This Triple Berry Pie is made with blueberries, raspberries, and blackberries. It is topped with a sweet crumble. Use fresh berries or frozen berries.

triple berry pie

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RAZZLEBERRY PIE

Marie Calendar’s is known for a razzleberry pie that has three types of berries in it. Theirs is topped with a pie crust but my version is topped with a crumble so that’s why I’m calling this a Triple Berry Pie instead.

HOW TO MAKE:berries in a pot

  1. In a large saucepan, add the berries, sugar, cornstarch, and lemon juice. Cook over medium heat. Cook for 5-7 minutes or until mixture has thickened trying to stir without breaking up the berries. Remove from heat and stir in the vanilla and salt. Let mixture cool for at least 15 minutes.pie crust
  2. Preheat oven to 375℉ and roll out the pie crust into a 12-inch disc on a floured surface. Place it on the pie pan and crimp the edges.pie crust with berry filling
  3. Pour the filling into the pie crust. It can still be warm.
  4. For the topping: Combine the flour, sugars, butter, cinnamon, and salt using a pastry cutter or a food processor. crumble on a pieCrumble on top of the berry filling. I like to kind of squeeze it into chunks for more texture. It seems like a lot of topping but it melts down.
  5. Bake for 60-70 minutes. Check at 45 minutes to see if the top is browning too fast and cover with foil if needed. Let pie cool completely (this will take a few hours). Serve warm or at room temperature with ice cream.

triple berry pie

FRESH OR FROZEN BERRIES

Usually I prefer fresh berries but frozen berries are actually perfect here. Fresh berries may have variations in ripeness so you may need to adjust the sugar accordingly. Frozen berries are pretty constant.

triple berry pie

OTHER PIE RECIPES:

triple berry pie

Triple Berry Pie

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This Triple Berry Pie is made with blueberries, raspberries, and blackberries. It is topped with a sweet crumble. Use fresh berries or frozen berries.
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Servings: 1 pie

Ingredients

TOPPING:

Instructions
 

  • In a large saucepan, add the berries, sugar, cornstarch, and lemon juice. Cook over medium heat. Cook for 5-7 minutes or until mixture has thickened trying to stir without breaking up the berries. Remove from heat and stir in the vanilla and salt. Let mixture cool for at least 15 minutes.
  • Preheat oven to 375℉ and roll out the pie crust into a 12-inch disc on a floured surface. Place it on the pie pan and crimp the edges.
  • Pour the filling into the pie crust. It can still be warm.
  • For the topping: Combine the flour, sugars, butter, cinnamon, and salt using a pastry cutter or a food processor. Crumble on top of the berry filling. I like to kind of squeeze it into chunks for more texture. It seems like a lot of topping but it melts down.
  • Bake for 60-70 minutes. Check at 45 minutes to see if the top is browning too fast and cover with foil if needed. Let pie cool completely (this will take a few hours). Serve warm or at room temperature with ice cream.
Cuisine: American
Course: All Desserts

triple berry pie

triple berry pie

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!