4.9 from 225 votes
Triple Berry Pie
This easy-to-make fresh and fruity berry pie has a crumb topping for a delicious dessert that can be enjoyed all year round!
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12
Calories: 440 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the filling:
- 2 cups blackberries
- 2 cups blueberries
- 2 cups raspberries
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 cup old-fashioned oats
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed
For the crust:
- 1 pie crust, homemade or store bought
Instructions
For the Filling
- Preheat oven to 400°F.
- In a large mixing bowl combine 2 cups each of blackberries, blueberries, raspberries, 1/2 cup sugar, 1/3 cup flour, 1 tablespoon cornstarch, 1 tablespoon lemon juice,1 tablespoon lemon zest, and 1 teaspoon vanilla.
- Toss to combine, until evenly coated. Chill in the refrigerator until needed.
Cup of Yum
For the Topping
- In a medium mixing bowl, combine 1 cup oats, 3/4 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until pea-size clumps form. Place in refrigerator until needed.
For the Crust
- Roll out or place a pre-made pie crust into a 9-inch pie dish. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork.
- Add pie filling, then sprinkle the oat flour mixture on top. It will be a generous amount.
- Bake for 30 minutes. Cover with foil and continue baking for 20-25 minutes. Tent the foil at the 45-minute mark to prevent the crust and topping from getting too brown.
- Remove from the oven and allow the pie to cool at room temperature for 2½ hours or at room temperature for 1 hour, then 1 hour in the refrigerator before serving.
Notes
- STORE leftovers on the countertop, or in the refrigerator for a few days.
- FREEZE baked or unbaked. Place it in the freezer, uncovered at first, to help it set. Once frozen, wrap it with plastic wrap and then double-wrap it in aluminum foil.
- To reheat. Thaw baked pie in the fridge overnight, or on the countertop at room temperature before serving. No need to thaw an unbaked pie. Pop it in the oven, checking to see if it needs a few more minutes at the end of the listed baking time. Frozen fruit pies should last about 4 months.
Nutrition Information
Calories
440kcal
(22%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
23mg
(8%)
Sodium
106mg
(4%)
Potassium
276mg
(8%)
Fiber
8g
(32%)
Sugar
32g
(64%)
Vitamin A
395IU
(8%)
Vitamin C
24.5mg
(27%)
Calcium
60mg
(6%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 440
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 106mg | 4% |
| Potassium | 276mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 32g | 64% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 60mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.