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5 from 2 votes

Fresh Triple Berry Pie

Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 15 minutes
Course: Giveaway
Keyword: baking, food, pie, recipe
Servings: 8 -12 servings
Author: Barbara Schieving

Ingredients

Pie Crust

  • 1 ¼ cups flour
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter chilled
  • 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
  • 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.