Triple Berry Pie Recipe

In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar for dough until evenly distributed.

Add the cold, cubed butter to the bowl. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Drizzle in ice water, starting with 4 tablespoons, mixing gently. Add more water, 1 tablespoon at a time, just until the dough begins to come together when pressed.

Divide dough into two equal disks. Wrap each in plastic wrap and chill in the refrigerator for at least 60 minutes.

On a lightly floured surface, roll one disk into a 12-inch circle and fit into a 9-inch pie dish, trimming overhang to about 1 inch.

Roll the second disk into a 12-inch circle for the top crust. Cut decorative slits or a lattice if desired.

Brush the top edge of the bottom crust lightly with water and sprinkle with the sugar for top crust.

Combine strawberries, blueberries, raspberries, and blackberries in a large bowl.

Add granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Gently toss to coat evenly.

Let the filling rest 10-15 minutes to macerate and thicken slightly.

Preheat the oven to 425°F (220°C).

Roll out the bottom crust if needed and place it in a 9-inch pie dish.

Transfer filling to the crust, spreading evenly.

Place the top crust over the filling. Trim edges to match the bottom crust and crimp to seal.

Cut a few vents in the top and brush with water; sprinkle with the top sugar (1 tablespoon) if not already applied.

Bake at 425°F (220°C) for 20 minutes, then reduce oven to 375°F (190°C) and continue baking for 30-40 minutes, until crust is golden and filling bubbles.

If the edges brown too quickly, cover with foil or a pie shield during the last part of baking.

Let the pie cool on a rack for at least 2 hours before serving to allow the filling to set.