Triple Berry Pie

Triple Berry Pie

If there is one thing summer has in store, it's berries. We can't help but eat the whole basket of berries when we grab one from our local fruit stand. This berry pie is sure to be a crowd pleaser and has a splash of walnut oil in the crust! 


3 tbsp cornstarch 
1 cup strawberries cut in half 
2 cups raspberries 
1 1/2 cups blueberries 
1/2 cup sugar 
2 cups flour 
1/2 tsp salt 
2/3 cup chilled shortening 
2 tsp walnut oil 
5 tbsp cold water 

Combine the the salt and flour in a bowl. Cut in the shortening 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. Add walnut oil. 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 plastic and refrigerate for at least 30 minutes. Roll out the dough on a flat surface and cut two pieces to form pie crusts. Mold bottom curst onto pie tin. Preheat the oven to 375 degrees. Mix remaining ingredients in a bowl and allow the fruit mixture to sit for 15 minutes. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil. Bake for 25 minutes then remove the foil and bake for another 25 to 30 minutes. Let cool and enjoy!

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