Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 6–8 tbsp ice water
- 2 cups strawberries, hulled and sliced
- 1 ½ cups blueberries
- 1 ½ cups raspberries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 egg (for egg wash)
Instructions
- Prepare the berry filling by mixing strawberries, blueberries, and raspberries with sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes.
- Make the pie crust by combining flour, salt, and chilled butter in a food processor. Add ice water until dough forms. Chill for 30 minutes.
- Roll out one dough disc and place in a 9-inch pie dish. Add berry filling, then roll out the second disc for the top (lattice or full cover). Seal edges, brush with egg wash, and sprinkle sugar.
- Bake at 375°F (190°C) for 45-50 minutes until golden and bubbly. Let cool before serving.
Notes
- Use fresh, ripe berries for the best flavor.
- Chill the dough properly to prevent shrinkage.
- Let the pie cool completely before slicing to set the filling.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg