Very Berry Triple Fruit Pie | Midwest Living

Very Berry Triple Fruit Pie

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Very Berry Triple Fruit Pie

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  • Makes: 8 servings
  • Prep 35 mins
  • Bake 50 mins to 55 mins /350 degree F

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Blueberries, strawberries, and raspberries make the sweet filling for this double crust summer pie.


  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1/4 teaspoon ground nutmeg
  • 2 cups fresh or frozen unsweetened blueberries
  • 1 1/2 cups halved fresh strawberries
  • 1 cup fresh or frozen unsweetened raspberries or blackberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • Pastry for Double-Crust Pie (see recipe below)
  • Milk (optional)
  • Sugar (optional)


  1. For filling: In a large bowl, stir together 1 cup sugar, tapioca, and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice, and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)
  2. Meanwhile, prepare and roll out Pastry for Double-Crust Pie. Transfer fruit filling to the pasty-lined pie plate. Continue as directed. If you like, brush top pastry with milk and sprinkle with additional sugar.
  3. Bake in a 400 degree F oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350 degree F. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings.

Make Ahead Tip

  • Prepare dough. Wrap in plastic wrap or place in plastic bag; seal. Refrigerate up to 24 hours. Allow to come to room temperature before rolling out for pie.

Pastry for Double-Crust Pie


  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 - 8 tablespoons cold water


  1. Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.

Nutrition Facts

(Very Berry Triple Fruit Pie)

Servings Per Recipe 8, chol. (mg) 0, carb. (g) 63, Fat, total (g) 18, vit. C (mg) 24, vit. A (IU) 49, sodium (mg) 222, iron (mg) 2, calcium (mg) 20, fiber (g) 3, pro. (g) 4, sat. fat (g) 4, cal. (kcal) 421

Comments (1)

montanatnt1 wrote:
This is the recipe that I always use. It's a big hit for everyone. I substitute Splenda for the sugar. It's wonderful.

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