Triple Berry Pie

Looking for the perfect summer dessert? Try making a triple berry pie (aka razzleberry pie!) with a delicious shortbread crust. It's perfect for taking to picnics or enjoying on-the-go, just like a scrumptious cookie!

This perfectly portable berry pie makes my cottagecore picnic & baking dreams come true.

Over the summer, I had a goal of making some summer pies for my blog. Although I had already created a peach lavender pie and a well-liked lavender lemon tart, I wanted to add a few new ones, since I find summer pies to be both lovely and enjoyable to make.

Unfortunately, I only managed to create one new pie, but I'm thrilled to report that it turned out wonderfully! The shortbread crust was impeccable, and I intend to use it for creating numerous additional pies in the future.

Because I was using a non traditional crust for the base of the pie, I went ahead and used a store bought pie crust for the top. I used a new easy peasy lattice cutting tool and butterfly cookie cutters to decorate. I also just shaped little balls out of the store bought pie crust for visual appeal, and had fun with it!

Why you'll love it:

• It's full of farmer's market fresh blueberries, raspberries, and blackberries, but you can use strawberries if preferred. This is the perfect treat to make and enjoy with your family or friends after berry picking.
• The crust is the perfect base for this juicy pie filling, and a slice can be picked right up and enjoyed like a fun summer cookie. I aimed for this so you could enjoy this pie on outings like picnics, no soggy bottom or fork are required to enjoy this beauty.

Ingredients:

Shortbread pie crust:

• 2 cups (250 grams) all-purpose flour
• ½ cup (100 grams) sugar
• ½ teaspoon salt
• 1 cup (227 grams or 2 sticks) of unsalted butter at room temperature
• One tablespoon of vanilla extract

Triple berry pie filling:

• 2 cups (330 grams) fresh blueberries
• 2 cups (330 grams) fresh raspberries
• 2 cups (330 grams) fresh blackberries
• 2 tablespoons butter
• 1 cup (200 grams) of granulated sugar
• Juice of one medium-sized lemon, squeezed, seeds removed
• 2 tablespoons cornstarch, more if pie filling is very soupy.

You can use frozen berries, but you will need to drain some liquid and potentially add additional cornstarch to thicken. It's important not to have an ultra-runny pie filling.

Pie crust topping:

• 1 store-bought pie crust
• One egg white for brushing

How to make it:

Make Shortbread Pie Crust:

• Preheat oven to 400 degrees F or 204 C
• Prepare pie mold by greasing generously with butter or spraying with baking spray.
• In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream butter, salt, vanilla, and sugar for 2 to 3 minutes or until the butter has taken on a deeper yellow color; that’s a good indicator that your ingredients are creamed.
• Sift in flour, and stir well, eventually using your hands to create a dough.
• Press the dough into the prepared pie pan and fork with holes to prevent the butter from bubbling. Bake in the preheated oven for 10 minutes minutes. Your cookie will still be soft and fluffy. It will harden more once removed from the oven. While it's in the oven, make your pie filling. Keep oven heated.

Note, if the pie pan is old-fashioned and has holes on the bottom, be sure to place the pie crust pan on a baking sheet to prevent butter from getting into your oven.

The Berry Filling:

• Simmer berries, sugar, and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally.
• If using fresh berries, add in your cornstarch, gently mix in with the berries to prevent mashing them, and check the consistency. It should be thick and gel like. If it's too soupy, gently sprinkle cornstarch and mix until thickened.
• Remove from heat and stir in the butter. Allow it to cool for 10 minutes.
• Pour on top of shortbread cookie crust.

The Pie Crust Top:

• And pie crust top. If not using a lattice top, poke holes in the top to allow steam to escape.
• Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with coarse sugar, if desired.
• Bake at 400 degrees F for 40-45 minutes. After about 30 minutes, check it and place a piece of foil over it if the top crust is getting brown too quickly.
• Move pie pan to a wire cooling rack and allow it to cool for several hours.

Serving and storage:

• Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
• Freeze pie or slices in airtight container for up to three months.