Three berry pie

    3 hours

    Strawberries, raspberries and blueberries are baked in a homemade pastry case until bubbly and golden brown.

    40 people made this

    Serves: 8 

    • Pastry
    • 250g plain flour
    • 1/2 teaspoon salt
    • 140g butter, chilled
    • 6 tablespoons cold water
    • Filling
    • 150g fresh strawberries, halved
    • 250g fresh raspberries
    • 225g fresh blueberries
    • 100g caster sugar
    • 3 tablespoons cornflour

    Prep:45min  ›  Cook:45min  ›  Extra time:1hr30min cooling  ›  Ready in:3hr 

    1. Combine the flour and salt. Add the butter and use a dough scraper to cut in the butter until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in cling film and refrigerate for at least 30 minutes.
    2. Transfer one piece of dough to a lightly floured surface. Roll the dough from the centre to the edges to form a 30cm circle. Wrap the pastry around the rolling pin. Unroll it onto a 23cm pie dish. Ease the pastry into the pie dish, being careful not to stretch it. Trim the pastry evenly with the rim of the pie dish; return the pastry-lined pie dish to the fridge.
    3. In a large mixing bowl, stir together the sugar and cornflour. Add the strawberries, raspberries and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
    4. Preheat the oven to 190 C / Gas 5. Place a baking tray in the oven to preheat.
    5. Roll out the remaining pastry for the top. Stir the berry mixture and pour the filling into the pastry-lined pie dish. Place the top layer of pastry over the pie and trim the edges, leaving a 1cm overhang. Fold the top pastry under the bottom layer of pastry, pressing lightly to seal. Crimp the edges of the pie and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
    6. Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
    7. Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.


    You can use frozen fruit instead of fresh berries; just increase the bake time. Bake the pie for 50 minutes, remove the foil; bake for an additional 40 minutes or until filling is bubbling and pastry is golden brown.

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    Reviews in English (355)


    I used strawberries, raspberries, blackberries, and blueberries. The only other change was to use 1/4 cup corn starch instead of 3 tbs. I love the pie, but it is too runny and the consistency of the filling made the bottom crust too soggy. I just made a Strawberry-Rhubarb pie that is very similar, but called for a portion of the sugar-flour mixture to be layered onto the bottom crust before adding the fruit, and I would definitely follow that advice for this pie as well. Other than that, it tastes delicious!  -  20 Jul 2006  (Review from Allrecipes US | Canada)


    DELICIOUS!!!!! ABSOLUTELY AMAZING!!!! I used this recipe as a base and then altered it to my taste: I used all frozen fruit(strawberries, raspberries, & blackberies) and let them thaw for 30 min before using. I increased the sugar to 2/3 cup and the cornstarch to 1/4 cup. I added 2-3 tbs of lemon juice for tartness as well plus a little sprinkled cinnamon too. When placing the crust in the pan I suggest flouring the pan first to prevent sticking and also dusting a bit of the sugar/cornstarch mix in the pie crust before you add the fruit so the bottom crust doesnt get soggy. I cut a lattice top with the 2nd crust and brushed it with an egg wash (1 egg mixed with 1/4 cup cold water) right before baking. Baked for 20 min, then covered edges with foil to prevent burning, and baked until golden brown (30-40 min) THE BEST PIE EVER!!! There were NO leftovers! and by baking the whole thing in a disposable pie pan on top of a foil lined cookie sheet there were also no dishes!!!!  -  13 Aug 2008  (Review from Allrecipes US | Canada)


    This recipe was a major success! I used 3/4 cup sugar/cinnamon mix instead. As recommended, I put another tbsp cornstarch in the mix and also some cornstarch/sugar on the pie crust bottom before putting in the mix. For the berries: 1 1/2 cups strawberries, 1 1/2 cup blueberries, 1 cup raspberries, 1 cup blackberries. The top crust I coated with egg wash and then sprinkled with some sugar/cinnamon mix. Rave reviews, and devoured!  -  31 Aug 2008  (Review from Allrecipes US | Canada)