This Triple Berry Crumble Pie is a dessert masterpiece, featuring a buttery, flaky crust, a luscious berry filling, and a golden cinnamon crumble topping. Packed with raspberries, blackberries, and blueberries, this pie is a celebration of summer flavors and perfect for any occasion. The combination of sweet and tart berries with the warm, spiced crumble makes it irresistible. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience!
Easy Triple Berry Crumble Pie Recipe
This Triple Berry Crumble Pie begins with an all-butter pie crust for the perfect flaky base. The filling is bursting with mixed berries, lightly sweetened and thickened, while the crumble topping adds texture and buttery warmth. It’s a recipe that’s simple yet delivers complex flavors and textures.
Serve this pie as a centerpiece dessert for family gatherings, holidays, or summer barbecues.
Why Our Triple Berry Crumble Pie Is the Best
Our Triple Berry Crumble Pie balances the tartness of the berries with the sweetness of the crumble, while the buttery crust ties everything together. The addition of grated apple adds natural pectin to the filling, ensuring the pie sets beautifully while maintaining a juicy texture.
Ingredients Notes for Triple Berry Crumble Pie
Each component in this Triple Berry Crumble Pie recipe works together to create a perfect pie:
For the Pie Crust:
- ½ recipe All-Butter Pie Dough – Creates a buttery, flaky crust that complements the filling perfectly.
For the Crumble Topping:
- 1 cup all-purpose flour – The base for the crumble topping.
- ½ cup light brown sugar – Adds a rich, caramel-like sweetness.
- 1 teaspoon cinnamon – Adds warmth and spice to the crumble.
- ½ teaspoon fine sea salt – Balances the sweetness and enhances flavor.
- ½ cup unsalted butter, cold and cubed – Ensures the crumble is rich and crumbly.
For the Mixed Berry Filling:
- 7 cups combination of raspberries, blackberries, and blueberries – The star of the pie, providing sweet and tart flavors.
- ½ cup light brown sugar – Sweetens the berries without overpowering their natural flavor.
- ⅓ cup granulated sugar – Balances the tartness of the berries.
- 2 ½ tablespoons tapioca flour or ground tapioca – Thickens the filling while keeping it glossy.
- 1 small Granny Smith apple – Adds natural pectin to the filling for better texture.
- ½ teaspoon fine sea salt – Enhances the flavors in the filling.
- Zest and juice from half of a lemon – Brightens the flavors of the berries.
Ingredient Substitution Tip: You can use frozen berries if fresh ones aren’t available—just thaw and drain them before using. For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
Kitchen Tools Needed for Triple Berry Crumble Pie
To make this delicious pie, you’ll need:
- Rolling pin
- Pie dish (9-inch)
- Food processor (for the crumble)
- Saucepan
- Potato masher
- Box grater
- Large mixing bowls
- Wire rack
How to Make Triple Berry Crumble Pie
This pie comes together in three main steps: preparing the crust, making the filling, and assembling with the crumble topping.
1. Prepare the Pie Crust
Roll out the chilled ½ recipe all-butter pie dough on a floured surface into a 12-inch circle. Place the dough into a 9-inch pie dish, easing it into the edges without stretching.
Fold and tuck the edges of the dough to create a ridge, and flute or crimp them as desired. Refrigerate the crust while preparing the filling and topping.
2. Prepare the Crumble Topping
In the bowl of a food processor, combine 1 cup flour, ½ cup light brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt. Pulse to mix.
Add the ½ cup cold, cubed butter and pulse until the mixture forms large crumbs. Place the crumble topping in the fridge to keep cold.
3. Make the Berry Filling
Preheat your oven to 400°F (200°C). Place a rimmed baking sheet on the oven rack to catch any juices during baking.
In a large saucepan, combine 3 ½ cups of the berries and set over medium heat. Use a potato masher to break them down. Cook, stirring occasionally, until the mixture thickens and reduces to 1 ½ – 1 ¾ cups (about 10 minutes). Let cool slightly.
In a large mixing bowl, combine ½ cup light brown sugar, ⅓ cup granulated sugar, 2 ½ tablespoons tapioca flour, ½ teaspoon salt, and the zest and juice of half a lemon.
Peel and grate the Granny Smith apple on a box grater. Place the grated apple in a clean kitchen towel and wring out as much liquid as possible. Add the apple to the bowl along with the remaining 3 ½ cups berries and stir to combine.
Add the cooked, slightly cooled berries to the bowl and mix until evenly combined.
4. Assemble the Pie
Pour the berry mixture into the chilled pie crust. Top with the chilled crumble mixture, spreading it evenly over the berries.
5. Bake the Pie
Place the assembled pie on the preheated baking sheet and bake at 400°F (200°C) for 30 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 30–35 minutes, or until the juices are bubbling and the crumble is golden brown.
6. Cool the Pie
Place the pie on a wire rack to cool to room temperature, about 3–4 hours, before slicing and serving. This allows the filling to set properly.
How To Store Triple Berry Crumble Pie
- At room temperature: Store the pie covered for up to 2 days.
- In the refrigerator: Cover and store for up to 5 days.
