Triple Berry Pie
Triple berry pie is made with fresh summer berries and a flaky homemade crust. Raspberries, blueberries and blackberries make for a flavorful pie!
INGREDIENTS
2 cups (250 g) fresh raspberries
2 cups (200 g) fresh blueberries
2 cups (280 g) fresh blackberries
3/4 cup (150 g) granulated sugar, plus extra for sprinkling on top
1 tablespoon fresh lemon juice
4 to 5 tablespoons cornstarch
2 tablespoons unsalted butter
1 egg white beaten with a fork
FULL RECIPE
Triple Berry Crumb Bars
Are you looking for a delicious gluten free dessert recipe that tastes like pie, but is much easier and faster to make? Look no further than Triple Berry Crumb Bars! A mixture of three types of fresh berries (feel free to use frozen) is blanketed over a simple shortbread crust. The same mixture is crumbled over the top then baked to perfection. These beautiful bars are the perfect combination of sweet and tart and a must for any dessert spread!
PRINTABLE RECIPE HERE ????????
INGREDIENTS:
3 cups + 1 heaping Tablespoon gluten-free “measure for measure” or “all-purpose flour, divided (could use regular all-purpose flour if you don’t need to eat GF)
1 cup white sugar, divided
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup (2 sticks) cold butter or vegan butter, cubed
1 large egg
1 teaspoon vanilla
1 pint blueberries
6oz raspberries
6oz blackberries
DIRECTIONS:
1.Preheat oven to 375 degrees then spray a 9x13” baking pan with nonstick spray and set aside.
2. In a medium-sized bowl add berries, 1/2 cup white sugar and heaping Tablespoon gluten-free flour then gently stir to combine and set aside.
3. In a large bowl, stir together remaining 3 cups gluten-free flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt. Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to a pastry cutter or use your fingers to blend until small crumbles of butter remain. Scoop a little more then half the crumb mixture into prepared pan then firmly press into an even layer. Pour berries over crust then spread into an even layer. Squeeze handfuls of remaining crumble into clumps with your hands then crumble evenly over berries.
4. Bake for 38-40 minutes or until crumble topping is light golden brown, rotating baking pan 180 degrees halfway through. Check on bars at the halfway mark then place a piece of foil on top if crumble topping is browning too quickly. Uncover for the last 8-10 mins to let crumble get golden brown. Cool bars completely before cutting into small squares and serving. Bars soften as they sit (and get better, in my opinion!) so store in the refrigerator if not eaten within 24 hours.
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Triple Berry PIE | Flakey Crust from Scratch | Holiday Recipes
In this video, I'm going to show you How To Make a Triple Berry Pie, with a Homemade Flakey Pie Crust, from scratch. It is SO easy, and unbelievably tasty.
Here are some of the items I used in the video:
Adjustable Pie Shield:
Ceramic Pie Dish:
Dough Scraper:
*Affiliate links above, so if you purchase something through them I will receive a small commission, but you will not pay more for the product(s). It just helps me out!
Ingredients Used | Flakey Pie Crust:
1/2 cup unsalted butter, cubed & cold
2/3 cup vegetable shortening, cubed & cold
2 tbsp sugar
1 tsp salt
2 1/2 cups all purpose flour
4-6 tbsp ice water (I used 6 tbsp)
Ingredients Used | Triple Berry Pie Filling:
2 cups blueberries
2 cups raspberries
2 cups blackberries
Zest from 1 lemon
Juice from 1/2 lemon
3/4 cup sugar
2 cinnamon sticks
4 tbsp corn starch
2 tbsp unsalted butter
Ingredients Used | Pie Topping:
Egg White from 1 egg, whisked
Sprinkle with Sugar
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Flaky Pie Crust + Strawberry Pie & Triple Berry Pie | Cooking with Some Friends
Get into the swing of summer with a couple of delicious fruit pies! On this session of Cooking with Some Friends, Tracy shares her flaky pie crust recipe, as well as recipes for a fresh strawberry pie & a triple berry pie. Let's dig in!
Paula's Kitchen S3 Ep5: Triple Berry Pie
Welcome back to Studio K (the new edition), and Season Three, Episode Five of Paula's Las Vegas Kitchen! Today we are taking advantage of the bounty of fresh summer berries at the supermarket, and making a five-star rated berry pie from the Tastes Better from Scratch website.
And...did somebody say PIE? Looks like Durango Dale found his way to our new place, and smelled pie in the oven... :)
Recipe and links to the website, as always, appear below - enjoy!
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PERFECT PIE CRUST
Ingredients:
2 1/2 cups all-purpose flour, measured with a light hand via the scoop and level method
1 tsp salt
6 Tbsp unsalted butter, chilled and cut into chunks
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Instructions:
1. Add flour, salt to a large mixing bowl.
2. Add chilled shortening and butter. Use a pastry blender or fork to cut them into the flour until mixture resembles coarse crumbs.
3. Add 1 Tbsp of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
4. Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
5. Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
6. Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.
7. Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.
8. Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.
9. Trim and crimp the edges or the crust.
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TRIPLE BERRY PIE
Ingredients:
Homemade two-crust pie crust for a 9'' deep dish pan (as above)
7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each)
1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
1 Tbsp lemon juice
4 Tbsp cornstarch
2 Tbsp butter
1 large egg white, beaten with a fork
Instructions:
1. Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
2. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
3. Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
4. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
5. Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
6. Add lattice top, or a whole top with holes pricked on top for steam to escape. (Directions for making the lattice crust are on the website - link above).
7. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
8. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
9. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Paula's note: When we cut the pie while it was still warm, the filling ran just a little bit, as you saw. After chilling, the pie slices were absolutely perfect wedges!
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Songs from the YouTube Audio Library featured in this video:
- Kazoom - Quincas Moreira
- Cherokee Shuffle
- Home for the Holidays
Cinematography: Dale McKenzie and three cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; DJI Osmo Pocket for close-ups; iPhone 11 Pro Max; sound by Rode Wireless GO
Mixed Berry Crumble Pie (Vegan + GF) | Minimalist Baker Recipes
Undeniably delicious mixed berry pie with a flaky vegan and gluten-free crust and a jammy, flavorful, tart-sweet berry filling. Just 8 ingredients required!
Full Recipe:
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