in that lovely Corningware dish.
Carole Resnick
I subscribe to Barbara Bakes via email.