Pi Day is right around the corner, and we have a recipe for our favorite triple berry pie! You just cannot go wrong with this classic dessert. Feel free to skip the braids and do a regular lattice top. And be sure to serve with a scoop of your favorite ice cream.
Triple Berry Pie
For the Pie Dough...
2 1/2 Cups flour
1 Tbsp sugar
1 tsp salt
1 Cup unsalted butter, cubed and very cold
1/2 Cup very cold water (I use ice water)
1. Whisk together flour, 1 Tbsp. sugar, and salt in a large bowl.
2. Add 1 Cup cold cubed butter to the flour mixture. Use a pastry cutter and work the dough until the pieces of butter are no larger than small peas. Scrape pastry cutter off.
3. Drizzle cold water over the dough. Use a spatula or wooden spoon to work the water into the dough. Do this until the flour is all-incorporated and the dough is a little shaggy. Give the dough a few kneads until it forms into a ball.
4. Flatten the ball into a disk and wrap it in plastic wrap. Refrigerate dough for at least one hour.
For the Triple Berry Filling...
4 Cups mixed berries
1/4 Cup brown sugar
1/4 Cup raw honey
4 Tbsp flour
1. In a medium bowl, mix the berries, sugar, honey, and flour together. Let stand at room temp for 20-30 minutes, so that the berries release some juices and the flour will help to thicken it up.
2. Preheat oven to 375°F. Take half of your pie dough and roll it out on a lightly floured surface, into about a 12"x12" circle. Lay the round into your pie dish and trim the edges. Pour your filling into the middle.
3. Take your other half of pie dough, roll it out on a lightly floured surface to about the same size, and slice into long strips. Lay these as a lattice topping on your pie. Press the dough together and trim any excess.
4. If you have an egg, make an egg wash and brush it over your pie crust. Bake for 40-45 minutes, until the crust is golden and the juices are lightly bubbling. Let your pie cool and enjoy!