Triple Berry Pies

2 Apr

April 2nd, 2015

I picked up some super sweet strawberries at the Farmer’s Market last weekend since they are back in season. I love the combination of berries so I threw in some frozen blueberries and raspberries that I already had in my freezer along with the strawberries to make these triple berry pies. I have also been on a craze of making individual size desserts lately, so I used 4-inch ring molds for these pies. Of course, it is also possible to make a whole pie instead of individual ones. The pie dough recipe below will yield enough for 1 whole pie, and the filling recipe may have to be increased.

These pies taste best when fresh out of the oven. O, and if you have vanilla ice cream, I highly recommend slathering some on the pie. I guarantee you won’t regret it. So if you don’t have any ice cream in your freezer, pick some up before you make these pies.



Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
Y= eight 4-inch pies (I used only half the pie dough to get 4 pies)


  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Triple Berry Filling
1 bag of frozen blueberries
½ bag of frozen raspberries
1 pint of fresh strawberries, hulled and quartered
½ C sugar
1 T cornstarch
juice of ½ lemon
zest of 1 orange

Y= enough to fill four 4-inch pies.


  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble:

  1. Roll out one half of the dough on a floured surface. Cut pie dough to fit individual ring molds. Reserve some dough to seal the top of the pie.
  2. Fill lined ring with berries. Seal pie with the reserved dough. Trim off any excess dough along the edges and seal.
  3. Make a few slits in the center of the pie.
  4. Egg wash the top of the pie and sprinkle with sugar.
  5. Bake at 375F for 30 minutes then rotate and bake for another 20-25 minutes or until browned.



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