My Triple Berry Pie is always a hit in my family and they always request it for Sunday dinner. I first shared this recipe a few years ago and as I have made it through the years, I've made a few tweaks so I'm sharing an updated recipe!
This is such a great pie to make for the Memorial Day holiday, 4th of July coming up or any Summer gathering. Let me know if you make the pie or if you have any questions! :)
**Yield: Makes two pies. However, I like my pie crust thick so I use the below for one pie crust and do a second bowl of the below for the second pie crust.
Ingredients:
{for the crust}
4 cups flour
2 cups crisco
2 tsp salt
1/2 cup sugar (heaping)
12 Tbsp water (chilled)
{for the filling}
5-6 cups fresh mixed berries (raspberries, blueberries and blackberries)
1/2 cup sugar (heaping)
1/3 cup tapioca starch (I used minute tapioca)
2 Tbsp ground cinnamon
{for the topping}
2 cups butter
4 cups sugar
4 cups flour
*If your crumble feels too dry add a little more butter, if it feels too sticky, add more sugar and flour.
Instructions:
{crust}
Place flour, crisco, salt and sugar in a large mixing bowl. Mix together.
Add the water.
Mix together with a pastry knife.
Roll out (I like my crust thick so I use this for one pie crust) If you like thin crust, this will make two crusts.
Place dough in a pie dish and let it chill in the fridge.
{filling}
Wash berries under cold water.
Place berries, sugar, tapioca and cinnamon in a large mixing bowl.
Gently toss together with your hands.
Set aside.
{topping}
Place flour, sugar and softened butter into a large mixing bowl.
Mix together with a pastry knife until it starts to crumble.
*The more crumble the better!! Last night I added a mountain of crumble on my pie and it ended up being the best version of this pie I've made!
Set aside.
{assembling the pie}
Remove crust from fridge and brush 1/2 of an egg white over the crust (this will help your pie crust not get soggy).
Place the filling into pie.
Cover the crumble topping over the filling, the more the better!!!
{baking the pie}
Place in the oven at 375 degrees for 20-30 minutes or until your crust and topping are lightly brown.
Serve the pie at room temperature.