- In the freezer: Wrap tightly and freeze for up to 3 months. Avoid freezing in glass pie plates, as the glass may shatter when transferred from the freezer to a hot oven.
To reheat, warm the pie in a 350°F oven until heated through.
Triple Berry Crumble Pie Variations
This pie is highly customizable—try these variations for fun twists:
- Mixed Fruit Crumble Pie: Add peaches, cherries, or strawberries to the berry mix.
- Nutty Crumble Topping: Mix chopped pecans, walnuts, or almonds into the crumble for added crunch.
- Spiced Crumble Pie: Add nutmeg, allspice, or cardamom to the crumble topping for a spiced twist.
- Citrus Berry Pie: Use orange zest and juice instead of lemon for a sweeter citrus flavor.
- Gluten-Free Crumble Pie: Substitute the flour in the crust and crumble with a gluten-free blend.
What To Serve With Triple Berry Crumble Pie
- Vanilla ice cream: The creamy, cold ice cream balances the warm, sweet-tart pie.
- Whipped cream: Adds a light, fluffy touch to each slice.
- Fresh berries: Garnish with extra berries for a beautiful presentation.
- Coffee or tea: The perfect beverage pairing for this dessert.
Top Tips for Perfect Triple Berry Crumble Pie
- Cook Half the Berries: Cooking part of the berries reduces excess moisture, preventing a soggy crust.
- Keep the Butter Cold: Cold butter in the crumble ensures a crisp, crumbly topping.
- Don’t Overfill the Pie: Leave some room at the top for the juices to bubble without overflowing.
- Use a Baking Sheet: Place the pie on a rimmed baking sheet to catch any spills during baking.
- Cool Completely: Let the pie cool before serving to allow the filling to set.
Helpful Notes
- Frozen berries can be used, but thaw and drain them first to avoid excess moisture.
- Tapioca flour is great for thickening fruit pies, but cornstarch or flour can be substituted if needed.
- To prevent over-browning, cover the edges of the crust with foil or a pie shield during baking.
Tips from Well-Known Chefs
- Mary Berry: “Always taste your fruit filling and adjust the sugar to balance the tartness of the berries.”
- Ina Garten: “Use good-quality butter in your crust and crumble—it makes all the difference.
- Nigella Lawson: “Adding a grated apple brings natural pectin and a wonderful depth of flavor to berry pies.”
Frequently Asked Questions (FAQ)
1. Can I use frozen berries?
Yes! Just thaw and drain them before using to prevent excess moisture.
2. Can I make this pie ahead of time?
Absolutely. This pie tastes even better the next day as the flavors meld together.
3. What if I don’t have tapioca flour?
You can use cornstarch or all-purpose flour as a thickener.
4. How do I prevent the crust from getting soggy?
Cooking part of the berries and preheating the baking sheet helps keep the crust crisp.
5. Can I freeze this pie?
Yes! Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Enjoy this sweet, buttery Triple Berry Crumble Pie, and treat your taste buds to a fruity masterpiece!
Triple Berry Crumble Pie
Ingredients
Pie Crust:
- – ½ recipe all-butter pie dough
Crumble Topping:
- – 1 cup all-purpose flour
- – ½ cup light brown sugar
- – 1 teaspoon cinnamon
- – ½ teaspoon fine sea salt
- – ½ cup unsalted butter cold, cut into cubes
Mixed Berry Filling:
- – 7 cups combination raspberries blackberries, and blueberries
- – ½ cup light brown sugar
- – ⅓ cup granulated sugar
- – 2 ½ tablespoons tapioca flour or ground tapioca
- – 1 small Granny Smith apple peeled and grated
- – ½ teaspoon fine sea salt
- – Zest and juice from ½ lemon
Instructions
- Prepare the Pie Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Place the dough into a 9-inch pie dish, easing it into the dish without stretching. Fold and tuck the edges, creating a ridge, and flute or crimp with a fork. Refrigerate until ready to use.
- Make the Crumble Topping: In a food processor, pulse together the flour, brown sugar, cinnamon, and salt. Add the cold butter and pulse until the mixture forms large crumbs. Chill in the fridge while preparing the filling.
- Cook the Berry Filling: Preheat the oven to 400°F. Place a rimmed baking sheet on the oven rack to catch any juices. In a large saucepan over medium heat, mash 3 ½ cups of the berries using a potato masher. Cook, stirring occasionally, until the mixture thickens and reduces to about 1 ½ – 1 ¾ cups. Let cool slightly.
- Combine the Berry Filling: In a large bowl, mix the remaining 3 ½ cups of berries with both sugars, tapioca flour, salt, and lemon juice. Squeeze the grated apple in a clean kitchen towel to remove excess liquid, then add the apple to the uncooked berry mixture. Stir in the cooked berries until well combined.
- Assemble the Pie: Pour the berry mixture into the chilled pie crust. Top with the chilled crumble mixture, spreading it evenly over the filling.
- Bake: Place the pie on the preheated baking sheet and bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and continue baking for another 30-35 minutes, or until the juices are bubbling and the crumble is golden brown.
- Cool: Transfer the pie to a wire rack and let cool to room temperature for 3-4 hours before serving.
- Serve: Slice and serve at room temperature or slightly chilled. Enjoy!
