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Triple Berry Pie

Prep Time15 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: berries, pie
Servings: 8

Ingredients

Pie Crust

  • 1/2 c. butter, chilled and chopped
  • 1/2 tsp salt
  • 1 1/4 c. flour
  • 1/4 c. ice cold water
  • 1 large egg white
  • 1 tbsp water

Pie Filling

  • 3/4 c. granulated sugar
  • 1/3 c. cornstarch
  • 2 c. fresh or defrosted marionberries
  • 1 c. fresh blueberries
  • 2 c. fresh raspberries

Instructions

  • Preheat the oven to 400°.
  • To make the pie crust, use a food processor to mix the flour, salt, butter and ice cold water. Pulse until well blended.
  • Pour the crust mixture onto a floured baking sheet. Knead slightly to finish mixing. Cut in half. Wrap one half in cellophane and chill in the fridge until ready to use.
  • Using a rolling pin, roll out the first crust evenly into at least a 10 inch circle, about 1/4" thick. Fold in half and then fourths to unfold and easily line the bottom of a 9 in. pie plate. Trim pastry at outside edge of pie pan. Beat the egg white and 1 tbls water; brush over crust. Set aside.
  • In a bowl, combine 3/4 cup sugar and cornstarch. Gently stir in the berries. Pour into the crust.
  • Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal, and flute edges. Cut at least 4 slits in the top crust. Brush with remaining egg wash and sprinkle with 1 tbls granulated sugar.
  • Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbling. After about 30 minutes, cover the fluted edges with foil or a metal pie ring.
    Cool on a wire rack. Store in the refrigerator.

Notes

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.