Looking for the perfect summer dessert? This Triple Berry Pie with a Crumble topping is to die for and perfect for using all those amazing summer berries. Top this berry crumble pie with vanilla ice cream for a delicious summer treat!
This was our fourth year going to California to spend the Fourth of July with my sister Merrick and her family.
And every year, Merrick has made this Triple Berry Pie with crumble to finish off our backyard barbecue.
This year, we did a few things differently for this triple berry pie, including pre-baking the pie crust (if we were on the Great British Baking Show, we’d call it blind baking, and we’d do it so Paul wouldn’t take one bite and say with disgust and a British accent, “It’s completely raw”).
We also drained the berries to keep the pie from getting soggy, and baked the whole thing a little longer so that the crumb topping was nice and crunchy and didn’t just dissolve with the ice cream.
Four years in, and I’d say this was the best triple berry pie yet.
Along with a scoop of vanilla ice cream – I ate about four bites, which is as much I dare eat so that I don’t rile up the dairy-hating baby – it was the perfect finale to our dinner, bursting with fresh berries and even more crumble.
It was so good, I’m not planning to wait another year to make this triple berry pie again – it’s perfect all summer long when berries are super ripe and inexpensive. But even in the winter, you could use frozen berries, and it’ll probably be amazing.
If you liked this triple berry pie recipe, you might also like:
- Homemade strawberry cheesecake ice cream
- Cream Cheese Pound Cake with Fresh Berries and Whipped Cream
- 6 Ingredient Chocolate Chip and Cream Cheese Hand Pies
Triple Berry Crumble Pie
- 1 lb strawberries hulled and roughly chopped
- 6 oz raspberries
- 6 oz blackberries
- 2 Tablespoons granulated sugar
- 3 Tablespoons cornstarch
- 1 1/4 cups flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 8 Tablespoons cold butter diced
- 3 Tablespoons chilled water
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cup flour
- 1 teaspoon cinnamon
- 1 cup butter diced
Gently mix the fruit with the sugar and cornstarch until the sugar and cornstarch is evenly distributed, then let sit at room temperature for 30-60 minutes.
In a stand mixer with a paddle attachment fitted on, mix the flour, salt, and sugar, then add the butter and mix until the butter is about the size of peas. Add the cold water and let mix just until it comes together. Wrap the ball of dough in plastic wrap or place it in a plastic bag and refrigerate for 30-60 minutes.
In a stand mixer with the paddle attachment on, combine the dry ingredients for the crumble topping then add the butter and mix until a course mixture forms. Set aside at room temperature.
Preheat the oven to 425 degrees and place a baking sheet in the oven while it heats.
Remove the pie crust from the fridge and roll out between two sheets of wax paper until it is large enough to fit your pie pan. Remove one sheet of wax paper, then place the pie crust in the pie pan and press into place, table knife and then use a fork to crimp the edges of the pie crust and prick the bottom and sides of the crust.
Reduce the oven heat to 400 degrees, place your pie pan on the hot baking sheet and bake for 8-10 minutes, until it no longer looks raw but is not beginning to brown (since it's going to bake again once it is filled).
Drain the liquid from the berries then pour the berries into the pie crust. Spread evenly across the pan, then pour the crumble on top of the fruit and spread evenly across the fruit.
Reduce heat to 375 degrees and bake for 35-45 minutes until the crust is golden-brown and the crumble is crispy and has a deep golden-brown color (you don't want to under bake it or it'll get soggy with the ice cream).
Let sit for 10 minutes and then serve with vanilla ice cream.