Triple Berry Pie
This Triple Berry Pie recipe is made with blueberries, raspberries, and blackberries. It is topped with a sweet crumble. Use fresh berries or frozen berries.
I may earn commissions for purchases made through links on this post.
I may earn commissions for purchases made through links on this post.
RAZZLEBERRY PIE
Marie Calendar’s is known for a razzleberry pie that has three types of berries in it. Theirs is topped with a traditional top crust but my version is topped with a crumb topping so that’s why I’m calling this a Triple Berry Pie instead.
HOW TO MAKE:
-
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 dough into a 12-inch disc on a floured surface. Place it on the 9-inch pie plate and crimp the edges.
-
Pour the filling into the pie crust. The berry pie filling can still be warm.
-
For the crumble topping: Combine the flour, sugars, butter, cinnamon, and salt using a pastry cutter or a food processor.
Crumble flour mixture 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.
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 consistent in their ripeness. Grocery stores usually sell packages of frozen mixed berries.
Eat with a scoop of vanilla ice cream.
STORAGE
You can store at room temperature for a day or two. If you want to prolong the life of the pie store in the refrigerator.
PIES WE LOVE:
- Key Lime Pie
- Banana Cream Pie
- Peanut Butter Pie
- Lemon Pie
- Peaches and Cream Pie
- S’mores Pie
- Blueberry Custard Pie
- Cherry Cheese Pie
Triple Berry Pie
Ingredients
- 1 9-inch pie crust, (homemade or store bought)
- 6 cups fresh or frozen berries, (2 cups each of raspberries, blueberries, and blackberries)
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- pinch salt
TOPPING:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter
- 1/2 teaspoon cinnamon
- pinch salt
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.
