Nani's Classic Triple Berry Pie

Name: Nani's Classic Triple Berry Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 1 cup cold unsalted butter, cubed; 1 teaspoon salt; 1 tablespoon sugar; 6 to 8 tablespoons ice water; 4 cups frozen triple berry mix, thawed and drained; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 egg, beaten for egg wash

A homemade berry pie with a buttery crust that tastes just like summer in every single bite.

By Recipes By Nani· 🌍 American· August 2, 2026

recipesbynani.com

Prep

20 minutes

Cook

50 minutes

Total

1 hour 10 minutes

Serves

There is nothing quite like the smell of a fresh berry pie cooling on the kitchen counter. This recipe uses a simple triple berry mix that balances sweetness and tartness perfectly, wrapped in a crust that is flaky and golden brown every time.

My biggest secret for this pie is to make sure your butter is ice cold before you start the dough. It keeps the crust light and airy instead of tough, and your family will surely notice the difference when they take that first bite.

🧺 Ingredients

2 1/2 cups all purpose flour
1 cup cold unsalted butter, cubed
1 teaspoon salt
1 tablespoon sugar
6 to 8 tablespoons ice water
4 cups frozen triple berry mix, thawed and drained
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 egg, beaten for egg wash

👩‍🍳Instructions

1
Mix the flour, salt, and sugar in a large bowl.
2
Cut the cold butter into the flour using a pastry cutter until the mixture looks like coarse crumbs.
3
Add ice water one tablespoon at a time, mixing until the dough just starts to come together.
4
Divide the dough into two disks, wrap them in plastic, and chill in the fridge for one hour.
5
Preheat your oven to 400 degrees Fahrenheit.
6
Roll out one disk of dough on a floured surface and place it into a 9 inch pie dish.
7
In a separate bowl, toss the thawed berries with the sugar, cornstarch, and lemon juice.
8
Pour the berry mixture into the prepared pie crust.
9
Roll out the second disk of dough and place it over the berries, trimming and crimping the edges to seal.
10
Cut a few small slits in the top crust to let steam escape and brush with the beaten egg.
11
Bake for 45 to 50 minutes until the crust is golden and the filling is bubbly.

💡 Tips

Let the pie cool completely on a wire rack for at least three hours before slicing so the filling sets properly. Store any leftovers covered at room temperature for two days or in the fridge for up to four days. Serve it warm with a generous scoop of vanilla ice cream.

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