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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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Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
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.
Maria Weber
I just subscribed and I’m happy I did! I look forward to all your posts. This recipe looks great. I love to bake pies!
kesha
I tweeted this giveaway! @keshakeke
keshakeke@aol.com
Vicki F
I already subscribe to your blog, but wanted to tell you that this recipe has gone to the top of my ‘must try’ list! I am a die hard fan of corning ware and have many pieces that I use regularly. The pie plate would be a welcome addition to my collection. Thanks for a terrific giveaway and all your great recipes!
kesha
The pie looks yummy! I can’t wait to try it! Thank you for the giveaway
keshakeke@aol.com
Vicki F
I pinned this recipe and giveaway
Jan
Pretty pie, pretty plate.
jeannebw
Beautiful bakeware and filled with a must try pie!!
Tricia
Great recipes….thanks.
Katie
I am a subscriber
Katie
Oh this looks so good.
JoEllen
Oh I’ve wanted one of these fun pie plates! It takes the difficulty out of making the crust looking so professional =)
Pat R
I already subscribe via email
Margene
Love the bakeware!
Valérie (Franche-Comté)
Quelle jolie vaisselle !!
idéale pour des douceurs de ce genre
Belle soirée
Valérie
Rocky Mountain Woman
I have a polka dot one I bought years ago, a new pie plate would be very welcome around here!
Kris
Wonderful looking pie, can’t wait to try it. I pinned it to give it a try!
Linda S.
I’m following Barbara Bakes on twitter: ljskop.
Linda S.
That baking set also looks like it would be great for storing food in the refrigerator and for use in the microwave.
gj
I pinned this and am already an email subscriber. Thanks!
Elaine S.
Quick question-can frozen berries be used? Strawberries and blueberries are usually pretty easy to find fresh here, but not blackberries. Also, I already subscribe to this blog, but I did share it on Facebook!
Barbara
Hi Elaine – my concern with using frozen blackberries is that they might add extra water to the filling. Be sure and thaw and drain them very well and maybe add extra strawberries to bulk up the filling. Raspberries would be a good substitution too if they’re available. Thanks for the great question.
Elaine S.
Thank you, Barbara, for the speedy answer! I wondered about the extra liquid myself, which is why I asked. Too bad it’s past raspberry season-I had plenty and could have just made it then 🙂