Triple-Berry Pie

Triple-Berry Pie
Servings: 8 Prep 30 mins plus chilling Bake 375°F 1 hr Bake 400°F 20 mins


  • 2 1/2 cups all-purpose flour
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into slices
  • 1/3 cup very cold water
  • 4 cups strawberries, quartered
  • 2 cups blueberries
  • 2 cups raspberries
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/4 cup quick tapioca
  • 1 egg white

Make It

Make crust:

1. In food processor, combine flour, shortening, lemon peel, and salt. Pulse to blend. Add butter; pulse for 3 seconds. Pour in the cold water; pulse 3 to 4 seconds more. Gather dough together, and divide into 2 balls; flatten into disks, wrap in plastic, and refrigerate 1 hour or up to 3 days.

2. Place a large piece of foil on the bottom oven rack to catch drips. Heat oven to 400 degrees F. Roll 1 pie-dough disk into a 12-inch circle, then place in a 9-inch pie pan. Refrigerate until ready to fill.

Make filling:

3. In a large bowl, combine berries, 1 cup sugar, and tapioca. Roll remaining pie-dough disk into a 10-inch circle; cut into 3/4-inch-wide strips using a pasta wheel or pizza cutter.

4. Fill pie shell with berry mixture; cover top with strips of dough, weaving to make a lattice pattern. Pinch top and bottom crusts together to seal. In small bowl, whisk egg white with 1 tablespoon water, then brush over top crust. Sprinkle with remaining 1 tablespoon sugar.

5. Bake on top oven rack for 20 minutes, then reduce oven temperature to 375 degrees F. Bake 1 hour more, or until crust is browned and pie is bubbling. Let cool on wire rack.